30 mins
Chinese Dishes
Vegetarian
1 tablespoon light soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
2 teaspoons honey
1 teaspoon hot bean sauce
2 teaspoons sweet bean sauce
3 tablespoons peanut oil
1 carrot -- in 1/2" cubes
1 zucchini -- in 1/2" cubes
2 1/2 ounces bamboo shoots -- in 1/2" cubes
8 ounces tofu -- in 1/2" cubes
1/2 cup frozen green peas
1/2 cup roasted unsalted cashews
Serves 4
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch
and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the
carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds.
Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve
immediately.
Chinese Dishes
Vegetarian
1 tablespoon light soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
2 teaspoons honey
1 teaspoon hot bean sauce
2 teaspoons sweet bean sauce
3 tablespoons peanut oil
1 carrot -- in 1/2" cubes
1 zucchini -- in 1/2" cubes
2 1/2 ounces bamboo shoots -- in 1/2" cubes
8 ounces tofu -- in 1/2" cubes
1/2 cup frozen green peas
1/2 cup roasted unsalted cashews
Serves 4
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch
and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the
carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds.
Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve
immediately.