The marriage of broccoli florets, snow peas, water chestnuts, garlic and scallions with a lovely lite-soy and Butter BudsŪ sauce makes a great hot side dish. Toss in toasted cashew nuts and fresh orange or fresh mango slices to make a tasty and colorful cold salad.
4 generous cups broccoli florets (2 pounds broccoli crowns before trimming)
1 pound fresh snow peas, remove strings if necessary
1 cup white and green parts of scallions cut on diagonal (1 small bunch)
3 Tablespoons chopped garlic (4 large cloves)
1 eight-ounce can sliced water chestnuts, drained and rinsed
1 cup liquefied Butter Buds mix
2 Tablespoons lite soy sauce
Freshly ground pepper to taste
Bring 8 cups of water to boil in a large skillet. Add the snow peas and cook for 3 minutes. Remove them with a slotted spoon or strainer, and put them under cold water to stop them from cooking further. The snow peas should be tender, but still a little crisp. Drain well. Bring the water back to a boil and add the broccoli florets. Simmer the florets for 5 minutes, or until just tender. Pour the florets into a colander and put them under cold water to stop them from cooking further. The broccoli should be tender, but still a little crisp. Drain well.
Pour ¼ cup of the liquefied Butter Buds mix into the now empty skillet and heat it over medium-high heat. Add the scallions and garlic, cover and cook for 3 minutes, stirring once.
Combine the remaining ¾-cup of liquefied Butter Buds and the lite soy sauce. Add it to the scallions and garlic. Add the water chestnuts, snow peas and broccoli and stir over medium high heat until hot enough to serve, 2 to 3 minutes. Serve immediately.
In today's bountiful supermarkets, fresh broccoli and snow peas are available all year round. Frozen vegetables will work in this recipe, but because the freezing process affects the cellular structure of the vegetables, they won't be as crisp.
Nutritional information per serving:
Total fat: 0.3g
Saturated fat: 0.02g
% calories from fat: 3%
Dietary fiber: 4g