Broccoli, Nature’s Cure

A great source of vitamin A, B3,B5, and C; it also contains a large amount of carotenoids which helps weight loss. But besides these benefits, broccoli shows it is in a class of its own by being a cancer fighter and not only helping against lung, colon, and breast cancer but also reducing a person’s risk for heart disease. If that isn’t enough you may be surprised that it fights an aggressive form of prostate cancer and even boosts the immune system.

The best way to prepare broccoli so that it does not lose nutrients is to steam it. If broccoli is overcooked it can lost up to 77% of its nutritional value. Broccoli can also be enjoyed raw by including it in hors d'oeuvres. However, many restaurant chefs steam broccoli and add it on to the menu as a healthy dish or pair it with other vegetables and even chicken or beef. One very popular dish is Stir Fried Chicken and Broccoli. But if you want to offer something customers probably haven’t tried before you might want to try adding Stir Fried Scallops with Ginger and Broccoli to your menu.

Stir-fried Scallops with Ginger and Broccoli

Ingredients

1/2 lb. scallops

3 tbsp. chopped fresh ginger

2 cloves garlic, finely chopped

2 thick stocks broccoli

3 tbsp. rice wine vinegar

1/4 cup light soy sauce

1/4 cup chicken stock

4 scallions, thinly sliced

1 tbsp. dark sesame oil

Preparation:

1. If using sea scallops, halve them before cooking. Spray large, non-stick pan with cooking spray. Saute scallops over high heat, shaking pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove the scallops from the pan.

2. Add more oil if necessary then add ginger, garlic, and broccoli.

3. Toss over high heat for 2 minutes. Pour in vinegar, soy sauce, chicken stock & scallions.

4. Bring to boil and return the scallops to the pan. Cook for 30 seconds. Turn off the heat, drizzle with sesame oil and serve at once with rice.