Stir-Fried Tuna With Gingered Vegetables Recipe
Ingredients
| Shiitake mushrooms | 1 Ounce, trimmed | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/3 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| 1 1/4-1 1/2 pounds fresh tuna steaks, cut into 1 inch cubes | ||
| 1/2 pound pea pods, washed, strings removed, quickly blanched and drained | ||
| 4 medium-size carrots, scraped | ||
| Egg white | 1 | |
| Cornstarch | 1 Teaspoon | |
| Peanut oil | 4 Tablespoon | |
| 2 large cloves garlic, peeled and split | ||
| Ginger | 1 Tablespoon, finley diced | |
| Scallions | 1 Cup (16 tbs), thinly sliced | |
| Sesame oil | 1 Tablespoon | |
Directions
Place the mushrooms in a small bowl and pour warm water over them.
Let them soak until softened, about 20 to 30 minutes, then drain, remove the coarse stems, rinse away any sand, and cut into thick slices.
Make a marinade of the lime juice, soy sauce, sherry, and honey and stir to blend.
Add the tuna and let it marinate for 2 hours, turning the cubes after an hour.
Meanwhile, make a 1/4 inch deep cut down the length of 1 carrot.
Make a second cut 1/4 inch to the left and slice in at an angle to meet the first cut, removing a "V"-shaped wedge (see illustration).
Repeat these cuts in 4 or 5 more places equi-distant around the carrot.
Repeat with 3 remaining carrots.
note: This step is optional.
For a simpler method, cut the carrot on the diagonal into long, oval-shaped slices.
Steam carrots until almost tender about 3 to 5 minutes.
Drain and set aside.
Drain the tuna with a slotted spoon, and pat it dry with paper towels.
Reserve the marinade.
Whisk the egg white and cornstarch together in a medium-size bowl, add the tuna, and toss to cove Heat 1 tablespoon of oil in a wok or skillet until hot.
Working in batches, quickly stir-fry the tuna, tossing to cook all sides, about 1 to 2 minutes.
The tuna will become light colored with a slight crispness on the edge.
Remove the cooked tuna to a bowl with a slotted spoon.
Repeat this process until all tuna is cooked, adding another tablespoon of oil as needed.
Wipe out the wok and heat 1 tablespoon of oil in it.
Add the 2 split cloves of garlic, cook for a few seconds until lightly browned.
Add the diced ginger and cook an additional 30 seconds.
Stir in the pea pods, mushrooms, carrots, and marinade and cook over high heat to reduce the liquid by half.
Return the tuna plus the scallions and sesame oil to the wok.
Heat to blend the flavors.
Let them soak until softened, about 20 to 30 minutes, then drain, remove the coarse stems, rinse away any sand, and cut into thick slices.
Make a marinade of the lime juice, soy sauce, sherry, and honey and stir to blend.
Add the tuna and let it marinate for 2 hours, turning the cubes after an hour.
Meanwhile, make a 1/4 inch deep cut down the length of 1 carrot.
Make a second cut 1/4 inch to the left and slice in at an angle to meet the first cut, removing a "V"-shaped wedge (see illustration).
Repeat these cuts in 4 or 5 more places equi-distant around the carrot.
Repeat with 3 remaining carrots.
note: This step is optional.
For a simpler method, cut the carrot on the diagonal into long, oval-shaped slices.
Steam carrots until almost tender about 3 to 5 minutes.
Drain and set aside.
Drain the tuna with a slotted spoon, and pat it dry with paper towels.
Reserve the marinade.
Whisk the egg white and cornstarch together in a medium-size bowl, add the tuna, and toss to cove Heat 1 tablespoon of oil in a wok or skillet until hot.
Working in batches, quickly stir-fry the tuna, tossing to cook all sides, about 1 to 2 minutes.
The tuna will become light colored with a slight crispness on the edge.
Remove the cooked tuna to a bowl with a slotted spoon.
Repeat this process until all tuna is cooked, adding another tablespoon of oil as needed.
Wipe out the wok and heat 1 tablespoon of oil in it.
Add the 2 split cloves of garlic, cook for a few seconds until lightly browned.
Add the diced ginger and cook an additional 30 seconds.
Stir in the pea pods, mushrooms, carrots, and marinade and cook over high heat to reduce the liquid by half.
Return the tuna plus the scallions and sesame oil to the wok.
Heat to blend the flavors.
Chef
