What I Had for Lunch Today: Stirfry with Broccoli and Chestnuts

This is a recipe I found in Yankee Magazine years ago. It's supposed to be made with chicken, but I use tofu in its place. I thought of it when I saw little bags of ready-to-eat peeled, cooked chestnuts at the local job lot for an obscenely low price.

Deep-fry cubes of tofu, and nuke some broccoli. Then stir-fry a couple of scallions, cut into 1" pieces, in hot oil. Add a splash of white wine, a splash of soy sauce, a couple of spoons of ginger syrup (or a bit of chopped fresh ginger and a couple of pinches of sugar), a few of the chestnuts, the broccoli, and the tofu, and toss it just until everything is hot. Drizzle with toasted sesame oil.

This is served with rice and, in my house, plenty of Lan Chi Szechuan Sauce with Garlic.