Tofu, cashews, and vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Light soy sauce |
| 1 | tablespoon | Water |
| ½ | teaspoon | Cornstarch |
| 2 | teaspoons | Honey |
| 1 | teaspoon | Hot bean sauce |
| 2 | teaspoons | Sweet bean sauce |
| 3 | tablespoons | Peanut oil |
| 1 | Carrot; in 1/2\" cubes | |
| 1 | Zucchini; in 1/2\" cubes | |
| 2½ | ounce | Bamboo shoots; in 1/2\" cubes |
| 8 | ounces | Tofu; in 1/2\" cubes |
| ½ | cup | Frozen green peas |
| ½ | cup | Roasted, unsalted cashews |
Directions
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to MM-Recipes Digest V4 #277 by SVQF34B@... ( L M SMITH) on Oct 21, 1997
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