(tofu, abalone mushrooms, chinese long beans, baby corn, garlic sauce*)
A new mushroom (for us) to play around with tonight -- the extremely large abalone mushrooms, and the always visually stunning chinese long beans. Tonight, we deep-fried the green beans, as well as the tofu to go along with the garlic sauce -- it's our yearly attempt to make our favorite (pre-vegan) restaurant dish -- Garlic Tofu -- from Lemongrass in Cleveland Heights.
* garlic sauce recipe
In a sauce pan over medium heat, add 2 tsp of canola oil and quickly saute 2 tbs of chopped garlic with a pinch of red pepper flakes until golden.
Then put 1/2 cup of mushroom stock, 1 tbs of tamari, 2 tsp of palm sugar, 1 tbs of lime juice, 1 tsp of freshly grated ginger. Bring to a simmer and stir until the sugar dissolves.
Finally, mix 1 tsp of cornstarch with 1 tbs of water to dissolve. Add the resulting slurry to thicken the sauce at the very end.
Sunday, March 12, 2006