*** The Ranting Chef would much rather cook than clean. This was reinforced this past weekend when I was cleaning a kitchen knife, my hand slipped and I was able to see how sharp my knife really was. Only four stitches later (the pros who follow the blog will start laughing at just four stitches) I’m back in the kitchen. As a result AND with the first round of the Diced! competition to post next week, you’ll see a high number of guest posts over the next few weeks. ***
Many times when I decide to make an Asian based dish, the vegetables are either built into the recipe or missing from the plate. I cannot say I have been overly successful in having an Asian side dish of vegetables (short of some steamed edamame or some cut up raw peppers).
I was glad to come across this one as it is both easy, and great tasting.
Such a basic recipe.
Broccoli and garlic.
And the sauce.
Broccoli in Hoisin Sauce Recipe
Prep Time: 10 min | Cook Time: 5 min | Makes: 4
- 1 package (16 ounces) frozen broccoli florets, thawed
- 3 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon canola oil
- 2 tablespoons water
- 4-1/2 teaspoons hoisin sauce
- 1/4 teaspoon salt
In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened. Yield: 4 servings.
Nutritional Facts 3/4 cup equals 61 calories, 1 g fat (trace saturated fat), trace cholesterol, 272 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 1 vegetable.
March 12th is National Baked Scallops Day
In honor of today’s food holiday, please revisit the following recipes that use or feature this ingredient: