Fried Ginger and Mushroom Stir Fry.
June 12th, 2009
This is such an easy stirfry and it looks great. You can use whatever mushrooms you have around but it is more interesting you can lay your hands on shiitake, enoki, or wood ear mushrooms.
Makes two serves.
Ingredients.
- 2 slabs of hard tofu
- 2 tablespoons of corn flour
- 1 inch cube of ginger finely julienned
- a large handful of mixed mushrooms - about 100 grams
- 2 cloves of garlic finely chopped
- About 3 cups of vegies for stirfrying - carrot, brocolli, chinese brocolli, cauliflower etc
- 2 tablespoons of mushroom sauce
- 1 tablespoon of soy sauce
- 1 teaspoon rice wine vinegar
- Pinch of white sugar
- Oil for cooking
- A spring onion chopped finely for garnish
Method.
Put the rice on to cook.
Add about a tablespoon of oil to a hot wok with about half of the ginger. Fry until crispy and then set aside on absorbant paper.
Add a good splash of oil to the wok. cube the tofu and coat in flour and add to the wok. Fry for about 5 minutes until it starts to brown, remove and pat dry with absorbant paper.
Add a small amount of oil to the wok with the garlic and the rest of the ginger. Add the vegetable and mushroom and stir fry for half a minute. Add a 1/4 cup of water, mushroom sauce, fish sauce, sugar and tofu. put a lid over the wok and leave to steam for 1-2 minutes.
Stir fry until cooked. Serve with rice, fried ginger and spring onion.