Stir-fried Tofu and Beansprouts with Noodles

Ingredients

8 oz firm tofu
peanut oil, for deep frying
6 oz medium egg noodles
l tbsp sesame oil
l tsp cornflour
1/2 tsp dark soy sauce
2 tbsp Chinese rice wine
l tsp sugar
6-8 spring onions, cut diagonally into l-inch lengths
3 garlic cloves, sliced
1 green chili, seeded and sliced
4 oz Chinese cabbage leaves, coarsely shredded
2 oz beansprouts
2 oz cashew nuts, toasted

Method

  1. Drain the tofu and pat dry with kitchen paper. Cut the tofu into 1-inch cubes.
  2. Half-fill a large heated wok with peanut oil and heat to 180°C/350°F.
  3. Deep fry the tofu cubes in batches for 1-2 minutes, until golden and crisp. Drain on crumpled kitchen paper.
  4. Carefully pour all but 2 tbsp of the oil from the wok.
  5. Cook the noodles. Rinse them under cold water and drain well. Toss in 2 tsp of sesame oil and set aside.
  6. In a bowl, blend together the cornflour, soy sauce, rice wine, sugar and remaining sesame oil.
  7. Reheat the 2 tbsp of peanut oil and, when hot, add the spring onions, garlic, chili, Chinese cabbage and beansprouts. Stir-fry for 1-2 minutes.
  8. Add the tofu with the noodles and sauce. Stir-fry for about 1 minute until well mixed. Sprinkle with the cashew nuts. Serve at once.

Makes 4 servings.

Source: Essential Vegetarian


Today’s Comic

Tempeh Stir-fry

Ingredients

1 teaspoon sesame oil
1 tablespoon peanut oil
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 fresh red chili, thinly sliced
4 spring onions, sliced on the diagonal
10 oz tempeh, cut into 3/4-inch cubes
1 lb baby bok Choy leaves
1 lb 10 oz gai lan (Chinese broccoli), chopped
1/2 cup vegetarian oyster sauce
2 tablespoons rice vinegar
2 tablespoons fresh coriander leaves
1/4 cup toasted cashew nuts

Method

  1. Heat a wok over high heat, add the oils and swirl to coat the side of the wok. Add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft.
  2. Add the tempeh and cook for 5 minutes, or until golden. Remove from the wok.
  3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until the greens have wilted. Remove from the wok and repeat with the remaining greens and a little more water.
  4. Return the greens and tempeh to the wok, add the sauce and vinegar and warm through.
  5. Top with the coriander and nuts. Serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


Today’s Comic

Peru-style Seafood and Pasta Stir-fry

Ingredients

1 lb 8 oz spaghetti, linguine, or any other long pasta
12 shrimp (prawns), peeled and deveined
7 oz squid, cleaned and cut into rings
12 scallops, cleaned
1/2 cup (3 oz) chopped octopus
4 tablespoons vegetable oil
1 red onion, sliced
2 yellow chilies, seeded, membrane removed, and sliced
2 cloves garlic, finely chopped
5 tablespoons white wine vinegar
4 tablespoons soy sauce
3 tablespoons oyster sauce
1/2 cup vegetable or chicken broth (stock)
4 tomatoes, skinned, seeded, and sliced into half-moon crescents
1 scallion (spring onion), cut into 1-3/4-inch pieces
1 tablespoon chopped cilantro (coriander) leaves
salt and pepper

Method

  1. Cook the pasta in a pan of boiling salted water according to the package instructions. Drain and set aside.
  2. Season the shrimp (prawns), squid, scallops, and octopus with salt and pepper.
  3. Add 2 tablespoons of oil in a very hot wok and stir-fry the shrimp over high heat for 1 minute until pink. Remove from the wok and set aside. Repeat the process with the squid and set aside.
  4. Clean the wok with some paper towels and return it to the heat, adding 2 tablespoons oil followed by the onion, yellow chilies, and garlic. Stir-fry for 30 seconds and add the cooked and drained pasta.
  5. Stir-fry for another minute and add the shrimp, squid, scallops, octopus, vinegar, soy sauce, oyster sauce, and broth (stock). Continue to stir-fry the ingredients for 1 minute, then finish by adding the tomatoes, scallion (spring onion), and chopped cilantro (coriander) leaves. Remove from the heat and season to taste.
  6. Serve in large shallow bowls.

Makes 4 servings.

Source: Peru – The Cookbook


Today’s Comic

Sweet and Sticky Nutty Chicken

Ingredients

900 g boneless and skinless chicken (breast and thigh), cut into bite-sized pieces
2 tbsp soya sauce
1 heaped tsp ground ginger
1 heaped tsp garlic paste
2 tsp soft brown sugar
125 g unsalted peanuts
1 tbsp vegetable oil
1 tbsp sesame oil
8 spring onions, trimmed and cut into 4 cm lengths
1 large red chili, deseeded and finely chopped
2 tsp cornflour
2 tbsp mirin (Japanese cooking wine) or dry sherry
2 tbsp rice vinegar
200 ml chicken stock
juice of 1/2 lime
juice of 1/2 lemon
1/2 tsp chili flakes
100 g bean sprouts

Method

  1. Place the chicken pieces in a large non-metallic bowl and add the soya sauce, ground ginger, garlic and sugar. Mix really well, cover and marinate in the fridge for at least 1 hour, but 8 hours is ideal.
  2. Preheat the oven to 180°C.
  3. Put the peanuts into a small roasting tin and roast in the oven for about 15 minutes, giving the tin a shake a couple of times. Allow to cool and then place in a plastic bag and bash with a rolling pin until they are lightly crushed. Set aside.
  4. Heat a wok until really hot and then add your vegetable and sesame oils. Add the spring onion and chili, then stir-fry for a minute. Toss your marinated chicken in the cornflour and then add to the wok with the remaining marinade. Stir-fry for about 7-8 minutes until browned all over.
  5. Mix together the mirin, rice vinegar, chicken stock, lime juice, lemon juice and chili flakes and add to the wok. Bring to a boil, then reduce the heat and simmer, uncovered, for about 25-30 minutes, stirring regularly.
  6. As the liquid reduces down, the sauce will get good and sticky and start coating the chicken.
  7. Stir through the bean sprouts, scatter the bashed peanuts over the top and serve.

Makes 4 to 6 servings.

Source: My Family Kitchen


Today’s Comic

Stir-fried Beef with Eggs

Ingredients

5 oz beef
5 eggs
several slices ginger
3 stalks spring onion (cut into short sections)

Marinade

1/2 tbsp light soy
1/3 tsp sugar
1 tsp wine
1 tsp cornstarch
1 tbsp oil

Sauce

1 tbsp oyster sauce
dash of sesame oil
pinch of pepper
1/2 tbsp light soy
1/2 tsp cornstarch
1/4 tsp sugar
3 tbsp water

Method

  1. Wash and wipe dry beef. Mx with marinade ingredients and set aside for 10 minutes.
  2. Parboil beef in hot oil or stir-fry till cooked. Drain off oil and water.
  3. Whisk eggs. Fry in hot oil till just set. Drain off oil.
  4. Mix sauce ingredients in a small bowl.
  5. Sauté ginger, spring onion with 1/2 tbsp oil. Add beef and egg. Sprinkle 1 tsp wine. Add sauce and cook until the sauce is thickened. Remove to serving platter and serve hot.

Source: Guangdong-style Stir-fry


Today’s Comic