Let's call it a "Buddha's delight" like the Chinese New year 's Food.
This Stir-fry is made of a lot of colorful vegetables and tofu.
Can be made in a few minutes with pre-cooked coriander brown sauce any time.
Ingredients for 1 serving
200g of colorful vegetables and mushrooms of your choice.
(Bok choi, red bell pepper, carrot ,broccoli, zucchini, cloud ear mushroom, shiitake mushroom ,mung bean sprouts)
50g of aromatic vegetables
(onion, garlic, chili without seeds, leek etc )
100g medium firm tofu
1tbsp oil (peanut oil)
1/2 cup(125g) of broth (shiitake mushroom broth)
(Optional)
To thicken the sauce
1tsp potato starch mixed with 1tbsp water
(Preparation of dried mushrooms )
for 1-2 servings
Soak about 5g of dried shiitake in a cup (250ml)of water.
Soak about 5g of dried cloud ear mushroom in any amount of warm water.
These mushrooms have been soaked in cold water for 2hours.
Save the shiitake water for later.(It's a broth)
We don't use the water from the other mushrooms.
STEP 1
Heat 10ml of peanut oil in a frying pan and fry both side of sliced tofu.
It takes 2-3 minutes each sides until golden.
Then set aside.
STEP 2
Drain water from mushrooms.
(Save shiitake mushroom water for the later steps.)
After frying tofu, there must still be a bit of oil left in the same frying pan.
Add root vegetables, chili and drained mushrooms.
Stir-fry them for a few minutes.
If you are adding onions or ginger ,add now.
STEP 3
Remove chili if you don't want to eat that hard skin.
Add the rest of the vegetables and 1/2 cup of shiitake water(125ml broth) all in once.
Steam fry over high heat until most of the water evaporates.
It takes about 2 minutes.
STEP 4
Lastly pour in 100g of the brown sauce. ( or 80g if the sauce is too strong for you)
Bring it to a boil.
Optionally thicken the sauce with a drizzle of starchy water at the end.
Serve it over fried tofu.
( you could place tofu back in the step 4 but I like to keep the fried tofu crispy)
This dish is often served with steamed white Jasmine rice:)
Please rinse rice in advance.
At the event we cooked 1cup (250ml) Jasmine rice with 2cups (500ml) water.
Bring it to a boil, let it simmer for 10-15minutes over low heat.
Stir only once or twice so the water stays clear and don't get starchy.
Turn the heat off and let it steam while closing the lid.
Comments