Ready in 25 minutes
Yield: 4 servings

In a large stainless-steel skillet, heat:

2 tablespoons vegetable stock or chicken stock

Over high heat, add in:

3 ounces fresh shitake mushrooms, stems trimmed off

Cook until brown and remove from pan. Set aside. Over medium-high heat, put:

2 teaspoons ginger, chopped

Stir-fry until aroma comes out. Add some stock if necessary,
and then add:

1 large white onion, peeled and sliced into strips

Saute for a minute, and then put in:

3 big cloves garlic, thinly-sliced

Continue sauteing until onions and garlic are soft but not
brown. Add:

1 can young corn, drained

Cook for 2 minutes. Drizzle with:

1 tablespoon rice wine
2 tablespoons kikoman soy sauce

Mix seasonings thoroughly with the rest of the ingredients,
and add:

1 Chinese cabbage, sliced crosswise, 1 inch wide
1 big red bell pepper, sliced into strips

Put back the mushrooms, add:

3 ounces extra-firm tofu, cut into 1/2 inch cubes

Cook for another minute, carefully stirring. Adjust the
seasonings with:

fine salt
ground black pepper

Turn off heat. Stir-in:

1 teasponn sesame oil

Lastly sprinkle with:

1/8 cup fresh cilantro, coarsely-chopped
1 tablespoon toasted sesame seeds

Gently mix to incorporate the flavors.

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This article was published on Wednesday 14 October 2009 à 10:27 am and is filed under Vegetarian. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.