| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Cooked or frozen broccoli |
| 2 | T | Peanut oil |
| 1 | t | Sugar |
| 1 | pn | Salt |
| 1/2 | t | Very finely chopped fresh |
| ginger | ||
| 1 | Clove garlic, crushed | |
| 2 | T | Soy sauce |
| 1 | T | Sherry |
| 1 | t | Cornstarch |
| 1 | c | Thinly sliced pork |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:24 +0200 See "Chinese Menu Suggestion #3" for other recipes for complete dinner. Cut the broccoli into 1 1/2 inch lengths. Heat the oil in a saucepan, add the broccoli and fry for 2-3 minutes. Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. Add the pork and reheat. REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 362.8mg
Potassium: 299.2mg
Carbohydrates: 7.4g
Fiber: <1g
Sugar: 1.2g
Protein: 3g