- 2 tablespoons vegetable oil
- 1 teaspoon mashed or minced fresh ginger
- 1 teaspoon mashed or minced garlic
- 1/2 cup julienned jicama
- 1 small carrot, thinly sliced on a diagonal and julienned
- 1/4 red onion, thinly sliced lengthwise and separated into slivers to make 1/2 cup
- 4 asparagus spears, sliced on a long diagonal 1/4 in. thick
- 1 1/2 cups (about 6 oz.) julienned baked tofu*, such as teriyaki flavor
- 5 medium mushrooms, thinly sliced
- 1/2 red bell pepper, parallel cut and julienned
- 2 tablespoons prepared oyster sauce; or use hoisin for a vegetarian dish
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- Sriracha chili sauce (optional)
- calories 196
- caloriesfromfat 57 %
- protein 11 g
- fat 13 g
- satfat 1.7 g
- carbohydrate 9.8 g
- fiber 2.8 g
- sodium 663 mg
- cholesterol 0.0 mg
How to Make It
Heat a wok or large frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic; cook, stirring until fragrant, 10 to 15 seconds. "I put in the things that take longest to cook first: jicama, carrot, onion, and asparagus," says Yan. Add them and the tofu with about 2 tbsp. water; stir-fry until asparagus turns bright green, 1 to 2 minutes.
Add mushrooms and bell pepper with 1 more tbsp. water; stir-fry until vegetables are tender-crisp, about 1 minute.
Quickly combine oyster and soy sauces with sesame oil and add to wok. "Always put sesame oil in toward the end," Yan says. If it goes in too early, "it loses its aroma." Add a little Sriracha if you like.
*Find baked tofu (sometimes called pressed tofu) at well-stocked grocery stores.