Date(s) - 10/16/2020
You are invited to dinner with the Schulz Family. We will make dinner together and then sit down to dine together. Don’t feel like cooking? Order takeout and join us at 6:30 p.m.
Sign in to the Zoom meeting on Friday, October 16 at 6:00 where we’ll cook our meal together. We will plan to eat when the food is ready, about 6:30-ish. Please RSVP to Hospitality@uuch.org. Here’s the Zoom link and Meeting ID: 836 6679 7612.
Here’s how we do it. For this dinner, we are suggesting a stir-fry meal. Before you join the Zoom meeting, have your ingredients assembled. Things will work best if you’ve already cooked your rice and done all of the measuring and chopping of ingredients in advance.
Here’s the recipe we’ll be using, but feel free to try variations on this theme.
Prep time: 15 min, Cook time: 10 min, Yield: 4 servings
1 cup white rice
3 Tbsp. soy sauce
3 Tbsp. hoisin sauce
2 Tbsp. balsamic vinegar
1 Tbsp. Asian chile sauce (such as Sriracha) (I used less)
2 tsp. cornstarch
2 Tbsp. sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes
- Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
- Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
- Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
- Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce