| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Beans |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Cornstarch |
| 3/4 |
c |
Stock |
| 1 |
tb |
Dry sherry |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sesame oil |
| 1 |
|
Scallion |
| 4 |
tb |
Vegetable oil |
| 2 |
sl |
Ginger root |
| 2 |
|
Garlic cloves, sliced |
| 2 |
c |
Broccoli, florets & stems |
| 1/2 |
ts |
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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