Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 tablespoon tauchu (fermented soybean paste)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1/2 cup sliced mushrooms
- 1/4 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the tauchu, minced garlic, and minced ginger to the wok and stir-fry for 30 seconds.
3. Add the sliced red and yellow bell peppers, zucchini, carrot, and mushrooms to the wok and stir-fry for 3-4 minutes, or until the vegetables are slightly softened.
4. In a small bowl, whisk together the vegetable broth, soy sauce, and cornstarch until smooth.
5. Pour the sauce over the vegetables in the wok and stir-fry for another 2-3 minutes, or until the sauce has thickened and the vegetables are cooked to your liking.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 85
Fat: 4g
Carbohydrates: 11g
Protein: 3g
Fiber: 3g
Sodium: 400mg
Substitutions for ingredients:
- Instead of tauchu, you can use miso paste or soy sauce.
- You can use any vegetables you like in this stir-fry, such as broccoli, snow peas, or bok choy.
- Instead of vegetable broth, you can use chicken or beef broth.
Variations:
- Add some sliced tofu or cooked chicken for extra protein.
- Add some chopped peanuts or cashews for crunch.
- Add some sliced green onions or cilantro for extra flavor.
Tips and tricks:
- Make sure to slice your vegetables thinly and evenly so they cook evenly.
- You can prepare the sauce ahead of time and keep it in the fridge until you're ready to use it.
- Don't overcook the vegetables - they should be slightly softened but still have some crunch.
Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stir-fry in the microwave or on the stove until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Garnish with some sliced green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Serve with a side of steamed edamame or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or broth to thin it out.
- If the vegetables are sticking to the wok, add a bit more oil.
Food safety advice:
Make sure to wash your vegetables thoroughly before slicing and cooking them.
Food history:
Tauchu is a traditional ingredient in Chinese and Malaysian cuisine. It is made by fermenting soybeans with salt and water.
Flavor profiles:
This stir-fry is savory, slightly salty, and full of umami flavor from the tauchu.
Serving suggestions:
Serve this stir-fry as a main dish or as a side dish with other Asian-inspired dishes.
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