[CH] vegetarian holiday fare
Rain (rain@wwbbs.otherside.com)
Fri, 18 Dec 1998 06:08:36 GMT
FELLOW VEGETARIAN CHILEHEADS:
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What dishes are y'all planning for your respective winter holidays?
This will be the main dish at my Solstice feast:
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-Begin Recipe Export- QBook version 1.00.14
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Title: Szechwan Eggplant and Tofu
Keywords: main dishes, vegan, chiles
Yield: 4 servings
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3 Tbsp Soy sauce
1/4 c Dry sherry or Chinese rice wine (dealcoholized is fine)
1 Tbsp White or brown sugar
2 Tbsp Chinese or Vietnamese red chile paste, or to taste
{ed.--My addition; not in original recipe.]
1 Tbsp Cider vinegar
3 Tbsp Cornstarch
2 tb Peanut oil
1 md Onion, thinly sliced
1 lg Eggplant, cut into thin strips
3/4 ts Salt
2 tb Minced garlic
1 tb Minced fresh ginger
1/4 ts Black pepper
3 Cakes firm tofu, cut into strips
8 Scallions: greens minced, whites in strips, keep separate
Cilantro or parsley, minced (optional)
Cooked rice
Combine soy sauce, vinegar, sherry, sugar and chile paste in a
liquid-measuring cup. Add enough water to make up to 1 cup. Place
cornstarch in a small bowl, pour in the liquid and whisk till
dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stirfry for
about a minute. Add eggplant & salt & stirfry for 8 to 10 minutes
till the eggplant is soft. Add garlic, ginger & black pepper. Cook a
few minutes more.
Add tofu & scallion bottoms. Stir the bowl of liquid that has been
set aside & add to the wok. Mix well & stir fry for another few
minutes till the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens &
cilantro or parsley. [ed.--Good with jasmine tea; follow with almond
cookies, more tea and tangerines.]
Sourcetag missing, but came to me from Jim Weller <smooch>
-End Recipe Export-