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Cooking Notes
Steve
I'd love to see a video of someone preparing this recipe in the 10 minutes represented. I doubt it is possible without everything prepped. I expect it would take 5 minutes to gather the ingredients.
For those of us without sou chefs, please be more realistic with your prep times. Otherwise your time estimates are a waste of everyone's time.
Thanks.
Lila
Greg
This is a bit of a fussy little sauce. Just a thought: when I make carrot stir-fries, I typically use a bit of the sweet-salty-gingery liquid from gari (pickled ginger) along with sesame and soy. I imagine it would stand in well here for the salt, sugar, ginger, and some of the water, and it's a nice way to use up something which some folk might discard.
David Look
Martha said the soy sauce mixture is the mixture described in Step 1, which uses 1 tablespoon soy sauce. The remaining soy sauce is added to the tofu in Step 2. The mixture is added to the stir-fry in Step 3.
Margaret
Wow. A lot of work for little return. This was a very disappointing recipe. Added to that the confusing instructions with “remaining” instead of just spelling out how much oil or soy sauce to add at each step. This made it so that I had to constantly calculate how much of whatever should be remaining at that point.
Barbarajs
I used lots of garlic and ginger and more soy sauce. Next time add white pepper and sesame oil.
Make the carrot matchsticks pretty small so they will cook quickly.
Try adding red bell pepper, and/or Swiss chard.
Ruth
I found when the recipe said “add remaining” to be very frustrating. But I added cabbage and it’s taste pretty good.
persimmon
Use the coin blade on the food processor. chicken breast tenders or sliced breastsany veggies
Christa
I couldn't agree more with Steve's observation about the supposed 10-minute cook time: 10 minutes to COOK, certainly, but to cut those carrots into matchsticks? I don't believe my food processor does that; it's got to take an hour alone to do that, at least a half-hour.
Margaret
Wow. A lot of work for little return. This was a very disappointing recipe. Added to that the confusing instructions with “remaining” instead of just spelling out how much oil or soy sauce to add at each step. This made it so that I had to constantly calculate how much of whatever should be remaining at that point.
Elliott Wentz
Works fine with chicken breast meat.
Hank
I would allow 30 minutes to prepare the ingredients, and at least 15 minutes cook time. First you must cook the grains.
Barbarajs
I used lots of garlic and ginger and more soy sauce. Next time add white pepper and sesame oil.
Make the carrot matchsticks pretty small so they will cook quickly.
Try adding red bell pepper, and/or Swiss chard.
Lindsay
I used this recipe as a base to build off and it was awesome. My edits/additions were mainly in the vegetable area because we desperately needs more veggies in his life:
* 1/2 lb baby carrots, cut up
* Red bell pepper, cut into strips
* Small head of rainbow chard, stemmed & roughly torn
* Handful of green beans
* Small yellow onion
I made the sauce in a ball jar and added in 3 tsp of garlic and ginger along with 1 tsp of chili garlic sauce for kick straight into so the flavors blended.
LJ
I made this , but included broccoli and onions. It was delicious ! Served with brown rice. I added some extra soy sauce ( low sodium) and a dash of chili pepper. Used white wine instead of dry sherry as I had none. Great dish and I will make it again.
Nancy Coleman
This was a hit with my hubby, who tends to like more classic, or traditional tastes. It's great to have something to cook that is vegetarian and healthful that can provide a good stand-by. Yes, I'll try it with other vegetables, too. It does take a bit of prep time, though, so give yourself an hour to make it! (Especially if you have to run to the corner market because you suddenly are staring at the last tablespoon of soy sauce in your cupboard.)
Lewis Warren
We used just organic carrots and it was fantastic! This will certainly become a regular at our house.
Jill Moritz
I used different vegetables (carrots, broccoli, and mushrooms), but other than that I followed the recipe. It was beautiful looking and we enjoyed it. Next time I will add some red pepper flakes with the ginger and garlic, though, as I thought it needed a bit more pizazz. Some onion would have helped as well.
lab cat
In step 2 it says add the remaining soy sauce, but in step 3 it says add the soy sauce mixture. Are there two different soy sauces that need adding?
David Look
Martha said the soy sauce mixture is the mixture described in Step 1, which uses 1 tablespoon soy sauce. The remaining soy sauce is added to the tofu in Step 2. The mixture is added to the stir-fry in Step 3.
Bicka
I thought this was a bit bland. Definitely need to increase the flavor, perhaps with some sesame oil or chili sauce.
Steve
I'd love to see a video of someone preparing this recipe in the 10 minutes represented. I doubt it is possible without everything prepped. I expect it would take 5 minutes to gather the ingredients.
For those of us without sou chefs, please be more realistic with your prep times. Otherwise your time estimates are a waste of everyone's time.
Thanks.
Christa
I find that the NYT often and regularly bases its cooking times purely on the cooking time alone, as though everyone has a NYT staff prepping the ingredients for them.
Paula
The intro to the recipe says that you have to have everything prepped ahead of time (and read the recipe twice) because there isn't time for prep while cooking! Prep ahead is the natural slogan for ANY stir fry. Prep ahead and enjoy it!
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