Szechuan Vegetable Stir-Fry
Makes 4 to 6 servings
|8||ounces firm tofu, drained and cut into cubes*|
|1||cup canned vegetable broth, divided|
|1/2||cup orange juice|
|1/3||cup soy sauce|
|1||to 2 teaspoons hot chili oil|
|1/2||teaspoon whole fennel seeds|
|1/2||teaspoon black pepper|
|3||tablespoons vegetable oil|
|1||cup sliced green onions and tops|
|3||medium carrots, peeled and diagonally sliced|
|3||cloves garlic, minced|
|2||teaspoons minced fresh ginger|
|1/4||pound button mushrooms, sliced|
|1||medium red bell pepper, cut into 1-inch squares|
|1/4||pound fresh snow peas, cut diagonally in half|
|8||ounces broccoli florets, steamed|
|4||to 6 cups hot cooked rice|
*Tofu must be drained before being stir-fried. Remove any remaining water by placing the block of tofu on several layers of paper towels and covering it with additional paper towels weighted down with a heavy plate. Let it stand for 15 to 20 minutes before cutting into cubes.
- Place tofu in 8-inch round or square baking dish. Combine 1/2 cup broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain, reserving marinade.
- Combine cornstarch and remaining 1/2 cup broth in medium bowl. Add reserved marinade; set aside.
- Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.
- Stir cornstarch mixture. Add to wok; cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.
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