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, .

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