Day 26: Broccoli with Ginger & Garlic

Tonight was a disappointment. The taste was okay but the color unappealing, thanks to the soy sauce. Still, it'd do in a pinch, since it's Fast and Easy. Another time, I'd use fresh broccoli, hoping it wouldn't absorb the soy color.

But we're learning. New Veggie Venture lessons include:
    In general, to serve four people, start with a pound of the main vegetable.
  • In general, a pound of vegetables cookied with 1 tablespoon butter or olive oil will result in each serving with 1 point in the Weight Watchers world, whose regimen, by the way, I recommend for both weight loss and every-day healthful eating.
Active time: 5 minutes
Time to table: 12 minutes
Serves: 4

1 tablespoon olive oil
1 tablespoon fresh ginger (see ALANNA's TIPS)
1 tablespoon minced garlic (from a jar!)
1 pound frozen broccoli heads, thawed slightly if time permits (see TIPS)
1/4 cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar
Salt & pepper

Heat oil in a heavy skillet with a lid over MEDIUM HIGH until hot but not smoking. Add ginger and garlic and swirl a bit, cooking just barely, about 30 seconds. Transfer ginger and garlic to small dish, leaving as much oil as possible in the skillet. Add broccoli, cover and let cook for about 5 minutes, stirring occasionally, until heated through. While broccoli cooks, place water, soy sauce and rice vinegar in a small dish. Add liquid to skillet, cover and let cook until liquid is absorbed, about 5 minutes. Stir in garlic and ginger. Season to taste with salt and pepper.

Per Serving: 71 Cal (42% from Fat, 20% from Protein, 39% from Carb); 4 g Protein; 4 g Tot Fat; 1 g Sat Fat; 8 g Carb; 4 g Fiber; 70 mg Calcium; 1 mg Iron; 711 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

  • Check the Indian/Asian sections in an international market for jars of fresh ginger. It's inexpensive and a real time saver.
  • Thawing the vegetables for an hour or so seems to speed up the cooking time without loss of texture where completely thawing them seems to create a sort of soggy mess.
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. actually, there isn't need to put soy sauce or vinegar, it kinda masks the sweet flavour of the broccoli. use a little sesame oil instead, just a half teaspoon. U'll find it tastes even yummier.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna