Galley: 1) the kitchen of a boat. Sally: 1) a venture off the beaten path, 2) a military action in which besieged troops burst forth from their position, 3) a witty remark.

Monday, January 17, 2011

We Love Ginger

I have made stir fry before, but this is the first time I kept an eye on some instructions... and the first time my husband kept saying how great it tasted. If everyone dining loves ginger, you're pretty much guaranteed success.

Sweet-and-Sour Tofu with Green Beans and Broccoli

(adapted from "everyday food" magazine)

1 cup brown rice
1 T. cornstarch
1 T. olive oil
1/4 cup sugar
1/4 cup white vinegar
1/4 cup soy sauce
1 pound firm tofu (sliced into comfortable bite sizes)
1 cup broccoli florets
2 bell peppers seeded and diced large
1/2 pound green beans trimmed
5 scallions, thinly sliced
2-inch piece fresh ginger, peeled and minced (2 and 1/2 inches if you love ginger)
2 T roasted peanuts, chopped

1) Set rice to cooking. Usually 2 cups water to 1 cup rice, but check your package for instructions. Some varieties differ slightly. While rice cooks, whisk together cornstarch, sugar, soy sauce and vinegar in a small bowl. Set aside.

2) In a large skillet, heat oil over high. Add bell peppers, green beans and broccoli and cook, stirring frequently, for about five minutes (or until vegetables start to soften).

3) Add scallions, ginger and garlic and cook, stirring frequently for about 3 minutes, or until vegetables are just short of done. Add tofu, stirring gently to mix throughout vegetables. Tofu should be hot in 1 to 2 minutes.

4) Whisk your soy sauce mixture again and add to skillet. Cook, stirring constantly, until sauce thickens. Remove from heat.

5) Fluff rice with fork then serve, spooning tofu mixture over rice and topping with peanuts.

This was quite fresh and delicious tasting, and simple for a cook who is learning to cook.

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