Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.

Su-Mei Yu
Recipe by Cooking Light June 2001

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
2 servings (serving size: 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.

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  • Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.

Nutrition Facts

208 calories; calories from fat 41%; fat 9.4g; saturated fat 2g; mono fat 2.5g; poly fat 4g; protein 15.4g; carbohydrates 16.2g; fiber 3.4g; cholesterol 0mg; iron 4.7mg; sodium 775mg; calcium 120mg.
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