| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | lg | Bunch broccoli |
| 1/4 | c | Water |
| 2 | ts | Cornstarch |
| 3 | tb | Ketchup |
| 1 | tb | Dark soy sauce |
| 1 | tb | Sugar |
| 2 | ts | Dry sherry |
| 1 | ts | Rice vinegar or distilled white vinegar |
| Vegetable broth | ||
| 1/3 | c | Sliced scallions |
| 3 | Dried chili peppers; crumbled | |
| 2 | ts | Minced fresh ginger |
| 3 | Cloves garlic; minced | |
| 2 | c | Diced tofu |
INSTRUCTIONS
From: afn25136@afn.org (Katherine L. Rodman) Date: Tue, 6 Feb 1996 15:16:57 -0500 Here is a good recipe I found in a cookbook that I said I didn't like and gave away and then decided I did like it. Luckily, it is still in print. Seperate the broccoli florets from the main stalk. Pell the stalk to remove the tough outer skin. Slice the stalk into 1/4 inch pieces. Rinse and drain the flortets and sliced stalk; set aside. In a small bowl, stir together the water and cornstarch until smooth. Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside. In a wok or large skillet, heat some broth over high heat. Add the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds. Add the borccoli and cook, stirring, until the broccoli is tender-crisp. Stir in the tofu and sauce, and cook, stirring , until the sauce has thickened and the tofu is heated through. Serves 4. (The original recipe comes from the Wholesome Harvest and the nutritional counts on it before replacing the o*l with broth were 257 cal and 14.9g of fat) FATFREE DIGEST V96 #37 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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