18 February 2007

The Best Spicy Stir Fry

Leslie's Special New Stir-Fry
Serves 3 hungry people (probably 4)

Marinade:
5T tamari (or soy sauce)
2T rice vinegar
juice of 1 lime
1.5t red curry paste (this is the part that gives it spice and ties the recipe together)*red curry paste ingredients: red chili, garlic, lemongrass, thai ginger, salt, onion, kaftir lime, coriander, pepper*
2t agave nectar
1t fresh ginger, grated, chopped
2 cloves garlic, minced
1T olive oil (optional)

Stir-Fry:
1/2c edamame
1c thin sliced bell peppers
1/4t red pepper flakes
14oz rice noodles
2-3 carrots, peeled, cut
1/2 small onion, cut
1t arrowroot
2 more cloves garlic, minced
10oz firm tofu cut into triangles

Method: In a container with a lid, combine marinade ingredients and place pressed and cut tofu in the container. Let sit for at least an hour, shaking or stirring occasionally.

Meanwhile, fill a saucepot with water and bring to a boil. Take off the heat and add rice noodles. Soak for 10 minutes then rinse and drain with cold water. Set aside for later.

Heat a wok with olive oil and add stir-fry ingredients, minus the arrowroot. Cook on med-high for a few minutes and then add the tofu. Keep the marinade in the container and add the arrowroot, stirring to dissolve. Add arrowroot-marinade mix to the wok and heat until it is a thicker sauce and veggies are cooked and heated through. Serve over rice noodles or quinoa.

4 comments:

(: said...

nice !! please don't stop updating !
I LOVE reading your blog, and could you publish some recipes that does not require an oven ?
And the ingredients are easy available in supermarkets.
I'm from Singapore, btw.
:D
Sorry if i'm too troublesome .

Jackie said...

Came here from the Tropical Vegetarian blog where there was a link to your wonderful soup recipe.

Great recipe :) I have put a red curry paste on my blog so now I can try it with your recipe.

KleoPatra said...

This is awesomely awesome. All these recipes are kick arse, Leslie. THANKS!

myrtle said...

I made this for dinner a couple of nights and it was delicious! Thanks for the recipe.