Vegetable Stirfry Recipe
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Category: |
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Ingredients: |
Ingredients: 10 fresh shiitake mushroom caps, thinly sliced
10 fresh oyster mushroom caps, thinly sliced
10 ears canned baby corn, rinsed
3 oz. thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
2 carrots, peeled and cut into ⅛-inch matchsticks (about ½ cup)
3 medium asparagus spears, trimmed and cut into 2-inch pieces
2-oz. piece fresh lotus root, cut into 1/4-inch-thick slices
1/2 small red onion, thinly sliced (about 1/2 c.)
Shallot, Ginger, and Garlic Essence:
1/2 c. canned low-salt chicken broth
2 T. dry white wine such as Chardonnay
1 tsp. mushroom soy sauce or light soy sauce*
1 tsp. fish sauce (nam pla)*
1 T. oyster sauce
1 T. sugar
2 tsp. cornstarch
1 tsp. finely chopped peeled fresh ginger
1 large garlic clove, finely chopped
1 shallot, finely chopped
4 oz. firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
asian sesame oil, for drizzling
fresh cilantro sprigs, for garnish
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Directions: |
Directions:Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside. Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro. |
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