Sue Freeman posted 03-02-99 8:25 AM
Szechwan Tofu
1 Tablespoon veggie oil
1/4 cup julenne sweet onion
1 cup julienne pressed tofu
1/4 cup EACH julienne green pepper, red pepper, carrot, water chestnut, broccoli stem,
presoaked woodear mushroom
1 1/2 cup soy sauce
2 Tablespoon black vinegar (you can subsitute worcestershire sauce)
1 Tablespoon sugar
1 tsp minced garlic
1 tsp chopped ginger FRESH
1/2 tsp hot pepper paste
1/2 cup water
1 tablespoon cornstarch mixed with 2 Tablespoon water
Sliced Scallion
Before starting.....mix vinegar, sugar, garlic, ginger and hot paper paste and set aside.
Mix cornstarch and water... set aside.
Heat pan til HOT. Again when pan starts to smoke.... then add oil and add onion. Brown onion and when pan comes to a high heat again add julienned veggies and stir. Bring back to high heat. Make a well and find a dry hot spot in bottom of pan and add soy sauce to sizzle and condenses somewhat.
Mix in with veggies then and stir well. Add the vinegar mixture and bring back to high heat. Add water and cook until veggies are tender. About 3 minutes. Make well again and then stir in cornstarch mixture. Stir until thickened.. about 1 minute.
Serve with hot rice and top with scallions.
*****Beijin Tofu:
Same as Szechuan Tofu
Delete soy sauce, replace with l 1/2 tablespoon Hoisin Sauce Add 1/4 cup julienned scallion