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Szechuan Vegetable Stir Fry

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Ingredients
  Firm tofu 8 Ounce, drained and cut into cubes
  Vegetable broth 1 Cup (16 tbs), divided
  Orange juice 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Hot chili oil 2 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Cornstarch 2 Tablespoon
  Vegetable oil 3 Tablespoon
  Sliced green onions and tops 1 Cup (16 tbs)
  Carrots 3 Medium, diagonally sliced
  Garlic 3 Clove (15 gm), minced
  Minced fresh ginger 2 Teaspoon
  Button mushrooms 1⁄4 Pound, sliced
  Red bell pepper 1 Medium, cut into 1-inch squares
  Fresh snow peas 1⁄4 Pound, trimmed and cut diagonally into halves
  Broccoli florets 8 Ounce, steamed
  Peanuts 1⁄2 Cup (8 tbs)
  Hot cooked rice 6 Cup (96 tbs)
Directions

1. To marinate tofu, place in 8-inch round or square glass baking dish. Combine 1/2 cup vegetable 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; reserve marinade.
2. Combine cornstarch and remaining 1/2 cup vegetable broth in medium bowl. Add reserved marinade; set aside.
3. 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.
4. Stir cornstarch mixture. Add to wok and cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Vegetable

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