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Name: Spicy Cold-Tossed Broccoli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 bn Broccoli (about I pound); 2 qt Water; 2 tb Oriental sesame oil; 1 tb Minced garlic (3 cloves); 3/4 ts Dried red pepper flakes or; 1/4 ts Reduced sodium soy sauce; 2 tb Rice vinegar; 1 tb Granulated sugar; 1 tb Minced fresh ginger; Stephen Ceideburg

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INGREDIENTS

1 bn Broccoli (about I pound)
2 qt Water
2 tb Oriental sesame oil
1 tb Minced garlic (3 cloves)
3/4 ts Dried red pepper flakes or
1/4 ts Reduced sodium soy sauce
2 tb Rice vinegar
1 tb Granulated sugar
1 tb Minced fresh ginger
Stephen Ceideburg

INSTRUCTIONS

With sharp knife, peel away tough, outer skin covering stem of broccoli. Cut away florets, cutting up larger pieces on diagonal. Cut stems into 1-inch sections. Combine soy sauce, sugar and vinegar in small bowl, stirring until sugar has dissolved. Set aside. Heat water in large pan until boiling and add broccoli. Return to boil and cook until stems and florets are just tender, about 3 minutes. (jab pieces with sharp knife--it should go through stems easily.) Drain in colander and rinse under cold running water to cool. Drain thoroughly and place in mixing bowl. Heat wok or skillet over high heat. Add sesame oil and heat until hot. Add garlic, ginger and red pepper flakes and stir-fry about 10 seconds until fragrant. Add soy sauce mixture and cook about 30 seconds, stirring constantly. Pour sauce over broccoli, tossing to coat. Let stand at least 30 minutes at room temperature, or cover with plastic wrap and chill several hours before serving. Serve at room temperature or cold. Per serving: 72 calories (12 percent from protein, 34 percent from carbohydrate, 54 percent from fat), 2 grams protein, 7 grams carbohydrate, 5 grams fat, 0 cholesterol, 31 milligrams sodium. Exchanges: 1 vegetable, 1 fat. From the Oregonians FOODday, 1/19/93. Posted by Stephen Ceideburg

NOTES

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Spicy Cold-Tossed Broccoli

1 bn Broccoli (about I pound)
2 qt Water
2 tb Oriental sesame oil
1 tb Minced garlic (3 cloves)
3/4 ts Dried red pepper flakes or
1/4 ts Reduced sodium soy sauce
2 tb Rice vinegar
1 tb Granulated sugar
1 tb Minced fresh ginger
 Stephen Ceideburg

With sharp knife, peel away tough, outer skin covering stem of broccoli.  Cut away florets, cutting up larger pieces on diagonal. Cut stems into  1-inch sections. Combine soy sauce, sugar and vinegar in small bowl,  stirring until sugar has dissolved. Set aside.    Heat water in large pan until boiling and add broccoli. Return to boil and  cook until stems and florets are just tender, about 3 minutes. (jab pieces  with sharp knife--it should go through stems easily.) Drain in colander and  rinse under cold running water to cool. Drain thoroughly and place in  mixing bowl.    Heat wok or skillet over high heat. Add sesame oil and heat until hot. Add  garlic, ginger and red pepper flakes and stir-fry about 10 seconds until  fragrant. Add soy sauce mixture and cook about 30 seconds, stirring  constantly. Pour sauce over broccoli, tossing to coat. Let stand at least  30 minutes at room temperature, or cover with plastic wrap and chill  several hours before serving. Serve at room temperature or cold.    Per serving: 72 calories (12 percent from protein, 34 percent from  carbohydrate, 54 percent from fat), 2 grams protein, 7 grams carbohydrate,  5 grams fat, 0 cholesterol, 31 milligrams sodium. Exchanges: 1 vegetable, 1  fat.    From the Oregonians FOODday, 1/19/93.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 6 Servings

Calories: 48
Calories from Fat: 41 (85%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 11.6mg		0 %
Potassium 10.4mg		0 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.9g
Protein 0g		0 %
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.

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Calories per serving: 48

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