Tuesday, 5/23/17

Maple-sriracha roasted tofu, rice and broccoli. I was looking to make the broccoli taste like it does in Chinese restaurants when you order chicken with garlic sauce. I think I largely succeeded. It need maybe a little more cornstarch and maybe a touch of dark soy. Carter has a busted lip so I went light on sriracha but I would also add more of that, too.

Martin Yan’s All-Purpose Stir-Fry Sauce

Makes one cup

½ cup canned chicken broth
¼ cup Chinese rice wine or dry sherry
1 Tbsp. sesame oil
2 tsp. sugar
2 tsp. light soy sauce
½ tsp. salt
½ tsp. ground white pepper
2 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1 tsp. cornstarch dissolved in 2 tsp. water