Vegetarian Stirfry, Usa Style (mf)

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Vegetarian	Chicken-pl, Skillet-pl	2	Servings

INGREDIENTS

8	oz	Firm tofu, weighted down or
		8 ounces boned skinless
		cubed chicken
1	pn	Allspice
1/2	t	Grated orange zest
1	T	White wine vinegar
		Generous tablespoon ketchup
2	t	Sherry wine
		Salt and pepper
1	T	Worcestershire sauce
1/2	t	Brown sugar or honey
1	t	Cornstarch
2	T	Vegetable oil
4	oz	Shiitake mushrooms, stemmed
		and thinly sliced
1	t	Minced garlic
3	c	Broccoli florets, parboiled
		for 1 minute

INSTRUCTIONS

Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if  you
have the time, in a mixture of allspice, orange zest, 1  tablespoon
white wine vinegar, salt and pepper.  In a separate bowl mix the
ketchup, sherry wine, Worcestershire, brown  sugar and cornstarch.
Heat the vegetable oil in a large deep skillet over high heat.  When
hot add the mushrooms and stirfry for a minute to begin to  soften. Add
the garlic and stir fry for a few seconds or until  fragrant. Add the
tofu and broccoli and stir fry for a couple of  minutes or until heated
through. Stir in the sauce and simmer for 30  seconds. Season and serve
at once over rice or orzo pasta.  Yield: 2 servings  Busted by Gail
Shermeyer <[email protected]> on Jul 12, 97  Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6657 Posted to MC-Recipe  Digest V1 #675 by
[email protected] (Shermeyer-Gail) on Jul 16, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 374 Calories From Fat: 151 Total Fat: 17g Cholesterol: 0mg Sodium: 1374.5mg Potassium: 1314mg Carbohydrates: 48.3g Fiber: 6.6g Sugar: 3.3g Protein: 14g