14 January 2009

"Chinese" Again

*mabodofu (Japanese version)
*rice, white with a bit of brown mixed in
*bean sprout, cucumber, and carrot salad with tahini dressing (recipe below)*milk
*frozen fruit with whipped cream

マーボー豆腐 (for English, scroll down)

しょうゆ 大さじ3
砂糖 小さじ1
みそ 大さじ1。5
水  カップ2分の1

豆腐 450g(1Pound)
ひき肉 225g (0.5Pound)
しょうが、にんにく 小2かけづつ
長ネギ  1本
ごま油  大さじ1
豆板醤  大さじ1


Serves 4

3 T soy sauce
1 tsp. sugar
1 1/2 T miso paste
1/2 cup water

Other Ingredients:
1 pound tofu
1/2 pound ground meat (I used turkey)
2 cloves (or thumb sized pieces) of garlic, ginger, minced fine
1 leek
1 T sesame oil
1 T tobanjian ("broad bean chili paste")

1. Set a wok or other large skillet over medium high heat, add the sesame oil and stir fry the garlic and ginger until fragrant.
2. Add the leek and stir fry another 1-2 minutes.
3. Add the meat and stir fry until meat is browned.
4. Pour in the sauce and mix; add the tofu and incorporate gently (at this stage, remove the kids' portions, if cooking for kids)
5. Add the tobanjian to the adult portion that remains; heat and stir. If sauce isn't thick enough, dissolve 1 T of cornstarch in 2 T of water and sprinkle over. Cook and stir until sauce is satisfactorily thick.

Tahini Dressing from Simply in Season
was originally made for and used on this beet salad, which was raw julienned beets, raw julienned carrots, a handful of chopped parsley and this dressing.
Today's veggies were bean sprouts (soaked in boiling water for one minute), grated carrot and julienned cucumbers. This version either didn't have enough time to absorb the dressing's flavor, or the veggies needed to be drained more. In any case, it tasted better with a little sprinkle of salt.

In a jar with a tight lid, shake together:
125 ml (1/2 cup) tahini
125 ml (1/2 cup) oil (I used half sesame and half canola; olive is also an option)
60 ml (1/4 cup) lemon juice
60 ml (1/4 cup) soy sauce or tamari
60 ml (1/4 cup) water (use more or less water to reach the consistency you like)

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