| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Sherry |
| 3 |
T |
Soy sauce |
| 1 |
t |
Fresh ginger, finely chopped |
| 1 |
c |
Chicken broth |
| 3 |
T |
Vegetable oil |
| 1 |
|
Cauliflower, cut in florets |
| 1 |
|
Broccoli head |
|
|
cut in florets |
| 1/4 |
c |
Toasted sesame seeds |
| 1 |
t |
Sesame oil |
| 1 1/2 |
T |
Cornstarch |
|
|
dissolved in 2 tb. water |
INSTRUCTIONS
Make sauce by combining sherry, soy sauce, ginger and chicken broth.
Heat the oil in a wok or large skillet. Stir fry the vegetables for 3
to 4 minutes. Add sauce and sesame seeds; mix together well. Cover
and steam/cook another 3 to 4 minutes, just until tender crisp.
Uncover and sprinkle sesame oil over vegetables. Stir in cornstarch
mixture and cook about one minute more or until sauce thickens. Serve
immediately. From 1993 "Shepherd's Garden Seeds Catalog," pg. 9.
Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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