| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn or soy oil |
| 1 1/2 |
ts |
Sesame oil |
| 1 |
|
Clove garlic; crushed |
| 1/4 |
c |
Minced leeks; scallions, or onions |
| 1 |
ts |
Minced red chilies |
| 4 |
|
Shitake mushrooms; soaked and sliced |
| 1/2 |
c |
Water; stock, or dashi |
| 1 1/2 |
ts |
Sake |
| 2 1/2 |
ts |
Shoyu |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Sansho or 7-spice chili powder |
| 1 1/2 |
ts |
Ketchup |
| 24 |
oz |
Tofu; cut into pieces 1 1/4" square by 1/2" thick |
| 2 |
ts |
Cornstarch; dissolved in: |
| 2 |
tb |
Water |
| 1 |
tb |
Minced leek or scallion greens |
INSTRUCTIONS
Heat wok or skillet and coat with both types of oil. Add garlic, leeks, and
chilies, stir fry over high heat for 15 seconds. Reduce heat to medium, add
shitake, and saute for 1 minute. Add dashi and next five ingrdients, bring
to boil, and cook for 30 seconds. Add tofu and return to boil. Stir in
dissolved cornstarch and simmer until thick. Serve hot, garnished with the
greens.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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