Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
215
Calories
5g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 clove garlic, minced
- 1 teaspoon fresh gingerroot, grated
- 2 tablespoons canola oil or vegetable oil
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1 stalk broccoli, peeled and cut into spears
- 2 medium carrots, peeled and cut into 2 1/2 x 1/4 inch sticks
- =
Directions
1
Whisk together all the marinade ingredients and set aside.
2
In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
3
Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
4
Drain them and transfer to a serving bowl.
5
Pour the marinade on the vegetables and toss well.
6
Refrigerate or set aside at room temperatur for about 20 minutes to allow the flavors to permeate.
Recipe sourced from
fandom