Hunan Barbecue Stir-Fry

We tried another new meal tonight.  I’m iffy on this one.  It was good and I loved the Hunan Barbecue Sauce, but I hate celery and this recipe has cooked celery in it.  I debated on adding it, but thought I would give it a try.  My husband loves celery, so I’m blaming it on him (me adding it).  If I made this again (and I’m sure I will), I would eliminate the celery (my personal preference). I think the taste of it tainted this meal, so I had a hard time eating it.  I also ate (for the first time) firm tofu.  I’ve only tried the softened tofu (used in the Chocolate Tofu Mousse recipe).  It’s not bad.  I’ve always been freaked out by tofu, but I’m slowly coming along.  I’m growing up.

HUNAN BARBECUE STIR-FRY

Serves 4

1 tsp canola oil
2oz. celery, cut on a bias
2oz. snow peas
4oz. baby carrots, blanched
4oz. red pepper, diced
8oz. baked or firm tofu, cut in cubes
2oz. Hunan Barbecue Sauce (see recipe below)
2oz. vegetable stock
2 baby bok choy, cut in half and blanched
2 cups cooked brown rice
1 small red radish, sliced (for garnish)
1/4 cup scallion, sliced

Place a large saute pan over medium-high heat, add oil and wait until hot.

Add vegetables except for peppers and baby bok choy. Saute for 4-5 minutes or until they are cooked through and hot, but still crisp.

Add peppers and tofu and toss with vegetables. Add Hunan Barbecue Sauce, heat and toss mixture to coat evenly.

Add vegetable stock. Let mixture simmer and the stock cook into the mix for 2 minutes. Add bok choy at the very end, and toss to just warm.

To serve, place hot cooked rice in the middle of your plate, ladle mixture over top and garnish with radish slices and scallions.

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HUNAN BARBECUE SAUCE

Makes 2 cups

1/8 tsp canola oil
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup rice wine vinegar
1/4 cup light soy sauce
1 cup hoisin sauce
3/4 cup orange juice
1/2 cup plus 2 TBSP water
1 TBSP cornstarch

Place a medium saucepan over medium-high heat, add oil and heat. Add ginger and garlic and saute 2-3 minutes. Do not brown. Add all liquids except 4 TBSP of water. Let mixture come to a boil, stirring occasionally.

In a small bowl, mix cornstarch and 4 TBSP of water. Add to the saucepan and stir constantly until sauce returns to a boil. Then turn down heat and let simmer, stirring occasionally until sauce thickens. Strain sauce through a medium strainer and serve.