Spicy Ginger Stir-Fry
Rachel
ingredients
- 2 carrots, sliced
- 1 can straw mushrooms or baby corn, drained
- 2 spicy peppers (We use a jalapeno and a thai chili), minced
- 1 package tofu, cut into small cubes
- 1 cup of snow peas or sugar snap peas, trimmed
- 4 scallions, sliced
- 1 one-inch piece of ginger, grated or minced
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp sherry
- 2 tbsp oyster sauce (optional, we used fish sauce instead)
- 1/2 cup broth/stock
- 2 tsp cornstarch
- 2 tsp water
- 12 oz soba noodles
directions
- 1
1. Combine soy sauce, sherry, oyster sauce, and broth in a bowl.
- 2
2. Combine cornstarch and water in another small bowl or dish.
- 3
3. Begin cooking the soba noodles.
- 4
3. Heat oil in a wok or large pan over high heat. Stir fry ginger, garlic, and chilies for 2 minutes.
- 5
4. Add tofu and cook for 3 minutes or until seared.
- 6
5. Remove tofu from the pan, and add carrots and sugar snap peas and stir fry for 3 minutes.
- 7
6. Add soy sauce mixture, lower heat, cover and cook for 3 minutes or until veggies are tender.
- 8
7. Add tofu back in, along with mushrooms, scallions, and cornstarch mixture. Combine and cook for another minute or two. Serve over soba noodles
notes
Any other type of protein can be substituted for tofu in this stir-fry.
Source: 100 Greatest Vegetarian Recipes
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