Vegetable Stir-Fry

[Guest guest]

Thanks to Pat H for providing me with the Ginger Sauce recipe which goes

with this stir-fry.

 

Buster has placed 2 MasterCook recipes in this file:

 

Ginger Sauce

Vegetable Stir-Fry with Ginger Sauce

 

 

 

* Exported from MasterCook *

 

Vegetable Stir-Fry With Ginger Sauce

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 120

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Ginger Sauce

(see separate recipe)

1 tablespoon safflower oil

2 carrots -- cut diagonally

into 1/8-inch-thick slices

1 small onion -- thinly sliced

(about 1/2 cup)

1 teaspoon minced garlic

4 ribs bok choy -- cut diagonally

into 1/2-inch-thick slices;

include green tops

1 1/2 cups sliced mushrooms

1 red bell pepper -- cut into strips

1 12 inches long by 1/4 inch wide -- about

1/2 cup frozen baby peas -- thawed

1 cup silken extra-firm tofu

cut into l/2-inch cubes

garnish -- (optional)

toasted sesame seeds

raw cashews

sliced almonds

mandarin orange sections

scallion curls -- (see Tip)

 

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

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Ginger Sauce

 

Recipe By : Complete Soy Cookbook by Paulette Mitchell 1998

Serving Size : 4 Preparation Time :0:10

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons rice vinegar

6 tablespoons sugar

3/4 cup water -- room temperature

2 tablespoons low sodium soy sauce

1 tablespoon cornstarch -- see tip

2 tablespoons water -- cold

1 tablespoon finely minced ginger

 

1) Stir together the vinegar, sugar, 3/4 cup water and soy sauce in a small

saucepan. Bring the mixture to a boil over medium high heat. Reduce the

heat to medium-low and stir until the sugar is dissolved, about 3 minutes.

 

2) Stir together the cornstarch and cold water in a small bowl until

smooth; pour into the sauce pan. Stir constantly until the mixture is

clear and thickened to maple syrup consistency.

 

3) Remove the pan from the heat; stir in the gingerroot. Set aside and

cover to keep warm.

 

Per 1/4 cup: Cal 92; Pro 1g; carb 22.2g; Fat 0g; Chol 0 mg; Sod 280mg

 

ADVANCE PREPARATION Covered and refrigerated, this sauce will keep for up

to 2 days; bring to room temperature or reheat gently before serving.

 

T I P -- Cornstarch, a fine white flour obtained from corn, is used as a

thickener. It gives sauces a glossy, almost transparent look rather than

the cloudy appearance provided by flour thickening. Cornstarch works best

when mixed with enough cold water to form a smooth, thin paste, which is

then added to a hot mixture near the end of the cooking time. Stir

constantly but gently as you add the cornstarch mixture; cook just long

enough to thicken. Mixtures thickened with cornstarch will become thin if

cooked too long, at too high a temperature, or if not stirred gently.

 

SERVE with Batter-Dipped Tofu, Stuffed Mushrooms, Vegetable Stir-Fry, or

steamed vegetables. You may wish to garnish with toasted sesame seeds.

 

(Recipe from page 26 in THE COMPLETE SOY COOKBOOK, by Paulette Mitchell

(1998, Simon and Schuster).

 

Mc post from kitpath 4/99

 

By PatHanneman <kitpath on Apr 25, 1999.

 

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schuller