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TVP Broccoli with Oyster Sauce

1 pkg So Soya chunks

2 lb broccoli
1 carrot, sliced
1 garlic, chopped
2 slices ginger, minced
2 stalks green onion
snow peas (optional)
sliced water chestnuts (optional)

3 Tbsp soy sauce
2 tsp wine
1 tsp sugar
1/4 tsp garlic salt
2 Tbsp tapioca flour (or cornstarch)
1 Tbsp sesame oil
1/2 tsp white pepper

1/2 cup soup stock or bouillon
1/4 cup oyster sauce
1 Tbsp honey
1 Tbsp soy sauce

1 Tbsp tapioca flour (or cornstarch) mixed with 1/4 cup cold water

Rehydrate TVP - soak in boiling water for 15 minutes and drain.
Then marinate with soy, wine, sugar, garlic salt, tapioca flour,
sesame oil and pepper at least 1/2 hour.

Cut broccoli flowers. Peel stem and cut into 2 long pieces. Heat
wok with 3 Tbsp oil. Add ginger and garlic for 5 seconds and add
marinated TVP. Stir fry over medium heat for a few minutes,
constantly stir-frying. Remove and set aside.

Add stock, oyster sauce, honey and soy, stir well, then add carrots,
broccoli, snow peas and water chestnuts and green onion. Stir fry
until broccoli is tender (but not too well done). Return TVP and
stir a few seconds. Add tapioca flour mixture to thicken.

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Taste: Ease of Prep: Appearance:
Vegan, June 18, 2005 - 03:40 PM
Reviewer: Anonymous from Toronto, ON, Canada
You can substitute balsamic vinegar for the wine in this recipe.

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