Vegetarian stirfry, usa style (mf)

Yield: 2 Servings

Measure Ingredient
8 ounces Firm tofu; weighted down, or 8 ounces boned skinless cubed chicken
1 pinch Allspice
½ teaspoon Grated orange zest
1 tablespoon White wine vinegar
Generous tablespoon ketchup
2 teaspoons Sherry wine
Salt and pepper
1 tablespoon Worcestershire sauce
½ teaspoon Brown sugar or honey
1 teaspoon Cornstarch
2 tablespoons Vegetable oil
4 ounces Shiitake mushrooms; stemmed and thinly sliced
1 teaspoon Minced garlic
3 cups Broccoli florets; parboiled for 1 minute

Cut the tofu into ¾-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@...> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MC-Recipe Digest V1 #675 by 4paws@... (Shermeyer-Gail) on Jul 16, 1997

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