“Asia is rich in people, rich in culture and rich in resources. It is also rich in trouble.” - Hubert H. Humphrey
I really like Asian food and often when we eat out we got to an Asian restaurant – be it Chinese, Thai, Vietnamese, Korean, Mongolian, Nepalese or Indian. Although I have tried my hand in Asian cuisine, it very seldom tastes exactly right, as it should. I find it hard to cook right. Some dishes turn out well, however, and the following stir-fry is one of the successes…
STIR-FRIED TOFU & MUSHROOMS
2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
4 cm piece fresh ginger, peeled, cut into thin matchsticks
600g firm tofu, cut into 3 cm oblongs, about 1 cm thick
200g Swiss brown mushrooms, sliced
100g enoki mushrooms, trimmed
2 tablespoons light soy sauce
1/2 cup stir-fry sauce (see below)
1 bunch gai lan (Chinese broccoli), chopped
½ cup soy sauce
½ cup vegetable broth
1 tbsp corn starch
1 tsp honey
1 tsp sesame seed oil
1 tsp rice vinegar
Whisk all ingredients together until smooth. Will keep refrigerated in an airtight container for 1 week.
Heat oil in a wok over medium-high heat. Stir-fry onion for 2 to 3 minutes or until just soft and add garlic, ginger and tofu. Stir-fry for 3 minutes.
Add mushrooms, soy sauce and stir-fry sauce. Stir-fry for 2 minutes. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just tender. Remove from heat.
Meanwhile, place cooked noodles in a heatproof bowl.
Serve noodles in individual bowls, with tofu and mushrooms in the middle to share out.
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