6 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons Shao Hsing rice wine*
2 teaspoons sugar
1 medium package (12 ounces) fried bean curd, sliced*
1/2 cup broccoli florets
sesame oil, for frying
1/3 cup white onion, sliced
1 tablespoon ginger, minced
2 cloves garlic, minced
1/2 cup carrots, sliced
1/2 cup fresh shiitake mushrooms, sliced
1/4 cup green onions, sliced
1 (14 ounce) can stir-fry mix (water chestnuts, bamboo shoots. straw mushrooms, baby corn, etc.)
1 cup snow peas
1/2 teaspoon salt
1/2 cup vegetable broth
1 tablespoon cornstarch
white rice, to serve
1. Combine the first four ingredients and let bean curd marinate in them for at least half an hour. Steam the broccoli until soft.
2. In a wok, heat some sesame oil and add the onion, ginger, and garlic. Once onions are translucent, add remaining vegetables and salt.
3. In a bowl, combine the vegetable broth with cornstarch. Add the marinated tofu to wok, mix, then add the vegetable broth mixture.
4. Cook until all vegetables are tender. Serve over white rice.
*Shao Hsing is a Chinese cooking wine. You can find it at Asian grocery stores. If you can not find it, you can use sherry cooking wine instead. The same goes for the fried bean curd. If you can not find it, use regular tofu instead.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/01/chinese-new-year-buddhas-delight-j...