Vegetarian stirfry, usa style (mf)
2 Servings
Ingredients
| Quantity | 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 |
Directions
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