| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetables, Vegetarian | 4 | servings |
INGREDIENTS
| 3 | tb | Water |
| 2 | tb | Dry sherry |
| 2 | ts | Soy sauce |
| 1 | tb | Hoisin sauce |
| 1 | ts | Cornstarch |
| 14 | c | Broccoli florets; 2 heads of broccoli |
| 1 | tb | Olive oil |
| 1 | tb | Fresh ginger; minced |
| 3 | Cloves garlic; minced | |
| 1/4 | ts | Red pepper flakes |
| 1 | ts | Sesame oil |
INSTRUCTIONS
1. In a medium bowl, stir together the water, sherry, soy sauce, hoisin and cornstarch; set aside. 2. Cut the broccoli heads into florets; peel the stems and slice thin. Set aside. 3. In a wok or large skillet, heat the olive oil over high heat. Add the ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes. 4. Add the sauce; cook, stirring, until broccoli is coated, about 1 minute. Add the sesame oil. NOTES : Calories: 222.4 (24.3% from fat) Fat: 7.0g Cholesterol: 1mg Carbohydrate: 31.8g Fiber: 16.4g Sodium: 265mg Recipe by: 1,000 Vegetarian Recipes Posted to EAT-LF Digest by "Lisa Whittington" <[email protected]> on Aug 9, 1998, converted by MM_Buster v2.0l.
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