Text 26477, 98 rader
Skriven 2012-06-25 21:17:00 av JIM WELLER (1:123/140)
Ärende: tofu 2
==============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Doug Irvine's Szechuan Eight Treasure Stir Fry
 Categories: Chinese, Chile-head, Tofu, Pork, Tnt
      Yield: 4 Servings
 
      1 lb Block of tofu; weighted and
           Dried out somewhat, then cut
           Into 1 inch squares
    1/2 lb Pork tenderloin, cut into
    1/2    Inch by 2 inch shreds and
           MARINATED IN THE FOLLOWING:
      2 ts Soy sauce
      1 ts Rice wine
    1/2 ts Sesame oil
    1/2 ts Corn starch
           Peanut oil
      1 ts Asian chile paste
           SAUCE:
    1/4 c  Soy sauce
      2 tb Black bean & garlic paste
      2 tb Water
      2 tb Sugar
           OTHER SIX TREASURES:
    1/2 c  Dried black mushrooms,
           Soaked in hot water first
           And then shredded.
    1/2 c  Water chestnuts, halved
    1/2 c  Baby corn, cut if whole
      1    Jalapeno OR hab seeded and
           Chopped
    1/2 c  Unsalted peanuts.
    1/2 c  Snow peas, de-strung.
 
  Ba Bao La Jiang....8 treasure stir fried vegetables with meat
  
  Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat
  shreds, until they change color and are cooked....remove and keep
  warm. Drain oil and re-heat the wok, add another  2 tbls peanut
  oil, and heat to high again, and stir fry the chile paste for a
  minute and then add the sauce ingredients, heat to boil and add
  the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot
  peppers, and the reserved meat...heat this through, for about
  three minutes, long enough to cook the vegetables, add the peanuts
  and serve with either rice or noodles. If this is not thick
  enough, add cornstarch and water mixture 1-1 until thickened then
  serve immediately. This one is a combination of Nina Simond's
  recipe and my additions and changes....it is a very delightful
  Szechuan Chinese(or Hunan) dish. Enjoy!
  
  If you want it hotter, add more chiles! This is a really great
  recipe, takes a little time to do, but it is worth it....serve
  with either Thai rice, or noodles, this time for us it will be
  noodles, garnished with pickled ginger.
  
  Cheers, Doug in BC From: Doug Irvine
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dragon Den's Hot And Sour Soup
 Categories: Soups, Mushrooms, Tofu, Pork, Chinese
      Yield: 4 Servings
 
    1/4 c  Raw pork, shredded
      3 tb Cornstarch
      1 tb White wine vinegar
  1 1/2 tb Sugar (to taste)
    1/2 ts Black pepper
    1/4 c  Bamboo shoots, shredded
    1/4 c  Wood ears
    1/4 c  Mushrooms, sliced
    3/4 c  Tofu, diced
      1    Egg, beaten
  1 1/2 ts Sesame oil
           Oil for frying
 
  Heat oil till quite hot.  Add pork with 1 teaspoon cornstarch. Fry
  until white.  Remove and drain on paper towels. Heat 3 cups water
  to boiling.  Dissolve remaining cornstarch in small amount of
  water. Add vinegar, sugar, salt, pepper, bamboo shoots, wood ears,
  mushrooms and tofu to boiling water.  When it returns to a boil,
  remove from heat. Add cornstarch mixture.  While stirring, pour in
  beaten egg and sesame oil.  Add pork. Season to taste.
 
MMMMM

Cheers

YK Jim


... It is a blind goose who comes to the fox's sermon.

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