One-skillet: spicy vegetable noodle stir fry
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One-skillet: spicy vegetable noodle stir fry
  Spicy    Vegetables    Noodles  
Last updated 6/12/2012 12:45:24 AM. Recipe ID 5179. Report a problem with this recipe.
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      Title: One-skillet: spicy vegetable noodle stir fry
 Categories: Vegetables, Main dish
      Yield: 4 Servings
 
      8 oz Tofu; 1/2-inch cubes
    1/2 c  Chicken broth
      2 ts Cornstarch
      2 tb Soy sauce; low-sodium
      1 tb Honey
      1 ts Sesame oil
    1/2 ts Dried red pepper; crushed
           Hot chili oil
      2 tb Vegetable oil
      1 lb Mixed fresh mushrooms
      1 tb Fresh ginger; minced
      1 tb Garlic; minced
      1 tb Jalapeno pepper; minced
    1/2    Red bell pepper; sliced
      1 bn Broccoli; florets only
      1 c  Chicken broth (extra)
 
  Preparation time = 30 minutes Tofu may be regular, firm or extra-firm
  and should be drained prior to use. Chili oil is usually found in the
  Chinese food section of grocery stores. Liquid red pepper sauce
  (Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce. 1.
  Place tofu cubes on double layer of paper or cloth towel; let drain
  20 minutes while you prepare other ingredients. 2. Whisk 1/2 cup
  broth and cornstarch in medium bowl. Mix in soy sauce, honey, sesame
  oil and crushed red pepper; set aside. 3. Heat 1 TB oil in wide
  non-stick skillet or wok over medium-high heat (depending upon pan).
  Add tofu cubes and stir-fry until golden, about 4 minutes. Transfer
  to plate using slotted spoon. 4. Add another TB oil to skillet and
  set over high heat. Chop or slice mushrooms. Add mushrooms and red
  pepper to pan; stir-fry until mushrooms are just tender. Add ginger,
  garlic and chili pepper; stir-fry briefly. Remove to tofu platter. 5.
  Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble
  until broccoli just turns bright green. 6. Whisk broth-cornstarch
  mixture and add to broccoli; bring to a bubble. Dump in reserved tofu
  mixture and stir-fry, adding more chicken broth if needed to coat
  evenlTaste and season with more sesame oil, hot chili oil and/or
  dried red chili peppers. Serve over noodles or rice
 




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Recipe ID 5179 (Apr 03, 2005)

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