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Nutritional Guidelines (per serving) | |
---|---|
152 | Calories |
5g | Fat |
24g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 152 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 893mg | 39% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 10% |
Protein 5g | |
Calcium 81mg | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This healthy vegan Chinese restaurant-style recipe for broccoli in a sweet garlic sauce is best served with cooked rice. If you want something a bit more well-rounded, feel free to add in some other veggies too—perhaps sliced carrots or baby corn, or even some tofu for a heartier meal.
This broccoli with garlic sauce recipe is vegetarian, vegan, and, if you use tamari in place of the soy sauce, it's gluten-free, too. Just be sure your vegetable broth is also gluten-free (read the label—some are and some aren't).
Ingredients
- 2 cups vegetable broth
- 2 cloves garlic, minced
- 1/4 cup soy sauce (or tamari to keep it gluten-free)
- 1 teaspoon ginger
- 1/2 teaspoon red pepper flakes
- 1/4 cup sugar
- 2 bunches of broccoli, chopped (about 2 1/4 pounds trimmed)
- 2 tablespoons olive oil
- 1 1/2 tablespoons cornstarch
Steps to Make It
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Gather the ingredients.
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Bring the vegetable broth to a boil.
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Add the garlic, soy sauce, ginger, red pepper, and sugar, stirring to combine well.
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In a large skillet, saute the broccoli in olive oil until just barely tender.
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Add the vegetable broth mixture to the broccoli.
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Add the cornstarch, stirring well to avoid any clumps.
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Cook for 6 to 8 minutes, or until sauce thickens.
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Serve over rice or another whole grain, such as quinoa or millet.
Broccoli Equivalents
- 1 medium bunch = 3 to 4 servings
- 1 bunch = 1 1/2 to 2 pounds
- 1 pound fresh broccoli = 2 heads
- 1 pound fresh broccoli = 9 ounces trimmed
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