|1 large||Bunch broccoli|
|1 tablespoon||Dark soy sauce|
|2 teaspoons||Dry sherry|
|1 teaspoon||Rice vinegar or distilled white vinegar|
|⅓ cup||Sliced scallions|
|3||Dried chili peppers; crumbled|
|2 teaspoons||Minced fresh ginger|
|3||Cloves garlic; minced|
|2 cups||Diced tofu|
From: afn25136@... (Katherine L. Rodman) Date: Tue, 6 Feb 1996 15:16:57 -0500 Here is a good recipe I found in a cookbook that I said I didn't like and gave away and then decided I did like it. Luckily, it is still in print.
Seperate the broccoli florets from the main stalk. Pell the stalk to remove the tough outer skin. Slice the stalk into ¼ inch pieces. Rinse and drain the flortets and sliced stalk; set aside.
In a small bowl, stir together the water and cornstarch until smooth. Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside.
In a wok or large skillet, heat some broth over high heat. Add the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds. Add the borccoli and cook, stirring, until the broccoli is tender-crisp.
Stir in the tofu and sauce, and cook, stirring , until the sauce has thickened and the tofu is heated through. Serves 4.
(The original recipe comes from the Wholesome Harvest and the nutritional counts on it before replacing the o*l with broth were 257 cal and 14.9g of fat)
FATFREE DIGEST V96 #37
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day