If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Spicy Vegetable Stir-Fry
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- #66188
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon prepared chili garlic sauce
1 tablespoon oyster sauce
1/2 teaspoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon peanut oil
1 can (15 ounce size) baby corn, drained and rinsed
1 cup snow peas, strings, removed
1 teaspoon grated ginger root
1 green bell pepper, seeded and diced
1 small yellow squash, sliced in rounds
1 can (8 ounce size) sliced water chestnuts, drained
1/2 small Asian eggplant, sliced into rounds
1 pound firm tofu, cut into 1-inch cubes
2 bunches baby bok choy, stems trimmed
2 cups cooked short-grained rice
directions
Combine prepared chili garlic sauce, oyster sauce and hoisin sauce in a measuring cup; mix well and set aside. In a separte small bowl, combine water and cornstarch; mix well and set aside.
Preheat wok to medium-high heat; add peanut oil. Add baby corn, snow peas and ginger, tossing gently until vegetables barely begin to cook, about 3 minutes.
Add bell pepper, yellow squash, water chestnuts and eggplant. Toss vegetable mixture for another 2 minutes. Add reserved chili-garlic sauce mixture; toss to coat vegetables.
Add reserved cornstarch mixture, tofu and bok choy to wok. Toss gently while incorporating ingredients, allowing cornstarch mixture to thicken with sauces, about 3 to 4 minutes. Remove from heat. Serve over hot steamed rice.
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andreatexas
nutrition data
Nutritional data has not been calculated yet.
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