oriental broccoli

This recipe is several decades old and is both vegetarian and vegan. The broccoli provides a day's value of Vitamin C, as well as a portion of Vitamin A, calcium, and iron. One cup of soy bean sprouts contains 9 grams of protein. I might use a little less onion if I made this dish. I bet it'd be good with ham or grilled chicken.

• 1 medium yellow onion

• 10 oz package frozen broccoli spear or two fresh heads broccoli

• 1 tbsp soy sauce

• 1 C bean sprouts

• 1 tbsp oil

1. Prepare the vegetables. Chop the onion. Rinse the bean sprouts. If using fresh broccoli, rinse and chop the broccoli.

2. If using fresh broccoli, steam the broccoli in a vegetable steamer until still somewhat crisp. Don't steam the broccoli to mush. If you don't have a vegetable steamer you can always place the broccoli in boiling water for so many minutes.

3. Add the onion and oil to a sauce pan and sauté over medium-high heat until the onion is translucent.

4. Add the broccoli and the soy sauce to the onion and cook stirring frequently several minutes to combine flavors. If using frozen broccoli, add it directly still frozen to the pan. Frozen broccoli will be softer than fresh broccoli, so bear in mind that there is a slight difference in cook time between the two.

If desired the steaming step can be skipped and the broccoli stir fried, but keep in mind the difference in cooking times between broccoli and onion. The onion might need to be cooked after the broccoli has been cooked for a time to avoid scorching the onion.

5. Add the bean sprouts and stir all the ingredients together. Once everything is heated through, remove from heat and serve.

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