Ingredients
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4 tablespoons peanut oil or neutral oil, such as canola or avocado, divided
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1 pound mixed mushrooms, sliced
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1 medium red bell pepper, diced
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1 bunch scallions, trimmed and cut into 2-inch pieces
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1 tablespoon grated fresh ginger
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1 large clove garlic, grated
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1 (8 ounce) container baked tofu or smoked tofu, diced
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3 tablespoons oyster sauce or vegetarian oyster sauce (see Tip)
Directions
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Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over high heat. Add mushrooms and bell pepper; cook, stirring occasionally, until soft, about 4 minutes. Stir in scallions, ginger and garlic; cook for 30 seconds more. Transfer the vegetables to a bowl.
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Add the remaining 2 tablespoons oil and tofu to the pan. Cook, turning once, until browned, 3 to 4 minutes. Stir in the vegetables and oyster sauce. Cook, stirring, until hot, about 1 minute.
