This dish is my version of vegetable stir-fry and doesn’t really come close to the delicious dish pictured above, served up in the authentic way by my friend, Ewen – but it’ll do nicely for a start.
My melange allows wide latitude for substitution – feel free to use vegetables you have on hand, such as bell pepper, summer squash, broccoli, cauliflower, green beans, peas of all kinds, cabbage, bok choy and other greens. Be sure to stir-fry each type of veggie separately – as they cook at different rates.
- 2 or more Tbsp peanut or canola oil
- ½ package firm tofu, drained and cut into ½ inch cubes
- 2 cups thinly sliced carrots
- 2 cups thinly sliced mushrooms
- 1 cup broccoli stems and floret pieces
- 1 cup bean sprouts
- 6 scallions or green onion, cut into 1 inch slices
- 1 large handful spinach, rinsed and stemmed
- 3-4 cloves garlic, minced
- ½ to 1 Tbsp minced ginger root (to taste)
- 2 cups warm vegetable stock
- 2 Tbsp soy sauce
- 2 Tbsp dry Chinese wine or dry sherry
- 1 tsp sugar or agave nectar
- 1 tsp toasted sesame oil
- Mix last 5 ingredients together (stock-sesame oil). Set aside – keeping slightly warm.
- If desired, pan-fry the tofu cubes very gently in a bit of oil in a hot wok. Turn to fry on all sides until golden. Remove from wok and drain on paper towel. Set aside.
- Reheat wok and add a bit of oil. Stir-fry carrots, mushrooms and broccoli, separately, one type of vegetable at a time (to ensure even cooking). Remove from pan, set aside in a large bowl, then cook the next.
- Add more oil to the wok, then quickly stir-fry green onions, garlic and ginger root together. Quickly add the reserved cooked vegetables, bean sprouts, tofu (pan-fried or un-cooked) and spinach. Stir-fry until spinach is just wilted.
- Pour the reserved liquid over the vegetables and toss lightly. Serve over pan-fried noodles.