| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Dujour03 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame oil |
| 6 |
oz |
Chinese sausage or smoked sausage; cut into 1/2-inch |
|
|
; rounds, up to 8 |
| 2 |
tb |
Chopped garlic |
| 1 |
|
Head broccoli; cut into florets |
|
|
; and stems sliced on |
|
|
; a bias |
| 3 |
|
Pieces firm tofu; cut into 1/2-inch |
|
|
; cubes, up to 4 |
| 1 |
tb |
Grated fresh ginger |
| 1 |
tb |
Chili oil; (recipe follows) |
| 2 |
tb |
Chopped garlic |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Mirin |
| 2 |
tb |
Miso paste |
| 2 |
tb |
Rice wine vinegar |
INSTRUCTIONS
Heat a wok or large saute pan on high flame, add sesame oil, sausage and
garlic and cook for 2 to 3 minutes. Add broccoli, cook additional 2 to 3
minutes and remove to a bowl.
In same pan or wok add tofu, ginger and toss quickly for 30 seconds. Remove
to bowl with sausage and broccoli.
Reduce heat and add chili oil, garlic and soy sauce and whisk in mirin,
miso, rice vinegar and season to taste. If heat is too high you may need
more oil for consistency.
Plate broccoli, tofu and sausage mixture on plate and drizzle warm
vinaigrette on top. Garnish with scallion or chives.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9410 - DEB STANTON
Converted by MM_Buster v2.0l.
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