|1 tablespoon||Dry sherry|
|2 tablespoons||Soy sauce|
|1 tablespoon||Sesame oil|
|4 tablespoons||Vegetable oil|
|2 slices||Ginger root|
|2 eaches||Garlic cloves, sliced|
|2 cups||Broccoli, florets & stems|
|½ pounds||Medium tofu, cubed|
Put cornstarch into a cup & slowly add ¼ c of stock & mix well.
Add wine, soy sauce & sesame oil. Mix again.
Cut scallion into 1½" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add ½ c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through.
Add cornstarch mixture. Stir very gently. Put broccoli back in wok.
Serve as soon as the sauce is thick & everything is heated through.
Madhur Jaffrey "World of the East Vegetarian Cookbook"
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