Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 didnt 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 1/4 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 Glens MM Recipe Archive, G Internet.
