Tofu and Vegetable Stir-Fry (4-6 servings)
Stir-frying is the Chinese technique of using a little oil and an Asian flavor base to cook meat, fish, and vegetables. This method is quick and easy; a Chinese wok is handy, but a large skillet also will do. This is a basic recipe and can be vaired with different cominations of vegetables and seasonings.
BEFORE COOKING:
Mix in a medium bowl:
- 1/4 cup soy sauce
- 2 tablespoons dry sherry or Chinese rice wine
- 1 tablespoon water
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 teaspoons toasted sesame oil
Add and toss to coat:
- 2 packages of firm tofu, sliced into cubes
Marinate the tofu for at least 20 minutes.
On a large platter, place in separate piles:
- 1 medium onion, chopped
- 2 bell peppers, prefeerable different colors
- 1 cup mushrooms, preferably shiitake, wiped clean, stemmed, and
- cut into 1/2-inch strips
- 4 scallions, cut into 2-inch lengths
Combine in a small bowl:
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1/3 to 1 teaspoon chili oil, or more to taste (optional)
Have ready:
- 2-4 tablespoons chopped fresh cilantro or chopped scallions
- 1 1/2 teaspoons red prepper flakes, or more to taste
TO COOK:
Heat in a wok or large, heavy-skillet over very high heat until hot but not smoking:
- 2 tablespoons peanut oil
Add the ginger mixture and stir-fry until fragrant but not bronwed, about 30 seconds.
Add everything else and stir-fry until done, a few minutes.
Adapted from "Beef and Vegetable Stir-Fry" in _The All New Joy of Cooking_, p665.