July 23, 2011

Chinese Broccoli, Tofu and Mushroom Stir-Fry

It's really, really hot outside. If I'm going to cook, it has to be fast. Time for some stir-fry action.

2 Tablespoons canola oil
4 cloves of garlic, sliced or chopped (depending on your preference)
1 large bunch of Chinese broccoli (about 2 lbs), cut into inch-long pieces
6 mushrooms, sliced (I used these Chinese mushrooms that smell like dirty feet, but they taste good. They are pictured in my recipe for Almost Instant Noodle Soup.)
1 package fried tofu cubes, cut into bite-size pieces (also pictured in the recipe for Almost Instant Noodle Soup)
1 Tablespoon sesame oil
2-3 Tablespoons of soy sauce, to taste
2-3 stalks of chopped fresh cilantro, to taste

Heat the oil on high heat. Add the garlic, cut-up Chinese broccoli, and sliced mushrooms. The pan should sizzle and steam a lot. Stir while it begins to cook, then cover and cook about 7 minutes, stirring every couple of minutes. Add the tofu, drizzle the sesame oil and soy sauce over everything, stir to combine, cover and cook another 5 minutes or until the Chinese broccoli can be pierced with a fork. Turn off the heat and stir in the chopped cilantro. Serve immediately.

What veggies do you like in your stir-fry?

Vegan on a Shoestring

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