navbar

Home      Fatfree FAQs    Discussion Board    Blog

 
  
All Recipes
  Hint: Use quotation marks around phrases

Home
All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Beverages
Breads
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Desserts
Dressings
Eat to Live
Fruit
Gluten-Free
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pasta
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Salads
Sandwiches & Spreads

Sauces
Snacks
Soups and Gumbos
Stews and Chilies
Soy
Veggies

Fatfree Vegan Recipes proudly endorses Vita-Mix 

 

This site hosted by:

Web Hosting By ICDSoft.com

Click here for 25% off your first year

 


Click to join Fatfree Vegan Recipes mailing list

 


Click to subscribe to Eat-2-Live Mailing List

   

 

printer friendly version

Ginger and Garlic Broccoli

Ginger and Garlic Broccoli

1 large bunch broccoli
2 cloves garlic
6 tablespoons water
4 tbs very thin matchsticks of peeled fresh gingerroot
2 tbs soy sauce
1 1/2 tbs seasoned rice vinegar, if desired

Cut broccoli into 1 inch flowerets. Trim and peel stems and cut into 1/4-inch slices. In a 10-inch heavy skillet heat 3 tablespoons of water over moderately high heat and cook gingerroot and garlic, swirling the skillet occasionally, until just golden. Set aside. Add broccoli (and more water, if needed) to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together the other 3 tablespoons of water, soy sauce, and vinegar. Add mixture to skillet and cook until most of the liquid is evaporated, about 1 minute. Serve broccoli sprinkles with the gingerroot and garlic.

fatfreevegan.com
See our privacy policy

 

No votes yet!

 

 
  Send us Feedback

Send us Feedback

2004-2009 Fatfree Vegan Recipes
Privacy policy