Monday, September 3, 2012

Chili Mushrooms and Tofu

Stir frying is one of my favorite cooking techniques. It's quick and always produces such excellent results. There are a few things to keep in mind when stir frying though. First, have a HOT pan. Second, have dry ingredients. These two factors will contribute greatly to the success of the dish. Third, make sure the ingredients are cut in relatively small pieces. They will need to cook in a very short period of time so size is important. Fourth, work quickly. Mise en place is especially important when stir-frying. And last, serve the food while it's hot. They Cantonese have a term for the aroma that comes from freshly stir-fried's called wok hay, a concept I came to know through one of my favorite cookbooks.

1 bag pre-fried tofu squares (any Chinese grocery should have this)
1 cup sliced mushrooms (I used king oyster)
2 stalks green onions, sliced
2 tsp. chopped garlic
2 tbsp. XO sauce ("bits" and oil)
3 tbsp. oyster sauce
3 tbsp. sweet chili sauce
2 tbsp. bland cooking oil with a high smoke point (e.g. peanut, safflower, etc)
few drops of sesame oil

1. Heat a few tablespoons of oil in a pan until very hot. Stir-fry garlic and green onions.
2. Add mushrooms and all the sauces. Stir-fry for a minute or two.
3. Add the tofu. Mix until all the tofu pieces are coated with the sauce.
4. Sprinkle a few drops of sesame oil. Stir a few times.
5. Done!

No comments: