Tofu, Cashews, and Vegetables Recipe

Free Recipe Tofu, Cashews, and Vegetables

Recipe Type: A Recipes

Recipe Preparation: cook

Cooking Ingredients for Tofu, Cashews, and Vegetables Recipe

1 tb Light soy sauce
1 tb Water
1/2 ts Cornstarch
2 ts Honey
1 ts Hot bean sauce
2 ts Sweet bean sauce
3 tb Peanut oil
1 Carrot; in 1/2 cubes
1 Zucchini; in 1/2 cubes
2-1/2 oz Bamboo shoots; in 1/2 cubes
8 oz Tofu; in 1/2 cubes
1/2 c Frozen green peas
1/2 c Roasted, unsalted cashews

Tofu, Cashews, and Vegetables Preparation

Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct 21, 1997

Cooking Temperature:

Recipe Serves: 4

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