I always need to put in extra efforts when preparing vegetable dishes, we have a picky veges eater at home. T loves veges but he prefer either salad style or pickles. For stir-fried, he will only pick stuff he likes. This picky eater likes cabbage, but only in salad or pickle not stir-fried.
Thus, I usually cook stir-fried vegetable dishes with mixed veges and make sure there is something he likes - lotus root, erringi mushroom and shallot. For this dish, I added firm tofu instead or seafood. Sliced firm tofu is deep-fried until golden brown before adding into stir-fried veges. It has meaty texture and tasted good after absorbing the gravy. To make it a vegetarian dish, use vegetable stock or add in a few drops of soy sauce.
Ingredients (2-3 servings):
2 stalks shallot, chopped
5 cm carrot, sliced
5 cm lotus root, sliced
1 piece black fungus, soaked and shredded
1 erringi mushroom, sliced
1 piece firm tofu, sliced and deep-fried
1 tbsp cooking oil
2 cloves garlic, sliced
100ml water or dashi stock or vegetable stock
1/2 tbsp corn starch (optional)
Salt to taste
Toasted sesame (optional)
- Heat oil in wok or pan, saute garlic for few seconds then add in deep-fried tofu and all vegetables except shallot.
- Stir-fry for about 1 minute. Dissolve corn starch in water or stock and pour into wok, stir while bringing it to boil. If using water, add in a few drops of soy sauce.
- Let it simmer for 1-2 minutes on low heat, add some water if necessary.
- Add in shallot and salt to taste. Stir-fry for a few seconds, transfer to serving plate.
- Garnish with toasted sesame if desired, serve with steamed rice.