Tofu, Cashews, and Vegetables

Title:
Tofu, Cashews, and Vegetables

Yield:
4 Servings

Categories:
Asian,
Vegetables,
Tofu




Ingredients:





     1 tb Light soy sauce


     1 tb Water


   1/2 ts Cornstarch


     2 ts Honey


     1 ts Hot bean sauce


     2 ts Sweet bean sauce


     3 tb Peanut oil


     1    Carrot; in 1/2" cubes


     1    Zucchini; in 1/2" cubes


 2 1/2 oz Bamboo shoots; in 1/2" cubes


     8 oz Tofu; in 1/2" cubes


   1/2 c  Frozen green peas


   1/2 c  Roasted, unsalted cashews






 Combine the ingredients for the sauce in a small bowl. Stir to dissolve the


 sugar and cornstarch and set aside. Place a wok over medium-high heat. When


 it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30


 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30


 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens,


 about 1 minute. Serve immediately.


 


 Recipe By     : Joanne Hush, Classic Chinese Cooking, pg 138


 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on


 Oct 21, 1997