Broccoli with Ginger-Garlic Sauce

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

head broccoli, olive oil, garlic, gingerroot, whole wheat flour, calciumfortified soy milk, salt

Taken from www.vegetariantimes.com/recipe/broccoli-with-ginger-garlic-sauce/ (may not work)