Friday, February 12, 2010

Easy Chinese Stir Fry


Valentine's Day? Pfft. Let's celebrate the Year of the Tiger instead!

This Sunday is Chinese New Year, and like any holiday, it's best to celebrate with food. Isn't that what celebrations are all about anyway? A stir fry is wonderful because you can lock in the flavors of the vegetables, as well as the marinade you create- I've made a simple one with lots of ginger, my fave! Serve this up with some dumplings, which are believed to bring good fortune to their eaters- and pop some champagne.

Who cares if champagne isn't traditional... this is a celebration!

The Whats:

* 1 14 oz. pkg. extra firm tofu, drained & squeezed, and cubed
* 1/2 cup rice flour
* 1/4 unbleached all-purpose flour
* 1 tsp. garlic powder
* 3 tbsp. olive oil
* 2 bunches bok choy, chopped
* 2 large carrots, chopped
* 2 cups shiitake mushrooms, sliced
For the sauce:
* 4 tbsp. low sodium soy sauce
* 1 tbsp. rice vinegar
* 2 tsp. sesame oil
* 2 tsp. fresh ginger
* 2 tsp. chili paste
* 1 tsp. cornstarch


The Hows:

1) In a large mixing bowl, add the rice flour, unbleached flour, garlic powder, and tofu. Toss to coat tofu with a light layer of flour.

2) Heat olive oil in a large skillet over medium-high heat. Add tofu to the pan and stir-fry until golden brown and crisp, about 7 to 10 minutes, turning tofu as it cooks. Remove from skillet. Add carrots, bok choy and mushrooms to the skillet, and stir fry for 10 minutes, stirring occasionally.

3) While vegetables are cooking, whisk together the soy sauce, sesame oil, rice vinegar, ginger, chili paste, and cornstarch in a small bowl. Set aside.

4) Return tofu to the skillet. Add soy sauce mixture and toss to coat tofu and veggies. Cook for an additional minute. Serve stir fry over rice or noodles.

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