Broccoli with Ginger-Garlic Sauce


Calcium-enriched soy milk, fresh gingerroot and garlic add extra flavor to simple, steamed broccoli. And don’t throw away your broccoli stems. Peel off the skin with a paring knife, then slice and steam the stems. Calcium per serving: 408 mg.

  • servingServings


  • 1 large head broccoli
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 3 Tbs. peeled, grated fresh gingerroot
  • 1 Tbs. whole wheat flour
  • 1 cup calcium-fortified soy milk
  • Salt and freshly ground black pepper to taste


  1. Cut broccoli into florets. Peel stems, cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Steam broccoli until bright green and just tender, 5 to 7 minutes.
  2. Meanwhile, in a medium saucepan, heat oil over medium heat. Add garlic and ginger and cook, stirring often, until golden, about 1 minute. Reduce heat to low. Stir in flour and cook 2 to 3 minutes, stirring constantly to prevent browning. Gradually stir in soy milk, salt and pepper and cook, stirring frequently, until sauce is thick and bubbly, 3 to 5 minutes.
  3. Remove broccoli from steamer and arrange on serving platter. Drizzle with sauce and serve warm.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 84
  • Carbohydrate Content: 4 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 31 mg