| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 7 |
|
Oyster mushrooms; washed and finely |
|
|
; chopped |
| 3 |
tb |
Oil |
| 2 |
oz |
Rice wine vinegar |
| 10 |
oz |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
lb |
Broccoli; rinsed, stems |
|
|
; removed, cut into |
|
|
; bite sized florets |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Pearl onions; peeled (if using |
|
|
; defrosted frozen |
|
|
; onions,drain them) |
| 1/4 |
c |
Diced red bell pepper |
| 1/2 |
lb |
Tofu; diced into 1-inch |
|
|
; pieces |
| 1 |
|
Recipe oyster sauce |
INSTRUCTIONS
FOR THE OYSTER SAUCE
FOR THE STIR- FRY
In a skillet, saute the mushrooms in the oil. In a small bowl,
combine the vinegar, soy sauce, and cornstarch and mix well. Remove
the mushrooms from the heat, pour the sauce over the mushrooms, and
stir to mix.
In a medium frying pan, saute the broccoli and garlic in the oil for
3 to 5 minutes. Add the onions, red pepper, and tofu and stir-fry
until done, about 8 minutes, or if you like them softer, about 10
minutes. Add more oil if needed or place a lid on the frying pan to
retain the moisture inside it. Combine the stir-fry mixture with the
mushroom sauce and toss thoroughly. Serve over noodles.
S: 5-6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9196
Converted by MM_Buster v2.0l.
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