Ingredients:
1 tablespoon peanut oil
2 garlic cloves, crushed
1 teaspoon grated gingerroot
2 ounces baby corn
2 ounces fresh snow peas
1 carrots, cut in matchsticks
1 green bell peppers, cut in matchsticks
8 scallions, trimmed and sliced the long way
2 ounces canned bamboo shoots, drained
8 ounces fried tofu, cubed
2 tablespoons dry sherry or 2 tablespoons white wine
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon soy sauce
2/3 cup vegetable stock
1 tablespoon cornstarch
Directions:
Heat the oil in a skillet. Add the garlic and ginger and cook for 30 seconds.
Add the baby corn, snow peas, carrot and bell pepper and stir-fry for abut 5 minutes, until the vegetables are tender.
Add the scallions, bamboo shoots and tofu. Cook for 2 more minutes.
In a small bowl, stir together the sherry, vinegar, honey, soy sauce, vegetable stock and corn starch. Add to the hot pan. Bring to a boil. Reduce heat and simmer for 2 minutes. Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.