Tofu~ Cashews~ & Vegetables

Chicken • Beef • Crock Pot • Pork • Dessert •Seafood • Grilling

Home · About Us · Privacy · Contact Us

Chicken Recipes
Beef Recipes
Crockpot Recipes
Pork Recipes
Dessert Recipes
Seafood Recipes
Grilling Recipes

Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Tofu~ Cashews~ & Vegetables

vegetables, asian

1 tablespoon light soy sauce
1 tablespoon water
1/2 teaspoon cornstarch
2 teaspoon honey
1 teaspoon hot bean sauce
2 teaspoon sweet bean sauce
3 tablespoon peanut oil
1 each carrot; in 1/2 cubes
1 each zucchini; in 1/2 cubes
2 1/2 oz bamboo shoots; in 1/2 cubes
8 oz tofu; in 1/2 cubes
1/2 cup frozen green peas
1/2 cup roasted, unsalted cashews

Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138