1 Tbsp soy sauce 1 Tbsp rice or cider vinegar ½ tsp sugar 1 Tbsp sesame seeds 2 tsp vegetable oil ¼ to ½ tsp crushed red pepper ½ tsp peeled, minced ginger 2 garlic cloves, minced 5 cups coarsely chopped broccoli
1) Combine soy sauce, rice vinegar, and sugar in a small bowl; set aside. 2) Heat a large skillet or wok over medium heat. Add sesame seeds; cook 1 min or until brown. Remove seeds, and set aside. 3) Add oil and next 3 ingredients to skillet; stir-fry 30 seconds. Add broccoli; stir fry 1 min. Add soy sauce mixture; stir well. Cover and cook 2 min or until broccoli is crisp-tender. Sprinkle with sesame seeds. (4 servings, 1 cup ea) 72 calories, 3.6 g fat, 4.3 g protein Light & Easy Cooking Collection
Byrdstar - Here's a recipe I found today. Haven't tried it, but it sounds good.
Indian-Spiced Eggplant and Cauliflower: 2 tablespoon(s) curry powder, preferably hot Madras 1 teaspoon(s) garam masala (see Tips & Techniques) 1 teaspoon(s) mustard seeds 2 tablespoon(s) canola oil 1 large onion, sliced 2 clove(s) garlic, minced 1 teaspoon(s) finely grated fresh ginger 3/4 teaspoon(s) salt 1 1-pound eggplant, cut into 1-inch chunks 3 cup(s) cauliflower florets 1 can(s) diced tomatoes 1 can(s) chickpeas, rinsed 1/2 cup(s) water 1/2 cup(s) nonfat plain yogurt (optional)
Heat a Dutch oven over medium heat. Add curry powder, garam masala, and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl. Add oil, onion, garlic, ginger, and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water, and the spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.
Cauliflower with Tomato-Curry Sauce 1 tsp olive oil 1 onion, finely chopped 2 tsp minced peeled fresh ginger 2 tsp curry powder 1/2 tsp ground cumin 1 cup canned tomato puree 1/2 cup water 1 lb cauliflower florets, cut into bite-size pieces and steamed 1 tbsp chopped fresh parsley
1) In a large nonstick skillet over med heat, heat the oil. Saute the onion and ginger until the onion is translucent, 4-5 min. Stir in the curry powder and cumin; cook 1 min. 2) Stir in the tomato puree and water. Reduce the heat and simmer, covered, stirring occasionally, 15 min. Remove from the heat; cool slightly. 3) Place the cauliflower in serving bowl; top with the sauce and sprinkle with the parsley.
Makes 4 servings (1.25 cup): 73 cal, 2 g fat, 266 mg sodium, 14 g carb, 5 g fiber, 3 g protein, 51 mg calcium. Weight Watchers
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