Vegetable Chop Suey With Sauce
|Cooked rice||6 Cup (96 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Firm tofu||8 Ounce, cut into 3/4 inch cubes|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs) (Preferred)|
|Minced fresh ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sliced onion||1 1⁄2 Cup (24 tbs)|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Bok choy/Cabbage / spinach||1⁄2 Cup (8 tbs), sliced|
|Mung bean sprouts||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and sliced|
|Canned bamboo shoots||5 Ounce, drained|
|Chinese pea pods||1 Cup (16 tbs) (Use Either Fresh Or Frozen)|
|Vegetable bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Cornstarch/Arrowroot||1⁄4 Cup (4 tbs)|
|Tamari soy sauce||4 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Slivered almonds||1 Ounce (As Garnish:)|
Prepare rice in advance.
Heat vegetable oil to 400° F. for deep-frying the tofu. Prepare all other ingredients and assemble them, ready to cook.
Sauce: In a small bowl, dissolve bouillon cube in boiling water. In a separate bowl, mix cornstarch or arrowroot with tamari or soy sauce until smooth. Add to bouillon. Stir in garlic powder and set aside.
Pat tofu cubes dry with a clean cloth or paper towels. Deep-fry in hot vegetable oil for 1 minute or until golden. Remove with a slotted spoon and drain on paper towels.
Heat 1/4 cup peanut oil or vegetable oil over medium heat in a large wok (preferred) or a large heavy pot. Add ginger and fresh garlic and saute 1 minute. Add vegetables in order listed, one at a time, and stir-fry for 1 minute between each addition. Continue to cook until vegetables are tender but still crisp. Do not overcook.
Pour sauce over vegetables. Continue cooking, stirring constantly, until sauce is bubbly. Add fried tofu and toss to heat through.
Arrange rice in a ring shape on a serving platter or in a shallow bowl. Spoon vegetables into the center of the ring and garnish with almonds.