| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Asian, Vegetables, Tofu |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Water |
| 1/2 |
ts |
Cornstarch |
| 2 |
ts |
Honey |
| 1 |
ts |
Hot bean sauce |
| 2 |
ts |
Sweet bean sauce |
| 3 |
tb |
Peanut oil |
| 1 |
|
Carrot; in 1/2" cubes |
| 1 |
|
Zucchini; in 1/2" cubes |
| 2 1/2 |
oz |
Bamboo shoots; in 1/2" cubes |
| 8 |
oz |
Tofu; in 1/2" cubes |
| 1/2 |
c |
Frozen green peas |
| 1/2 |
c |
Roasted, unsalted cashews |
INSTRUCTIONS
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the
sugar and cornstarch and set aside. Place a wok over medium-high heat. When
it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30
seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30
seconds. Stir in the cashews. Pour in the sauce and stir until it thickens,
about 1 minute. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138
Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on
Oct 21, 1997
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