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3 cups broccoli florets, about 1-1/2 inches in length
4 teaspoons canola oil
2 teaspoons sesame oil
1 T. sesame seed, toasted
4 cups mixed greens (arugula, romaine, red leaf lettuces)
1 cup thinly sliced cucumber
1/2 cup thinly sliced red onion
2 T. Kikkoman Soy Sauce
1 T. Kikkoman Rice Vinegar
Cut broccoli into bite-size pieces. In a non-stick wok or skillet, heat the oils over medium heat and then add the broccoli. Stir-fry for two minutes. Add 2 T. water and then turn down heat and cover 1 to 2 minutes until bright green and slightly tender to the poke of a fork. Add sesame seed and toss. Set aside to cool (can be refrigerated to cool). In a salad bowl, combine greens, cucumber and onion slices. Add cooled broccoli and toss with soy sauce and vinegar.
Per serving: 114 calories, 8g total fat, 0mg cholesterol, 486mg sodium, 7g carbohydrates, 3g dietary fiber, 4g protein.
Recipe submitted by Liz Applegate, PhD, RD, University of California, Davis.
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