Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Chinese Broccoli and Almonds
Makes 4 servings
4 whole Idaho potatoes, baked
1 onion, chopped
1 garlic clove, mashed
1 10 oz. package frozen broccoli
1 1/2 cups fat free vegetable broth, or chicken broth, plus some additional broth for sautéing
1 teaspoon vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup toasted, slivered almonds
1/4 cup chopped pimientos
In large skillet, sauté onion and garlic in water or broth until onion is transparent. Add broccoli, broth and vinegar. Mix cornstarch with soy sauce, stir into skillet; bring to a boil, boil 1 minute. Just before serving stir in almonds and pimiento. Spoon topping over each blossomed potato
Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 61
Percent Total Calories From: Fat 17%, Protein 11%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 293mg, Total Carbohydrate 65g, Dietary Fiber 3g, Sugars 0g, Protein 10g, Vitamin A 1334 units, Vitamin C 88 units, Calcium 0 units, Iron 4 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
