Recipe

Hosted By
Janine & Terry

		Su Co's Delight
		Serving Size - 4
		Prepared By - Monica & Bill
		Recipe Rating	Printer Friendly Recipe

2 Tbsp. vegetable oil

2 shallots, sliced

2 cloves garlic, sliced

6 dried black mushrooms, soaked in hot water 30 minutes, stemmed (if large, cut in half)

1 tsp. ground chili paste

3 Tbsp. soy sauce

1 Tbsp. oyster sauce

1/2 Tbsp. sugar

1 1/2 Cups vegetable broth or water

1 zucchini, halved lengthwise and sliced into 1/2-inch-thick pieces

2 Cups asparagus, cut into 2-inch pieces

2 Cups broccoli florets, blanched, shocked in ice water, and drained

1/2 Cup julienned red bell pepper

1/4 pound extra firm tofu, drained and cut into 1-inch cubes

3 Tbsp. cornstarch

1/2 Cup water

Heat the oil in a wok over moderate heat. Add the shallots, garlic, black mushrooms, and chili paste and stir until fragrant, about 30 seconds. Add the soy sauce, oyster sauce, and sugar and let sizzle for two minutes. Add the broth and bring to a boil. Add the zucchini and asparagus and cook until they begin to soften, 2-3 minutes. Add the broccoli and cook until hot, about 2 more minutes. Gently stir in the red bell pepper and tofu, making sure the tofu does not break apart. Bring to a boil again. In a small bowl, dissolve the cornstarch in the water and add only enough to the stir-fry, 1 tablespoon at a time, to thicken the sauce slightly. Remove from heat and serve immediately.