RAINBOW CARROT STIR-FRY
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I've made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don't require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it's important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won't have time to refer to it.
Provided by Martha Rose Shulman
Categories quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock. Combine salt and sugar in another small bowl. In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well. Have ingredients within reach of pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Add remaining soy sauce; stir-fry until no liquid is visible in pan. Remove tofu to a plate.
- Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds. Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute. Add salt, pepper and sugar; toss together and add soy sauce mixture. Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to wok along with sesame seeds and stir-fry for 30 seconds. Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens. Stir until everything is lightly glazed and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 14 grams, Carbohydrate 21 grams, Fat 17 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams
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Usama Sajjad
[email protected]I would not make this recipe again.
denise middlebrook
[email protected]This recipe is not worth the effort. The end result is not very flavorful.
Favour Friday
[email protected]I would only recommend this recipe to experienced cooks who have plenty of time on their hands.
keane keegan
[email protected]This recipe is definitely not for beginners. It is very complex and time-consuming.
AUJ Tv
[email protected]This was the worst recipe I have ever tried.
Sajith Lasan
[email protected]I would not recommend this recipe to anyone.
Taitus sadiqxs
[email protected]This recipe was a waste of time. The end result was not worth the effort.
Kazi Sritu
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved.
Nojabulo Nester
[email protected]This recipe was a bit bland for my taste. I added some extra spices and it was much better.
Shiloh West
[email protected]This was a great way to use up some leftover rice. The fried rice was flavorful and delicious, and it was a hit with the whole family.
Bilal Rustam
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The tofu was crispy on the outside and tender on the inside, and the sauce was delicious.
Martin Sazo
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the whole family loved it.
Kulani Kulani
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the unique flavor of the roasted carrots and the creamy goat cheese.
Hanz Concepcion
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken was tender and flavorful, and the sauce was rich and creamy.
Esther Samuel
[email protected]I'm always looking for new ways to cook vegetables, and this recipe fit the bill perfectly. The rainbow carrots were roasted to perfection, and the tahini sauce was delicious.
Treena Thompson
[email protected]This was a great way to use up some rainbow carrots I had on hand. The stir fry was quick and easy to make, and it was packed with flavor.
Christian Dubem
[email protected]I found the sauce to be a bit too sweet for my taste, but otherwise this was a great recipe.
Md Yasher ta
[email protected]I thought this recipe was easy to follow and the end result was delicious. I especially enjoyed the ginger and garlic flavors.
Adekunle Yekini
[email protected]I'll be making this recipe again soon!
Ysir Khan
[email protected]This stir fry was a hit with my family! The rainbow carrots added a beautiful pop of color to the dish, and the sauce was flavorful and delicious.