Stir-Fried Vegetables
by Mai Pham
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You can try this topping for Cool Noodle Salads with more unusual vegetables, like Chinese long beans or jícama. I like the crisp tofu in this recipe, but you could also substitute sliced, cooked chicken.Serves four as a topping for cool noodle salads.
For the tofu
2 Tbs. vegetable oil
8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
For the vegetables
2 Tbs. vegetable oil
2 shallots, thinly sliced
6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
1-1/2 cups shredded green or Napa cabbage
1-1/2 cups thinly sliced bok choy
2 Tbs. soy sauce; more or less to taste
1/2 red bell pepper, thinly sliced
To cook the tofu: Heat the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.
To cook the vegetables: Heat the oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)
Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat.
Toss the vegetables with the tofu and top the noodle salads.
photo: Ben Fink
From Fine Cooking 27, pp. 58-63
June 1, 1998
