Chinese Food Without Hair In It

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We all know it’s tempting to get Chinese take out on a daily basis. The Chinese restaurant kitchens are squeaky clean, no one ever messes up your order, the vegetarian menu is strictly vegetarian, and the food is always hair-free. Oh, AND they never put MSG in your food. So why make it at home?

Well, because of sarcasm. That is why. However, making it at home can prove to be a challenge because it never seems to taste like the real thing. I’ve done enough failed experiments on Chinese…. Chinese FOOD, I should say… to know that it takes some extra effort to get it right. Here is a recipe that seems to work. I left out the MSG, fish sauces and oyster sauce. There might be some blonde hair though… you’re welcome.

Yields 2 servings

Ingredients:

  • 1/2 tofu block
  • 1 Tbsp soy sauce
  • 1.5 Tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 1/4 cup water
  • 1/2 tsp black pepper
  • 1/2 tsp sugar
  • 2 cups veggies (broccoli, carrots, celery, etc)
  • 1.5 Tbsp cornstarch
  • 1/8 cup water

Directions:

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Cut the tofu into squares and dry thoroughly between paper towels. Combine tofu and soy sauce. Let it marinate in a bowl while you prepare the garlic and onion.

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Heat vegetable oil over high heat in a skillet. Add garlic and onion and cook for one minute.

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Add tofu and cook covered for 10 minutes. Stir occasionally.

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Add water, pepper and sugar. Stir then add vegetables into the skillet.

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Boil ingredients together for 5 minutes.

Dissolve cornstarch in water. Stir into the boiling skillet. Cook until thick and no longer cloudy.

Adapted from: http://allrecipes.com/recipe/chicken-and-chinese-vegetable-stir-fry/

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