Recipe - Broccoli With Garlic Sauce

1 lg Bunch broccoli
One fourth cup Water
2 teaspoon Cornstarch
3 tablespoon Ketchup
1 tablespoon Dark soy sauce
1 tablespoon Sugar
2 teaspoon Dry sherry
1 teaspoon Rice vinegar or distilled
white vinegar
Vegetable broth
1/3 cup Sliced scallions
3 Dried chili peppers;
crumbled
2 teaspoon Minced fresh ginger
3 Cloves garlic; minced
2 cup Diced tofu

From: afn25136@afn.org (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 One fourth inch pieces. Rinse
and drain the flortets and cut or sliced up 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 tendercrisp.

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, http://www.erols.com/hosey.