8 oz tofu, 1/2-inch cubes
1/2 cup chicken broth
2 tsp cornstarch
2 tbsp soy sauce, low-sodium
1 tbsp honey
1 tsp sesame oil
1/2 tsp dried red pepper, crushed
1 hot chili oil
2 tbsp vegetable oil
1 lb mixed fresh mushrooms
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
1 tbsp jalapeno pepper, minced
1/2 red bell pepper, sliced
1 bunch broccoli, florets only
1 cup chicken broth (extra)
A Recipe for
One-Skillet: Spicy Vegetable Noodle Stir Fry
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Herb Tip |
This Recipe for One-Skillet: Spicy Vegetable Noodle Stir Fry is one of thousands in the Recipes-to-go Asian Cookbook.
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
This is a recipe for One-Skillet: Spicy Vegetable Noodle Stir Fry from the recipe cookbook of Recipes-to-go (Asian)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
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The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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Preparation time = 30 minutes Tofu may be regular, firm or extra-firm
and should be drained prior to use. Chili oil is usually found in the
Chinese food section of grocery stores. Liquid red pepper sauce
(Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce. 1.
Place tofu cubes on double layer of paper or cloth towel; let drain
20 minutes while you prepare other ingredients. 2. Whisk 1/2 cup
broth and cornstarch in medium bowl. Mix in soy sauce, honey, sesame
oil and crushed red pepper; set aside. 3. Heat 1 TB oil in wide
non-stick skillet or wok over medium-high heat (depending upon pan).
Add tofu cubes and stir-fry until golden, about 4 minutes. Transfer
to plate using slotted spoon. 4. Add another TB oil to skillet and
set over high heat. Chop or slice mushrooms. Add mushrooms and red
pepper to pan; stir-fry until mushrooms are just tender. Add ginger,
garlic and chili pepper; stir-fry briefly. Remove to tofu platter. 5.
Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble
until broccoli just turns bright green. 6. Whisk broth-cornstarch
mixture and add to broccoli; bring to a bubble. Dump in reserved tofu
mixture and stir-fry, adding more chicken broth if needed to coat
evenlTaste and season with more sesame oil, hot chili oil and/or
dried red chili peppers. Serve over noodles or rice
Serves: 4
One-Skillet: Spicy Vegetable Noodle Stir Fry Recipe brought to you by Recipes To-Go