This recipe was inspired by the Tofu Udon recipe at Sacks Cafe on G-Street in Anchorage.
[recipe title=”Ginger Cream Stir-Fry” servings=”4-6″ time=”1hr 30mins” difficulty=”easy”]
4 small heads of broccoli, chopped into bite sized pieces
3 medium zucchini, chopped
3 red peppers, chopped
2-3 cups snow peas or sugar snap peas
1 packages fat udon noodles (~16 ounces dry)
1 cup dry white wine
2 heaping tablespoons grated ginger, divided
1/2 cup low sodium soy sauce
1/2 cup mirin or dry sherry (use an extra tablespoon brown sugar if using sherry)
1/4 cup rice vinegar
2 tablespoons brown sugar
2-3 garlic cloves, crushed
6 ounces (2 handfuls) raw cashews
1 cup water
~1/8 cup preserved ginger (sushi ginger)
Combine raw cashews and water in a high-speed blender to form a cashew cream. Combine soy sauce, mirin or sherry, rice vinegar, brown sugar, garlic and 1 tablespoon grated ginger in a bowl. Set aside.
Bring a pot of lightly salted water to a boil, and prepare udon noodles according to package directions.
Sauté peppers and zucchini over medium-high heat until soft and slightly caramelized, about 5 minutes. Add broccoli and 1/2 cup water. Cover and let steam for ~10 minutes, or until broccoli can be easily pierced with a fork, adding water if pot starts to dry out. Add snow peas and steam another minute til tender.
Meanwhile, boil remaining 1 tablespoon grated ginger in the white wine until liquid is reduced by half. Add soy sauce mixture. Boil for 3-4 minutes. Add cashew cream, stirring to incorporate. Add preserved ginger and a splash of its juice.
Pour ginger cream sauce onto sauteed veggies and prepared udon noodles.