Broccoli with Ginger-Garlic Sauce Recipe | Vegetarian Times Skip to main content

Broccoli with Ginger-Garlic Sauce

Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. And don't throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems. Calcium per serving: 408 mg.



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1 large head broccoli
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1 Tbs. olive oil
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2 cloves garlic, minced
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3 Tbs. peeled, grated fresh gingerroot
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1 Tbs. whole wheat flour
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1 cup calcium-fortified soy milk


  1. Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Steam broccoli until bright green and just tender, 5 to 7 minutes.
  2. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring often, until golden, about 1 minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to prevent browning. Gradually stir in soy milk, salt and pepper and cook, stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes.
  3. Remove broccoli from steamer and arrange on serving platter. Drizzle with sauce and serve warm.

Nutrition Information: 

5 g
Total Fat: 
5 g
Saturated Fat: 
1 g
4 g
0 mg
31 mg
4 g
0 g
4 Servings