vegetarian stir fry

Name: Vegetarian Stir Fry
Prep time: 45 min
Cook time: 15 min
Yield: 8
Cuisine: Chinese
Ingredients: 1 pound(s) extra firm tofu; 1 - japanese eggplant (roll cut); 1 - zucchini (roll cut); 1 - red bell pepper (coarse chopped); 2 - leeks ( julianned ); 8 - king trumpet mushrooms ( sliced ); 1 pound(s) rainbow baby carrots; 1 can(s) bamboo shoots; 1 can(s) water chestnuts; 1 can(s) baby corn spears; 4 tablespoon(s) peanut oil; 8 clove(s) garlic (minced ); 2 tablespoon(s) ginger, fresh minced; 15 - szechuan peppercorns; 1/2 pound(s) snow peas; 1/2 pound(s) bean sprouts, fresh; 1 bunch(es) cilantro, fresh chopped; ## SAUCE; 4 tablespoon(s) chinese black vinegar; 2 tablespoon(s) oyster sauce; 2 tablespoon(s) kung pao sauce; 2 tablespoon(s) hoisin sauce; 2 tablespoon(s) shaoxing wine; 2 tablespoon(s) corn starch water mixture

15 Pinches 6 Photos

Lou Kostura

Cleveland, OH

Updated on Jan 23, 2015

There are a lot of ingredients, and this one got away from me so fast I ended up with enough to feed an army, not just the wife and myself. One of these and one of those adds up to a big pile of food in a hurry. So much so I actually had to cook this in 2 part and combine at the end as everything would not fit in my wok at once, and a overloaded wok is not very efficient. Boy was I not efficient.

Rate

prep time 45 Min

cook time 15 Min

method Stir-Fry

yield 8 serving(s)

Ingredients

1 pound extra firm tofu
1 - japanese eggplant (roll cut)
1 - zucchini (roll cut)
1 - red bell pepper (coarse chopped)
2 - leeks ( julianned )
8 - king trumpet mushrooms ( sliced )
1 pound rainbow baby carrots
1 can bamboo shoots
1 can water chestnuts
1 can baby corn spears
4 tablespoons peanut oil
8 cloves garlic (minced )
2 tablespoons ginger, fresh minced
15 - szechuan peppercorns
1/2 pound snow peas
1/2 pound bean sprouts, fresh
1 bunch cilantro, fresh chopped
SAUCE
4 tablespoons chinese black vinegar
2 tablespoons oyster sauce
2 tablespoons kung pao sauce
2 tablespoons hoisin sauce
2 tablespoons shaoxing wine
2 tablespoons corn starch water mixture

How To Make vegetarian stir fry

Step 1

prep all your veggies before you start cooking and have all your ingredients ready when you do. It cooks rather quickly.

Step 2

heat wok to medium high temp, add peanut oil, half of the szechuan peppercorns, garlic and ginger. Stir til fragrant and not burned about 30 seconds will do.
Step 3

add carrots, these will take the longest about 5 minutes then add leeks, bell pepper, mushrooms. stir fry another 5 minutes
Step 4

add 1/2 of the sauce ingredients except the corn starch slurry, heat and mix thru then thicken with a little of the corn starch slurry. when thickened remove from wok
Step 5

add rest of peanut oil to heated wok, add rest of szechuan peppercorns, garlic and ginger the same as in step 2
Step 6

add zucchini and eggplant, cook 3-5 minutes, add snow peas, corn, bamboo shoots, chestnuts, tofu and stir til heated thru
Step 7

add remaining sauce ingredients, heat thru, thicken with remaining corn starch slurry,
Step 8

add chopped cilantro and bean sprouts, add first batch cooked, stir together
Step 9

serve over rice, rice noodle, or as it is Enjoy
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