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A
healthy and tasty stir-fry with marinated tofu, snow peas,
baby corn, mushrooms and sesame seeds.
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| 3
tablespoons oyster sauce |
| 3
tablespoons soy
sauce |
| 1
tablespoon water |
| 7
oz (200g) firm tofu—cut
into cubes |
| 4
dried shiitake mushrooms |
| 1
cup long-grain rice |
| 2
teaspoons sesame
oil |
| 1
teaspoon brown sugar |
| 2
tablespoons canola or peanut oil |
| 12
snow peas (mange tout)—ends trimmed |
| 8
canned baby corn spears
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| 2
cloves garlic—minced (crushed) |
| 2
teaspoons finely grated ginger |
| 2
tablespoons sesame seeds |
| 1½
cups fish, chicken or vegetable stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
| 1
tablespoon finely chopped fresh cilantro/coriander (plus
a couple of sprigs to garnish) |
MIX
together 1 tablespoon each of the oyster and soy sauces with
the tablespoon of water. MARINATE the tofu in the mixture,
covered, for at least 20 minutes while you prepare the mushrooms.
SOAK the dried mushrooms in boiling water while you cook
the rice. DRAIN the mushrooms and squeeze to remove excess
liquid, remove stems, and slice the caps into quarters. MIX
together the remaining oyster and soy sauces, sesame oil and
sugar in a bowl. DRAIN the excess marinade from the tofu.
HEAT a wok or large frying pan over a high heat, add the oil
and stir-fry the tofu and snow peas for 3 minutes. ADD the
corn, mushrooms, garlic, ginger and sesame seeds and stir-fry
for a minute. ADD the sauce mixture and stock, then add the
cornstarch paste and cook, stirring continuously, until thickened.
STIR in the cilantro then serve on a bed of rice garnished
with sprigs of cilantro on top.
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