Shrimp and Tofu Stir Fry
|Shrimp||3⁄4 Pound (Fresh Or Frozen)|
|Fresh tofu||4 Ounce (Bean Curd)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Chinese rice wine/Dry white wine||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Grated ginger root||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Green onions||6 , cut into 1-inch pieces|
Thaw shrimp, if frozen.
Peel and devein shrimp.
Place the tofu in paper towels or a double thickness of cheesecloth.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
For sauce, in a bowl stir together the broth, soy sauce, rice wine or white wine, and cornstarch.
Heat a wok or large skillet over high heat.
Add cooking oil and sesame oil, if desired. (Add more cooking oil as necessary during stir-frying.)
Stir-fry gingerroot and garlic for 30 seconds.
Add green onions and shrimp and stir-fry for 2 to 3 minutes or till shrimp turn pink.
Push mixture from the center of the wok or skillet.
Stir sauce; add to center of wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Serve with bean threads or hot cooked rice, if desired.