Note to Self:

Sunday, December 26, 2010

My Favorite Stir-Fry (Recipe and Photos)


This is a variation of a recipe I published in Artvoice a couple years ago and it's one of my favorite stir-fry recipes...it's simple to prepare and is close to flavor of a dish you may order at a Chinese restaurant. But when you make it at home you can control the salt and sugar amounts (not to mention save a little cash), and serve it with brown rice like I did. The classic and main ingredients for this recipe are broccoli and bean curd, but you could easily substitute chicken, pork, or beef...though if you'd like to make it completely vegetarian or vegan keep the bean curd and simply use vegetable broth instead of the chicken broth. Anyhow, here's a few pictures; the recipe follows. To see the original article in Artvoice (about broccoli) with info and additional recipes, click here.


Broccoli & Bean Curd with Ginger, Garlic, & Hot Peppers
Yield: 4 servings
4 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon sugar
2 tablespoons cornstarch
4 heads broccoli, cut into florets
12 ounces firm tofu, sliced into
1-inch pieces
1 cup vegetable oil (for frying)
1 small onion, sliced
1 red bell pepper, julienned
2 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon crushed hot pepper
1-1/2 cups chicken broth

In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix to dissolve the cornstarch and set aside. Par-cook the broccoli in boiling water, then drain it and cool it under cold running water.

Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry in. Heat the pan and add the onion and bell pepper. Sauté the vegetables until they begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two.

Stir in the chicken broth; bring it to a boil, then stir in the soy-cornstarch mixture. Bring it to a simmer, then add the broccoli and bean curd. Stir and toss it to evenly coat it with sauce. Continue to heat the pan just until the broccoli is heated throughout.

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