Spicey, citrusey vegetable stir-fry

We’ve had a bout of poorliness for the last few days chez nous so I thought I would put together a cold-busting, sniffle inducing dish.

What you need for the sauce:

Juice of 2 large navel oranges

1/4 cup soya sauce

1/2 cup chili & garlic sauce

1 tsp. sesame oil

What you need for the rest:

1 pkg. extra firm tofu or 1/5 cups of pre-fried firm tofu

16 thinly sliced shitake mushrooms

2 cups broccoli florets

2 large red bell peppers, thinly sliced

1 can sliced water chestnuts

2 cups snow peas

1/2 cup grated coconut

Thoroughly mix all of the sauce ingredients except the oil together in a medium sized bowl and set aside.

If the tofu is not yet fried then that will be the next step. I like to cut it into small slices by cutting the loaf into thirds lengthwise then 1/4 inch slices widthwise. This can be done quickly so oil for shallow frying can be heated before cutting. Shallow fry all of the tofu in small batches – about a third of the loaf at a time. It won’t take long as it really only needs a lightly crisp outer coating. Move each batch to a towel-lined plate as you go and set that plate aside until later.

Heat the wok and 2 tbsp peanut oil over high heat until very hot. Add the mushrooms to the oil, lifting them up along the sides of the wok and letting them rest there for about 30 seconds. Stir the mushrooms then lift up around the sides for another 30 seconds. Add the broccoli and keep stirring the mushroom/broccoli mixture around for about 2 minutes until the broccoli has a little give to it and isn’t quite so crisp. Add the water chestnuts, peppers & snow peas and stir for a minute before adding the sauce. Stir the sauce in with a pinch of salt to coat all of the vegetables. Top with a lid and allow it all to simmer for 3 minutes. Toss in the coconut and sesame oil and stir again to coat. Serve over brown rice vermicelli and you’re done!

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