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Ingredientes
- 1 1/2 tsp Cornstarch
- 3/4 c. Stock
- 1 Tbsp. Dry sherry
- 2 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- 1 x Scallion
- 4 Tbsp. Vegetable oil
- 2 slc Ginger root
- 2 x Garlic cloves, sliced
- 2 c. Broccoli, florets & stems
- 1/2 tsp Salt
- 1/2 lb Medium tofu, cubed
Direcciones
- Put cornstarch into a c. & slowly add in 1/4 c of stock & mix well. Add in wine, soy sauce & sesame oil. Mix again.
- Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When warm, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add in 1/2 c stock & the salt.
- Bring to a simmer. Cover & cook over a medium heat for a minute, until broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add in tofu. Let it heat through. Add in cornstarch mix.
- Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 166 | 77% |
| Total Fat 18.76g | 23% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 919mg | 38% |
| Potassium 262mg | 7% |
| Total Carbs 6.13g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.73g | 1% |
| Protein 5.89g | 9% |
