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Chinese Stir Fry

Looks pretty much exactly like my usual Thai stir-fries


I bookmarked this recipe by Crafty Cookbook a long time ago, and then waited for eggplant season, and then waited to find eggplant that actually looked good enough to buy, and then I realized that I could just make it with different vegetables. Bring on the broccoli and bell peppers.

Aside from the vegetable swap, I baked the tofu for simplicity, added more brown sugar, and added a hefty amount of white pepper. I didn't actually mean to put that much white pepper into it, but it was a delicious kick and I'll do it again that way on purpose. 


The Recipe:
2.5 tb soy sauce
2 tb oyster sauce
1/2 tb black vinegar
3 tb brown sugar
1/2 tb grated ginger
1/2 tsp white pepper
1 block tofu, cubed and cooked (I pressed out liquid, tossed with oil and salt, and baked at 375 for 45 minutes)
vegetables, chopped (I like broccoli, bell peppers, and onions)
3 cloves garlic, minced
pinch of salt
2 tb avocado oil
  • Combine soy sauce, oyster sauce, vinegar, brown sugar, ginger, and white pepper. Set aside.
  • In a wok over high heat, add avocado oil
  • When oil is hot, add vegetables (including garlic) and cook, tossing frequently, until slightly softened
  • Add the pre-cooked tofu
  • Season with a pinch of salt
  • Add the sauce, and stir for 1 minute while it reduces slightly

The Verdict:
Overall grade: A
Overall reason: Simple and tastes like the garlic brown sauce in takeout
Time to prepare: 1 hour including baking the tofu, but 10 minutes otherwise
Husband quote: "Restaurant food! When I smelled it, I thought you got takeout."

 

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