From Vegetarian
Stir-Fries, The Australian Women’s Weekly, ACP Publishing, 2002.
I never seem able to master Asian
stir-fries—well not to my satisfaction anyway.
In another bowl I placed firm tofu cut into
cubes and added a mixture of ½ cup hoisin sauce and 1/3 cup light soy sauce. I
left them to marinate while the rest of the dish was prepared.
I heated some oil in a wok and stir-fried
some cashew nuts until they had lightly browned. They were then removed from
the wok and placed aside.
I now cut up all of the vegetables: one onion
diced, 2 garlic cloves crushed, 1 green and 1 red capsicum sliced, some snow
peas topped and tailed, and a quantity of spinach leaves washed and drained.
The onion and garlic went into the pan until the onion softened then the
capsicums and peas were added. These were fried a little longer until they had
begun to soften then the noodles went in, the spinach, a handful of bean
sprouts, the cashews and the tofu with its sauce. These were gently stir-fried
until the spinach had wilted and everything had warmed up.
With such a good mix of vegetables and plenty
of sauce I was surprised that this did not work totally. I found it somewhat bland and missing an
extra kick to make it work. It was all right but not what I was seeking.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔
