Chinese Take Out Vegetables
The dumb name is intended to evoke a restaurant's broccoli with garlic sauce that, according to my children's rapt faces, appears to come with a side of Tabernacle Choir. Look for the Lee Kum Kee sauce in the ethnic food section of a large supermarket -- without it, you'll be stuck eating Regular Vegetables.
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 4 servings
1 1/2 tablespoons vegetable oil
1 head broccoli, stems peeled and sliced into coins, crown cut into bite-size florets*
2 large cloves garlic, finely chopped or pressed
1 quarter-size slice of fresh ginger, smashed and finely chopped (optional)
1/2 cup chicken broth or water
1/4 cup Lee Kum Kee vegetarian stir-fry sauce
- Heat oil in a large pan over high heat until it shimmers.
- Add vegetables and leave them until they brown, about a minute.
- Stir, then cook again briefly undisturbed, and repeat until most of the veggies are browned in spots.
- Add garlic and ginger, stir for a minute or two until very fragrant, then add broth or water, and cook until veggies are as tender as you like, stirring occasionally.
- Stir in sauce, heat through, and serve (over rice, if you like).
You could alternatively use 1 pound asparagus, the bottoms sliced off and stalks cut into bite-size pieces, or 1 pound green beans, stem ends snapped.
Per Serving (1/2 cup): 150 Calories, 3g Protein, 14g Carbs, 4g Fiber, 5g Sugar, 11g Fat, 1g Saturated Fat, 647mg Sodium, 0mg Cholesterol.
To see more original recipes from Catherine Newman, visit her blog: Dalai Mama Dishes.