Recipe - Bean Curd With A Spicy Sauce

1 One half teaspoon Cornstarch
Three fourths cup Stock
1 tablespoon Dry sherry
2 tablespoon Soy sauce
1 tablespoon Sesame oil
1 Scallion
4 tablespoon Vegetable oil
2 sl Ginger root
2 Garlic cloves, cut or sliced up
2 cup Broccoli, florets & stems
One half teaspoon Salt
One half pound Medium tofu, cubed

Put cornstarch into a cup & slowly add One fourth cup of stock & mix well. Add
wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium
heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in
scallion & broccoli. Fry for 1 minute. Add One half cup stock & the salt. Bring to
a simmer. Cover & cook over a medium heat for a minute, till broccoli is
tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add
tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put
broccoli back in wok. Serve as soon as the sauce is thick & everything is
heated through.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini