Worcestershire Stir Fry

Stir fry:

  • One medium-large onion, peeled (obviously :-) and chopped
  • Four medium carrots, peeled and chopped small
  • Six cloves of garlic, chopped very fine
  • A half to 2/3 of a package of firm tofu, cubed (cube the tofu, not these numbers :o)

  • Optional: other things you like, e.g. green pepper (which I personally only like in modest amounts, but that's just me :o)

    As always, the exact amounts are up to you, your tastes, and your creative experimentation.

    Note: With any vegetable stir-fry, you might want to make the following enhancement. We want to add a bit of sweetness to make the sauce like that of our favorite Chinese restaurant for example. Some corn-starch added near the end to the stir-fried vegetables will help enhance the sauce. In warm/near-boiling water, dissolve a bit of sugar (or maybe honey, or a combo, or...)

    About halfway through the stir-frying (maybe a little after all the veggies are in), add a generous amount of worcestershire sauce if you're new to this (yummy!) variant, you might want to be a little less 'generous').

    I also used a little bit of liquid aminos (if that's not available, try your favorite low-salt soy sauce).

    When all done, mix the vegetable stir-fry in with 3 cup cooked white rice (If you've read the other recipes, you know I tend to use an 85% rice, 15% lentils mix, but you don't have to share all my perverted tastes to enjoy this recipe!)

    I'm eating the above as I type this in, having a rather good time doing so, and hope the writing style here isn't too informal as a result.. (-:

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    11/16/96