Easy Chinese Broccoli and Zucchini


  • 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. 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. 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.
  3. Serve over rice or alone. Enjoy!

Recipe Notes

Serves 2 (as a meal, maybe 4 as a side dish)
187 calories (for 1 of 2 servings), 1.7g of fat (see below for full nutritional information)