09-30-2010, 09:02 AM
Okay, some time ago some folks asked for some vegetarian recipes. Here's something I made last night that was a big hit.
One package (14oz) extra firm tofu
5 cloves of garlic
2 or 3 tbspns chopped ginger
bunch of string beans
Chinese five spice
6 large Swiss chard leaves
Sweet soy sauce
shoyu
Dry the tofu and cut into smallish cubes. Put it into hot oil (untoasted sesame or canola or some other high-temp oil). Salt it. Fry it in a wok until it starts to get a crust. Cut the string beans into 1/2 size pieces and and them as the tofu is getting crusty. A little salt again. The tofu should be moved to the side of the wok so the beans cook well. Add 3 or 4 cloves of finely chopped or squeezed garlic and some ginger. Add about a tsp of five spice and cook for about a minute and take off the heat. When it starts to cool down just a little add some sweet soy sauce and a little soy sauce.
Steam the chard leaves whole until they are tender. This should just take a couple of minutes. Shock the leaves with cold water or ice water. Put the leaves on a plate and put some of the stir fry in the middle and wrap 'em up like summer rolls. Put some ginger and garlic in the rolls if you want. I like to squeeze some garlic on the outside. Heat some oil in the wok (clean it first) and lightly fry the rolls - only about thirty seconds or so, maybe even a bit less on both sides and serve with rice. This should serve two hungry vegetarians.
One package (14oz) extra firm tofu
5 cloves of garlic
2 or 3 tbspns chopped ginger
bunch of string beans
Chinese five spice
6 large Swiss chard leaves
Sweet soy sauce
shoyu
Dry the tofu and cut into smallish cubes. Put it into hot oil (untoasted sesame or canola or some other high-temp oil). Salt it. Fry it in a wok until it starts to get a crust. Cut the string beans into 1/2 size pieces and and them as the tofu is getting crusty. A little salt again. The tofu should be moved to the side of the wok so the beans cook well. Add 3 or 4 cloves of finely chopped or squeezed garlic and some ginger. Add about a tsp of five spice and cook for about a minute and take off the heat. When it starts to cool down just a little add some sweet soy sauce and a little soy sauce.
Steam the chard leaves whole until they are tender. This should just take a couple of minutes. Shock the leaves with cold water or ice water. Put the leaves on a plate and put some of the stir fry in the middle and wrap 'em up like summer rolls. Put some ginger and garlic in the rolls if you want. I like to squeeze some garlic on the outside. Heat some oil in the wok (clean it first) and lightly fry the rolls - only about thirty seconds or so, maybe even a bit less on both sides and serve with rice. This should serve two hungry vegetarians.