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Ginger, Almond And Garlic Broccoli


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  • 2 tablespoons vegetable oil
  • 2 tablespoons finely-sliced peeled fresh gingerroot
  • 2 tablespoons slivered almonds
  • 2 garlic cloves thinly sliced
  • 1 bunch broccoli cut 1" florets, stems peeled and cut 1/4"-thk slices
  • 1/4 cup reduced-sodium chicken broth
  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar


Servings 4


Step 1

In a large heavy skillet, heat oil over medium-high heat. Cook ginger, almonds and garlic until golden, about 3 minutes. With a slotted spoon, transfer mixture to a paper towel to drain.

Add broccoli to skillet and cook until crisp-tender, about 5 minutes. Stir in chicken broth, soy sauce and vinegar. Bring to a boil, and cook until liquid is almost evaporated. Toss the broccoli with ginger mixture before serving.

This recipe yields 4 servings.

Carbohydrates: 7 grams
Net Carbs: 5.5 grams
Fiber: 1.5 grams
Protein: 2.5 grams
Fat: 9 grams
Calories: 117

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