Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
We are available to assist you 24/7.
New to MyHealth?
Manage Your Care From Anywhere.
Access your health information from any device with MyHealth. You can message your clinic, view lab results, schedule an appointment, and pay your bill.
Broccoli with Hazelnuts
Per Serving: 59 calories, 7g carbs, 2g protein, 3g fat, 3g fiber, 99mg sodium
NOTE: All ingredients, except soy sauce, MUST be well-cooked in order for this recipe to be OK for those on the LMD (Low Microbial Diet).
2 scallions, thinly sliced
2 tsp lite soy sauce
1 lb broccoli, stems peeled and sliced thin, and florets separated
2 tsp sesame oil
2 garlic cloves, finely minced
2-3 Tbsp coarsely chopped hazelnuts
- In a small skillet, toast the hazelnuts over medium-high heat for 3-4 minutes, until the nuts are lightly browned. Set aside.
- In a large pot of boiling water, add the broccoli and blanch for 4 minutes. Rinse it with cold water and drain.
- In a large bowl, combine the oil, scallions, garlic and soy sauce. Add the broccoli and toss well. Top with hazelnuts. Serve hot or at room temperature.
Recipe from: American Institute for Cancer Research