Stirfriedtofuandvegetableswithoystersauce Recipes

Steps:

• Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
• Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
• Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
• Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Steps:

• Prepare the rice according to the package directions. Peel and finely grate the ginger and put it into a small baking dish or medium bowl along with the soy sauce, garlic chili sauce and sesame oil. Whisk to combine.
• Place a large saute pan over medium-high heat. Cut the baked tofu into 1-inch-by-1/2-inch pieces and add to the marinade. Stir to combine and reserve. Fill a small measuring cup or bowl with cold water and keep by the stovetop.
• Add the canola oil to the hot pan and swirl to coat. Add the shiitake mushrooms and cook until tender and browned in spots, stirring frequently, about 2 minutes. Add the stir-fry vegetable mix and a large pinch of salt. Cook until crisp tender, 3 to 5 minutes (the cooking time will depend on the size of the vegetables in the mix). If at any time the pan seems too hot, stir in 1 to 2 tablespoons water. Add the marinated tofu to the vegetables along with 2 tablespoons water. Cook until the tofu is warmed through, 1 to 2 minutes.
• Transfer the stir-fry to a large platter. Scatter the cashews on top and serve alongside the rice.

Steps:

• Heat vegetable oil in a wok over high heat. When the oil is hot, stir in ginger and minced chiles; cook and stir until the ginger is fragrant, about 30 seconds. Add baby corn, red pepper, and bok choy stalks; stir fry until the red pepper has begun to soften, about 3 minutes.
• Stir in bok choy leaves and bean sprouts; cook until the leaves have darkened and wilted, 1 to 2 minutes. Pour in fish sauce and oyster sauce; sprinkle with green onions, and stir together. Serve sprinkled with chopped cilantro and toasted sesame seeds.

Steps:

• Prepare the vegetables.
• Heat the vegetable oil and the sesame oil in a wok.
• Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
• Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
• Sprinkle the lime juice and check the seasonings add more if reqd.
• Serve immediately.

Steps:

• In a large wok, skillet or cast-iron pan, heat the canola oil over medium-high until shimmering. Add the almonds, season with salt and cook, tossing, until toasted and crisp, 3 to 4 minutes. Add the celery and crunchy vegetables and toss until slightly softened, 1 to 2 minutes.
• Sprinkle with sesame seeds, if using, and toss until toasted, 1 to 2 minutes. Add the sturdy greens, toss until coated in oil, then add the vinegar, scraping the bottom of the wok to release any browned bits. Cover and cook until greens are lightly wilted, about 1 minute.
• Season with sesame oil and salt to taste. Divide the rice among four bowls and spoon the stir-fry over the top. Scatter the herbs and drizzle with soy sauce and Sriracha, if using.

Steps:

• Drain tofu and weigh down to press for 30 ins.
• Cut into 1/2 inch cubes.
• set aside Cut onions and celery into 1/2 inch diagonal pieces.
• Cut red pepper into 1/2 inch chunks, set veggies aside.
• Stir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
• In wok or large heavy skillet.
• Heat 1 tbls of the oil over high heat, stir-fry ginger for 30 secs, add tofu and cook stirring gently, for about 3 mins or until light brown.
• With a slotted spoon, transfer to heated platter.
• Add remaining oil to wok and heat, stir-fry mushrooms, onions,celery and red pepper for 1 min.
• Return tofu to wok, stir to mix well.
• Stir oyster sauce mixture.
• Pour into wok and cook, stirring until liquid comes to a boil and boils for 1 minute.
• Serve immediately.

Steps:

• Heat wok or nonstick skillet. Add oil and ginger and stir. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp. Add zucchini and mushrooms. Stir.
• Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice

Steps:

• Cook rice and keep warm, the rest of the dish cooks very quickly.
• Place the steak on a flat surface and, using a sharp knife, cut against the grain into slices about 2-inch wide.
• Slice each piece of steak horizontally into 2 or 3 pieces.
• Stack the slices and cut into 1/4-inch strips.
• Add the cornstarch to the steak and toss to coat.
• Place the steak in a bowl and sprinkle over the sugar and soy sauce, set aside.
• Heat 2 tbsp oil in a wok or large skillet and add the cauliflower, green pepper, sun dried tomatoes and carrot.
• Cook, stirring, until crisp-tender.
• Add the mushrooms and cook, stirring, about 30 seconds longer.
• Add the bean sprouts and stir-fry for a few seconds longer.
• Remove the vegetables with a slotted spoon and set aside.
• Add the remaining oil to the wok or skillet.
• When it is very hot, add the ginger and garlic and cook, stirring, for a few sec.
• Add the steak and cook, shaking the wok and stirring the strips of steak to separate them and cook evenly, about 1 to 2 minutes.
• Return the vegetables to the wok and toss quickly over high heat, then serve over rice.