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Build on Oriental-style meal around this
recipe with stir-fried sliced chicken and cooked rice.
Ingredients
1 tsp peanut or vegetable oil
1 cup sliced onions
1 ounce walnut halves
1 small garlic cloves, thinly sliced
1/2 cup water
1 tbsp reduced-sodium soy sauce
2 tsp cornstarch
1 packet instant chicken broth and
seasoning mix
4 cups broccoli florets, blanched
Method
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In 9-inch nonstick skillet heat oil;
add onions, walnuts, and garlic and saute over high heat until onions
are tender-crisp, about 1 minutes.
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In 1-cup liquid measure combine water,
soy sauce, cornstarch, and broth mix and stir to dissolve cornstarch;
add to walnut mixture in skillet and cook, stirring constantly, until
mixture comes to a boil.
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Reduce heat to low; add broccoli, stir
to combine, and cook until thoroughly heated, 1 to 2 minutes.
Notes:
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Beta-carotene, the plant source of
vitamin A, is found in good supply in broccoli, carrots, winter
squash, cantaloupe, sweet potatoes, collard greens, pink grapefruit,
and vegetable and tomato juices.
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