INGREDIENTS

INSTRUCTIONS

Consider this your basic stir-fry recipe, and vary the vegetables to suit
your taste or to use whatever you have on hand. When you prepare the recipe
for entertaining and want to keep last-minute chores to a minimum, shop the
vegetables and make the Ginger sauce and rice accompaniment in advance.
Makes 4 servings
Prepare the Ginger Sauce. Set aside and cover to keep warm.
Heat the oil in a large nonstick skillet over medium-high heat (see Tip).
Add the carrots; stir-fry for about 2 minutes. Add the onion and garlic;
continue to stir-fry for 2 minutes. Add the remaining ingredients except
the tofu; stir-fry until the vegetables are crisp-render, about 4 minutes.
Reduce the heat to medium; gently stir in the tofu and heat until warm,
about 1 minute.
To serve, spread beds of rice onto individual serving plates. Top with the
stir-fried vegetables; drizzle with half of the Ginger Sauce. Top with
garnishes and serve immediately; pass the remaining sauce.
ADVANCE PREPARATION: Covered and refrigerated, the Ginger Sauce will keep
for up to 2 days; reheat gently just before serving. The vegetables can be
chopped in advance; stir-fry the vegetables and add the tofu and sauce just
before serving.
  VARIATIONS:
Substitute for the carrots, bok choy, mushrooms, or red bell pepper or add
other vegetables (6 to 8 cups total) such as broccoli florets, baby corn
ears, water chestnuts, bean sprouts, snow peas, shredded Chinese (Napa)
cabbage, or sliced jicama, zucchini, celery. or tomato.
For a firmer texture, substitute pressed tofu.
TIPS: To make "scallion curls," slice the green parts of scallions very
thinly lengthwise. Drop into a bowl of ice water; curls will form in 10 to
15 minutes.
Stir-frying over high or medium-high heat (depending on the stove and the
pan) cooks food quickly as it is constantly and briskly stirred and tossed
with a spatula or large spoon. Woks are the traditional pan used for this
method; however, they are not necessarily the best choice for stovetop
cooking. Horizontal pans with wide bottoms, such as a 12-inch skillet or
saute pan, are usually a better choice. For the best results, the food is
never more than an inch deep as it cooks.
Per serving: Cal 220, Pro 8.1g, Carb 35.4g, Fat 5.1g, Chol 0mg, Sod 379mg
Per serving: 81 Calories (kcal); 4g Total Fat; (38% calories from fat); 3g
Protein; 11g Carbohydrate; 0mg Cholesterol; 61mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: The Complete Soy Cookbook, by Paulette Mitchell, page 120
Converted by MM_Buster v2.0n.

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