Rainbow Vegetables in a Bowl


Suggested Wine Pairing: Sancerre or Greco di Tufo


4-6 servings


Stir-Fry Mixture

2 tbsp / 30 g cooking oil

2 tsp / 10 g minced garlic

2 tsp / 10 g minced ginger

1/4 cup / 30 g each diced:  carrots, asparagus, celery, red and yellow bell peppers, water chestnuts 

1/2 cup / 110 g diced five-spiced pressed tofu 

1/4 cup / 60 ml vegetable broth

1 tbsp / 5 g fermented bean curd, mashed

1/2 tsp / 1 g sugar

1/2 cup / 60 g whole California pistachios

1 tsp / 5 g cornstarch dissolved in 2 tsp / 10 g water (slurry)


Lettuce cups (iceberg or butter) or cooked acorn squash bowl


Stir-Fry Mixture
Place a wok or stir-fry pan over high heat until hot. Add, oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add carrots and asparagus; cook for 1 minute. Add celery, bell peppers, water chestnuts, pressed tofu, broth, fermented bean curd, sugar, and pistachios; cook for 1- 2 minutes. Add slurry and cook, stirring, until sauce boils and thickens slightly.  

Serve stir fry mixture in individual lettuce cups or hollowed acorn squash bowls.

Equipment, small ware and tools:  Wok or stir-fry pan, spatula, serving plates, serving spoon, cutting board, Chef’s knife.

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