- 4 cups broccoli florets
- 2 tablespoons water
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon minced fresh gingerroot
- Place the broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 2 minutes; drain. In a nonstick skillet or wok, stir-fry broccoli in oil for 6-7 minutes. Add the garlic, soy sauce and ginger; stir-fry 1-2 minutes longer or until broccoli is crisp-tender. Yield: 4 servings.
Originally published as Ginger Broccoli Stir-Fry in Light & Tasty August/September 2002, p56
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Reviewed Sep. 15, 2014
"I sprinkle 2-3 teaspoons of sugar over the broccoli when adding the garlic, soy sauce, and ginger to give the dish more of a teriyaki flavor."