"One of the most important things for a stir-fry is to have everything cut uniformly, so it cooks evenly," says Chef Martin Yan. Once you've done that, this fresh, lightly crunchy dish cooks in about 5 minutes. It's great with noodles or rice.
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.