"Ingredients:
• Tofu, firm 16 oz.
• Soybean oil 2 tablespoons
• Garlic clove, minced 1
• Mushrooms 1 cup sliced
• Peas (which I don’t have at this time) 1/4 cup
• Snow peas (which I don’t have at this time and is very optional) 1/2 cup
• Cashew(optional) 1/8 cup
• Water 3 tablespoons
• Cornstarch 2 tablespoons
• Oyster sauce 2 tablespoons
• Soy sauce 2 teaspoons
• Sugar 1/2 teaspoon
• Salt 1/4 teaspoon
• White pepper 1/8 teaspoon
• Green onion, thinly sliced garnish
• Sweet red peppers, thinly sliced garnish
• Yellow peppers, thinly sliced garnish
METHOD:
Rinse tofu, set on several layers of paper towels and allow to drain to remove excess water. Cut tofu into 1-inch cubes.
Heat wok or heavy skillet until hot over high heat. Add 2 tablespoons soybean oil and brown the garlic about 10 seconds.
Add cashew, peas and snow pease brown them with the garlic for 20 seconds. Add sliced onions mushrooms, artichoke hearts or bamboo shoots, peas and stir with a ladle until aromatic, about 1 minute.
Add 3 tablespoons of water and tofu. Bring to a boil and cover with pan lid.
Steam cook 1 minute and remove cover.
Add oyster sauce, soy sauce, sugar, salt, and white pepper.
Mix water and cornstarch. Add cornstarch solution to stir-fry, stir until thickened.
Serve family-style with freshly cooked rice or on noodles as a balanced meal.
Suggested garnish: thin slices of green onion, red and yellow peppers.
P.S. I really have to work on my platting. Sigh."
A big THANK YOU, Javs! Appreciate it. *wink*.
