This week's episode is a repeat of Episode 3: Hoisin Veggie Stir Fry...YUM!
Mama Schwartz used to make this stir fry with tofu and it always killed. I did a lot of finagling with the tofu and just couldn't cook it correctly so I decided to omit it and move forward with a vegetarian recipe, something I know our fans always clamor for.
So enjoy the episode everyone. I encourage you to try it yourself. It's full of flavor and really healthy. It's a great way to force yourself to eat veggies - hide them in hoisin sauce!
Oh - quick note about the hoisin: it's probably not the easiest ingredient to find at the grocery. Most will have it, but one or two may not. If your grocery doesn't carry it, go find it at Whole Foods, Trader Joe's, somewhere a bit fancier. Don't try and make it yourself using a recipe you found online. Trust me, it won't work.
Til next week!
-1 Tbsp peanut oil
-5 carrots thinly sliced on the diagonal
-1/2 lb snow peas, tips and strings removed
-12 oz mushrooms, sliced
-1 to 2 Tbsp ginger
-1 cup cashews
-1 6 to 8 oz can bamboo shoots
-1 6 to 8 oz can water chestnuts
-1 to 2 Tbsp minced garlic
-3 Tbsp water
-1 lb linguini
-2/3 cup hoisin sauce
-3 Tbsp Soy Sauce
-3 Tbsp Chinese rice wine
-srirache or red pepper flakes at your discretion
-Cook pasta to package directions
-Chop veggies, ginger and cashews. Combine all but the carrots in a bowl. Set carrots aside.
-Heat peanut oil in pot on high until glistening
-Add carrots to pan, toss and coat in oil. Let cook for a minute. Pour in 3 Tbsp water. Cover and cook 3 mins.
-Uncover, add veggies/ginger/cashews to the carrots. Stir fry 2 or 3 minutes until they're all hot. Turn heat off and set veggies aside.
-Mix sauce ingredients with a spoon in a small bowl.
-Pasta should be done by now. Put cooked pasta in a large bowl. Add the veggies. Give the sauce a stir and pour it on top. Toss and coat.