Ingredients
1 large bunch fresh broccoli, (about 1 1/3 pound)
3 large cloves garlic, minced
1/2 cup fat-free, low-sodium vegetable broth
1 tablespoon liquid aminos
1 tablespoon cornstarch
1 tablespoon truvia
1 teaspoon organic sesame oil
1 tablespoon organic olive
4 scallions, thinly sliced
2 tablespoons chopped almonds
Preparation
Trim broccoli and cut into florets. Peel stalk with a vegetable peeler and slice thinly. Set aside.In a medium bowl, stir garlic, broth, soy sauce, cornstarch, sugar or sugar substitute, and sesame oil. Heat a large skillet over heat high and add the canola or corn oil. When the oil is hot, carefully add the broccoli. Cook 3 to 4 minutes, stirring continuously until the broccoli begins to brown slightly. Reduce the heat to medium and add 1/4 cup of water. Cover and cook 3 to 4 additional minutes until the broccoli begins to soften. Lower the heat to medium low. Pour sauce over broccoli, cook 2 to 3 minutes longer until the broccoli is tender-crisp and the sauce thickens. Sprinkle with scallions and almonds if using. Serve immediately.
