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Also called Jai, Luohan cai, or Luohan quanzhai.
RECIPE:
• 3 Tbsp tamari
• 1 Tbsp rice vinegar
• 2 Tbsp mirin
• 1 Tbsp toasted dark sesame oil
• 1 package soft tofu (14 oz.), drained
• 1/4 tsp crushed red pepper flakes
• 2 Tbsp canola oil
• 4 cups small broccoli florets
• 1 cup diagonally sliced carrots, 1/4 inch thick
• 1 can sliced water chestnuts (8 oz.), drained
• 1 cup cut green beans
• 1 cup sliced green onions
• 2 tsp fresh ginger root, grated and peeled
• 1/2 cup vegetable broth
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 Tbsp arrowroot powder
• ground black pepper
Combine tamari, rice vinegar, mirin, sesame oil, tofu and red pepper flakes and gently tos to coat. Marinate covered for 1-2 hours. Drain in a colander over a bowl; reserve the marinade and set aside. In a wok or large skillet, heat the canola oil over medium-high heat. Add tofu and stir-fry about 5 minutes or until lightly browned on all sides. Remove the tofu and set aside. Add carrots, broccoli and water chestnuts. Stir-fry for another 5 minutes or just until tender. Add green beans and stir-fry an additional 2 minutes. Add green onions, ginger, and garlic and stir-fry 1-2 minutes more, until aromatic. Add tofu to wok. Combine vegetable broth, arrowroot powder and reserved marinade, stirring well to completely dissolve the arrowroot. Add this to the wok and stir until sauce thickens. Season to taste with black pepper. Garnish with cilantro.
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SOURCE: Various sources
UPDATED ON: 3/4/2007
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