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COLLECTION: Diverse Soups
==============================
Ingredients:
-
6
1
-----------
oz
tempeh, cubed
-1/2 cup kale, coarsely chopped (or hand torn), [either red or green]
toughest part of stems removed
1
1
1
2
1
2
-1/2 cup sliced cabbage (as for Mu Shu) [red cabbage is colorful]
/3 cup chopped celery
medium carrot, coarsely chopped
tblsp chopped green onion [green and white parts]
tblsp minced garlic
tsp
minced ginger
peanut oil for cooking
Sauce:
-
2
2
1
-----
tsp hoisin sauce [for a lighter sauce, use soy or Tamari]
tsp hot chili paste [I like garlic-chili paste]
tblsp rice vinegar
Instructions:
------------
-
Heat 1 teaspoon of oil in a wok at high heat. Fry cabbage and celery 45
seconds, then remove from wok. Heat 1 teaspoon of oil. Fry carrots 1
minute, then remove from wok.
Reduce wok heat to medium-high. Heat 2 teaspoons of oil. Fry kale
until tender, then remove from wok.
Heat 2 teaspoons oil in wok. Add ginger and garlic, fry for a few
seconds, then add onion and tempeh. Cook for 1-1/2 minutes, or until
tempeh starts to brown.
Return all ingredients to wok and heat. Add sauce and mix well.
Serve over rice. Makes two servings.
Note:
-----
If you wish, you can make this hotter by frying small, whole dried
chilis in the oil before adding the garlic and ginger. You could also
use more chili paste.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: steven.frank%acc1bbs@ssr.com (Steven Frank)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-diverse-soups-coll.html (10 of 25) [12/17/1999 12:03:41 PM]
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