Thursday, 22 May 2008
Stirfry vegetables with tofu
So, I'm home in Adelaide, South Australia and its all good. Its so nice to be home and with all things familiar. We're housesitting for my parents who are in Holland at the moment. Its a gorgeous big house, just outside the city, on a gorgeous property. Its cold, dark, quiet, which means perfect sleeping weather! Mmm. Its great. We're here for a couple of months with my sister who's vegetarian.
I made this Kylie Kwong stirfry for us all just before Dad took off. He's on a special diet of only organic vegetables at the moment. With all the organic ingredients, this was a yummy dinner for all.
Here's what I did.
1 small Carrot, peeled
1 medium Zucchini
½ medium Red Capsicum
2 tablespoons Peanut oil
200g Tofu, sliced
1 medium Red Onion, finely sliced
1 tablespoon Ginger, julienne
¼ cup Shao Hsing Wine (Or Dry Sherry)
2 tsp White Sugar
2 tsp Light Soy Sauce
2 tsp Malt Vinegar
1 tsp Chinese 5 spice
1 tsp Oyster Sauce
½ teaspoon Sesame Oil
½ cup Spring Onion, julienne
Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.
Remove seeds and membranes from pepper and cut into fine slices.
Heat oil in a hot wok until surface seems to shimmer slightly.
Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.
Pour in soy sauce, vinegar, oyster sauce, 5 spice and sesame oil and stir-fry for a further minute or until vegetables are just tender.
Toss in spring onion, stir-fry for 10 seconds, then remove from heat.
Transfer to a large bowl and serve immediately.