- 1/2 onion sliced in strips (not rings)
- red or yellow sweet pepper, in bite size pieces
- 6 small or 4 large King oyster mushroom stems, quartered and sliced
- 1/2 block extra firm Chinese tofu (the really chewy kind, only available at Chinese groceries, see photo), sliced into little squares
- 1/2 c dry roasted peanuts
- 2 cloves crushed garlic
- about 1 tbsp shredded ginger
+ braise mushrooms in a little soy sauce until tender, remove,
+ stir fry onions and peppers with ginger and garlic; once cooked add 2 tsp water to pan and steam for a few seconds
+ when water is evaporated add mushrooms, tofu and peanuts and warm through; reduce heat
Sauce:
(usual Chinese stuff, really)
- 1/4 c soy sauce
- 1/4 c broth
- 2 tbsp vinegar (pref Chinese black or rice vinegar)
- 2 tbsp cooking sherry
- 1 tbsp brown sugar or maple syrup
- 1 tbsp hoisin sauce
- 1 tsp Chinese sesame oil
+ mix well and sift in
2 tsp cornstarch or arrowroot powder
+ add sauce to stir fry and stir to coat
+ add to taste
- Chinese 5 spice blend (go easy, very strong flavour)
- black pepper
- hot pepper powder, preferably Szechuan pepper
- ancho powder or paprika for colour
- smoked paprika
- any of the sauce ingredients
+ serve with cooked rice, preferably short grain brown rice
