| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | t | Cornstarch |
| 3/4 | c | Stock |
| 1 | T | Dry sherry |
| 2 | T | Soy sauce |
| 1 | T | Sesame oil |
| 1 | Scallion | |
| 4 | T | Vegetable oil |
| 2 | Ginger root | |
| 2 | Garlic cloves, sliced | |
| 2 | c | Broccoli, florets & stems |
| 1/2 | t | Salt |
| 1/2 | lb | Medium tofu, cubed |
INSTRUCTIONS
Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through. Madhur Jaffrey "World of the East Vegetarian Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 187
Total Fat: 21.3g
Cholesterol: 1.4mg
Sodium: 628mg
Potassium: 167.4mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1.3g
Protein: 7.4g