Chinese Vegetable Stir Fry

Serves 4

4 oz firm tofu, well drained and cubed
1 chicken breast, or two pork chops, or ½ cup beef, sliced thin
1 cup chicken broth, divided
1/3 cup water
2 tbsp cornstarch
1/3 cup dark soy sauce, divided
2 tbsp hot chili oil
1/2 tsp fresh black pepper
1 ½ tbsp vegetable or peanut oil
2 ribs finely chopped celery
½ cup water chestnuts, drained
1 small white onion
2 coarsely chopped green onions
2 medium carrots, finely sliced
½ cup shiitake mushrooms, stems removed and discarded
½ medium red bell pepper, seeded and cut into 1/4” squares
3/4 cup snow peas
1 cup broccoli florets


1. Slice the tofu block horizontally into 2 slabs. Place pieces side by side on a double layer of paper towels. Place a paper towel on top the tofu and place a dish or platter on the towel to press moisture out. Let stand for 15 minutes.
2. Cut the tofu into small cubes and place into a container just large enough to hold it without packing it down.
3. Combine ½ cup chicken broth, soy sauce, chili oil and black pepper. Pour over tofu to cover, allowing it to stand one hour to absorb flavor.
4. Stir cornstarch into water, and set aside.
5. Place the oil in a wok and place over medium high heat. Add the meat and sauté until medium rare. Remove from pan and place in large serving dish.
6. Add the onions to the hot pan, and sauté until beginning to turn translucent.
7. Add carrots and celery and cook until al dente.
8. Add red pepper, chestnuts, bamboo shoots and broccoli stirring constantly until al dente.
9. Add tofu and all the marinade liquid.
10. Pour in ½ cup chicken broth. (Adjust chili oil and soy sauce if needed)
11. Add mushrooms, green onions and snow peas stirring until hot.
12. Use a slotted spoon to remove the cooked vegetables to the serving dish, placing directly over the cooked meat.
13. Stir the cornstarch and water into the liquid in the pan. Stir constantly over high heat until the liquid thickens.
14. Return the hot vegetables and meat to the pan, stirring to combine with the sauce and reheat.
15. Plate and serve immediately over white or fried rice.

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