Stir Fried Enoki With Stewed Fried Tofu, Snap Peas And Carrots

Recently I have gotten an email from a dear friend, who's hubby is a vegetarian. He requested a recipe, his wife could make for him to enjoy. So Bernd, here it is - just for you !!! My version of having a vegetarian Chinese dish. Simple enough but packed with protein and nutrients. My boys love it all.

Stir Fried Enoki With Stewed Fried Tofu, Snap Peas And Carrots

1 package snap peas, both ends removed, rinsed and blanched
2 packages of enoki mushrooms, cut off dark roots than rinse
1 package of stewed-fried tofu, cut into thick strips
1 carrot, peeled, cut into thick strips and blanched
1 tablespoon garlic/ginger mixture
1 - 2 tablespoon grape seed oil
2 tablespoons of Chinese cooking wine
1 tablespoon of soy sauce
1/2 cup water
1/2 tablespoon cornstarch mixed with 1 tablespoon water
salt to taste

Step 1:
Heat your wok with oil, and brown the tofu slices on both sides. Once they turn brown, add the garlic/ginger mixture and stir fry it until they turn translucent and fragrant.

Step 3:
Add the Chinese cooking wine and soy, stir once or twice then add your water. Once the sauce starts to boil, add back the rest of your ingredients and mix in your cornstarch mixture and stir well until the sauce starts to thicken.

Step 4:
Taste the sauce, if needed add some salt and serve with a hot bowl of steamed rice.

Enjoy !!