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Ingredients
- 1 bunch broccoli
- 1 sweet red bell pepper
- 1 sweet yellow bell pepper
- 1 tbsp. vegetable oil
- 1 onion minced
- 1 teaspoon grated fresh ginger root
- 1/2 c. chicken stock
- 2 teaspoon soy sauce
Directions
- Peel tough broccoli stems. Cut stems and florets into pcs about 1 1/2 inches long. Blanch (cook briefly in large pot of boiling water) 2 to 3 min or possibly till bright green and tender, crisp. Drain and cold under cool running water and dry on paper towels. Seed peppers and cut into thin strips (this can be done in advance). In large heavy skillet or possibly wok, heat oil over medium heat. Add in onion and ginger, stir fry 1 minute Add in peppers and stir fry 2 to 3 min, adding chicken stock when necessary to prevent sticking or possibly scorching. Add in broccoli; stir fry till heated through. Sprinkle with soy sauce. Serve immediately. Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 711g | |
| Calories 332 | |
| Calories from Fat 136 | 41% |
| Total Fat 15.5g | 19% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 915mg | 38% |
| Potassium 1648mg | 47% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 14.0g | 47% |
| Sugars 14.81g | 10% |
| Protein 14.4g | 23% |
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