Chinese Braised Mushrooms & Tofu

Ingredients

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger root

  Raw

  2 tsp or 4g

• Mushrooms

  Oyster, raw

  400g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¼ cup or 300g

• Sherry

  Fino, Dry - Waitrose

  ⅔ oz or 19g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  2 tsp packed or 9g

• Tofu

  Fried

  14 oz or 397g

• Water Chestnuts

  Whole - Giant

  8 oz or 227g

• Water

  Plain, clean water

  1 tbsp or 15g

• Cornstarch

  5 ½ tsp or 15g

Directions

1. Heat oil in a large saucepan over medium heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and chile-garlic sauce and cook, stirring occasionally, until most of the mushroom liquid has evaporated, 4 to 6 minutes.
2. Add broth, sherry, soy sauce, brown sugar, tofu and water chestnuts and bring to a simmer. Cook, stirring occasionally and adjusting the heat as necessary to maintain a simmer, for 10 minutes to blend flavors.
3. Combine water and cornstarch in a small bowl. Stir the mixture into the saucepan and simmer until the sauce is thickened, about 2 minutes.
4. (source: http://www.eatingwell.com/recipe/249859/chinese-braised-mushrooms-tofu/)

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