Rainbow Vegetables in a Bowl
Suggested Wine Pairing: Sancerre or Greco di Tufo
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
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.