Recipe: Broccoli with Garlic Sauce

[Chocolate Rose]

Well, this was a big hit and I was totally surprised by the reaction.:D
My daughter hates broccoli but when I make it I always put some on her plate to try and tell her that even if she didn't like it the last time she had it her tastes are changing and she may like it this time. I cut this recipe in half and only made enough for dh and I but I did put one piece on dd's plate. She went through her whole yucky routine and then tasted it and declared that it was GREAT - could she have more?? She didn't believe me when I told her that I didn't make any more. She ended up eating just about all of my serving. Dh thought it was a fabulous recipe, also. It was one of those kind of double-take situations where he bit into it and was ready to say it was OK and then went on about how much he really liked it. This one is going to become a regular in our house.


* Exported from MasterCook *

Broccoli with Garlic Sauce ~ 2 Pts.

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chicken broth
3 tablespoons rice wine -- or sake
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 tablespoon canola oil
3 cloves garlic -- minced
1 pound broccoli floret -- (4 cups)

Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch, and sugar in a small bowl; set aside.

Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute.

Description:
"To make this dish a vegetarian entree, substitute vegetable broth for the chicken broth and hoisin sauce for the oyster sauce. For a protein boost and an extra 2 points per serving, add 1/4 pound of cubed firm tofu along with the broccoli."
Source:
"Weight Watchers "Take-Out Tonight""
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Per Serving (excluding unknown items): 107 Calories; 4g Fat (34.4% calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 696mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : The garlic sauce also works with fresh green beans, asparagus, or snow peas instead of broccoli.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[Leisa M]

sounds interesting. I am not big on brocoli myself, (maybe thisway)

[Vicanddi]

I have seen a couple of interesting looking recipes that call for rice wine or sake, as this one does. Can you use rice wine vinegar as a substitute? I don't have any rice wine or sake on hand, I would be purchasing it only for that recipe, but I always have rice wine vinegar on hand.

[Chocolate Rose]

Vicanddi, I'm not sure of the answer so hopefully someone else will respond. I used rice wine because that's what I have. I think that rice wine has a "sweet" taste but I haven't tasted it by itself.:D I'm out of rice wine vinegar and keep forgetting to get more so have been using the rice wine in place of the vinegar in recipes that call for the vinegar.

[wallycat]

That recipe looks good.

This is just my opinion, but Sake and rice wine vinegar are not interchangeable.
It would be as if red wine was called for a recipe and you wanted to use red wine vinegar...two different tastes, albeit the rice wine vinegar is a bit milder in comparison to red wine vinegar...but you get the point, right :D ;)

[pilgrim719]

We LOVE this recipe!! I could seriously eat this garlic sauce on just about anything, it's sooo good!

Kari

[Mareli]

Yum.....I have GOT to try this!

[Canice]

This recipe sounds great - would have been perfect with the salmon I made tonight (maple/soy/ginger/rice vinegar/pepper flakes). I'm printing it out for next time, though! Thanks.
Vicanddi, typically a regular dry sherry is the recommended substitute for rice wine. It's what I always use in stir-fry recipes -- only because I can't seem to remember to buy the rice wine :rolleyes: .

[valchemist]

where can you get rice wine?

[Gracie]

Originally posted by valchemist
where can you get rice wine?

Rice wine is Mirin, which I finally found at Whole Foods. I would imagine that it might be available at a better grocery store also.

Here's an old thread of mine where I did an entire Chinese meal from TOT including this broccoli recipe which I have repeated many times.

http://community.cookinglight.com/showthread.php?s=&threadid=30232&highlight=Chinese

Loren

[wallycat]

Gracie,
rice wine is NOT mirin, mirin is rice wine that has been sweetened!

Val,
I get mine either at an asian grocer or any liquor store (I've even found it in the grocery store liquor dept.)

[Vicanddi]

Thanks for your answers about substitutes for rice wine. I always have some sherry on hand, and I actually have mirin too. I think I will venture out and get the rice wine, though, since it is in a lot of recipes I have found on this site. I'm gonna live dangerous!

[Gracie]

Originally posted by wallycat
Gracie,
rice wine is NOT mirin, mirin is rice wine that has been sweetened!

Val,
I get mine either at an asian grocer or any liquor store (I've even found it in the grocery store liquor dept.)

OMG Wallycat I bought the wrong thing then! It was something like $5 for a small bottle too. So a recipe would specify mirin if that's what it meant? Now I'm not sure that I've ever seen it needed. Maybe I should return it.

Thanks for letting me know!

Loren

[linsleyd]

I made this last night, halving the recipe and it is fantastic! A wonderful easy way to make broccoli!

A definete repeater, thanks for brining it to my attention!

[wallycat]

Originally posted by Gracie


OMG Wallycat I bought the wrong thing then! It was something like $5 for a small bottle too. So a recipe would specify mirin if that's what it meant? Now I'm not sure that I've ever seen it needed. Maybe I should return it.

Thanks for letting me know!

Loren

I've used mirin in a recipe that will call for rice wine AND sugar in the ingredient list and simply leave out the sugar...it's not exactly the perfect sub, but when I'm in a hurry and don't want to measure too much stuff out, that's what I do.
Sake (rice wine) has a dry taste to it so if sugar is not used in the recipe, I'd use sake and not mirin.
But that's just me :D ;)

[Leisa M]

Gracie, I lookd at the old thread and got the recipe, but I could not tell how many servings the recipe mad. Could you please tell us.

Chinese Barbequed Pork - this was the best of all!

1 1-pound boneless pork tenderloin, trimmed of all visible fat.
2 T. honey
2 T. hoisin sauce
2 T. sake or dry white wine
2 tsp. oyster sauce
2 tsp. soy sauce
1 tsp. sesame oil

1. ***** the tenderloin all over with the tip of a knife or tines of a fork. Combine the honey, hoisin, sake or white wine, oyster sauce, soy sauce and sesame oil in a large Ziploc. Add the pork. Squeeze out the air and seal the bag, turn to coat pork. Refrigerate, turning the bag occasionally at least 6 hours or overnight. MY NOTE - I only marinated it an hour and it was great.

2. Preheat the oven to 425. Spray the rack of a roasting pan with nonstick spray and place in the pan. Remove the tenderloin from the marinade and place on roasting rack. Discard the marinade. MY NOTE - I kept the marinade and basted the roast with it as it cooked. Roast until a thermometer reads 160 degrees, about 25 minutes. Transfer to carving board and let stand 5 minutes before slicing.

Per serving (1/4 of tenderloin) 3 points.

On #1 in the directions there are several **** that start it. What do they mean? and how many servings does this make?

[Shirley Panek]

The ***** probably mean to pr*ck (or poke). This BB has a "decency" checker - and the first word is not allowed. ;)

[Leisa M]

Originally posted by Shirley Panek
The ***** probably mean to pr*ck (or poke). This BB has a "decency" checker - and the first word is not allowed. ;)

OK. That makes sense. Of course the decency checker should be able to diffentiate between recipes and not recipes.

[Peggy]

Breat broccoli recipe! We had it last night and all enjoyed it. Thanks so much for posting it!

Peggy

[wallycat]

I made this for dinner tonight with baked, marinated tofu and brown rice.
YUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUM.

DH is not into anything that isn't thoroughly cooked...
won't eat pasta that's al dente or veggies that aren't cooked.
I zapped the broccoli florets in the microwave for about 4 minutes and then proceeded as the recipe directed.
I also doubled the sauce thingie because I figured it'd be great over the rice and tofu.

I may cut back on the soy sauce because I felt it was a tad salty but VERY, VERY, VERY good!!!!!!!!!!!!!!!!!!!!!

I have the cookbook, but thanks for reviewing here and bringing it to my attention :D ;)

[beckms]

As everyone has already said, this is very very good. Tastes just like the broccoli that you get at restaurants with Beef and Broccoli.

I doubled the recipe because I love broccoli, and I've been munching on the leftovers, which are just as tasty cold.

YUM!

Thanks!
:)

[ElinorC]

I used this sauce on green beans and DH loved it! I wasn't as crazy about them as he was but they were good. One half of the recipe of sauce would be ample amount for 1 pound of green beans.

[stefania4]

YUM! Oh, yumyumyumyumyummy!

I put a slightly different spin on this, and cut back on the broccoli and added fresh green beans and diced cooked chicken, to make the whole thing an entree (and to use up the chicken and beans in the fridge). I had mine over brown rice, DH had his plain. We both just loved it. Oh, and I replaced oyster sauce (I'm allergic to shellfish) with fish sauce.

Thanks so much for sharing the recipe!!! Best of all, I actually didn't have to go out and buy anything to make it. We enjoy Asian cooking so we always have fish sauce and sake around.

[newcook]

I made the Chinese Barbequed Pork tonight and thought it was pretty good. I found the portion to be too small thought for my taste. After cooking the roast weighed 11 ounces (I weighed it), making one serving less than 2 ounces. Needless to say, I ate more than one serving.

I also made a barley recipe for the first time. I didn't have any fresh mint and used Fines Herbes instead. I don't know if that is an appropriate substitute or not but I smelled it in the jar and it smelled good so I used it. I also used a smaller quantity of dried lemon zest because I didn't have any lemons. I cooked it in the pressure cooker and it took about 10 minutes to cook.

I really enjoyed the barley dish, but somehow I don't think it was the best match for the pork. I think I have a ways to go in learning to pair dishes together.

Daniele


BARLEY "RISOTTO" CARTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Grains To try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup finely chopped onion
2 tablespoons unsalted butter
3 cups chicken broth
1 cup water
1 cup pearl barley
1 cup frozen peas -- thawed
1/2 cup pecans -- toasted and chopped
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh mint leaves
2 teaspoons freshly grated lemon zest

In a large heavy saucepan cook onion in butter over moderate heat, stirring, until softened. Add 2 cups broth, water, and barley and simmer, covered, until most of liquid is absorbed and barley is al dente, about 30 minutes. Gradually add remaining cup broth, about 1/4 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until absorbed. Stir in remaining ingredients and remove pan from heat. Season "risotto" with salt and pepper.

Description:
"This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version."

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Per Serving (excluding unknown items): 254 Calories; 11g Fat (38.2% calories from fat); 8g Protein; 32g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 414mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat.

NOTES : Serves 4 to 6 as a side dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0