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Broccoli Stir Fry



3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional


Stir-fry: Combine the sauce ingredients in a small bowl. Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand. In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat. Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu. Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned. Remove the tofu and set aside. Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli. Stir-fry for a minute and pour in the sherry. Stir-fry for 3 minutes. If the broccoli begins to scorch, add a tablespoon of water. Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce. Stir carefully and bring to a simmer. Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately. Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium Serve over rice or pasta.



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