1 lb. asparagus or broccoli
1 clove garlic, minced
2 tsp. low sodium soy sauce
2 tsp. sesame oil
1 1/2 tsp. grated fresh ginger root
1/2 cup rice vinegar
2 Tbsp. sugar
Steam asparagus or broccoli 5 to 7 minutes until crisp tender. Immediately cool by plunging in cool water. Drain and gently pat dry with paper towels. Combine remaining ingredients and pour over the vegetables. Gently toss to thoroughly coat. Cover and refrigerate 1 hour or longer. Serve at room temperature. 6 servings, 1 W.W. point per serving.
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