I’ve said this before, but some evenings cooking dinner in my home is like taking a mystery basket test. By the time I get home my son is hungry (and so am I) so time is something to consider…and there’s often just a scant few things in the fridge. Don’t believe the unrealistic TV shows where it shows chefs with their home kitchens packed with food, this is far from the truth. Anyhow, scant as it may be, I still had a couple substantial items…a package of frozen boneless chicken thighs and a bunch of broccoli. I also came upon a half of an onion, a piece of green pepper, some garlic and ginger…and of course condiments ans seasonings. After thawing and marinating the chicken (in a mixture of soy sauce, white wine, and cornstarch), I quickly pan fried it. And then stir fried the vegetables and made a light sauce…it was all ready by the time a couple cups of brown rice were cooked. Healthy, quick, and delicious.
I basically followed the premise for the recipe below. Just substitute the tofu with chicken, if you like. Or eat the vegetarian version. Both are delicious. Actually, nearly any vegetable and/or meat or seafood can be substituted following the basic method. Anyhow, here it is in pictures; the recipe follows.
Broccoliand Bean Curd with Ginger, Garlic, and Hot Peppers
Yield:4 servings
4tablespoons soy sauce
1tablespoon cider vinegar
1tablespoon sugar
2tablespoons cornstarch
4heads broccoli, cut into florets
12ounces firm tofu, sliced into 1-inch pieces
1cup vegetable oil (for frying)
1small onion, sliced
1red bell pepper, julienned
2cloves garlic, minced
1tablespoon minced ginger
1teaspoon crushed hot pepper
1-1/2cups chicken broth
In asmall bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mixto dissolve the cornstarch and set aside. Par-cook the broccoliboiling water, then drain it and cool it under cold running water.
Heat theoil over medium-high heat in a large skillet. Carefully add the tofuand cook it on both sides until golden brown. Remove the tofu andtransfer to absorbent paper. Carefully pour most of the oil into aseparate pan (or other safe container), leaving just enough oil tostir fry in. Heat the pan and add the onion and bell pepper. Sautéthe vegetables until they begin to caramelize. Add the garlic,ginger, and hot peppers. Sauté for another minute or two.
Stir inthe chicken broth; bring it to a boil, than stir in thesoy-cornstarch mixture. Bring it to a simmer, then add the broccoliand bean curd. Stir and toss it to evenly coat it with sauce.Continue to heat the pan just until the broccoli is heatedthroughout.
Urban Simplicty 