Stir Fried Zucchini, Tofu And Tomatoes
|Canned chicken broth/Canned chicken stock||1⁄4 Cup (4 tbs)|
|Chinese oyster sauce||2 Tablespoon|
|Rice vinegar||2 Teaspoon|
|Reduced-sodium soy sauce||1 Teaspoon|
|Oriental sesame oil||1⁄2 Teaspoon|
|For stir fry|
|Vegetable oil||2 Teaspoon|
|Minced fresh ginger||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Zucchini/1/2 pound fresh thin asparagus, cut on the diagonal into 1 1/2-inch lengths||8 Ounce, cut crosswise into 1/4-inch slices (1 Medium - Large Sized)|
|Scallions||6 Medium, cut on the diagonal into 1 1/2-inch lengths|
|Tofu cakes||5 Ounce, each cut into 12 small cubes (2 Medium Sized, Fresh Bean Curd)|
|Ripe firm tomatoes||4 Ounce, cut into 3/4-inch cubes (2 Medium Sized)|
1. MAKE THE SAUCE: In a small bowl, stir together the cornstarch and broth until smooth. Stir in the oyster sauce, vinegar, soy sauce, sugar and sesame oil. Reserve until needed.
2. MAKE THE STIR-FRY: Heat a large heavy wok (or Dutch oven) over high heat. Add the vegetable oil and tilt to coat the wok. Add the ginger and garlic and cook for 10 seconds. Add the zucchini and stir-fry for 1 to 2 minutes, to lightly brown and soften slightly. Add the scallions and stir-fry for 20 seconds. Add the tofu and stir-fry for 1 minute. Add the tomatoes and stir-fry for 30 seconds to 1 minute. Give the sauce a stir and pour it in. Cook, stirring, until thickened and boiling, 30 seconds to 1 minute. Turn out onto a serving dish and serve right away.