I have got myself a subscription to Cooking Light and this is the first recipe I tried from the May 2005 issue. It was really a sort of clean your fridge endeavor last night. And all the veggies I had were adaptable to Chinese cooking. This requires Asian black bean paste, a salty, delicious pungent paste. I have the Lee Kum Kee brand and find it really good. I also toss up some with soba noodles for a quick lunch.
Here is the adapted recipe:
2 blocks of tofu, pressed, drained and cubed
1 tbsp minced peeled ginger
1 tbsp minced garlic
4 dried chilis
10 cremini mushrooms, sliced
1 red pepper, sliced thin (I used green 'coz thats what I had)
1 tbsp black bean paste
1 tbsp soy sauce
2 tbsp sherry (I used rice wine)
1/3 cup minced scallions
1 tsp sesame oil
Oil
Method is simple stir-fying. Heat oil and add garlic, chilies and ginger and saute for 30 sec. Add pepper and mushrooms and stir-fry 2-3 minutes until slightly tender. Stir in tofu and sherry; cook 3 min or so till sherry evaporates. Stir in scallions. Remove from heat and add the soy sauce, bean paste and sesame oil. Serve with steamed or fried rice.
Saturday, May 14, 2005
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