Just some quick background on this recipe. When I was taking my apprenticeship back in California under Executive Chef Charles Sutton, a few of us students were playing around in the kitchen after hours. We had a going bet that a vegetarian recipe wouldn't sell as well against the Carnivore style of the same recipe. So, with money on the table and sleep never being a necessity at our age, we went to town creating. The next day we sent the 2 soups to the test restaurant. At the end of the day, the Vegetarian version won out, selling 3 bowls to 1 bowl of the Carnivore version.
Buddhist Delight
1 cup vegetable broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly-ground white pepper
1 to 2 tablespoon canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
3 green onions cut 1" pieces
8 dried shiitake mushrooms soaked until soft, and thinly sliced
1 carrot thinly sliced
1 cup julienned bamboo shoots
1 cup sliced water chestnuts
1 15 oz can baby corn drained
1 pound snow peas1 pound Napa cabbage cut 1" by 2" pieces
2 ounces dried bean thread noodles broken into 4" pieces, and soaked in warm water
1 pound firm tofu cut 1" cubes
rice of choice
Heat canola oil in wok or large deep skillet over high heat. Add garlic, ginger, green onions and mushrooms; stir-fry 1 minute. Add carrot, bamboo shoots, water chestnuts, corn, peas and cabbage; cook about 2 minutes.
Add your bowl of liquids, cover and cook 5 minutes.
Drain noodles, and add to wok with tofu. Reduce heat to low and cook until most of sauce is absorbed, about 15 minutes. Serve as is or over Rice of your choice.
I hope you enjoy!
And to Matt, I wish your Book the best of luck in its sales, and safe passage to you and your wife as you travel the world together and apart.
Finito!
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