Broccoli with Black Bean Sauce

[Guest guest]

* Exported from MasterCook *

 

Broccoli with Black Bean Sauce

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups broccoli florets -- (16 oz)

1/4 cup soy sauce

1 teaspoon sugar

1 teaspoon red pepper flakes

2 teaspoons roasted sesame oil

1 tablespoon cornstarch

1/4 cup peanut oil

3 tablespoons chopped garlic

3 tablespoons chopped peeled fresh ginger

4 tablespoons preserved black beans

16 ounces firm or extra-firm tofu -- pressed and cut into 1-inch

cubes

 

Bring a large pot of water to a boil. Fill a bowl with cold water and ice

cubes. Plunge the broccoli into the boiling water just to blanch it, 1 minute.

Immediately transfer it to the bowl of ice water. Drain well and set aside.

 

Mix together the soy sauce, sugar, red pepper flakes, sesame oil, and 1/3 cup

water in a small bowl. Set aside.

 

Dissolve the cornstarch in 2 tablespoons cold water in a separate bowl and set

aside, leaving the spoon in the bowl and set aside, leaving the spoon in the

bowl.

 

Heat the peanut oil in a wok or skillet over high heat. Add the garlic and

ginger, and stir-fry until they are fragrant, about 30 seconds. Add the

fermented black beans and cood for 5 seconds. Add the tofu and soy sauce

mixture and cook for 2 minutes. Restir the cornstarch mixture and add it to the

wok. Cook until the sauce starts to thicken, about 1 minute. Add the broccoli

and stir-fry just until it is coated with the sauce. Serve immediately.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 193 Calories; 14g Fat (61.4% calories

from fat); 6g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

1070mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 2 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Serves 4 as a main course or 6 as part of a multicourse meal. This

recipe comes from Sandy Sonnenfeldt, chef at the Pasta Shop in Oakland,

California, When she showed me how to make the spectacular marinated tofu she

bakes and smokes she whipped up this dish as an example of how to use it. We

then agreed plain tofu is fine because of all the pungent flavors already in the

recipe. This dish is equally good served warm or at room temperature.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0