|
1 1/2 cups
1 cup + 2 Tbsp.
3/4 cup
1 Tbsp.
4 1/2 quarts
1 cup + 2 Tbsp.
3/4 cup
5 lbs.
3 lbs.
1 1/2 cups
1/4 cup
1/2 cup
6 lbs.
1 1/2 lbs.
5 lbs.
| Sauce
Vegetarian oyster sauce
Sugar
Soy sauce
Sesame oil
Water
Cornstarch
Vegetarian soup base Stir Fry
Firm tofu, drained, cut into triangles (1/2 x 1 1/2 in.)
Dry rice stick noodles
Vegetable oil
Minced garlic
Minced peeled ginger
Cleaned, sliced shiitake mushrooms
Sliced carrots, blanched and drained
Chinese broccoli, cleaned and cut into 4-inch pieces, blanched and drained |
Method To make the sauce: Whisk together the oyster sauce, sugar, soy sauce, and sesame oil. Bring to a simmer. Whisk together the water, cornstarch, and soup base. Combine with the oyster sauce mixture and heat until slightly thickened. Remove from the heat. Makes about 6 ½ quarts. Heat a deep fryer until 375 to 400°F. Deep-fry the tofu triangles in batches until golden brown, turning once. Drain on paper towels. Set aside. For each serving, to order: In a deep fryer, cook 1 ½ ounces rice stick noodles until puffed but not browned. Drain on paper towels. In a wok, heat 2 tablespoons oil over high heat. Stir-fry ½ teaspoon garlic and 1 teaspoon ginger until fragrant. Add 4 ounces mushrooms and cook for 1 minute. Add 1 ounce carrots, 2 ½ ounces broccoli, and about 2 ounces fried tofu. Stir-fry to heat through, 1 minute. Add about 1 cup sauce mixture and simmer until heated through. Put the rice sticks in a bowl and ladle the vegetables and sauce on top. Serve immediately. |
