Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon light soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon hoisin sauce ((plus extra for serving))
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon salt
  • 3 ½ tablespoons vegetable oil ((divided))
  • 1 1/2 cups carrot ((julienned, about 1 to 2 small/medium carrots))
  • 4 ounces spiced tofu ((julienned))
  • 1½ cups celery ((julienned))
  • 1 red bell pepper ((thinly sliced))
  • 6 fresh Shiitake mushrooms ((thinly sliced))
  • 2 cloves garlic ((minced))
  • 1 leek ((julienned, about 3 cups))
  • 1 tablespoon Shaoxing wine
  • Mandarin pancakes

Instruction

  • Stir together the light soy sauce, sesame oil, hoisin sauce, white pepper, and salt, and set aside.
  • Heat your wok over high heat with ½ tablespoon oil. Stir-fry the julienned carrots for 90 seconds, remove, and set aside. Using the same method, with ½ tablespoon oil each--cook the spiced tofu, celery, red bell pepper, and shiitake mushrooms separately, and set those aside.
  • Next, heat the wok over high heat with the remaining tablespoon of oil, and add the minced garlic and leeks.
  • Stir fry the vegetables until the leeks are just wilted (about 2 minutes), and add the carrots, five-spiced tofu, celery, bell pepper, and mushrooms back to the wok.
  • Spread the Shaoxing wine around the perimeter of the wok, and add the sauce mixture we prepared earlier. Stir-fry everything together for another minute.
  • Serve immediately with steamed Mandarin pancakes and hoisin sauce on the side!