Broccoli with garlic sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Bunch broccoli |
| ¼ | cup | Water |
| 2 | teaspoons | Cornstarch |
| 3 | tablespoons | Ketchup |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Dry sherry |
| 1 | teaspoon | Rice vinegar or distilled white vinegar |
| Vegetable broth | ||
| ⅓ | cup | Sliced scallions |
| 3 | Dried chili peppers; crumbled | |
| 2 | teaspoons | Minced fresh ginger |
| 3 | Cloves garlic; minced | |
| 2 | cups | Diced tofu |
Directions
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, .