Ingredients
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8 ounces tofu or 8 ounces chicken breasts, cubed into 1-inch cubes
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2 teaspoons rice wine vinegar or 2 teaspoons vinegar
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1 teaspoon sesame oil
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1 1/2 teaspoons cornstarch
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2 tablespoons soy sauce
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1 tablespoon rice wine vinegar or 1 teaspoon vinegar
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1 teaspoon sugar
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4 cups vegetables, chopped (broccoli, snow peas, carrots, peppers, etc)
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2 -8 small dried red chili peppers
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1 bunch green onion, chopped
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1 tablespoon fresh ginger, grated
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1 teaspoon szechuan peppercorn
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375 g pasta (whole wheat or white) or 375 g noodles (dry)
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2 teaspoons soy sauce
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2 garlic cloves, minced
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Instructions
- Mix together the marinade, adding the cornstarch last, and whisking well until there are no lumps.
- Cut the tofu or chicken into 1-inch cubes. Combine with the marinade ingredients. Marinate ½ - 1 hour.
- While the tofu or chicken is marinating, prepare the sauce and vegetables. Set aside.
- Heat wok over medium-high to high heat. Add 2 tbsp oil. When oil is hot, add tofu or chicken and marinade. Stir-fry until chicken is cooked or tofu is browned. Remove from the wok and set aside. Stir fry vegetables until tender crisp, and set aside.
- Cook whole wheat pasta until al dente. Drain.
- Add 2 tbsp oil to wok. When hot, add the garlic and ginger and stir-fry until aromatic (about 30 seconds). Add the sauce, chili paste and hot pepper flakes. Bring to a boil. Add cooked tofu or chicken, vegetables, green onions and nuts. Stir until hot. Remove from heat and add few drops of sesame oil.
- Add sauce, vegetables, and chicken to pasta and toss. Garnish with extra nuts.
- Enjoy!