Szechuan Broccoli

Categories: Vegetables, Vegetarian
Yield: 4 servings

3 tb Water
2 tb Dry sherry
2 ts Soy sauce
1 tb Hoisin sauce
1 ts Cornstarch
14 c Broccoli florets; 2 heads of
-broccoli
1 tb Olive oil
1 tb Fresh ginger; minced
3 Cloves garlic; minced
1/4 ts Red pepper flakes
1 ts Sesame oil

1. In a medium bowl, stir together the water, sherry, soy sauce, hoisin and
cornstarch; set aside.

2. Cut the broccoli heads into florets; peel the stems and slice thin. Set
aside.

3. In a wok or large skillet, heat the olive oil over high heat. Add the
ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add the
broccoli; cook, stirring, until tender-crisp, about 5 minutes.

4. Add the sauce; cook, stirring, until broccoli is coated, about 1 minute.
Add the sesame oil.

NOTES : Calories: 222.4 (24.3% from fat) Fat: 7.0g Cholesterol: 1mg
Carbohydrate: 31.8g Fiber: 16.4g Sodium: 265mg

Recipe by: 1,000 Vegetarian Recipes

Posted to EAT-LF Digest by "Lisa Whittington" on Aug
9, 1998,
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