| 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.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”