Oriental Broccoli

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 0.0%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.1g
  • Carbohydrate: 8.2g
  • Fiber: 3.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 223mg
  • Calcium: 0.0mg


  • 1 1/2 pounds broccoli, trimmed and coarsely chopped
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 1 teaspoon honey
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon dry mustard
  • 8 small cherry tomatoes, halved
  • 1/2 cup sliced water chestnuts
  • 2 green onions, diagonally sliced


  1. Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 8 minutes or until crisp-tender. Drain; transfer to a serving bowl, and keep warm.
  2. Combine soy sauce and next 4 ingredients in a small saucepan; stir well. Bring to a boil over medium heat. Pour over broccoli. Add tomato, water chestnuts, and green onions; toss gently.
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