Chinese-Style Stir-Fried Broccoli, Carrots and Leeks
Published October 30, 1984
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 bunch broccoli
3 medium carrots, scraped
3 medium leeks, white part only
1 tablespoon peanut oil
1 teaspoon finely minced garlic
1 teaspoon finely minced ginger
2 tablespoons chicken broth
1 tablespoon sesame seeds
1 teaspoon light soy sauce
1 teaspoon sesame oil
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 112 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 103 milligrams sodium; 4 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the broccoli, discarding thick stems and leaves. Cut into flowerets. Slice carrots and leeks thinly.
- Step 2
In a wok or large saute pan, heat the peanut oil. Add minced garlic and ginger and stir-fry briefly to flavor the oil. Add broccoli, carrots and leeks and toss briefly to mix well. Add chicken broth, cover and cook for 3 minutes over medium heat. Remove cover, raise heat, and cook, stirring constantly, for 5 minutes, until vegetables are tender.
- Step 3
While vegetables are cooking, toast sesame seeds in a separate saute pan until they are golden brown. Set aside.
- Step 4
When vegetables are done, add soy sauce and mix well. Remove from heat, turn into a warm serving bowl and sprinkle with sesame seeds and sesame oil. Serve immediately.
Private Notes
Comments
Delicious and low cal. Very fresh. Served over jasmine rice.
The 2 of us polished this off easily. Made it as written.
Very easy. cook Time of course does not account for prep time. Nice side dish!