|1 tsp / 5 ml||canola oil|
|3||cloves garlic, crushed|
|3 cups / 750 ml||broccoli, cut into bite-sized pieces|
|1 tbsp / 15 ml||rice vinegar|
|1 tbsp / 15 ml||sesame oil|
|1 tsp / 5 ml||minced fresh ginger root|
|1 tbsp / 15 ml||sesame seeds|
Heat oil in a skillet over medium heat. Add garlic and broccoli; sauté until garlic is fragrant and broccoli is tender, about 4 to 5 minutes.
Transfer broccoli to a large bowl; set aside to cool.
Meanwhile, in a small bowl, whisk together rice vinegar, sesame oil, and gingerroot. Drizzle over broccoli. Sprinkle sesame seeds on top. Serve warm or cold.
Nutrition per serving: 127 cal, 10 g pro, 5 g total fat (1 g saturated fat), 18 g carb, 8 g fibre, 0 mg chol, 86 mg sodium
Source: Leslie Beck's Healthy Kitchen