Hot and Sour Stir Fry

Coleslaw mix (shredded cabbage and carrots), one of our favorite simple suppers convenience foods, is available in the produce section of most supermarkets.

Author:Inspired by Moosewood Simple, pg. 42
Category:Main Courses


1/2 lb. Green beans
8 oz. coleslaw mix, or 4 cups finely shredded cabbage
1 tbsp. ginger root, grated and peeled
1 1/2 tsp. sugar
1/2 tsp. chili paste
2 tbsp. soy sauce
1 tbsp. vinegar (cider or white)
1 tsp. cornstarch
1 tbsp. vegetable oil


  1. Have everything prepared and close at hand before you begin to stir-fry. Trim the green beans and cut them in half (about 2 cups). Cut the tomatoes into chunks (about 2 cups). If you don't have coleslaw mix, finely shred cabbage.
  2. In a small bowl, combine the ginger, sugar, chili paste, soy sauce, and vinegar, and then stir in the cornstarch and 1 tablespoon of water.
  3. Heat the oil in a wok or large skillet. Add the green beans and stir-fry on high heat for a couple of minutes. Add the cabbage and continue to stir-fry for 2 or 3 minutes.
  4. Add the tomatoes and stir-fry until they soften, 2 to 3 minutes. Add the soy sauce-cornstarch mixture and stir-fry for a minute or two, until the sauce thickens and coats the vegetables.
  5. Serve on soba noodles or rice, and top with Baked Tofy Easy seasoned tofu, or toasted cashews or almonds.