Kitchen Experiment!

Mom's out. Guess she needed a break from staying home all the while that she decided to visit my cousin's house. I was left to my own devices for dinner...Have been craving for vegetables and fruits lately. Even during lunchtime at work, I seem to be munching on fruits more than non-veg food. Yikes! Am I morphing into a vegetarian?? Come to think of it, that won't be such a bad idea after all.

Anyways back to my dinner puzzle. I rummaged the fridge and came up with a head of brocolli and a tube of silken tofu. Inspiration struck!

BROCCOLI TOFU STIR FRY

Brocolli - cut into segments
2 cloves garlic chopped
1/2 onion sliced
1 sliced red chilli
lemongrass ( just cut off most of the tip, leaving a 5cm piece. smash it and slice)
1 tsp sesame oil
a pinch of salt
light soy
vegetarian mushroom sauce
1 tsp cooking oilsilken tofu - cubed/sectioned
2 teaspoons conrflour mixed with 2 teaspoons water
pepper to taste

Add some cooking oil into a heated wok, when the oil gets hot, add in the garlic, lemongrass, chilli and onion. Stir fry till fragrant.
Add broccolli with a dash of water and stir fry till brocolli is almost done. add the salt, light soy and mushroom sauce. Take care not to over-salt the dish.
Stir till the sauce is well mixed with the brocolli. A dash of pepper can be added if needed.
Add the tofu and stir gently, coating the tofu with the sauce.
Pour the cornflour in and simmer for a few seconds.
Put in the sesame oil and stir once through and turn off.
Serve hot over white rice.

This dish is pretty versatile. You can add in any vegetables or meat/fish you fancy. I like the lemongrass for the smell and the flavour it adds to the dish. Similarly, thin strips of ginger can also be added. If rice is too boring, toss in some noodles at the end and you get a yummy noodle dish. The possibilities are endless. It takes just 15 minutes to prepare and cook this whole dish. Simple and yet very yummy and healthy too! Enjoy.