Shitake Snow Pea Stir Fry

Food Network Magazine is the bom guys. Seriously, even though it is VERY MEAT HEAVY, I can always count on finding delicious, balanced meals that are quick and easy to make. That's exactly what this working momma needs on weeknights! This stir fry was another one that my brother and dad could not keep their hands out of. While it does involve some chopping, I find green onions to be one of the easiest veggies to slice, thus - this one definitely wins the 'Quick and Easy' label. For my friends that MUST have meat - no fret, I think you could easily substitute the tofu with shrimp, or chopped rotisserie/grilled chicken. Trust me when I say the sauce in this dish is THE BOMB!!! Sweet, savory, and full of flavor - wham!

Shitake Snow Pea Stir Fry
Adapted from Food Network Magazine, November 2011 Issue
Serves 4

Ingredients

1       cup white or jasmine rice
3       tablespoons low-sodium soy sauce
3       tablespoons hoisin sauce
2       tablespoons balsamic vinegar
1       tablespoon Asian chile sauce (such as Sriracha)
2       teaspoons cornstarch
2       tablespoons sesame oil
4       scallions, sliced (white and green parts separated)
2       cloves garlic, minced
1       1-inch piece ginger, peeled and finely chopped
4       ounces shiitake mushrooms, stemmed and chopped
4       ounces snow peas
1       14-ounce package soft tofu, drained and cut into 1-inch cubes

Directions

1. Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
2. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
3. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
4. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Sorry that my food is not "staged" all that well. I had a good reason to rush the picture (crying baby). I hope to be back to regular posting!