Autumn Vegetable Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 293
- Total Fat
- 17
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 0
- Sodium
- 682
- Total: 25 min
- Active: 25 min
Ingredients
Sauce:
1/3 cup (90 milliliters) vegetable stock
3 tablespoons (45 milliliters) oyster sauce
1 tablespoon (15 milliliters) soy sauce
1/2 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
Pinch white pepper
Vegetable Stir-Fry:
2 tablespoons (30 milliliters) vegetable oil
2 teaspoons (10 grams) thinly sliced ginger
12 cremini mushrooms, sliced
1/2 cup (120 grams) julienned carrots
One 14-ounce (420-gram) vacuum-packed firm tofu (see Cook's Note), cut into large dice or 1/4-inch-thick strips
4 large Napa cabbage leaves (240 grams), sliced or cut into 1-inch dice
2 ounces (95 grams) snow peas, trimmed12 cremini mushrooms, sliced
4 ounces (95 grams) canned sliced bamboo shoots
6 canned water chestnuts, sliced
1 cup (240 grams) bean sprouts
Directions
- For the sauce: Stir together the stock, oyster sauce, soy sauce, brown sugar, sesame oil, cornstarch and pepper in a small bowl, making sure the cornstarch is dissolved well. Set aside.
- For the vegetable stir-fry: Heat a wok or a large skillet over medium-high to high heat until smoking. Swirl in the oil to coat the bottom. When you see wisps of white smoke, add the ginger and mushrooms and stir-fry until the mushrooms are softened, about 2 minutes. Add the carrots and tofu and stir-fry until the tofu is light brown on the edges, about 2 minutes. Add the cabbage, snow peas, bamboo shoots, water chestnuts and bean sprouts and keep them moving while searing. Don't be scared to scrape the pan and fold the vegetables over many times. Cook until the cabbage gets bright green and starts to soften, 1 to 2 minutes.
- Stir in the sauce, coat all the vegetables and tofu and bring the sauce to a boil. The cornstarch will thicken into a glaze, about 1 minute. Remove from the heat and serve immediately.
Cook’s Note
Cut all the larger vegetables into 1/4-inch (6-milimeter) strips and keep smaller vegetables like snow peas and bean sprouts whole. The best tofu for the wok is tofu that is vacuum packaged, not the tofu in water. This tofu has naturally formed a skin and will not stick in the wok or pan. It comes naturally white, fried or often coated in a soy sauce or five-spiced glaze. It is usually in the deli section of a well- stocked grocery store and sometimes merchandised next to the cheese and cold cuts. Tofu in water should only be used for wet applications like soups or braises.