1 1/2 te spoons Cornstarch
3/4 cup Stock
1 Ta lespoon Dry sherry
2 Ta lespoons Soy sauce
1 Ta lespoon Sesame oil
1 ea Scallion
4 Ta lespoons Vegetable oil
2 sl ces Ginger
2 ea Garlic cloves, sliced
2 cups s Broccoli, florets & stems
1/2 te spoon Salt
1/2 po nd Medium tofu, cubed
Instructions
Put cornstarch into a cup & slowly add 1/4 cup of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallions 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 1/2 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's, "World of the East Vegetarian Cookbook".
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Yields: 4 Servings
notes:
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