Stir together sauce ingredients. Set aside while preparing stir fry.
Pat tofu dry with a towel to remove excess water. Cut into 1/2-inch cubes.
Heat a large skillet or wok over medium-high heat. Add oil and tofu; stir frequently until tofu is lightly browned, about 5 minutes. Add snow peas, carrots and onion. Stir-fry about 5 minutes until vegetables are cooked, but still crisp. Stir in prepared sauce and cook 1-2 minutes until sauce is slightly thickened. Serve immediately.
Place tofu in shallow bowl.
Mix soy, vinegar, cumin, garlic and ginger; drizzle this over tofu and set aside.
Heat oil in wok or large pan over high heat.
Add carrot and stir-fry 1 minute. Add broccoli and cook 2 minutes, then add mushrooms and onions. Reduce heat to medium.
Add tofu mixture and cook, stirring gently until heated through but vegetables are still crisp.
Garnish with cilantro.
Spoon over hot rice and pass the soy sauce and add crispy noodles on top.
il then add beef and stir-fry for 2 mins, or until
owl, mix the wasabi powder with 1 teaspoon water to make
Heat 1 tablespoon oil in nonstick skillet; stir-fry chicken until browned, 5 minutes.
Add vegetables; stir-fry until crisp-tender.
Stir in contents of sauce packet.
Cook until hot. Microwave French fried onions 1 minute.
Sprinkle over stir-fry. Serve with rice.
Yield: 6 servings.
While beef is still partially frozen, trim away excess fat and slice thinly.
Whisk together marinade and pour over beef in a ziplock bag; refrigerate several hours or overnight.
Whisk together sauce in a small bowl and keep nearby.
Heat oil in a wok over high heat, stir-fry beef with marinade, mushrooms and onions until cooked through.
Add sauce to wok, and cook, stirring, until sauce thickens.
Serve stir-fry with steamed rice if desired.
eatproof bowl; cover with boiling water. Separate them with a fork and
et aside.
2. Marinate tofu in tamari, while you blanche
owl. Whisk. Set aside.
Stir Fry:
Prep: Wash the Qunioa
ive ingredients.
For the stir-fry: Combine the garlic, scallions, ginger
add oil and lightly fry cubed tofu for about 3 minutes, continually
FOR THE STIR-FRY:.
Chop the onion
lean the spinach and steam with a little water for 4
Slice the tofu up into 1/4\" thick
he broccoli and stir-fry for 30 seconds.
Stir in the chicken
ntil very hot.
Add tofu and cook 5-6 minutes
Cut up all your vegetables. I like to cut them into strips, but you can cut them anyway you like.
Put 2 tbs of oil into your wok or pan and let it heat.
Par-cook the broccoli then remove from pan.
Put remaining oil into wok or skillet and let it heat.
Cook chicken.
Add tofu.
Add 1/2 of stir fry sauce.
Stir until chicken is cooked through.
Add all vegetables and the remaining stir fry sauce.
Stir until all vegetables are cooked.
Serve over rice.
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
Heat half the oil in a wok or large skillet on high heat. Add almonds and stir-fry for 1-2 mins, until golden. Drain on paper towels
Add chicken in 2 batches to wok and stir-fry for 2-3 mins, until golden. Transfer to a plate.
Heat remaining oil in wok. Stir-fry pepper and onion for 1-2 mins, until onion is tender.
Return chicken to wok with sugar snap peas, stir-fry sauce and almonds. Stir-fry for 2-3 mins, until heated through. Garnish with basil leaves and serve with rice.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.