| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Broccoli |
| 2 | tb | Peanut oil |
| 2 | tb | Soy sauce |
| 1 | ts | Cornstarch |
| 1 | tb | Honey |
| 1/2 | ts | Fresh grated ginger root or 1/4 teaspoon ground ginger |
| 1/4 | ts | Hot pepper sauce |
| 1/4 | c | Slivered almonds |
INSTRUCTIONS
Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick. In large skillet or wok, heat oil; stir-fry broccoli 5 minutes until crisp-tender. In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli. Cook until sauce thickens slightly. Stir in almonds. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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