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VEGAN CHINESE BROCCOLI
Equipment
- Cutting board
- Whisk
Ingredients
- 1 pound Chinese broccoli gai lan
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes optional
- Water for blanching
- Salt and pepper to taste
Instructions
- Rinse the Chinese broccoli under cold water and trim off the tough ends of the stems.
- Bring a
large pot of salted water to a boil. Add the Chinese broccoli and blanch for 2-3 minutes, until tender but still crisp. Drain and transfer to a serving dish. - In a small bowl,
whisk together the soy sauce, rice vinegar, cornstarch, sugar, and red pepper flakes (if using). - Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and stir-fry for 30 seconds, until fragrant.
- Pour the sauce mixture into the
saucepan and stir until thickened, about 1-2 minutes. - Pour the garlic sauce over the Chinese broccoli and toss to coat. Season with salt and pepper to taste.
- Serve hot as a side dish or over rice as a main dish.
Notes
NUTRITIONAL FACTS:
Calories: 88 | Total Fat: 5g | Total Carbohydrates: 9g | Dietary Fiber: 3g | Protein: 4g
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