Healthful broccoli florets served with a nicely seasoned and sweetened teriyaki sauce.
Blanch the broccoli and plunge into ice cold water to stop the cooking. Drain and set aside. To prepare the teriyaki sauce, dilute the arrowroot in 2 tablespoons of cold water. Heat the remaining water, soy sauce, garlic, and ginger. Add the honey and stir to dissolve. Add the arrowroot mixture and the pepper. Continue stirring to thicken. There should be about 2/3 cup sauce. Toss the broccoli with 1/3 cup of sauce and serve.
Refrigerate the remaining sauce and use with other steamed or stir "fried" vegetables.
Recipe makes 5 servings (5 cups).
Serving size: 1/3 cup serving of sauce
Calories: 91; Total Fat: 0.4g; Saturated Fat: trace; Cholesterol: 0mg
Because of the soy sauce, the sodium content of the teriyaki sauce is very high (1031 milligrams per 1/3 cup) and may be unsuitable for those persons with a history of congestive heart failure and/or hypertension. One cup of broccoli with the sauce contains 222 milligrams of sodium.
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