"Joe Cilinceon" > wrote in message
...
> "Peter" > wrote in message
> news:tf%xi.115182$xk5.99775@edtnps82...
>>
>> "Omelet" > wrote in message
>> news
>>> In article <d5Lxi.112726$xk5.13970@edtnps82>, "Peter" >
>>> wrote:
>>>
>>>> Ingredients are correct, estimating the proportions however.
>>>>
>>>> ------------
>>>>
>>>> 1 cup broccoli chopped
>>>> 1 cup cauliflower chopped
>>>> 1 1/2 cups snow peas
>>>> 1/2 can of baby corn (about 1/2 cup)
>>>> 3/4 cup firm tofu, 1 inch cubes
>>>> 1/3rd cup okra, sliced length wise
>>>> small amount of fresh grated ginger
>>>> 2 cloves of minced garlic
>>>> 1/4 cup teriyaki sauce
>>>> 2 table spoons sesame oil
>>>> 2 table spoons soy sauce
>>>>
>>>> On high heat, heat wok with canola oil until near smoke point, put in
>>>> tofu,
>>>> broccoli, cauliflour, baby corn, okra. Stir for 3 minutes. Add
>>>> teriyaki,
>>>> garlic, soy, sesame oil and snow peas. Stir for 2 more minutes.
>>>>
>>>> Serve on fresh bed of steamed white rice.
>>>
>>> Sounds good... The only thing I'd have added would have been a little
>>> Oyster sauce, and maybe some sesame seeds.
>>> --
>>> Peace, Om
>>
>>
>> As I mentioned to Blake, I used black bean sauce the second time around.
>> I do have oyster sauce, and more vegies that need to be used, maybe I'll
>> do that later today. Nice to change up the flavours . Sesame seeds do
>> sound good too.
>>
>> Do sesame seeds burn quickly? put those in near the end?
>>
>
> Try a little sesame oil as just a seasoning on it. I also make all kinds
> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
> sake, rice wine vinegar and even honey sometimes. I use a little corn
> starch to thicken any of the sauces after the vegetables are cooked. It
> does make a nice light meal too.
>
> Joe Cilinceon


Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
round as mentioned in another reply in this thread. We were looking for a
'light' vegie meal where the vegie taste was the showcase, just a simple
coated flavour from the added sauces rather than a full sauce itself.

We use chili garlic sauce for many other dishes, sometimes just a
garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)

Thanks for the ideas.