A tasty stir fry.
- 2 boxes firm tofu
- 1 bag of frozen peasand carrots(you can use fresh,but we're college students, and thusly lazy)
- 1 can of corn
- about 2-3 teaspoons of corn starch (I measure by tapping the box and going hmm…that's looks like it's enough)
- 2 cups (or so) of broth
- an undisclosed amount of chinese mushrooms (one person wasn't partial to mushrooms and thusly I didn't use any)
- a smidge of sesame oil (yet again, dab it in as you're cooking)
- a smidge of soy sause (you may be able to do without the salt)
- you can use any kind of ground meat, personally I suggest ground pork, but we used ground beef last night which is rather edible as well
- Boil the vegetables in plain water.
- Dice the tofu into about 3/4 inch cube peices.
- Start to lightly stir fry the tofu in the wok (use VERY little cooking oil, for you will be pouring everything else in there, personally I've learned from my father and use canola oil because it's healthier, but there isn't a difference in taste if you use vegetable oil).
- If you're cooking this with ground meat, you obviously want to put the meat in first and let it cook, and then throw in the tofu.
- When the vegetables are done, and the meat is mostly cooked, throw the vegetables (strained of course), stir it all together and then add the broth and everything (except the corn starch) to your liking.
- When it start to bubble lightly (I usually cook between medium and high heat when doing this) add around two teaspoons of corn starch, this tickens up the soup. Serve over rice, simple, yet yummy.
This recipe was submitted by Kwsni on April 14, 2005.