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Receta Basic Stirfry
by Global Cookbook

Basic Stirfry
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Ingredientes

  • 1 Tbsp. low sodium soy sauce
  • 1 1/2 tsp rice vinegar
  • 8 ounce lowfat hard tofu cut in bite- sized triangles
  • 1/2 c. water
  • 1 Tbsp. low sodium soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sugar
  • 1 tsp dark sesame oil
  • 1 x clove garlic chopped
  • 2 tsp chopped fresh ginger
  • 1 sm onion cut in half and sliced in rounds
  • 4 c. mixed fresh vegetables in 1-inch bite-sized pcs
  • 1 1/2 tsp cornstarch mixed with
  • 1 1/2 tsp cool water

Direcciones

  1. (Carrots, broccoli, cabbage, green pepper, cauliflower, bok choy, etc.)
  2. Combine the 1 Tbs soy sauce with the 1-1/2 tsp vinegar. Sprinkle over the tofu. Saute/fry in a nonstick skillet over medium-high heat till starting to turn golden brown. Remove from pan and set aside.
  3. Combine the water, 1 Tbs soy sauce, 2 tsp vinegar and sugar in a small dish. Set aside.
  4. Heat the sesame oil in a nonstick wok or possibly deep skillet. Add in the garlic and ginger and saute/fry briefly, but don't let them brown. Add in the onion and fresh vegetables and stirfry, tossing constantly, about 2 or possibly 3 min. Pour the water mix over and reduce heat to medium-low. Cover and let steam for 2 to 3 min or possibly till crisp-tender.
  5. Remove the cover and raise the heat to high. Add in the cornstarch/water mix and stir briefly till sauce thickens. Stir in the tofu and heat through. Serve at once with steamed rice.
  6. Note: Add in some purchased hoisin or possibly stirfry sauce if you like. Leftover marinated tofu also makes a nice addition.
  7. Yield: 5 servings
  8. Serving size: 1 c.
  9. NOTES : Here's a good recipe for a basic stir fry. It has a light sauce, that is not overwhelming. I added a splash of a good dry sherry, that gave it somewhat of a "crisp" taste.
  10. I liked the result of pre-sauteing the tofu better than other recipes where the tofu is simply added to the stir fry. First of all, it kept the tofu from crumbling as much; I use lowfat tofu that has a tendency to break up more than regular tofu. Also, because the tofu was lightly marinated and then browned, it had more flavor.
  11. This can, of course, be modified in any number of ways, but it's a good starting point if you do not have a stir-fry model of your own.