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Name: Broccoli with Garlic Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Dark soy sauce; 1 lg Bunch broccoli; 1 ts Rice vinegar or distilled; 3 Garlic minced; 2 c Diced tofu; 2 ts Cornstarch; 2 ts Dry sherry; 3 Dried chili peppers;; 2 ts Minced fresh ginger; Vegetable broth; 1/3 c Sliced scallions; 1 tb Sugar; 1/4 c Water; 3 tb Ketchup

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INGREDIENTS

1 tb Dark soy sauce
1 lg Bunch broccoli
1 ts Rice vinegar or distilled
3 Garlic ; minced
2 c Diced tofu
2 ts Cornstarch
2 ts Dry sherry
3 Dried chili peppers;
2 ts Minced fresh ginger
Vegetable broth
1/3 c Sliced scallions
1 tb Sugar
1/4 c Water
3 tb Ketchup

Servings

INSTRUCTIONS

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.

NOTES

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Broccoli with Garlic Sauce

1 tb Dark soy sauce
1 lg Bunch broccoli
1 ts Rice vinegar or distilled
3 Garlic minced
2 c Diced tofu
2 ts Cornstarch
2 ts Dry sherry
3 Dried chili peppers;
2 ts Minced fresh ginger
 Vegetable broth
1/3 c Sliced scallions
1 tb Sugar
1/4 c Water
3 tb Ketchup

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.

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 4 Servings

Calories: 62
Calories from Fat: 1 (2%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 253.3mg		9 %
Potassium 86.2mg		2 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 14.4g
Protein 0.8g		1 %
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Calories per serving: 62

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