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Broccoli Tomatoes with Rice Wine-Oyster Sauce


If you want a healthy, light and good taste recipe, this one will let you feel satisfied.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 tablespoon canola oil
1 tablespoon ginger
finely chopped
3 cups broccoli florets
cut into bite-size pieces and stems cut into 1/4-inch slices
1 cup cherry tomatoes
halved (about 10 tomatoes)
1 teaspoon sesame oil
Rice wine oyster sauce:
1 tablespoon chinese (xiao xiang) wine
or dry sherry
2 teaspoons oyster sauce
¼ teaspoon sugar
teaspoon salt


Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Swirl canola oil into the pan, add ginger and stir-fry for 10 seconds.

Add broccoli and stir-fry until bright green, 1 to 2 minutes.

Add tomatoes and stir-fry for 15 seconds.

Stir Rice Wine-Oyster Sauce and swirl it into the pan; cover and cook for 30 seconds.

Stir-fry until the vegetables are just tender but the broccoli is still bright green, 1 to 2 minutes. Stir in sesame oil.

Serve immediately.

For the Rice Wine-Oyster Sauce:

Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 104g (3.7 oz)
Amount per Serving
Calories 6562% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 336mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 39% Vitamin C 92%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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