Shanghai stirfry

 
                              SHANGHAI STIRFRY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
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   Sauce:
   2 tblsp  dry sherry 2 tblsp soy sauce 1 tblsp honey 2
   tsp cornstarch Ingredients:
   2 large carrots, sliced 1/4 inch thick 6 oz green
   beans cut into 1/2 inch pieces 1 cup diced yellow
   summer squash 1 cup diced red pepper 1 cup snow peas,
   halved 1 cup small broccoli florets 4 oz firm tofu,
   cut into 1/2 inch pieces 1 tblsp peanut or veg. oil 2
   tsp grated ginger 2 tsp minced garlic 1 cup brown
   rice, cooked & cooled 1/2 cup sliced green onions 1/4
   cup  chopped roasted peanuts Combine sherry, soy
   sauce, honey and cornstarch in small bowl; set aside.
   
   Bring large saucepan of salted water to boil.  Add
   carrots & beans boil 1 minute.  Remove with slotted
   spoon, drain.  Add squash, red pepper, snow peas and
   brocolli to pan, boil 1 minute.  Drain.
   
   Pat tofu dry with paper towel.  Heat oil in skillet
   over medium heat. Add tofu and cook until golden
   (about 3 minutes).  With slotted spoon transfer to
   serving dish, keep warm.
   
   Add ginger and garlic to skillet, cook over high heat
   about 30 seconds. Add vegetables and cook, stirring
   occasionally about 2 minutes.  Add rice and cook for
   another 2 minutes.  Return tofu to skillet with green
   onions and sauce, cook, stirring 1 minute.  Sprinkle
   with peanuts.
  
 
 
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