Rated 5.0 stars by 1 users
Side Dish
Asian
4 - 6 servings
10 minutes
15 minutes
This is a really tasty Chinese side dish from acclaimed chef, Martin Yan. You can cook like Yan!
4 Dried Shiitake Mushrooms
1/3 cup vegetable broth
3 tablespoon soy sauce (see note below)
1 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon cooking oil
1/2 cup Organic Sno Pea, ends and strings removed
14 ounces organic tofu (firm) drained and cut into 1/2 inch cubes
1/2 teaspoon cornstarch dissolved in 1 teaspoon water
1/4 cup basil leaves
1 Organic Bell Pepper (Red) seeded and cut into diamond shapes
Soak the mushrooms in warm water to cover until softened, about 15 minutes; drain.
Discard the stems and dice the caps. In a bowl, combine the vegetable broth, soy sauce, sesame oil and pepper.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sno peas.
Stirfry until tender-crisp, about 1 minute. Add the tofu and broth mixture.
Bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce thickens.
Add the basil. Garnish with the bell pepper. Serve hot.
The key to successful stir fry is to have all ingredients measured and cut, ready to add to the hot wok or large fry pan. Allowing cooked ingredients to sit in heat creates over cooking and limp vegetables.
Soy Sauce substitute: Gluten Free Soy Sauce is available at most grocery stores, or use tamari at half the amount as it can be much stronger in flavor.
Cooking Tips:
