All Vegetable Stir Fry Recipe

From Dorothy McNett's Recipe Book.

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All Vegetable Stir Fry

From Dorothy McNett's Recipe book at www.dorothymcnett.com.

1/2 package medium to firm tofu
1/4 cup soy sauce
2 cloves garlic, sliced
1 teaspoon, or more, grated ginger root (or crystallized ginger)
1/4 teaspoon white pepper
1-2 tablespoons rice vinegar or sherry
pinch of sugar
2 tablespoons cornstarch or 1 tablespoon arrowroot
fresh vegetables, such as carrots, broccoli, cauliflower, potatoes, yams, corn on cob, asparagus, green beans, celery, turnips, chard, spinach, etc.
1-2 onions, slivered
peanut or other light oil

Cut the tofu into cubes. Make a marinade of the soy sauce, garlic, ginger root, pepper, vinegar, sugar, and cornstarch. Marinate the tofu in this mixture for at least 30 minutes, and up to many hours. When ready to cook, slice the vegetables into fairly even shapes. Heat the oil in a wok or large skillet over high heat. When hot, add the vegetables and stir and fry for several minutes, or until done to your liking. Then add the marinated tofu and cook and stir gently until mixture has thickened. Garnish with slivered onions and serve with rice or beans.

Recipe created 1996-02-19.

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