Recipe of the Month, Cuisine at Red Mountain: November 2006
Portabello-Tofu Stir-Fry
Marination Ingredients
2
Portabello Mushrooms, Stemmed
1/4 C
Firm Tofu
1 T
Sesame Oil
1 t
Reduced Sodium Soy Sauce
1 t
Balsamic Vinegar
1/2 t
Minced Ginger Root
pinch
Crushed Red Pepper
Stir-Fry Ingredients
enough to coat pan
Sesame Oil
1 T
Minced Ginger Root
1 t
Minced Garlic
1 T
Broccoli Florets
1 T
Sliced Water Chestnuts
4 ears
Baby Corn
1 T
Bamboo Shoots
1 T
Red Bell Pepper, Sliced or Julienned
1 t
Julienne Carrot
to taste
Reduced Sodium Soy Sauce
2 T
Bean Sprouts
Yield: About 10 oz Servings: 2 Service Size: 5 oz
Directions
Marinating the Portabellos and Tofu
Combine sesame oil, soy sauce, balsamic vinegar, fresh ginger and crushed red pepper to make a marinade for portabellos and tofu.
Marinate mushrooms and tofu separately for about 15 minutes, then drain excess marinade.
Stir-Frying and Seasoning the Vegetables
Pre-heat wok or sauté pan; add enough sesame oil to coat.
When oil begins to smoke, sauté fresh ginger until it begins to brown; add garlic and continue to sauté until garlic just begins to brown.
Add all veggies (except for bean sprouts) and sauté until broccoli begins to soften, then add tofu and mushrooms.
Season with lite soy sauce or Bragg's Liquid Aminos. (If you want more ginger flavor, the taste can be adjusted by adding more sautéed fresh ginger or ground dry ginger).
Add bean sprouts just before removing from heat so they stay nice and crisp.