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Categories:
soy sauce rice wine peanut butter brown sugar Asian-style curd fluid ounces sesame oil fresh ginger garlic green onions stir-fry vegetables
Viewed: 28 - Published at: 8 years agoIngredients
- 6 tablespoons dark soy sauce
- 3 tablespoon rice wine
- 3 ounce peanut butter
- 3 teaspoon brown sugar
- 3 teaspoon asian-style hot sauce
- 2 pound bean curd (tofu), firm
- 4 fluid ounces sesame oil
- 2 tablespoon fresh ginger, minced
- 2 tablespoon garlic, finely chopped
- 6 green onions, sliced
- 4 cups stir-fry vegetables
Method
- 1. In a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar and hot sauce. Mix well and set aside.
- 2. Cut the bean curd into medium dice. Heat a wok or saute pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or saute pan and hold in a warm place.
- 3. In the same pan, stir-fry the ginger and garlic until they start to brown. Add vegetables and stir-fry a couple minutes (a minute or two short of done). Add the soy sauce and rice wine mixture to the pan.
- 4. Return the bean curd to the pan. Add green onions and stir-fry just long enough to coat everything with the sauce.
