Broccoli gets a Southeast Asian treatment in this quick saute with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish.
minced fresh ginger
broccoli crowns, trimmed and chopped (about 6 cups)
fish sauce, (see Note)
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.
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.
Calories 74, Total Fat 4 g, Monounsaturated Fat 2 g, Sodium 328 mg, Carbohydrate 8 g, Fiber 3 g, Protein 4 g, Potassium 372 mg. Daily Values: Vitamin A 60%, Vitamin C 170%. Exchanges: Vegetable 1.5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet