VT beans, broccoli, onion for noodles

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Black Bean, Broccoli and Onion Topping

 

Recipe By :Vegetarian Times

Serving Size : 0 Preparation Time :0:00

Categories : Asian Beans

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 pound broccoli

2 teaspoons canola oil

or vegetable oil

1 tablespoon minced fresh gingerroot

1 large onion

1/2 cup vegetable broth

1 tablespoon black bean sauce

1 teaspoon sesame oil

1/2 cup chopped scallions

2 tablespoons fresh cilantro leaves

 

1. Prepare BROCCOLI: peel stems; cut branches into 4 cups florets and 1 cup

stems in 1.5-inch pieces. Prepare ONION: Cut into quarters, then cut into

1/8-inch slices

 

2. In a large pot of salted boiling water, blanch the broccoli until it turns

bright green, about 3 minutes. Drain and rinse under cold water. Drain again and

set aside.

 

3. In a large wok or skillet, heat the oil over medium heat. Stir-fry the ginger

until fragrant, about 20 seconds. Add the onion and stir-fry until it begins to

soften and brown, about 3 minutes.

 

4. Add the broccoli and stir-fry 1 minute. Stir in the broth and the bean sauce.

Cover and simmer over medium-low heat until the broccoli is crisp-tender, 3 to 4

minutes. Sprinkle with the sesame oil, scallions, and cilantro. Serve

immediately on top of or alongside the noodle cake.

 

Makes 6 servings: Per Serving: 55 Calories; 3 g Protein; 3 g Fat; 7 g

Carbohydrates; 0 Cholesterol; 105 mg Sodium; 3 g Fiber.

 

Description:

" Page 71 "

Source:

" Vegetarian Times Low Fat & Fast Asian "

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Per Serving (excluding unknown items): 359 Calories; 18g Fat (40.7% calories

from fat); 14g Protein; 44g Carbohydrate; 14g Dietary Fiber; 1mg Cholesterol;

1088mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Vegetable; 3 1/2 Fat.

 

 

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