Title: Bean Curd with Broccoli
Categories: Vegetarian Bean
Yield: 4 Servings

1 1/2	ts	Cornstarch
3/4	c	Stock
1	tb	Dry sherry
2	tb	Soy sauce
1	tb	Sesame oil
1		Scallion
4	tb	Vegetable oil
2	sl	Ginger root
2		Garlic cloves, sliced
2	c	Broccoli, florets & stems
1/2	ts	Salt
1/2	lb	Medium tofu, cubed

Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

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