| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Sherry |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Fresh ginger, finely chopped |
| 1 |
c |
Chicken broth |
| 3 |
tb |
Vegetable oil |
| 1 |
md |
Cauliflower, cut in florets |
| 1 |
md |
Broccoli head |
|
|
;cut in florets |
| 1/4 |
c |
Toasted sesame seeds |
| 1 |
ts |
Sesame oil |
| 1 1/2 |
tb |
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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