Broccoflower Stir-fry Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
2 tbsp: Gingerroot, peeled, chopped
2 tbsp: Shallots, peeled, chopped
1 tsp: Garlic, minced
1/2: Bell pepper, red, seeded, -chopped
1/2: Bell pepper, yellow, seeded, -chopped
1 large: Broccoflower bunch, cut into -bite-sized florets
2 tbsp: Worcestershire sauce,
Ground pepper,
Directions:
In wok over medium high heat or electric skillet set at 350 degrees,
heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes,
or until gingerroot and shallots are tender-crisp, stirring
constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of
cal from fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Womans Day) Vol III, No. 5
Source from luhu.jp
heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes,
or until gingerroot and shallots are tender-crisp, stirring
constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of
cal from fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Womans Day) Vol III, No. 5
Source from luhu.jp