Saturday, August 16, 2008

Tofu And Baby Dragon Stir-fry

Tofu And Baby Dragon Stir-fry



1/3 cup vegetable oil

6 1/2 ounces firm tofu, cut into 1-in cubes

3 cloves garlic, crushed

2 teaspoons peeled and grated fresh ginger

2 onions, cut into eighths

500gm baby dragon and cut into 4

1 fresh dragon flower, trimmed and sliced crosswise

2 tablespoons pickle red dragon peel sliced

2 tablespoons oyster sauce

1 tablespoon light soy sauce


In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes. Add baby dragon, dragon flower stem, snow peas and pickles peel . Stir-fry until tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.

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