Sweet and Sour Vegetables and Tofu |
Created by Jenny
Tuesday, 08 January 2008
Description
A yummy mix of baby corn, snow peas, carrots and bell peppers with tofu in a tangy sweet and sour sauce.
Ingredients
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 1 teaspoon grated gingerroot
- 1 ¾ ounces baby corn on the cob
- 1 ¾ ounces snow peas
- 1 carrot, cut into matchsticks
- 1 green bell pepper, seeded and cut into matchsticks
- 8 scallions
- 1 ¾ canned bamboo shoots
- 8 ounces marinated firm tofu, cubed
- 2 tablespoons dry sherry or Chinese rice wine
- 2 tablespoons rice vinegar
- 2 tablespoons clear honey
- 1 tablespoon light soy sauce
- 2/3 cup vegetable stock
- 1 tablespoon cornstarch
Methods/steps
- Heat the oil in a wok until almost smoking. Add the garlic and grated gingerroot, and cook over a medium heat, stirring frequently, for about 30 seconds.
- Add the baby corn, snow peas, carrot and bell pepper, and stir-fry for about 5 minutes, or until the vegetables are tender, but still crisp.
- Add the scallions, bamboo shoots, and tofu and cook for 2 minutes.
- Stir in the sherry or Chinese rice wine, rice vinegar, honey, soy sauce, vegetable stock, and cornstarch and bring to a boil.
- Reduce heat to low and simmer for 2 minutes, until heated through. Serve with your choice of noodles or fluffy rice.
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Created by Jenny
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