Broccoflower Stir-Fry
chinese, low-fat, main dish, vegetarian
2 tablespoon olive oil
2 tablespoon gingerroot; peeled, chopped
2 tablespoon shallots; peeled, chopped
1 teaspoon garlic; minced
1/2 bell pepper, red; seeded, -chopped
1/2 bell pepper, yellow; seeded, -chopped
1 large broccoflower bunch; cut into -bite-sized flor
2 tablespoon worcestershire sauce
1 ground pepper
In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender. Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of cal from fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Woman's Day) Vol III, No. 5
Yield: 8 servings