Tofu~ Cashews~ & Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Light soy sauce,
1 tbsp: Water,
1/2 tsp: Cornstarch,
2 tsp: Honey,
1 tsp: Hot bean sauce,
2 tsp: Sweet bean sauce,
3 tbsp: Peanut oil,
1 each: Carrot, in 1/2" cubes
1 each: Zucchini, in 1/2" cubes
2 1/2 ounce: Bamboo shoots, in 1/2" cubes
8 ounce: Tofu, in 1/2" cubes
1/2 cup: Frozen green peas,
1/2 cup: Roasted, unsalted cashews
Directions:
Combine the ingredients for the sauce in a small bowl. Stir to
dissolve the sugar and cornstarch and set aside. Place a wok over
medium-high heat. When it begins to smoke, add the peanut oil, then
the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots,
tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the
sauce and stir until it thickens, about 1 minute. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138
Source from luhu.jp
dissolve the sugar and cornstarch and set aside. Place a wok over
medium-high heat. When it begins to smoke, add the peanut oil, then
the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots,
tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the
sauce and stir until it thickens, about 1 minute. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138
Source from luhu.jp