Stir-fried Tofu and Vegetables with Oyster Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This is a very easy and simple dish to prepare. You can cook this dish into a vegetarian dish to serve your vegetarian guests by omitting the natural oyster sauce to vegetarian flavored oyster sauce. The vegetarian oyster sauce is widely available in any Asian grocery stores.  It is also considered a comfort food for many Asians and Westerners. I personally love this vegetable dish because all the ingredients are very easily available in any supermarkets and you can simply substitute the ingredients if it is unavailable at where you are. 

 

 
Ingredients:
8oz store-brought fried firm tofu cubes
1 small onion, peeled and cut into 6 wedges
2 cups broccoli, peeled the skin and cut into bite size
½ cup canned slice water chestnuts
1 cup canned whole straw mushrooms
6-8 ears canned Chinese baby corn
½ sliced carrots
1 cup “No MSG” chicken broth/water
3 tablespoons canola/vegetable/corn oil
2 cloves garlic, peeled and finely chopped
½ tablespoon dark soy sauce
1 tablespoon Oyster Sauce or for those who are vegetarian use vegetarian Oyster Sauce
2 tablespoons cooking white wine (optional)
1/8 teaspoon white ground pepper
1 tablespoon cornstarch with ¼ cup water 
Method: 
Heat oil in a wok or frying pan over medium high heat until hot, add in the chopped garlic and sauté until lightly golden but not dark. Add in the onion wedges, broccoli pieces, sliced water chestnuts and chicken broth or water. Reduce heat to medium low, cover, and steam for about 4 minutes or until the broccoli is tender. Add in the straw mushrooms, Chinese baby corns, and sliced carrots and stir to combine with the broccoli mixture; cook for another 1 minutes. Add the fried tofu. Season with the dark soy sauce, oyster sauce, white wine, ground white pepper. Stir-fry until heated through and add in the cornstarch mixture; cook until sauce thickened and coated on the vegetable mixture. Transfer to a serving dish and serve with steamed white Jasmine rice.
This entry was posted in Chindian Recipes, Chinese Recipes, Fruits and Vegetables, S.E. Asian Vegan Delights. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>