Servings: 4-6
INGREDIENTS:
1 pound broccoli
½ pound snow peas
2 carrots
½ pound cooked tofu, Grilled, Baked or Pan-fried
10 ounces fresh mushrooms, sliced
1 sweet red pepper, thinly sliced
½ cup water chestnuts
1 cup Chinese or Napa cabbage, julienned
4 cloves fresh minced garlic
1 tsp grated ginger
1 Tb sesame oil
1 pound eggless lo mein noodles or thin linguine
1/2-2/3 cup Spicy Garlic Sauce
corn starch
water
DIRECTIONS:
1. Start boiling salted water for the noodles. Cook the noodles al-dente, so they bite back at you a little. Cut the broccoli into large bite size pieces. Leave the snow peas whole. Slice the carrots on a diagonal as well. You want to blanch or steam these veggies until they are a bright green color. To blanch, place the veggies into a pot of boiling, salted water. Blanch the carrots with the broccoli. When the broccoli turns a bright green, both the carrots and broccoli are done. Do the same with the snow peas. Meanwhile you should have your wok or large frying pan heating up under high flame.
2. Dissolve about 1 ½ tsp corn starch in 2 Tb water. Add this slurry to the garlic sauce. Stir well and make sure there are no clumps. Set aside.
3. In the hot wok, add the oil, peppers and mushrooms. Cook these for about five minutes. Add the garlic and ginger. These will cook in about 1-2 minutes. Add the remaining vegetables and tofu. Stir until they are all mixed. Throw in the noodle, and add the garlic sauce/corn starch slurry mixture. Do not sir. Allow a few seconds for the sauce to come to a boil and for the sauce to change from cloudy to clear. At this point add the cabbage and stir everything into the sauce. The sauce will be very thick, so act quickly. Sir fry until all the ingredients are well combined and there is almost no liquid remaining. The dish is ready to enjoy.
