Szechuan Vegetable Stir-Fry with Jasmine Rice
Jasmine rice is used extensively in Thai and other Asian cuisines. It has a wonderfully delicate fragrance and firm texture. It's available in most supermarkets and specialty foods stores. Texmati and basmati are other "aromatic" rices that will work well here too.
  • 1-1/2 cups water
  • 2/3 cup jasmine or other aromatic rice
  • 1/4 cup hoisin sauce
  • 2 tablespoons sherry
  • 2 tablespoons honey
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons dark sesame oil
  • 1/3 cup sliced scallions
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 large red bell pepper, diced
  • 2 large carrots, shredded
  • 6 ounces snow peas, sliced on the diagonal
  • 1 cup canned baby corn, rinsed and drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 pound firm tofu, cut into 2-inch squares
  • 2 teaspoons cornstarch blended with 1 tablespoon water

1. In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.

2. Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.

3. In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.

4. Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.

5. Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of rice.

Nutritional Information
Per serving: 478 calories, 13g total fat, 1.8g saturated fat, 3.2g monounsaturated fat, 6.7g polyunsaturated fat, 5.1g dietary fiber, 25g protein, 64g carbohydrate, 0mg cholesterol, 563mg sodium.
Good source of: beta-carotene, calcium, fiber, iron, isoflavones, magnesium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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