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27 Spicy Garlic Broccoli with Pine Nuts Adapted from A Spoonful of Ginger by Nina Simonds Makes 6 servings I N G R E D I E N T S 1½ pounds broccoli ¼ cup pine nuts 1½ teaspoons canola or corn oil 1½ teaspoons toasted sesame oil 1 teaspoon hot chili paste or ¾ teaspoon crushed dried chilies 2 tablespoons minced garlic 2½ tablespoons rice wine or sake, mixed with 2 tablespoons water S A U C E ( M I X E D T O G E T H E R I N A B O W L U N T I L T H E S U G A R I S D I S S O LV E D ) 1 tablespoon reduced sodium-soy sauce 1 teaspoon sugar D I R E C T I O N S 1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on the diagonal into 1-inch lengths. 2. Toast the pine nuts until golden in a 300°F oven, turning them occasionally so that they cook evenly for about 20 minutes. 3. Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chili paste or crushed chilies and garlic, and stir-fry, tossing with a slotted spoon over medium heat until fragrant, about 15 seconds. Turn the heat to high. 4. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and cook, tossing, about 30 seconds, then cover and cook about 1½ to 2 minutes, until the stems are just tender. Add the florets and toss over high heat, cooking for about 1½ minutes or until just tender. 5. Add the premixed sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir- fry a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and serve immediately. Per Serving: Calories 90; Total Fat 6 g; Sat Fat 1 g; Protein 4 g; Carbs 8 g; Fiber 4 g; Cholesterol 0 mg; Sodium 125 mg.