Vegetable and Tofu Stir-Fry With Ginger Sauce |
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Prep Time: 20 Minutes Cook Time: 11 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Entered for safe-keeping, as I can never have too many stir-fry recipes. Found in What Can I Bring? cookbook Ingredients:
6 tablespoons rice vinegar |
6 tablespoons sugar |
3/4 cup water |
1 1/2 tablespoons soy sauce |
1 tablespoon water |
1 tablespoon cornstarch |
2 teaspoons minced fresh ginger |
2 carrots, thinly sliced diagonally |
1 onion, thinly sliced |
1 red bell pepper, seeded and thinly sliced |
2 garlic cloves, minced |
3 tablespoons peanut oil |
4 stalks bok choy, sliced |
2 cups sliced napa cabbage |
1 1/2 cups broccoli florets |
1 cup frozen green pea |
8 ounces canned bamboo shoots, drained and rinsed |
1 dash sesame oil |
1/2 lb firm tofu, cut into 1/2-inch cubes |
3 -4 cups hot cooked brown rice |
toasted sesame seeds, for garnish (optional) |
chopped green onion, for garnish (optional) |
Directions:
1. GINGER SAUCE:
2. Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
3. Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger.
4. Chill sauce up to 2 days, if desired. Reheat to serve.
5. STIR-FRY:.
6. Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
7. Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
8. Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
9. Serve over hot cooked rice with remaining half of sauce; garnish if desired.
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