CookBook Home Page Vegetarian Dishes List

19 Irving Wok

Serves 4 to 6


    Mix by hand or quickly in blender. Should be prepared in advance. Will require a quick stir just before use because the corn starch will settle .
  • 3 oz. chicken broth
  • 4 oz. soy sauce
  • 2 oz. cooking sherry
  • 2 tsp. black bean sauce or salted soy beans (comes in a jar)
  • 1 to 2 tsp. of hot chili in tomato paste. Can have a garlic flavor
  • 2 tsp. corn starch
  • 8 0z. of firm tofu cut into bit size pieces. Can pre-soak in soy sauce.
  • 1-1/2 Tbs. of minced ginger

    Place in wok 5 Tbs. of flavor free oil [corn or peanut] along with 2 partially crushed garlic cloves and 4 slices of fresh ginger. Heat this for about 5 minutes but do not burn for the garlic will become bitter. Remove garlic and ginger and turn up heat until smoking and begin to add vegetables.


At this juncture my routine becomes perhaps unnecessarily elaborate. Keeping temperature on high heat I start with the onions or can use leaks. Remove when they just become translucent and place in pot that is warm. Best to hold on a keep warm burner.

Repeat this process cooking no more than 3 items in one group until all vegetables are cooked. At intervals the warming pot is tilted with a large diameter strainer covering and the juices and residual oil are returned to the wok.

Sauté the mushrooms alone and last. This might require a little added oil.

Return all vegetables to wok. Toss in bean sprouts, cashews that have been roasted, fresh water chestnuts and tofu. Making sure heat is high, pour in sauce, "rimming" it around the higher edges of the wok so that it picks up maximum amount of heat as it settles to bottom of wok.

Toss to cover the contents with the sauce and let cook in moderate heat with cover on for a few minuets.

Addendum: If using an electric stove a frying pan or flat bottom wok is best.