Hello, General Tso

Tonight's theme was Asian, with General Tso's Chicken and Broccoli with Garlic Sauce, both from Weight Watchers Take Out Tonight. I served a Cook's Illustrated Tart-and-Sweet Cucumber Salad, spiced up with minced jalapenos, alongside. I wasn't sure it would work, but it did. I personally would've liked the chicken a little hotter, but the Husband declared it another "keeper." My taste might still be off because of my cold, but I still think I'll add extra crushed red pepper the next time. I overcooked the broccoli a bit, so I'll be more careful of that the next time, as well. The flavor was good, but the texture was off. Short posting tonight, as I'm ready to go back to bed, although I've slept most of the day. Hopefully, tomorrow I will once again be able to participate in the fine sport of breathing through my nose!

Broccoli with Garlic Sauce

Copyright 2006, Weight Watchers: Take Out Tonight

1/2 cup low-sodium chicken broth
3 tablespoons rice wine or sake
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 tablespoon canola oil
3 garlic cloves, minced
1 pound broccoli crowns, cut into florets (4 cups)

1. Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch, and sugar in a small bowl; set aside.

2. Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds, then add the broccoli an stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute.