Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency. Ingredients:
1 tablespoon julienne-cut peeled fresh ginger |
1/2 teaspoon kosher or sea salt |
1 teaspoon cornstarch |
1 tablespoon vegetable oil |
2 cups thinly sliced shiitake mushroom caps |
1 cup snow peas, trimmed |
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed |
1/2 cup (1-inch) sliced green onions |
3 tablespoons low-sodium soy sauce |
Directions:
1. Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.
2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.
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