Serves: 6
Total Calories: 79

2 pounds broccoli fresh
1 tablespoon safflower oil
Salt and freshly ground pepper to taste
3 tablespoons chicken broth
1 teaspoon cornstarch

Cut flowerets from broccoli stems slice pared stalks diagonally into 1-inch pieces, discarding woody end. Simmer prepared broccoli in 1/2 -inch boiling water, covered, for 5 to 6 minutes. Heat oil in a large skillet until oil comes almost to smoking point. Drop broccoli in hot oil and stir-fry for 2 minutes to coat with oil. Sprinkle with salt and pepper to taste and 2 tablespoons chicken broth. Cover pan cook for 2 minutes or until crisp-tender. In a small container mix remaining 1 tablespoon chicken broth with cornstarch, stirring to a smooth paste. Pour into skillet and stir until broccoli is coated with a light, clear glaze. Transfer to a heated platter and serve at once.

Try these variations:

Stir-fry with 2 cloves minced garlic.

For Italian-style, use olive oil in place of safflower oil. Add 1/2 teaspoon dried Italian herb seasoning.

Mix 1/2 cup plain lowfat yogurt with chicken broth and cornstarch for a light sauce.

Just before serving, sprinkle with your choice of shelled, toasted pumpkin or sunflower seed, minced green onions, or 1/4 cup grated Parmesan cheese.

Nutritional Facts:

Serves: 6
Total Calories: 79
Calories from Fat: 21

More Recipes from the Recipes For Healthy Living Cookbook:
Cherry Tomato And Mushroom Stir-Fry
Homemade Noodles
Hungarian Broccoli
Lemon Rice
Marinated Greek Vegetables
Savory Topping
Spiced Celery And Fruit
Spinach Casserole
Spinach Noodles
Stir-Fry Broccoli
Whole Wheat Or Triticale Flour Noodles