Recipe - Vegetarian Stirfry Usa Style (Mf)

8 ounce Firm tofu; weighted down, or
8 ounces boned skinless
cubed chicken
1 pn Allspice
One half teaspoon Grated orange zest
1 tablespoon White wine vinegar
Generous tablespoon ketchup
2 teaspoon Sherry wine
Salt and pepper
1 tablespoon Worcestershire sauce
One half teaspoon Brown sugar or honey
1 teaspoon Cornstarch
2 tablespoon Vegetable oil
4 ounce Shiitake mushrooms; stemmed
and thinly cut or sliced up
1 teaspoon Minced garlic
3 cup Broccoli florets; parboiled
for 1 minute

Cut the tofu into 3/4inch 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@netrax.net on Jul 12, 97

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6657 Posted to MCRecipe Digest
V1 #675 by 4paws@netrax.net (ShermeyerGail) on Jul 16, 1997