Separate broccoli into long stalks with florets and peel off any tough~ skin. In a large pot of vigorously boiling salted water blanch broccoli 4 minutes. Drain and immediately plunge into ice water to refresh. In a wok heat oil to smoking point. Add broccoli and stir-fry garlic and ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish sauce, vinegar, chicken stock, sugar and MSG and toss to mix well. Remove from heat. Using a slotted spoon, transfer broccoli to a bowl. To liquid in wok, add sesame oil. Adjust seasoning to taste (you may not need to add much~ salt) and pour liquid over broccoli. Marinate at least 3 hours before serving. Serve at room temperature. Yield: 4 servings Recipe By :TASTE SHOW #TS4620 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:41:58 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 56 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 3.6mg||1 %|
|Sodium 1821mg||63 %|
|Potassium 371mg||10 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 52.5g|
|Protein 6.1g||9 %|
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Calories per serving: 286
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