Chinese Tofu Sheet Stir Fry 千张肉丝 Food

CHINESE TOFU SHEET STIR-FRY (千张肉丝)

Steps:

• Julienne the meat to ¼-inch thickness. Mix the meat together with the marinade ingredients until there is no visible standing liquid. Marinate for 15-20 minutes while you prepare everything else.
• Preheat the wok over high heat. When the wok starts smoking, add 2½ tablespoons oil. Immediately reduce the heat to medium, and cook the ginger for 30 seconds. Add the garlic and cook for another 15 seconds.
• Next, add in the pork, turn the heat back up, and cook for 1-2 minutes until the pork has cooked through. Resist the urge to stir too much, so the pork can brown lightly.
• Reduce the heat to medium, and add ¼ teaspoon dark soy sauce. Stir-fry everything well. Add the tofu sheets and peppers. Stir fry everything together, and season with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, ¼ teaspoon sugar, ½ teaspoon sesame oil, and ¼ teaspoon white pepper powder.
• Turn up the heat, and stir-fry everything together for 1-2 minutes. The dish is complete when the peppers are just tender, but still slightly crisp. As you stir-fry, keep an eye on the sauce: if the food is too dry and beginning to stick or burn, add a tablespoon of water. If you end up with an excess of visible sauce, keep stir-frying with the heat on high until everything is just lightly coated in sauce.

TOFU STIR-FRY

Steps:

• Stir together the soy sauce, honey and vinegar in a bowl, then set aside.
• Pat the tofu chunks dry, then season well. Heat half the oil in a wok or large frying pan over a high heat. Fry the tofu for 5 mins until golden, stirring occasionally. Add the garlic and ginger and fry for 1 min more. Tip the tofu mixture into a bowl, pour over half the soy dressing and set aside.
• Add the remaining oil to the wok. Add the vegetables and cook for 5 mins until beginning to turn golden, then add a good splash of water and cook for 3-5 mins more until tender.
• Stir the cornflour and 1 tbsp water into the remaining soy dressing, then tip into the wok, allow to bubble for 30 seconds, stirring to coat everything in the sauce. Sprinkle over the spring onion, sesame seeds and coriander. Serve with rice.

CHINESE TOFU AND SHRIMP STIR-FRY

Steps:

• PREPARATION.
• Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
• Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
• Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
• Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
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• COOKING DIRECTIONS.
• In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
• Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
• Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
• Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
• In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
• Enjoy this Asian dish.
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• NOTE:.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.