- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 4 Dried Shiitake Mushrooms
- 1/3 cup Vegetable Broth
- 3 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 1/8 teaspoon White Pepper
- 1 tablespoon Cooking Oil
- 1/2 cup Organic Sno Pea ends and strings removed
- 14 ounces Organic Tofu (firm) drained and cut into 1/2 inch cubes
- 1/2 teaspoon Cornstarch dissolved in 1 teaspoon water
- 1/4 cup Basil leaves
- 1 Organic Bell Pepper (Red) seeded and cut into diamond shapes for garnish
Directions
Soak the mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard the stems and dice the caps.
In a bowl, combine the vegetable broth, soy sauce, sesame oil and pepper.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the sno peas. Stirfry until tender-crisp, about 1 minute. Add the tofu and broth mixture. Bring to a boil. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Add the basil.
Garnish with the bell pepper. Serve hot.
