Broccoli with Ginger-Garlic Sauce

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Broccoli with Ginger-Garlic Sauce Ingredients

1 lg Head broccoli	1 tb Whole wheat flour
1 tb Olive oil	1 c Calcium-fortified soy milk
2 Cloves garlic; minced	Salt and freshly ground
3 tb Peeled and grated fresh

Instructions for Broccoli with Ginger-Garlic Sauce

4 SERVINGS VEGAN Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. And dont throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems. Calcium per serving: 408 mg. Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Steam broccoli until bright green and just tender, 5 to 7 minutes. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring often, until golden, about 1 minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to prevent browning. Gradually stir in soy milk, salt and pepper and cook, stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes. Remove broccoli from steamer and arrange on serving platter. Drizzle with sauce and serve warm. PER SERVING: 84 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0 CHOL.; 31 MG SOD.; 4G FIBER. Recipe by: Vegetarian Times Magazine, March 1998, page 52 Converted by MM_Buster v2.0l.

Main Ingredient: GarlicCuisine: Uncategorized

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