Sautéed Chinese Broccoli

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By: The Homemakers Test Kitchen

If you like, you can add minced garlic or finely julienned ginger to the oil for variety.

Ingredients

1 lb (500 g) Chinese broccoli (gailan)

1 tbsp (15 mL) peanut or vegetable oil

1/2 cup (125 mL) chicken or vegetable stock

1/4 tsp (1 mL) salt

3/4 tsp (4 mL) cornstarch

Preparation

Peel broccoli stalks, separating large leaves attached to stalks. Blanch in boiling salted water until stalks are tender-crisp and leaves are tender; drain.

In wok or skillet over high heat, heat oil; stir-fry broccoli stalks and leaves for 30 seconds. Add stock and salt; bring to boil.

Mix cornstarch with 1 tbsp/15 mL water; stir into stock. Boil until sauce is slightly thickened, about 1 minute.

Serving(s): 4

Nutritional Information
Per serving: (about)
Calories	59
Protein	2 g
Fat (total)	4 g
Sat. Fat	1 g
Carbohydrate	5 g
Fibre	3 g
Sodium	266 mg
Calcium	10 % RDI
Iron	5 % RDI
Vitamin A	19 % RDI
Vitamin C	53 % RDI
Folate	51 % RDI

Also in this menu:

Garden varieties

Source

Homemakers Magazine: Summer 2006

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