Rainbow Vegetables in a Bowl

 

Suggested Wine Pairing: Sancerre or Greco di Tufo

Yield

4-6 servings

Ingredients

Stir-Fry Mixture

2 tbsp cooking oil

2 tsp minced garlic

2 tsp minced ginger

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

1/2 cup diced five-spiced pressed tofu 

1/4 cup vegetable broth

1 tbsp fermented bean curd, mashed

1/2 tsp sugar

1/2 cup whole California pistachios

1 tsp cornstarch dissolved in 2 tsp water (slurry)

 

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

Instructions

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.

Ingredients

Stir-Fry Mixture

30 g cooking oil

10 g minced garlic

10 g minced ginger

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

110 g diced five-spiced pressed tofu 

60 ml vegetable broth

5 g fermented bean curd, mashed

1 g sugar

60 g whole California pistachios

5 g cornstarch dissolved in 10 g water (slurry)

 

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

Instructions

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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