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Sesame-Garlic Broccoli

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  • Prep 20 min
  • Total 0 min
  • Servings 4
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Sesame-garlic broccoli – a perfect side dish that’s ready in 20 minutes.
By Betty Crocker Kitchens
Updated Jul 25, 2010
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Ingredients

  • 2 cups broccoli florets (3/4 lb)
  • 1/4 cup chicken broth
  • 2 tablespoons rice wine or chicken broth
  • 1 teaspoon cornstarch
  • 1 teaspoon packed brown sugar
  • 1 tablespoon sesame seed
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon dark sesame oil, if desired
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons grated gingerroot

Steps

  • 1
    In 10-inch skillet, heat 1 inch water to boiling. Add broccoli and boil uncovered 3 to 5 minutes or until just tender. Drain broccoli in colander and immediately rinse under cold water to stop cooking. Set broccoli aside.
  • 2
    In small bowl, mix broth, rice wine, cornstarch and brown sugar until smooth.
  • 3
    Sprinkle sesame seed evenly over bottom of same skillet. Heat over medium-low heat 5 to 7 minutes, stirring frequently, until browning begins. Then stir constantly until seeds are golden brown. Immediately remove seeds from skillet; set aside.
  • 4
    In same skillet, heat vegetable oil and sesame oil over medium heat until oils shimmer. Add broccoli and cook about 1 minute, stirring frequently. Clear center of skillet and add garlic and gingerroot. Stir into broccoli and cook 1 minute longer; do not let garlic burn.
  • 5
    Stir cornstarch mixture again to dissolve any lumps and add to skillet. Heat mixture to boiling, stirring constantly. Cook and stir 1 minute longer. Remove from heat and sprinkle with sesame seed.

Tips from the Betty Crocker Kitchens

  • tip 1
    Why it Works: It’s Not Easy Being Green Cooking broccoli can be tricky. Cook it right and it is crisp and green. Overcook it and you end up with a limp, olive drab floret. Your best safeguard against this is understanding why broccoli is green in the first place. Broccoli, and all green plants, contains a pigment called chlorophyll. In the living plant, chlorophyll is protected because its job is to turn sunlight into food. When heated, chlorophyll loses this protection and is exposed to its enemy: acid. Lemon juice, vinegar and even broccoli’s natural acidity can turn chlorophyll’s lovely green to brown. To keep chlorophyll and acid far apart, follow these rules: Cook broccoli quickly (no more than 8 minutes), keep the pot uncovered (that would concentrate the acid) and add acid just before serving.

Nutrition

130 Calories, 12g Total Fat, 2g Protein, 5g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
160mg
5%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
6%
Sugars
1g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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