Garlic sauce recipe Chinese

Most kids love Chinese take-out and will gladly eat broccoli.

I make this for the “big kid” in my life — my husband. He hates veggies, but he coo-coo for Asian flavors that perk up this crisp tender, nutritional packed veg!

Serves 4

Ingredients

• 1 large bunch fresh broccoli, (about 1 1/3 pound)
• 3 large cloves garlic, minced
• 1/2 cup fat-free, low-sodium beef or vegetable broth
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon brown sugar or sugar substitute
• 1 teaspoon sesame oil
• 1 tablespoon canola or corn oil
• 4 scallions, thinly sliced
• 2 tablespoons chopped almonds

Instructions

• Trim broccoli and cut into florets. Peel stalk with a vegetable peeler and slice thinly. Set aside.In a medium bowl, stir garlic, broth, soy sauce, cornstarch, sugar or sugar substitute, and sesame oil.
• Heat a large skillet over heat high and add the canola or corn oil. When the oil is hot, carefully add the broccoli. Cook 3 to 4 minutes, stirring continuously until the broccoli begins to brown slightly. Reduce the heat to medium and add 1/4 cup of water. Cover and cook 3 to 4 additional minutes until the broccoli begins to soften.
• Lower the heat to medium low. Pour sauce over broccoli, cook 2 to 3 minutes longer until the broccoli is tender-crisp and the sauce thickens. Sprinkle with scallions and almonds if using. Serve immediately.

Nutritional Stats Per Serving (1 cup without almonds): 92 calories, 3 g protein, 10 g carbohydrates, 4 g fat (0 g saturated), 5 mg cholesterol, 2 g fiber, 192 mg sodium.

Nutritional Stats Per Serving (1 cup with almonds): 117 calories, 4 g protein, 11 g carbohydrates, 7 g fat (0 g saturated), 5 mg cholesterol, 3 g fiber, 206 mg sodium.