Stir Fry with Lemongrass Ginger Soymilk Sauce

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Stir Fry with Lemongrass Ginger Soymilk Sauce

 

Stir Fry:

2 cups shiitake mushrooms

1 1/2 cups red bell pepper

1 1/2 cup carrots

1 cup daikon

1 cup broccoli

1 cup snow peas

1 teaspoon peanut oil

1 clove garlic, chopped

1 cup Lemongrass Ginger Soymilk Sauce, below

 

If you want to speed your cooking time during the stir fry, you can blanch the

carrots, snow peas and broccoli in boiling water for two minutes and then let

them cool down. Heat the peanut oil in a skillet and add the garlic. Cook for

one minute and add the shiitake mushrooms, red bell pepper, and daikon and cook

for another minute. Then add the blanched carrots, broccoli, and snow peas. If

you want to add protein to this dish, cut firm tofu into cubes and add it to the

stir fry. Stir until everything is mixed and add the sauce. Bring the mixture to

a boil to reduce the sauce a bit, and sprinkle the dish with black sesame seeds

if desired. Serve over brown rice and enjoy!

 

Lemongrass Ginger Soymilk Sauce:

2 cups fresh lemongrass

2 large pieces of fresh ginger

1 teaspoon peanut oil

4 cups soymilk

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon salt

 

You will be infusing the flavors of the lemongrass and ginger into the soymilk

and then thickening the sauce with a cornstarch slurry. First, place the

lemongrass and ginger pieces on a firm surface area and smash them (in stages)

with the back of a skillet. This will bring out the flavors more than cutting

them into little pieces. Heat the peanut oil in a sauce pot and fry the

lemongrass and gnger pieces for a few mintues. Add the soymilk and bring to a

boil, then turn down the heat and simmer the sauce for 30 minutes to infuse the

flavors. Strain the pieces of lemongrass and ginger out of the soymilk with

tongs or a strainer. Bring the mixture to a boil again and make the cornstarch

slurry. A cornstarch slurry is equal parts water to equal parts cornstarch.

place the cornstarch in a small bowl and add the water to the cornstarch while

whisking until smooth. Then add the cornstarch slurry, little by little to the

boiling sauce, whisking all the time to

keep the sauce smooth. When done, simmer the sauce for another ten minutes to

cook out the floury flavor of the cornstarch (do not skip this step!). Pour the

sauce over your stir fry veggies and enjoy!