Asian Stir fry with vegetable hodge podge

Naturally sometimes one accumulates a lot of vegetables and also get cravings for vegetable dishes. I saved this entry as a draft and it being weeks later I now don’t remember exactly how I prepared the sauce and whether I at all tweaked the recipe from NYT. Nevertheless here’s a pretty picture of how the mixture looked. It was pretty tasty. Sometimes stir fry flavors are too strong for me after a while. They overwhelms me and I end up rejecting the dish even though initially I gravitated towards it. Anyone else experience this with certain flavors? Below are the guidelines for the sauce from the recipe. 

  • ½ pound firm tofu
  • 2 tablespoons soy sauce
  • 1 ½ teaspoons brown sugar
  • 2 tablespoons vegetable, peanut or canola oil
  • 2 teaspoons hoisin sauce
  • 1 teaspoon sesame oil
  • 2 red bell peppers, seeded and cut in 1-inch squares
  • 1 green bell pepper, seeded and cut in 1-inch squares
  • 1 tablespoon minced fresh ginger
  • 2 large garlic cloves, green shoots removed, minced
  • ¼ to ½ teaspoon dried red pepper flakes (to taste)
  • 2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
  •  Cooked rice or noodles for serving
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