Stir Fry (from Enchanted Broccoli Forest)
If using tofu, marinate a minimum of 2 hours before use, and up to 12 or even 24 hours before:Tofu Marinade
Begin with the firmest tofu you can find. Cut it into cubes and sauté in a little oil or boil in water for 10 minutes. Drain and add to marinade:
• 3 to 4 T soy sauce
• 2 garlic cloves, minced
• 2t grated fresh ginger
• 1T Chinese sesame oil
• 1 to 2 t honey or sugar
Combine all ingredients and add tofu. Stir, cover, and let sit.Stir Fry
Group the cut vegetables according to their respective cooking times in order to cook them properly. Add slower-cooking veggies earlier and quicker-cooking veggies later. Use ¾ to 1lb raw veggies per serving. Have everything ready beforehand and within arm’s reach.
Hover over the wok and keep stirring! Keep the heat high and the veggies moving- work quickly!
Heat the wok alone for up to a minute. Then add a little peanut or canola oil. If you are using onions, add them now and sauté them alone first. Then add Group 1 veggies and sauté until partially done. Next, add Group 2 veggies and cook until everything is *almost* done. Add Group 3 veggies, then Group 4 at the very end- these cook practically on contact. The thinner a veggie is sliced, the faster it cooks.Group 1
• Potatoes, sliced thin
• Winter squash
• Asparagus (if thick)Group 2
• Summer squash
• Asparagus (if thin)Group 3
• Greens (spinach, chard, kale, etc)
• SproutsGroup 4
• Chopped, toasted nuts
• Sliced water chestnuts
• Cooked noodles (rinsed and drizzled with sesame oil)
• Sesame seeds
• Soaked, sliced black mushrooms
The stir fry sauce I use is House of Tsang’s Classic Stir Fry Sauce. I drizzle some over the veggies after I put the tofu in.
Practice makes perfect- enjoy!