| 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 |
ts |
Grated orange zest |
| 1 |
tb |
White wine vinegar |
|
|
Generous tablespoon ketchup |
| 2 |
ts |
Sherry wine |
|
|
Salt and pepper |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Brown sugar or honey |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Vegetable oil |
| 4 |
oz |
Shiitake mushrooms; stemmed and thinly sliced |
| 1 |
ts |
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 <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest
V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
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