Miraval's Hunan BBQ Stir fry - Tucson News Now

What's For Lunch:  Hunan Barbeque Stir Fry

Miraval Resort Executive Chef Mary Nearn

Yield 4 servings

2 ounces Celery-cut on a bias

8 ounces Baked or Firm Tofu -cut into large cubes

4 ounces Red Pepper - cut into Triangles

2 ounces Snow Peas

4 ounces Baby Carrots-blanched

2 cups Brown Rice- cooked

2 ounces Hunan Barbeque Sauce*

2 ounces Vegetable Stock

1 teaspoon Canola Oil

2 each Baby Bok Choy-cut in half and blanched

1 each small red radish sliced

1/4 cup Scallion sliced

Method

1. In a large sauté pan over medium high heat, add the oil and let get hot.
2. Add the vegetables except for the peppers and baby bok choy and let sauté for four to five minutes until they are cooked through and hot, but still crisp.
3. Add the peppers and tofu and toss together with the vegetables.  Add 2ounces of the Hunan Barbeque Sauce, and let heat and toss the mixture to coat evenly.
4. Add the vegetable stock and let the mixture simmer for two minutes and let the stock cook into the mix, add the bok choy at the very end, and toss to just warm.
5. To serve, place ½ cup of hot cooked rice in the middle of the plate, ladle the mix over the top and garnish with the radish slices and scallions.

Calories 200 Fat 3g Carbohydrates 15g Fiber 2g Protein 8g

Hunan Barbeque Sauce

Yield 2 cups

½ cup Rice Wine Vinegar

½ cup Light Soy Sauce

2 cups Hoisen Sauce

1.5 cups Orange Juice

2 Tablespoons Curry Powder

2 teaspoon Garlic-chopped fine

2 teaspoon Ginger-chopped fine

1 cup plus 4 tablespoons Water

2 Tablespoons Cornstarch

¼ teaspoon Canola Oil

Method

1. In a medium saucepan over medium high heat, add oil and let heat.
2. Add the ginger and garlic, and let sauté two to three minutes, do not brown.
3. Add all liquids except the 4 tablespoons of water.
4. Let this mixture come to a boil, stirring occasionally
5. In a small separate bowl, mix the cornstarch and 4 tablespoons of water.  Add this to the saucepan, and stir constantly until sauce comes back to a boil.  Once it has boiled, turn down and let simmer, stirring occasionally until sauce thickens.
6. Strain sauce through a medium strainer and serve.
7. This sauce can be kept refrigerated for three days.

Sauce only nutritional information

Calories 15 Fat 0g Carbohydrates 3g Fiber 0g Protien 8g