The Everything Stir-Fry Cookbook Part 28

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the sliced ginger. Stir-fry for about 10 seconds, then add the onion. Stir-fry the onion until it begins to soften (about 2 minutes). Add the stir-fry vegetable mix. Stir-fry according to the package directions or until the vegetables are tender but still crisp.

3. Add the mung bean sprouts and the salt. Stir-fry for about 30 seconds, then add the vegetable broth mixture. Bring to a boil, stirring continually. Stir in the cashews and the sugar. Add black pepper to taste. Serve hot.

Got a Cold? Eat Some Celery! Medieval doctors had so much faith in celery's curative powers that it was used primarily for medicinal purposes. Modern scientific research supports the wisdom of these ancient pract.i.tioners - celery is a rich source of vitamin C, proven to help reduce cold symptoms. Medieval doctors had so much faith in celery's curative powers that it was used primarily for medicinal purposes. Modern scientific research supports the wisdom of these ancient pract.i.tioners - celery is a rich source of vitamin C, proven to help reduce cold symptoms.

Spring Vegetable Medley You can create your own combination of spring vegetables to use in this simple stir-fry. Bell peppers, green beans or French haricots verts, and zucchini are all good choices.

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1. Combine the chicken broth, red wine vinegar, and sugar in a bowl. Set aside.

2. Fill a large saucepan with enough water to cover the cauliflower and bring to a boil. Blanch the cauliflower in the boiling water for 2 minutes. Remove the cauliflower, rinse under cold running water, and drain thoroughly.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds, then add the shredded cabbage. Stir-fry for 2 minutes, sprinkling with the salt; then add the carrot. Stir-fry for another minute, then add the cauliflower.

4. Stir-fry for a minute, then add the chicken broth mixture. Bring to a boil and continue cooking until the vegetables are tender but still crisp.

Serves 2 to 4 cup chicken broth 1 tablespoons red wine vinegar 2 teaspoons granulated sugar cup cauliflower florets 2 tablespoons vegetable or peanut oil teaspoon minced garlic teaspoon minced ginger 1 cup shredded red cabbage 1 teaspoon salt 1 carrot, julienned

Serves 2 to 4 1 head cauliflower 2 tablespoons vegetable or peanut oil 2 cloves garlic Cauliflower Fried "Rice"

Use this basic recipe in Shrimp Fried "Rice" (page 137) or any fried-rice recipe. Besides being low in carbohydrates, an added plus for dieters is that cauliflower is low in calories but very filling.

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1. Break off the florets from the cauliflower and chop into chunks. Chop the core into chunks. Process the florets and core in a food processor, a few pieces at a time, using the "grate" function. Sc.r.a.pe out the bottom of the blender or food processor as needed. Continue until you have 3 cups of grated cauliflower.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the cauliflower.

3. Stir-fry the cauliflower, stirring and turning it over in the pan for 4 to 5 minutes, until it is tender but still crisp. (If you're uncertain about when the cauliflower is done, do a taste test - stir-fried cauliflower does not change noticeably in color, but it will taste cooked.) Low-Carb "Rice" Cauliflower is not a good subst.i.tute for rice in recipes with a high liquid content as cauliflower doesn't absorb liquid in the same way that rice does. However, it makes a handy stand-in for rice in fried-rice recipes, which normally use only a small amount of liquid seasoning such as soy sauce. Cauliflower is not a good subst.i.tute for rice in recipes with a high liquid content as cauliflower doesn't absorb liquid in the same way that rice does. However, it makes a handy stand-in for rice in fried-rice recipes, which normally use only a small amount of liquid seasoning such as soy sauce.

Thai-Style Mixed Vegetables Seasonings take center stage in this quick and easy Thai stir-fry dish. If you need to use regular basil in place of holy basil, try adding a small amount of freshly ground black or white pepper for extra flavor.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and chilies. Stir-fry for 20 seconds, then add the broccoli. Sprinkle teaspoon sugar over the mixture. Stir-fry for a minute, then add the bok choy. Stir in the salt. Stir-fry until the vegetables turn a darker green and are tender but still crisp (2 to 3 minutes).

2. Add the plum tomatoes. Stir-fry for 1 minute, then add the baby corn. Stir-fry for another minute, then add the water. One at a time, stir in the fish sauce, oyster sauce, and the rice wine or dry sherry. Stir in 1 teaspoon sugar, or to taste.

3. Add the holy basil into the wok or skillet. Stir-fry for about 30 seconds, until the leaves have just wilted. Taste and adjust seasoning if desired. Serve hot.

What Is Baby Corn? As the name implies, baby corn are tiny ears of corn that are picked before they have fully matured. Their miniature length (2 to 3 inches) makes baby corn perfect for stir-frying. When using canned baby corn, be sure to rinse it under running water to remove any "tinny" taste. As the name implies, baby corn are tiny ears of corn that are picked before they have fully matured. Their miniature length (2 to 3 inches) makes baby corn perfect for stir-frying. When using canned baby corn, be sure to rinse it under running water to remove any "tinny" taste.

Serves 2 to 4 2 tablespoons vegetable or peanut oil 3 cloves garlic, chopped 2 small fresh red Thai chilies 1 cup chopped broccoli 1 teaspoons granulated sugar, or to taste, divided 1 cup chopped bok choy teaspoon salt 2 plum tomatoes, thinly sliced 1 cup baby corn, halved cup water 1 tablespoon fish sauce 1 tablespoon oyster sauce 1 tablespoon Chinese rice wine or dry sherry cup chopped holy basil leaves

Terrific Tofu Dishes

Spicy Stir-Fried Tofu

Five-Spiced Tofu

Sweet and Sour Tofu

French-Inspired Fried Tofu

Easy Vegetarian Stir-Fry

Marinated Tofu

Tuna Tofu Ca.s.serole

Stuffed Tofu Triangles with Pork

Pad Thai with Tofu

Tofu Stew

Twice-Fried Tofu with Stir-Fry Sauce

Sesame Tofu

Simple j.a.panese Tofu Stir-Fry

Vegetarian Kung Pao "Chicken"

Easy Tofu Scramble

Veggie Fajitas

Tofu with Broccoli

Sesame Tofu with Vegetables

Tofu Chili

Mediterranean Tofu

Bear's Paw Bean Curd

Curried Tofu for Two

Spicy Tofu and Spinach

Spicy Tofu Scramble

Vegan Tofu and Tomato Scramble

Sweet and Sour Tempeh

Mongolian Tofu for Two

Mongolian Tofu with Noodles

Tofu with Beef

Serves 3 to 4 1 tablespoon vegetable or peanut oil 1 teaspoon minced ginger 1 teaspoon red pepper flakes 1 pound firm tofu, drained and cut into -inch cubes 3 tablespoons chicken broth 1 tablespoon red wine vinegar 2 tablespoons chopped green onions

Serves 2 to 4 1 tablespoon five-spice powder cup cornstarch 1 pound firm tofu, drained and cut into -inch cubes 2 tablespoons olive oil 2 tablespoons finely chopped green onion Spicy Stir-Fried Tofu Vegetarians can replace the chicken broth in this dish with water or vegetarian broth. Pair this simple stir-fry with Glazed Carrots (page 262) and rice for a complete meal.

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1. Heat a wok and skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and the red pepper flakes. Stir-fry for about 30 seconds, then add the tofu.

2. Stir-fry the tofu for 1 to 2 minutes, until it begins to brown. Add the chicken broth and the red wine vinegar. Stir in the chopped green onions. Simmer for about 5 minutes or until heated through. Serve immediately.

Five-Spiced Tofu Adding five-spice powder to the cornstarch in this recipe gives the fried tofu a brown coating and a unique spicy flavor.

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1. In a small bowl, combine the five-spice powder with the cornstarch. Dredge the tofu in the cornstarch mixture.

2. Heat a wok or skillet over medium heat. Add the olive oil. When the oil is hot, add the dredged tofu. Stir-fry, gently moving the tofu around the wok, until it is crispy and browned on all sides (about 5 minutes per side).

3. Garnish the tofu with the chopped green onion before serving.

Sweet and Sour Tofu Always be sure to quickly stir the cornstarch and water mixture before adding it into the sauce - the mixture tends to separate when left sitting for too long.