After nearly three years of
The recipe comes from an Atkins diet cookbook which I picked up awhile back to cook from for my dad when he visits so, as written, it's more generous with fat and nuts than suits my Weight Watchers sensibility. Luckily, it adapts beautifully for both diet regimes. I used half the oil (just a tablespoon) and next time will entirely skip the almonds for they really got lost amid the garlic and broccoli. That makes this low-carb and low-point!
NEXT TIME Next time I will pile on the garlic, maybe 5 or 6 cloves. No vampires at my house! And if presentation counts, I'll top the broccoli with the garlic, not stir it in.
~ Broccoli with Garlic Oyster Sauce ~
~ Perfect Pan-Fried Broccoli ~
~ Asian Broccoli in the Microwave ~
~ more broccoli recipes ~
~ more one-point vegetable recipes ~
~ more low-carb vegetable recipes ~
~ one year ago this week Baked Pasta with Ham, Tomatoes & Peas, a good way to use up leftover ham ~
~ two years ago today Quinoa Pilaf for Paper Chef (which is being resurrected, thank you, Ilva!) including a baby photograph of a certain veggie lover ~
BROCCOLI with SAUTÉED GARLIC
Time to table: 25 minutes
1/2 tablespoon canola oil (or olive or vegetable)
1/2 tablespoon dark sesame oil (this is a key ingredient!)
Garlic cloves, thinly sliced (I used 2, next time will use several)
2 tablespoons slivered almonds (next time I'll skip these)
2 tablespoons finely sliced fresh ginger (I used chopped ginger from a jar which was uninspiring, do use fresh ginger if you have it or skip entirely)
1 pound fresh broccoli, trimmed aggressively
1/4 cup stock (I used Better than Bouillon, water would be fine)
1 tablespoon soy sauce
1 tablespoon white wine vinegar (important)
Salt & pepper to taste
In a large skillet (must be able to hold the broccoli in the second step), heat the oils on MEDIUM HIGH til shimmery. Add the garlic and almonds and ginger if using. Sauté, stirring often, til slightly crispy and beginning to brown. Leaving as much oil in the pan as possible, transfer the garlic and nuts to a paper towel. Add the prepped broccoli, stir to coat with fat and cook until crisp-tender, about 5 minutes. Add the remaining ingredients, cover and let cook for another 5 - 10 minutes until liquid is almost evaporated. Taste and adjust seasonings. Transfer to a serving bowl, top with or stir in garlic mixture.
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