Serves 4
Ingredients
• 4 portobello mushroom caps (gills removed, chopped)
• 4 cloves garlic
• 1 tablespoon olive oil
• 2 teaspoons fresh ginger (minced)
• 1 tablespoon chili garlic sauce
• 2 tablespoons low sodium soy sauce
• 1 1/2 cups vegetable broth
• 2 tablespoons Shaoxing cooking wine
• 2 teaspoons brown sugar
• 420 g (14 oz) firm tofu cut into half inch cubes
• 235 g (8 oz) water chestnuts (coarsely chopped)
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
Preparation
1. In a large saucepan, heat olive oil over medium heat.
2. Add ginger and garlic, and stir frequently until garlic is lightly toasted.
3. Add mushrooms and chili garlic sauce. Cook for 5 minutes stirring occasionally (a majority of the mushroom liquid will evaporate).
4. Add soy sauce, Shaoxing cooking wine, brown sugar, vegetable broth, tofu, and water chestnuts. Bring to a simmer. Maintain a simmer for 10 minutes stirring occasionally.
5. Combine the cornstarch and water in a bowl, and stir the mixture into the saucepan. Allow to simmer for 2 minutes.