by the fabulous Grace Young
This was such a beautiful looking stir-fry!
Grace recommends using fresh water chestnuts, for they are far more superior than the canned. She even suggests substituting jicama, Asian or Bosc pears, if fresh is unavailable. This I did not know - for I have a habit of reading the entire recipe at the time of prepping and not beforehand. If I had known, I would have made an effort to find fresh.
I normally pass on recipes calling for tofu. Never have been of fan of it myself, though my husband loves it. He thought it was good in this dish - me, I did not care for it. I thought it to be a bit tough and on the dry side.
The flavor of this stir-fry was on the mild side; it did not have the wow factor that I have come to expect from past recipes.
It's very rare that a recipe from this book doesn't excite me. Can't win them all I guess!
Stay tuned for our next WW recipe: Stir-Fried Chicken with Pineapple and Peppers
Mise en place.
Bowl 1: Five spice tofu
Bowl 2: Garlic
Bowl 3: Carrots, red & yellow bell peppers, mushrooms
Bowl 4: Salt, pepper, sugar
Bowl 5: Soy sauce, dry sherry, sesame oil
Bowl 6: Water chestnuts, scallions, pickled ginger
Bowl 7: Cilantro
One rule of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 205 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.