Thursday, May 24, 2012

Ginger Broccoli

I think this is another case of D and I expect strong flavors and are disappointed when we don't get them.
Everything about this recipe indicates it will be strong, but somehow it didn't live up.

The only thing we can think of is to cook the broccoli separately...maybe the water washed away the flavor.

As you can tell, we both wanted to like it.  Perhaps a tweaking dish.  We had with Spiced Chicken Thighs with Yogurt Sauce.

Ginger Broccoli 

Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.

4 servings, 1 cup each
Active Time: 20 minutes
Total Time: 20 minutes

1 tablespoon canola oil
2 tablespoons minced garlic
 4 teaspoons minced fresh ginger
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
3 tablespoons water
1 tablespoon fish sauce, (see Note)
1 tablespoon rice vinegar

Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.

Nutrition Per serving 
74 Calories; 4 g Fat; 2 g Mono; 8 g Carbohydrates; 4 g Protein; 3 g Fiber; 328 mg Sodium; 372 mg Potassium

1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 fat

Tips & Notes 
Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.

From EatingWell: September/October 2007 

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