[CH] Tonight's Dinner

radiorlg@att.net
Sun, 21 May 2000 01:24:53 +0000 

This was tonights dinner. I made an error when typing it 
in - I included the chile paste at the end and mixed it 
in to the whole thing. It really improved this dish. The 
original does not include it.

                     *  Exported from  MasterCook  *

                               Mu Shu Tofu

Recipe By     : Vegetarian Planet by Didi Emmons, p. 
361-2
Serving Size  : 4    Preparation Time :0:00
Categories    : Mushrooms                        Soy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tbsp          soy sauce
   1      tsp           cornstarch
   1      tbsp          rice vinegar
   1      tsp           sugar
   1      16 oz pkg     extra-firm tofu -- drain/in 1/2" 
cubes
   2      med           portobello mushrooms -- sliced 
thinly
                        stems from mushrooms -- sliced
   2      tbsp          canola or corn oil
  12                    scallions -- in 2" lengths
   1      tbsp          fresh ginger -- minced
   2      cloves        garlic -- minced
   4                    eggs -- beaten
     1/4  cup           chinese rice wine, vermouth or 
white wine
                        soy sauce or  salt -- to taste
     1/2  cup           mung bean or soybean sprouts
  16                    mandarin pancakes -- OR
  12                    small flour tortillas
     1/2  cup           plum or hoisin sauce
                        Risa's option:
   1      tsp           hot chile paste or sambal

In a small bowl, combine soy sauce, cornstarch, rice 
vinegar and sugar. Stir well. Add the tofu to the 
marinade, and stir to coat the tofu. Let the tofu 
marinate for 30 minutes.

Meanwhile, prepare the filling. Take the caps off the 
portobello mushrooms, and slice them as thin as possible. 
Cut off the dirt-laden end of the stem. Slice the stem 
into thin rounds.

In a wok or large skillet over high heat, heat 1 tbsp of 
the oil. Add the scallions and ginger, and stir-fry them 
for 10 seconds. Add the mushrooms and garlic, and 
stir-fry for 1 minute.  Remove all the vegetables from 
the wok or skillet, and clean it with a paper towel.

Replace the wok over high heat. When the wok is hot, add 
the remaining 1 tbsp oil. Add the tofu and its marinade. 
Stir-fry the tofu over high heat for 1 minute, then 
reduce the heat to low. Add the beaten eggs to the tofu, 
and, stirring constantly, cook until the eggs begin to 
solidify. Return the vegetables to the wok or skillet, 
and add the wine and the soy sauce or salt. Stir over low 
heat for a minute or so, but be sure not to overcook the 
eggs. Transfer the filling, topped with the bean sprouts, 
to a serving dish. Keep it warm while you heat the 
pancakes.

Heat a nonstick or well-seasoned skillet over medium 
heat. Place a pancake in the skillet, and heat it for 
5-10 seconds. Wrap the warm pancake in a clean towel. 
Warm the remaining pancakes the same way, and stack them 
in the towel. Place the pancakes in their towel in a 
basket, and place the basket on the table beside the dish 
of filling and a serving spoon. Provide small dipping 
bowls of plum or hoisin sauce, if you like.*

                   - - - - - - - - - - - - - - - - - - 

NOTES : Risa's notes:

* I did not serve it with the pancakes. We had no 
pancakes or tortillas in the house. I served the mixture 
over somen noodles (japanese wheat noodles that take 4 
minutes to boil). I put the hoisin sauce over the 
noodles, placed the mixture over the top and garnished 
with some hot chile paste which we stirred in. It was 
great this way.

RisaG