Stir-Fry Mania
Pad Thai
40 minutes
4+ servings
2 quarts water
3/4 lb mung bean sprouts
6 ounces rice noodles
SAUCE
3 TBL fresh lime juice
3 TBL ketchup
1TBL brown sugar
1/4 cup soy sauce
3 TBL vegetable oil
3-4 garlic cloves
1 TBL minced fresh chile, or 1 1/2 tsp red pepper flakes
2 cups grated carrots
4 large eggs, lightly beaten with a pinch of salt
2/3 cup chopped peanuts
6-8 scallions, chopped (about 1 cup)
In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain well. Meanwhile, in a small bowl, mix together the sauce ingredients.
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.
Broccoli-Tofu Stir-Fry
35 minutes
4 servings
SAUCE
3 TBL hoisin sauce
2/3 cup water
3 TBL rice vinegar or white vinegar
3 TBL soy sauce
1 TBL cornstarch
3-4 TBL vegetable oil
2 garlic cloves
1 small fresh chile, seeded and minced
1 1/2 cakes tofu (about 18 oz), cut into 1-inch cubes
1 large head broccoli, cut into 1-inch florets (about 5 cups)
1/3 cup dry sherry
1 bunch scallions, cut into 1-inch (1 1/2 cups)
1 red bell pepper, cut into strips (optional)
unsalted peanuts
Combine the sauce ingredients in a small bowl. Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok, heat 2 TBL of oil on medium-high heat. Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu. Continue to stir-fry for 3 to 4 minutes, until the tofu is lightly browned. Remove the tofu and set it aside. Add another tablespoon of oil to the wok, heat for a few seconds, and then add the broccoli. Stir-fry for a minute and pour in the sherry. Stir-fry for 3 minutes. If the broccoli begins to scorch, add a tablespoon of water. Add the scallions and optional bell pepper, continue to stir-fry for a minute, and then add the tofu and the sauce. Stir carefully and bring to a simmer. Simmer for 3 to 4 minutes, until the sauce thickens.
Top with peanuts and serve immediately.