Broccoli With Garlic Sauce Recipe

• 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

1. 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.
2. Luckily, it is still in print.
3. Seperate the broccoli florets from the main stalk.
4. Pell the stalk to remove the tough outer skin.
5. Slice the stalk into 1/4 inch pcs.
6. Rinse and drain the flortets and sliced stalk; set aside.
7. In a small bowl, stir together the water and cornstarch till smooth.
8. Stir in the ketchup, soy sauce, sugar, sherry and vinegar; set aside.
9. In a wok or possibly large skillet, heat some broth over high heat.
10. Add in the scallion, chili peppers, ginger, and garlic; cook stirring, 30 seconds.
11. Add in the borccoli and cook, stirring, till the broccoli is tender-crisp.
12. Stir in the tofu and sauce, and cook, stirring , till the sauce has thickened and the tofu is heated through.
13. Serves 4.
14. (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)

broccoli, water, cornstarch, ketchup, soy sauce, sugar, sherry, vinegar, scallions, chili peppers, fresh ginger, garlic, tofu

Taken from cookeatshare.com/recipes/broccoli-with-garlic-sauce-93138 (may not work)