Food lovers recipes pdf

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Most kids love Chinese take-out and will gladly eat broccoli. He hates veggies, but he coo-coo for Asian flavors that perk up this crisp tender, nutritional packed veg! Trim broccoli and cut into florets. Peel stalk with a vegetable peeler and slice thinly. In a medium bowl, stir garlic, broth, soy sauce, cornstarch, sugar or sugar substitute, and sesame oil.

Heat a large skillet over heat high and add the canola or corn oil. When the oil is hot, carefully add the broccoli. Cook 3 to 4 minutes, stirring continuously until the broccoli begins to brown slightly. Cover and cook 3 to 4 additional minutes until the broccoli begins to soften. Lower the heat to medium low.

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Pour sauce over broccoli, cook 2 to 3 minutes longer until the broccoli is tender-crisp and the sauce thickens. Sprinkle with scallions and almonds if using. 5 mg cholesterol, 2 g fiber, 192 mg sodium. 5 mg cholesterol, 3 g fiber, 206 mg sodium. Enjoyed making this and it was delicious. Next time I’m going to add shrimp to it. I am a college student who is trying to learn how to cook some delicious, healthy recipes, and this was a great start!

I added a little bit of schezwan sauce. I made this for my family with brown rice and they loved it! I will double the garlic sauce recipe so I can have some sauce for my brown rice. Chinese Food snob hubby had nothing but great things to say about this recipe. Even before adding the chili flakes. Thanks Erika, glad to hear it!