Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
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
- 750 g fresh broccoli
- 1/2 cup canned sliced water chestnuts
- 3 tablespoons oil
- 1 cm ginger
- 1/3 teaspoon grated fresh lemon rind
- 1 teaspoon soy sauce
- 1 tablespoon dry sherry (optional)
- 1/2 cup water
- 1 vegetarian stock
Directions
1. Cut broccoli into small flowerets.
2. Put oil, water chestnuts, peeled and grated ginger and lemon rind into frying pan, simmer until ginger is sizzling.
3. Add broccoli, toss gently in hot oil for 1 minute.
4. Add soy sauce, sherry, water and vegetarian stock.
5. Bring to boil, reduce heat, simmer covered for about 5 minutes or until broccoli is just cooked (still slightly crisp).
6. Remove vegetables from pan, put onto serving plate.
7. Increase heat and boil remaining liquid in pan until reduced by half, spoon over broccoli.
Category:Bhutani Recipes
Category:Bhutani Vegetarian