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Cook'n with Betty Crocker 
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Sweet-and-Sour Broccoli and Baby Corn |
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Serves: 4 Print this RecipeA tasty sweet-and-sour sauce with minimal cooking makes this broccoli dish delicious without any added fat. Leftover canned broth can be frozen in ice cube trays; remove when frozen and seal in freezer bag; one cube is about 1 tablespoon of broth. 1 pound broccoli, cut into flowerets and 1-inch pieces (4 cups) 2 teaspoons cornstarch 2 teaspoons cold water 2 tablespoons fat-free reduced-sodium chicken broth 2 tablespoons honey 2 tablespoons lemon juice 1 tablespoon ketchup 1 teaspoon finely chopped garlic 1 teaspoon grated lemon peel 1/4 teaspoon salt Dash of crushed red pepper, if desired 1 cup canned baby corn, rinsed and drained Cut any broccoli stems more than 1 inch wide lengthwise in half. Place broccoli in boiling water; heat to boiling. Boil 1 minute; drain. Immediately rinse with cold water; drain. Mix cornstarch and cold water. Heat broth, honey, lemon juice, ketchup, garlic, lemon peel and salt to boiling in nonstick wok or 12-inch skillet, stirring frequently. Stir in cornstarch mixture. Cook and stir about 1 minute or until thickened. Stir in red pepper. Add broccoli and corn; cook and stir about 30 seconds or until heated through. 1 Serving: Calories 85 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 210mg; Carbohydrate 21g (Dietary Fiber 3g); Protein 3g. *1 package (16 ounces) frozen broccoli cuts, thawed and drained, can be substituted for the fresh broccoli. Do not cook. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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