Korean Stir Fry
And about this stir fry. I just have to say that Chili Garlic Sauce is amazing and I can't live without it. It really jazzes up a stir fry, and both M and I l-o-v-e the flavour. Here's a nice simple stir fry, that is supposedly Korean, according to I Eat Food, soooo... yeah. I'll just play it safe and call it a stir fry. So there. It's really good.. Veggies. Tofu. Rice. Sauce. Chopsticks.....
"Korean" Stir Fry
Adapted from I Eat Food
1 tbsp corn starch
1 small onion, chopped
2 large carrots, cut on the diagonal
1 Tbsp ginger, grated
3 large cloves garlic, pressed
1 large head broccoli, cut into florets
Heat a wok over medium high heat with a bit of water and add the onion and carrots. Stir fry for a minute and then add in the ginger and garlic. Stir fry for another 2 minutes and then add the broccoli, bell pepper, and scallions. Cook for another 4 minutes until the broccoli is a vibrant green. Add the tofu and sauce, and stir fry for another minutes until the sauce has thickened. Serve over rice with additional soy sauce to taste.