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broccoli water cornstarch ketchup soy sauce sugar sherry vinegar scallions chili peppers fresh ginger garlic tofu
Viewed: 47 - Published at: 4 years agoIngredients
- 1 lrg Bunch broccoli
- 1/4 c. Water
- 2 tsp Cornstarch
- 3 Tbsp. Ketchup
- 1 Tbsp. Dark soy sauce
- 1 Tbsp. Sugar
- 2 tsp Dry sherry
- 1 tsp Rice vinegar or possibly distilled white vinegar Vegetable broth
- 1/3 c. Sliced scallions
- 3 x Dry chili peppers, crumbled
- 2 tsp Chopped fresh ginger
- 3 x Cloves garlic, chopped
- 2 c. Diced tofu
Method
- Here is a good recipe I found in a cookbook which 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 1/4 inch pcs.
- Rinse and drain the flortets and sliced stalk; set aside.
- In a small bowl, stir together the water and cornstarch till smooth.
- Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside.
- In a wok or possibly large skillet, heat some broth over high heat.
- Add in the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds.
- Add in the borccoli and cook, stirring, till the broccoli is tender-crisp.
- Stir in the tofu and sauce, and cook, stirring , till 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)
