Stir-fried Vegetables

By mona

Naomi Moriyama. Japanese Women Don't Get Old or Fat

Ingredients

• 8 oz extra firm tofu
• 8 dried shiitake
• 1/4 cu dashi
• 2 tbsp soy
• 2 tbsp sake
• 1/2 tsp salt
• Freshly ground black pepper
• 2 tbsp canola oil
• 1 medium yellow onion, peeled, halved, and cut into thin crescents
• 2 medium carrots, trimmed, peeled, and diagonally cut into thin slices
• 1 medium Yukon gold potato, diagonally halved, and cut into 1/4 inch slices
• 1/2 pound beans, trimmed and thinly sliced on the diagonal
• 1 yellow summer squash, trimmed and thinly sliced on the diagonal
• 1 red bell pepper, cored, seeded, and cut into thin strips

Preparation

Step 1

1. Rinse and drain tofu and cut into small dice.
2. Soak shiitake in water and remove 1/4 cup of the water in a small bowl. Blend in dashi, 1 tbsp soy, sake, and salt and pepper.
3. Thinly slice shiitake
4. Heat oil in wok and add onion and shiitake and stir-fry for 3 minutes. Add carrots and potato slices and stir-fry for 3 minutes. Stir in half of the seasoning mixture and cook for 4 minutes.
5. Add beans, squash, and remaining seasoning mix. Continue stir-frying for 5 more minutes. Add tofu, red pepper, and remaining soy. Toss to mix and stir-fry for 2 minutes.