Friday, May 30, 2008

Stir-fry with tofu noodles, mushrooms, and peas

At the Berkeley farmers' markets, and indeed at every farmers' market in the Bay Area, is a stand for Hodo Soy, which makes excellent tofu and tofu-based prepared products. (I cannot, however, recommend their soy milk. It is the dried and ground soy beans dissolved in water that will have calcium added to curdle. It tastes exactly like what it is: a step along the way and by-product of tofu manufacturing.)

One tasty ingredient available from Hodo Soy are their soy noodles: firm tofu pressed through a spaghetti maker. These are excellent in stir-fries. The tofu, made fresh daily, tastes good already, and the high surface area allows the tofu to pick up flavors from the sauce.

In the wok, we heated vegetable oil with a little sesame oil, and briefly sautéed green onion, sliced mushrooms, and chopped baby bok choy (mei ching choi), and the tofu noodles.

Mei Ching Choi is a Pak Choi (Bok Choy) hybrid, making it a brassica like Broccoli or Cabbage.

Then we added snap peas (tips and strings removed), soy sauce, and one can each of water chestnuts and bamboo shoots. After a few stirs, we covered the wok and let the mixture simmer and heat.

Aim for your stir fry to have a little liquid at the bottom. Right before serving, combine a Tablespoon of corn starch with enough soy sauce to dissolve, and maybe a little sesame oil. Remove stir-fry from heat, and, stirring constantly, add corn-starch mixture. A few tosses, since the pan is still hot, should be enough to create the sticky glaze on tasty stir-fries. Mix in some toasted sesame seeds for good measure, and serve.

We had our stir-fry over brown rice.

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