Moo Shu Stir Fry
1/2 tofu cake, cut into 1/4" cubes (I love SprouTofu brand - very flavorful, for tofu)
2 Tbl soy sauce
2 Tbl rice wine (mirin)
1 Tbl cornstarch
1 handful presliced dried Chinese shiitake, or about 4 whole dried shiitake
boiling water to cover mushrooms
1.5 Tbl oyster sauce
1 Tbl sugar
1/2 tsp toasted sesame oil
2 Tbl peanut oil
1 (3-inch) knob fresh ginger, julienned
3 cloves garlic, minced
3 scallions (white and green parts), thinly sliced on diagonal
1 (6-inch) length daikon radish, peeled and julienned
2 large supermarket carrots, peeled and julienned
2 stalks celery, sliced on the diagonal
1/2 large onion, sliced into medium rounds, then half-moons
2 heads (about 1 lb) Tah Tsai
1 large egg, lightly beaten
1/4 cup cilantro leaves
- In a medium bowl, combine together 1 Tbl soy sauce, 1.5 tablespoons rice wine, and cornstarch.
- Let marinate 30 minutes.
- Rehydrate shiitakes in a small bowl with boiling water to cover. Cover with a small plate and set aside for 10 minutes.
- In small bowl, stir together remaining 1Tbl soy sauce, remaining 1/2 Tbl rice wine, and the oyster sauce and sugar. Set next to the stove.
- Have all ingredients ready by the stove. Remove shiitakes from water.
- In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking.
- Add ginger, garlic, half of scallions (reserve remainder for garnish), and tofu and stir-fry until tofu is heated through and caramelized, about 5 minutes.
- Add daikon, carrots, celery, and onions, cooking until just barely translucent.
- Add mushrooms and tah tsai, and stir-fry until vegetables are tender, 2 to 3 minutes.
- Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
- Remove from heat and stir in cilantro.
- Serve hot with rice, or moo-shu pancakes.