| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Water |
| 1 |
ts |
Sugar |
| 1 |
tb |
Cider vinegar |
| 1 |
ds |
Red pepper sauce |
| 1 |
ts |
Grated fresh ginger |
| 1 |
|
Garlic clove; crushed |
| 1 1/2 |
tb |
Salad oil |
| 1/2 |
c |
Chopped green onions |
| 1 |
|
Garlic clove; crushed |
| 1 |
|
Head broccoli; cut into florets |
| 2 |
|
Red peppers; cut into 3/4 inch |
|
|
Pieces |
| 1/3 |
c |
Toasted almonds |
| 1 |
tb |
Cornstarch dissolved in 1/2 cup water |
INSTRUCTIONS
For sauce: in small bowl, mix together soy sauce, water, sugar, cider
vinegar, pepper sauce, ginger and 1 garlic clove. Set aside. In wok, heat
oil over high heat add green onions and other garlic clove. Add broccoli
and red peppers. Stir-fry until broccoli turns bright green. Add sauce.
Stir in almonds and cornstarch mixture. Cook over hi-heat. Stir until
thick. Serve warm.
Approximately 8 minutes.
Per serving (excluding unknown items): 585 Calories; 45g Fat (65% calories
from fat); 17g Protein; 38g Carbohydrate; 0mg Cholesterol; 2099mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2078
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