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Stir-Fried Broccoli With Shoyu Ginger Sauce

Gadget.Cook's picture
  Broccoli head/1 package frozen, defrosted broccoli 1
  Vegetable oil 2 Tablespoon
  Cornstarch 1⁄2 Tablespoon
  Soy sauce 1⁄2 Tablespoon
  Powdered ginger 1⁄8 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon

Prepare the fresh broccoli for stir frying by breaking off the branches from the main stem and slicing the branch stems very thin.
Cut each floret into several bite-size pieces.
Heat the oil in the wok and add broccoli.
Stirfry for 1 minute, cover, and steam for 3 minutes.
Broccoli should still be bright green in color, crisp, but heated through.
Serve at once with the Shoyu Ginger sauce that has been prepared by combining the sauce ingredients and bringing them to a boil, stirring constantly.
Sauce may be served separately or poured over the broccoli in the wok just before the broccoli is removed.

Recipe Summary

Stir Fried

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 95 Calories from Fat 68

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 442.1 mg18.4%

Total Carbohydrates 6 g1.9%

Dietary Fiber 1.5 g6.1%

Sugars 1.1 g

Protein 2 g3.7%

Vitamin A 7% Vitamin C 83.6%

Calcium 2.7% Iron 2.6%

*Based on a 2000 Calorie diet

Stir-Fried Broccoli With Shoyu Ginger Sauce Recipe