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Posts tagged ‘stir-fry’

Jun 2

stirfry
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Snow Pea And Tofu Stir Fry

Believe it or not, my husband and I used to be vegetarians.  I had a nice cookbook published by Australian Women’s Weekly called Great Vegetarian Food that I used quite often while living in Sydney.  Right now that book is in storage in Sydney and we’re no longer vegetarian!

One of the stand-out recipes for me in that book was a stir fry recipe with snow peas and tofu flavored with ginger and chili sauce.  One of the other ingredients, I believe, was peanuts but I always left them out.  I really loved this particular stir fry and made it a handful of times.

I’ve had a craving for it lately but can’t remember how to make it, though!  I remember the main ingredients but I can’t remember the amounts of each.  I’ve tried to recreate it as best as I could from memory and this is what I came up with.

It’s good, but not flavorful enough.  The tofu really soaked up the flavor, but it was just lacking something.  If anyone reading this has the Great Vegetarian Food cookbook, I would be so thankful if you could type up the recipe and email it to me!

For now though, this is the recipe I came up with.  Just remember that if you make this, it needs work, so don’t expect perfection unless you want to tinker with ingredients and amounts yourself.

Snow Pea And Tofu Stir Fry
Adapted from Great Vegetarian Food by Australian’s Women Weekly
Serves 3-4
certified yummly
Ingredients
3 tablespoons vegetable oil
450g pound fresh snow peas, trimmed
350g extra firm tofu, cubed
1 tablespoon fresh red chilies, chopped finely
1 teaspoon fresh ginger, peeled and grated
2 cloves garlic, minced
1/4 cup sweet chili sauce

Method
Heat 1 tablespoon of vegetable oil in a medium frying pan over medium-high heat.  Add cubed tofu and lightly brown.  Remove tofu from pan and set aside.

Heat remaining 2 tablespoons vegetable oil in same frying pan.  Cook chilies, ginger and garlic until fragrant.  Add snow peas and stir to evenly coat with spices.  Cook for about 3 minutes.

Return tofu to pan.  Pour sweet chili sauce over the snow peas and tofu in the pan and stir to evently coat.  Heat through and serve with rice.

May 4

Gingered Beef Stir-Fry

Over the weekend I received my first issue of Taste of Home magazine – the April/May 2009 issue.  The first recipe I decided to try from this issue is the gingered beef stir-fry.  I really love stir-fry dishes, especially if they include ginger.  I’ve only recently became a fan of asparagus, so I was excited to try this particular recipe.

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It was quite quick and simple to prepare and tasted very nice.  I used ground ginger instead of fresh ginger and did not notice much of a ginger taste; next time I’ll use fresh ginger.  Also, I thought the two pounds of asparagus was a little excessive, so I just used one pound.

As far as stir-fry dishes go, this was an average one, but definitely well worth preparing.

Gingered Beef Stir-Fry
Adapted from April/May 2009 Taste of Home magazine
Makes: 4 servings

Ingredients
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry
1/4 teaspoon minced fresh gingerroot or dash ground ginger
1/2 pound beef flank steak, cut into thin strips
1 teaspoon cornstarch
1/2 cup beef broth
1 1/2 teaspoons hoisin sauce
1/8 teaspoon sugar
2 tablespoons canola oil, divided
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 garlic clove, minced
3 cups hot cooked rice

Method
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.

In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.

In a large skillet or wok, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry asparagus in remaining oil until crisp-tender. Add garlic; cook 1 minute longer.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.