Chinese Entree
Source:Adit’s Laboratory
Prep Time:10-30 Minutes
Servings:2
There are a lot of ingredients here, but most are easy and will be in your kitchen. The vegetarian oyster sauce is the only thing that might require some searching. Most Asian grocery stores will carry it. Obviously, once can substitute any vegetables you like. In fact, water chestnuts would be delicious with this sauce.
Ingredients:
| 2/3 | cup | vegetable stock |
| 2 | tablespoon | vegetarian oyster sauce |
| 1 | teaspoon | soy sauce |
| 1/2 | tablespoon | sambal oelek |
| 2 | teaspoon | cornstarch |
| 1 | teaspoon | sesame oil |
| 1 | teaspoon | dry sherry, or Shou-Hsing Rice Wine |
| 1 1/2 | teaspoon | ginger minced |
| 1 1/2 | teaspoon | garlic minced |
| 12-16 | snow peas whole | |
| 4 | ounce | mushroom (button) quartered |
| 1/2 | small | onion (red) cubed (large) |
| 4 | dried red chilies whole | |
| 2 | tablespoon | canola oil |
| 7 1/2 | ounce | tofu, extra firm |
| 1/2 | cup | peanut (roasted) whole, optional |
Directions:
1. Combine the vegetable stock, soy sauce, vegetarian oyster sauce, sambal oelek, and sesame oil in a small bowl and stir.
2. In a separate bowl combine the sherry (or Shou-Hsing rice wine) and corn starch and stir.
3. Heat the oil in a wok on medium-high heat and add the garlic and ginger before the oil is completely heated. When the oil is hot enough, cook the garlic, ginger, and whole red chiles for a minute.
4. Add the onions, stir-fry for a few minutes, while keeping the heat on medium-high. Add the mushrooms, snow peas and tofu. Cook for a few minutes. Don’t let the mushrooms wilt too much.
5. Add the cornstarch/sherry mixture to the rest of the sauce. Stir, and add to the wok. Add the peanuts and cook on high until the sauce thickens appropriately.
6. Serve with rice.
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