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Weight Loss Forum / WeightWatchers / April 2009Dinner last night Delicious!
I don't have point value because the measurements are not precise. Make it to taste and calculate the pts! Asparagus Stir-fry Recipe Note: be sure you have all your ingredients prepped and ready to go before you start actually stir-frying. Ingredients toasted sesame oil 8 ounces extra-firm tofu, cut into slices thick as a pencil 4 green onions, thinly sliced freshly grated ginger (peeled) 1/2 teaspoon crushed red pepper flakes 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces a couple big pinches of fine-grain sea salt 3 cloves garlic, chopped 1 big handful toasted cashews, chopped up a bit a few handfuls of spinach, or chopped kale, or chopped chard zest and juice of one lime 2 tablespoons hoisin sauce 1 small handful fresh mint, slivered 1 small handful fresh basil, slivered Directions Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside. Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed. Source: www.101cookbooks.com  Signature***** "It's kinda fun to do the impossible." Walt Disney This is 2 servings as a main dish, or 4 as a side dish.. I don't have point value because the measurements are not precise. Make it to taste and calculate the pts! Asparagus Stir-fry Recipe Note: be sure you have all your ingredients prepped and ready to go before you start actually stir-frying. Ingredients toasted sesame oil 8 ounces extra-firm tofu, cut into slices thick as a pencil 4 green onions, thinly sliced freshly grated ginger (peeled) 1/2 teaspoon crushed red pepper flakes 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces a couple big pinches of fine-grain sea salt 3 cloves garlic, chopped 1 big handful toasted cashews, chopped up a bit a few handfuls of spinach, or chopped kale, or chopped chard zest and juice of one lime 2 tablespoons hoisin sauce 1 small handful fresh mint, slivered 1 small handful fresh basil, slivered Directions Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside. Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed. Source: www.101cookbooks.com -- ***** "It's kinda fun to do the impossible." Walt Disney sounds really nice, i just heard the wonan on splendid table who used to teach chinese food say that the dryer you make the ingreidents you are going to stir fry the better, with too much moisture you get steamed instead of stir fry, a very interesting show, Lee I don't have point value because the measurements are not precise. Make it to taste and calculate the pts! Asparagus Stir-fry Recipe Note: be sure you have all your ingredients prepped and ready to go before you start actually stir-frying. Ingredients toasted sesame oil 8 ounces extra-firm tofu, cut into slices thick as a pencil 4 green onions, thinly sliced freshly grated ginger (peeled) 1/2 teaspoon crushed red pepper flakes 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces a couple big pinches of fine-grain sea salt 3 cloves garlic, chopped 1 big handful toasted cashews, chopped up a bit a few handfuls of spinach, or chopped kale, or chopped chard zest and juice of one lime 2 tablespoons hoisin sauce 1 small handful fresh mint, slivered 1 small handful fresh basil, slivered Directions Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside. Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed. Source: www.101cookbooks.com -- ***** "It's kinda fun to do the impossible." Walt Disney Wich reminds me, make sure to drain and press the tofu very well! sounds really nice, i just heard the wonan on splendid table who used to teach chinese food say that the dryer you make the ingreidents you are going to stir fry the better, with too much moisture you get steamed instead of stir fry, a very interesting show, Lee "Willow Herself" <willowkinda@somethingkikeseamountains.net> wrote in message news:Re0Il.15180$%54.9924@nlpi070.nbdc.sbc.com... I don't have point value because the measurements are not precise. Make it to taste and calculate the pts! Asparagus Stir-fry Recipe Note: be sure you have all your ingredients prepped and ready to go before you start actually stir-frying. Ingredients toasted sesame oil 8 ounces extra-firm tofu, cut into slices thick as a pencil 4 green onions, thinly sliced freshly grated ginger (peeled) 1/2 teaspoon crushed red pepper flakes 1/2 a bunch of asparagus, trimmed and cut into 1-inch pieces a couple big pinches of fine-grain sea salt 3 cloves garlic, chopped 1 big handful toasted cashews, chopped up a bit a few handfuls of spinach, or chopped kale, or chopped chard zest and juice of one lime 2 tablespoons hoisin sauce 1 small handful fresh mint, slivered 1 small handful fresh basil, slivered Directions Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside. Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed. Source: www.101cookbooks.com -- ***** "It's kinda fun to do the impossible." Walt Disney |
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