But we're learning. New Veggie Venture lessons include:
- In general, to serve four people, start with a pound of the main vegetable.
- In general, a pound of vegetables cookied with 1 tablespoon butter or olive oil will result in each serving with 1 point in the Weight Watchers world, whose regimen, by the way, I recommend for both weight loss and every-day healthful eating.
Active time: 5 minutes
Time to table: 12 minutes
1 tablespoon olive oil
1 tablespoon fresh ginger (see ALANNA's TIPS)
1 tablespoon minced garlic (from a jar!)
1 pound frozen broccoli heads, thawed slightly if time permits (see TIPS)
1/4 cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar
Salt & pepper
Heat oil in a heavy skillet with a lid over MEDIUM HIGH until hot but not smoking. Add ginger and garlic and swirl a bit, cooking just barely, about 30 seconds. Transfer ginger and garlic to small dish, leaving as much oil as possible in the skillet. Add broccoli, cover and let cook for about 5 minutes, stirring occasionally, until heated through. While broccoli cooks, place water, soy sauce and rice vinegar in a small dish. Add liquid to skillet, cover and let cook until liquid is absorbed, about 5 minutes. Stir in garlic and ginger. Season to taste with salt and pepper.
Per Serving: 71 Cal (42% from Fat, 20% from Protein, 39% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Sat Fat; 8 g Carb; 4 g Fiber; 70 mg Calcium; 1 mg Iron; 711 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
- Check the Indian/Asian sections in an international market for jars of fresh ginger. It's inexpensive and a real time saver.
- Thawing the vegetables for an hour or so seems to speed up the cooking time without loss of texture where completely thawing them seems to create a sort of soggy mess.