Corn Stir-Fry on Soba Noodles with General Tso Sauce, Chinese Green Beans, and Fruit

Corn Stir-Fry on Soba Noodles

Adapted from Martin Yan's China.

2c. thawed frozen corn

2 tbsp grapeseed oil

1 tomato, diced

1/2 bell pepper, diced

4 scallions, diced

1/2 jicama, diced

1 block of tofu, baked in teriyaki marinade

1/2 bunch cilantro, chopped

Place wok over med-high heat. Add th oil, corn, tomato, bell pepper, onion, jicama, tofu, and stir-fry the vegetables until tender crisp. Add the General Tso sauce, toss to combine and serve hot over soba noodles.

General Tso Sauce

Adapted from Martin Yan's China.

1/4 c. Hoison

2 tbsp + 1 tsp bragg

2 tbsp rice vinegar

2 tbsp sugar

1 tsp chili garlic sauce

1 tbsp grapeseed oil

1 tbsp grated ginger

4 garlic cloves, pressed

1 1/2 tsp cornstarch dissolved in 1 tbsp of water

Combine the Hoison, bragg, rice vinegar, sugar, and chili garlic sauce in a samll bowl and mix well.

Place a wok over high heat. Add the oil, ginger, and garlic and cook, stirring, until fragrant, about 20 seconds. Pour in the seasoning and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and cook until the sauce boils and thickens, about 1 minute.

Chinese Green Beans

1 pound green beans

Sauce:

1 tablespoon bean sauce

1 tablespoon bragg

2 teaspoons Chinese rice wine or dry sherry

1 1/2 teaspoons sugar

1 tablespoon chopped garlic

1 tablespoon chopped ginger

2 scallions, chopped, white part only

1 tablespoon grapeseed oil

Wash the green beans and drain thoroughly. Trim the ends and cut on the diagonal into pieces approximately 2 inches long.

Combine the sauce ingredients and set aside.

Total Cost for 3 families: $25