Try this Tender Broccoli Stems with Clams recipe, or contribute your own.
Suggest a better descriptionPreparation: Wash broccoli and cut off flowerets (save for another dish). With small paring knife, carefully peel outer skin off broccoli stems, beginning at the base. Leave inner stems whole. Cut stems on the bias into 1/4" slices. Rinse fermented soy beans. Peel garlic. Mince together soy beans and garlic; then mash to a paste using mortar and pestle; set aside. Place drained baby clams in stock. If substituting fresh clams, crabmeat or shrimp, wash, shell and chop into small pieces. Stir-frying: Heat wok to hot, then add first of oil. When oil just begin to smoke, add broccoli and toss quickly to avoid burning. Stir-fry for about 1 minute. Turn heat down to moderate (or on electric range, remove from heat). Push broccoli up side of wok; add remaining oil to bottom of wok; add soy bean mixture. Press and stir until odor of beans and garlic is present. Return to high heat and immediately recombine with broccoli, stirring constantly for about 30 seconds. Beans and garlic will burn easily, so keep mixture moving. Quickly add clams and stock; stir-fry for another 30 seconds. Cover for 30 seconds to finish cooking broccoli. Remove cover; thicken with cornstarch paste to light sauce. Posted by Fred Peters.
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Serving Size: 1 Serving (410g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 133 | ||
Calories from Fat: 38 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 779.7mg | 27 % | |
Potassium 720mg | 19 % | |
Total Carbohydrate 21.3g | 6 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 15.4g | ||
Protein 6.5g | 9 % | |
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: 133
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