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    You are in: Home / Recipes / Szechuan Broccoli (Chinese) Recipe
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    Szechuan Broccoli (Chinese)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 05, 2012

      Loved the spiciness of this dish...I used lemon juice in place of the oil and it seemed to work great...plus it add another tartness to it...I also used fresh ginger, minced...this is a keeper and I'm going to keep it close by...Thanks for posting it...:)

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    • on January 13, 2012

      Wow, that's some spicy broccoli! I love stir-fried broccoli and this dish was really good! I'm not sure if it was the red pepper or the rice wine vinegar, but heating them can be a little overwhelming on your nose so I used the vent hood over the stove. I think next time I might not heat the red pepper flakes, but rather sprinkle them over the cooked broccoli along with the sesame seeds. I think I might also use fresh ginger along with the garlic. I will definitely make this dish again! Made for the 1-2-3 Tag, January, 2012.

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    • on November 07, 2011

      A flavorful side that was not to spice for DH but still had a enough flavor to make it a nice side. I made as written and the broccoli was a nice crispy tend. Thanks for the post.

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    • on August 14, 2011

      It was fun to try a new style of Broccoli; it was easy to make; but we found it a bit on the sour/tart side. Perhaps next time I would reduce the amount of rice vinegar.

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    Nutritional Facts for Szechuan Broccoli (Chinese)

    Serving Size: 1 (84 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 65.7
     
    Calories from Fat 36
    54%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 271.3 mg
    11%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.6 g
    2%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    rice wine vinegar

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