Ingredients
1
tablespoon butter or margarine, melted
1
tablespoon packed brown sugar
1
tablespoon stone-ground mustard
1
tablespoon vegetable oil
4
cups broccoli flowerets (1 pound)
3
tablespoons water
1
tablespoon water
Preparation
Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
