The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.
- 1 teaspoon sesame seeds
- 1/2 cup water, divided
- 1 teaspoon rice-wine vinegar or white-wine vinegar
- 1 teaspoon cornstarch
- 2 teaspoons black bean-garlic sauce (see Ingredient Note)
- 2 teaspoons canola oil
- 1 clove garlic, minced
- 4 cups broccoli florets
Toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.
Mix 1/4 cup water, vinegar and cornstarch in a small bowl. Add black bean sauce and stir until smooth.
Heat oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add broccoli and stir to coat. Add the remaining 1/4 cup water; cover and steam just until the broccoli is tender-crisp, 1 to 3 minutes. Push broccoli to the sides and pour the sauce mixture in the center. Stir until the sauce begins to thicken, about 1 minute. Stir in the broccoli to coat. Serve immediately, sprinkled with the sesame seeds.
Ingredient Note: Black bean-garlic sauce, made from pureed salted and fermented black soybeans, is a widely used condiment in Chinese cooking and can be found with the Asian food in most supermarkets.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
53 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 133mg sodium; 6g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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