| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Main course, Vegetarian, One-dish me |
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Vegetable oil |
| 4 |
|
5 cloves |
| 3/4 |
c |
Peeled and finely slivered |
|
|
Shallots |
| 4 |
|
Quarter-sized slices of |
|
|
Fresh ginger, |
|
|
Cut into fine slivers |
| 1 |
|
Fresh hot green chili, |
|
|
Seeded and |
|
|
Cut into fine slivers |
| 6 |
c |
Cooked, unsalted, white rice |
|
|
Cold |
| 1 |
c |
Mung bean sprouts — washed |
|
|
And drained |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Salt — or to taste |
| 2 |
tb |
Minced fresh Chinese |
|
|
Parsley |
|
|
=== FOR THE SAUCE === |
|
|
Enough mashed red bean curd |
|
|
To make |
| 6 |
|
Tablespoons |
| 1 |
tb |
Peeled, very finely grated |
|
|
Fresh ginger |
| 2 |
tb |
Very finely minced fresh hot |
|
|
Green chilies |
| 2 |
tb |
Very finely minced peeled |
|
|
Shallots |
| 1/2 |
c |
Fresh lime or lemon juice |
|
|
=== Optional Garnishes === |
| 6 |
|
Sprigs fresh mint |
| 12 |
|
Cucumber sticks, 3" x 1/3" x |
|
|
Garlic |
INSTRUCTIONS
1/3 "
Author's Note: It is not so much the ingredients in this dish that make it
different from Chinese fried rice as the sauce it is eaten with. The main
ingredient in this sauce is fermented bean curd, strong cheesy cubes that
are available bottled in most Chinese grocery stores, which sell many types
of fermented bean curd. The type used here consists of cubes that are
doused in a red, winy liquid and are bottled as Red Bean Curd or Nam Yee.
At Thai grocery stores, ask for red "tao hoo yee".
K's Note: All I could find was Red Bean Curd Sauce, which appears to be the
same thing, but already mashed. Put the oil in a wok or a heavy skillet and
heat over a medium flame. When hot, put in the garlic. Stir and cook for 1
minute. Add the shallots. Stir and fry for another 2 minutes. Add the
ginger and the chili. Stir and fry another minute. Put in the cooked rice
and mung bean sprouts. Stir and fry for 2 minutes. Make a hole in the
center of the rice and break the egg into it. Stir the egg, first in its
hole and then, when it sets a bit, mix it up with the rice. Add the salt.
Stir and fry the rice for 10 minutes or until it has heated through
properly. Stir in the minced Chinese parsley.
Mix all the ingredients for the sauce and put them in a bowl.
To serve, make a mound of the rice in a large platter. Garnish with the
mint and cucumber. Pass along the sauce on the side.
Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“If it doesn’t lead to Jesus, it doesn’t lead to God”