| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Main course, Vegetarian*, Quick dishe |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lowfat tofu; extra-firm or firm) |
| 1 |
c |
Chicken or vegetable broth |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Rice wine ; OR dry sherry |
| 1 |
ts |
Sesame oil |
| 2 |
ts |
Chili paste with garlic; AKA chile garlic sau |
| 1 |
ts |
Brown sugar |
| 1 |
tb |
Canola oil |
| 1 |
tb |
Peeled and minced fresh ginger |
| 2 |
lg |
Garlic (or 3 small); minced |
| 1/2 |
|
Yellow onion; cut into 1/2" chunks |
| 1 |
sm |
Red bell pepper; cut into 1/2" chunks |
| 1 |
sm |
Yellow bell pepper; cut into 1/2" chunks |
| 1/2 |
lb |
Snow peas, trimmed, sliced in half |
| 4 |
|
White mushrooms; sliced |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 6 |
c |
Cooked jasmine rice; OR other rice |
INSTRUCTIONS
If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap
regular tofu in a clean dish towel or cheesecloth, place a heavy object on
top (such as a heavy pot), and let sit on a large plate for 30 minutes to
squeeze out excess water. Pat dry and cut into 1/2" chunks.
Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with
garlic, and brown sugar in a small bowl, and set aside.
Place wok over medium heat. When hot add canola oil. Add ginger, garlic,
and onion, and stir-fry briskly for a few seconds. Increase heat to high,
add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and
mushrooms, and sttir-fr briskly for 2 minutes.
Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and
bring to a boil. Add cornstarch mixture, and cook until sauce thicknes
slightly, about 3 minutes. Serve immediately over piping-hot steamed rice.
Serves 4-6.
Recipe By : Cooking Light
Posted to EAT-L Digest 10 November 96
Date: Mon, 11 Nov 1996 09:28:42 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”