A while back I made a recipe for some Beef and Broccoli (wight watchers recipe), and I noticed that the sauce was delicious. I decided to try it with just some veggies, and it has been the base of all my Chinese food in the last 6 months. The sauce tastes just like any sauce you would get from a Chinese restaurant, but doesn’t have all those unknown ingredients. I love being in control of making my own ‘take-out’, because I know exactly what is in it, and I can make it a lot healthier. This is also such an easy recipe because you can really take any veggies that you have on hand, and any meat too. I used broccoli and zucchini for this time, but have also made it with peppers, cauliflower, eggplant, yellow squash, water chestnuts, tofu…you name it. It is so yum, and so quick and easy! I usually serve my veggies with a side of rice (because the sauce is amazing on rice, too!), or some Hot and Sour Soup.
- 1/4 tsp table salt
- 1 cup reduced-sodium veggie broth can use chicken as well, divided
- 5 cup uncooked broccoli about a 12 oz bag, florets
- 1 large zucchini
- 1 TBS ginger root fresh, minced
- 2 tsp minced garlic
- 1/4 tsp red pepper flakes or to taste
- 1/4 cup water s
- 1/4 cup low-sodium soy sauce s
- 3/4 TBS Corn starch
- **any other veggies you want can be added see WW recipe above if you want to incorporate meat
1. Add 1/2 cup broth to pan. Add broccoli and zucchini; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
2. In a cup, stir together water, soy sauce, remaining 1/2 cup broth and 3/4 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Serve over rice or alone. Enjoy!
187 calories (for 1 of 2 servings), 1.7g of fat (see below for full nutritional information)