| 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" <esordliw@pacbell.net> on Aug
9, 1998, converted by MM_Buster v2.0l.
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