Posted on Thu, Nov. 29, 2007
3/4 cup vegetable broth
2 cloves garlic, minced
1 teaspoon minced ginger
1 tablespoon cornstarch
1 cup diced seitan or tofu (1/2- to 1-inch cubes)
3 or 4 green onions, chopped
1 red or yellow bell pepper, cored, seeded and chopped
2 cups chopped broccoli florets
1. In a small saucepan, over medium heat, whisk together the hoisin sauce, 1 tablespoon of the sesame oil, 2 tablespoons of the soy sauce, the rice vinegar, sugar, vegetable broth, garlic, ginger and cornstarch. Let simmer until the mixture thickens, about 5 to 7 minutes. Remove from heat.
2. In a large wok or skillet, heat remaining 2 tablespoons sesame oil and 2 tablespoons soy sauce. Stir-fry the seitan until lightly browned, about 3 minutes. Add the onions, bell pepper and broccoli, stir-fry another 2 to 3 minutes.
3. Add the reserved sauce mixture to the stir-fry; combine and cook until broccoli is tender, 2 to 3 minutes more.
4. Serve, as desired, over cooked rice or noodles.
Per serving: 233 calories, 8 grams protein, 22 grams carbohydrates, 12 grams sugar, 14 grams fat, trace cholesterol, 785 milligrams sodium, 3 grams dietary fiber.
Ghana Pasta
Makes 4 entree or 8 side-dish servings
1 tablespoon minced garlic
1 tablespoon minced ginger
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