1cupreduced-sodium veggie brothcan use chicken as well, divided
5cupuncooked broccoliabout a 12 oz bag, florets
1TBSginger rootfresh, minced
¼teaspoonred pepper flakesor to taste
¼cuplow-sodium soy sauces
**any other veggies you want can be addedsee WW recipe above if you want to incorporate meat
1. Add ½ 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 ½ cup broth and ¾ 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!
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)