What’s healthier—or tastier—than takeout or delivery! This dish. It’s my spin on a Chinese favorite. For more vegetable stir-fries, try my Salad Bar Stir-Fry, Rainbow Stir-Fry, or Snow Pea Stir-Fry.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 10 minutes

Serves: 4

Ingredients

  • 1 Tbs. balsamic vinegar
  • 1 Tbs. reduced-sodium soy sauce
  • 1 tsp. molasses or dark brown sugar
  • ¼ tsp. cornstarch
  • 2 bunches broccolini (about 1 lb.)
  • 1 Tbs. grapeseed oil
  • 3 cloves garlic, thinly sliced

Instructions

  1. In a small bowl, whisk together the vinegar, soy sauce, molasses, and cornstarch with ¼ cup water.
  2. In a large nonstick pan over high heat, bring 1/3 cup water to a boil. Add the broccolini. Cook, turning with tongs, until all the broccolini is bright green and the water has completely evaporated, 2–3 minutes. Remove from the pan.
  3. Reduce the heat to medium. Add the oil and garlic to the pan. Stir-fry the garlic until it’s lightly browned, about 30 seconds.
  4. Whisk the vinegar mixture again, then add it to the pan. Cook, stirring constantly, until the mixture is a syrup, 1–2 minutes. Spoon over the broccolini.

Nutrition Information

Per serving (¾ cup):

  • Calories: 80
  • Total fat: 4 g
  • Sat fat: 0 g
  • Carbs: 10 g
  • Fiber: 3 g
  • Total sugar: 4 g
  • Added sugar: 1 g
  • Protein: 4 g
  • Sodium: 180 mg