In this article we will discuss on how to stir fry certain ingredients to capitalize on their respective flavors and come up with a delectable, mouth-watering combination on your dinner table.
First and foremost is how to make stir fried tofu with Chinese mustard. Here’s how;
1. In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp water, and chili-garlic sauce. Whisk in cornstarch and set aside.
2. Drain tofu and pat dry with paper towels. (If your tofu isn’t really firm, put a plate on the tofu, weight the plate with a can, and let the water drain out for 10 minutes.)
3. Slice the tofu block in half lengthwise, to create two smaller rectangles, then into ¼ inch slices.
4. Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat.
5. Add the peanuts and stir fry until golden. Remove from the wok with a slotted spoon.
6. If there’s less oil in the wok now, add a little more.
7. Add the tofu to the wok. Shake it around to distribute the oil and let fry for a few minutes undisturbed. When the tofu is golden on one side, turn it over and fry the other side.
8. Remove the tofu from the wok.
9. Add the greens, in batches if necessary, to the wok. Stir fry until wilted (this will only take a minute or so).
10. Whisk the sauce to redistribute the cornstarch.
11. Put the tofu back in the wok and toss with the sauce and greens to combine. Turn down the heat to medium and cook a minute or two more, until the tofu and greens are well coated with the sauce and the greens are tender.
12. Garnish with the peanuts and serve.
This is a simple yet very rewarding meal for the entire family. This is a very healthy way of stir frying a dinner at home. But this procedure is very common to stir frying almost anything in your kitchen. All you have to do is replace the tofu with your desired meat and follow the steps again and again. The only thing that differs is the required cooking time and the marinating sauce for the meat of your desire. The beef for example is marinated ahead with its sauce, approximately 2 hours before cooking to give time for the meat to absorb the sauce and its flavors and to tenderize the meat itself. After which, you can cook the meat according to its cooking time before adding the vegetable ingredients to the wok.
The chicken on the other hand is no different from the procedures we have discussed. The chicken has to be prepared ahead of schedule, marinated if desired, and cooked ahead of the other ingredients and set aside before mixing the other ingredients in it. It is essential that one should understand that the meat should be cooked separately from the vegetable before they are combined and added with the sauce before serving. This technique allows their individual flavors and aromatic scents to be appreciated when served.
Have a good meal ahead of you.