A quick, attractive dish that is a great way to celebrate springs first asparagus (or you could substitute broccoli, if you like). Brilliant red and green colors make this stir-fry a visual treat while ginger defines its flavor.
2 tablespoons tamari or other soy sauce
2 tablespoons water
Вј cup Chinese rice wine or dry sherry
2 teaspoons cornstarch
1 pound asparagus (preferably thin)
Вј cup peanut oil
1 pound firm tofu, cut into 1-inch cubes and patted very dry
2 teaspoons minced fresh ginger
1 tablespoon water
1 large red bell pepper, cored and cut into 1-inch squares
8-ounce can sliced water chestnuts, rinsed and well drained
1ВЅ recipes Perfect Brown Rice, cooked
1 tablespoonВ Asian sesame oilimage
A few dropsВ hot spicy oilimage or Tabasco
- Have all of the ingredients prepared and laid out in front of you. In a small bowl or cup combine the soy sauce, water, rice wine, and cornstarch, and set aside.
- Cut off only the very tough bottoms of the asparagus, and with a sharp paring knife peel the bottom half of each one. Cut the asparagus on the diagonal into 2-inch lengths.
- Heat a wok or large skillet over high heat until hot. Add the peanut oil, and when it is hot but not smoking add the tofu. Stir-fry until golden all over, about 5 to 8 minutes. Remove from the pan to a platter and set aside.
- Reduce the heat to medium-high and add the ginger. Cook for 15 seconds. Add the asparagus and toss, then add 1 tablespoon of water. Cover the pan and cook for 2 minutes, or until the asparagus is almost tender (this will depend on the thickness of the stalks).
- Remove the cover and add the red pepper and water chestnuts. Stir-fry uncovered for 3 minutes.
- Return the tofu to the pan and toss. Quickly stir the soy sauce mixture and add. Toss and cook 1 minute.
- Turn off the heat and sprinkle on the sesame oil and hot spicy oil. Serve immediately over rice.