Broccoli With Garlic Sauce

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetable	4	Servings

INGREDIENTS

1		Bunch broccoli
1/4	c	Water
2	t	Cornstarch
3	T	Ketchup
1	T	Dark soy sauce
1	T	Sugar
2	t	Dry sherry
1	t	Rice vinegar or distilled
		white vinegar
		Vegetable broth
1/3	c	Sliced scallions
3		Dried chili peppers
		crumbled
2	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 62 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 589.3mg Potassium: 191.2mg Carbohydrates: 14.2g Fiber: 1.8g Sugar: 6.2g Protein: 1.3g