Try this Chinese Broccoli recipe, or contribute your own.
Suggest a better descriptionWash broccoli. Cut flowers off broccoli stalks and divide into bite-size chunks. Peel stalks and cut into slices. Put it in a pot with remaining ingredients. Bring to a boil, cover, and steam until the broccoli is just crunchy-tender. Uncover to evaporate most of the liquid and toss broccoli well in the black bean sauce before serving with rice. Recipe by: Jo McGinnis (EAT-L) Posted to EAT-L Digest by Kaye Sykes
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 2 | ||
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Calories: 261 | ||
Calories from Fat: 70 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 362.4mg | 12 % | |
Potassium 831.2mg | 22 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 29.1g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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