Ginger Mixed Vegetables
From 300 Recipes For The Grill.
Source and licence
From 300 Recipes For The Grill, printed page 2, digitised by the Internet Archive: https://archive.org/details/300RecipesForTheGrill
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 cloves garlic
- 1 head broccoli flowerets only
- a sprig of cilantro
- 1 yellow onion
- 2 carrots
Method
- 1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed and strings removed 5" piece ginger, peeled and sliced very thin 1 head broccoli flowerets only, blanched 2 carrots, slivered and blanched splash of dry sherry salt and pepper, to taste cilantro sprigs for garnish To prepare the vegetables, saute the onion and garlic in some peanut oil over high heat until onion is tender, but not soft or translucent.
- Add the mushrooms, snow peas, and ginger.
- Cook over high heat, stirring constantly until the mushrooms are tender.
- Add the broccoli, carrots and sherry, cook for 1 more minutes and season with salt and pepper.
- To assemble: Cut the tofu into slices about 1/8" thick.
- On each plate, arrange 3 or 4 pieces of tofu overlapping each other.
- Spoon some of the noodles onto each plate and finish with the vegetables.
- The tofu and noodles are served at room temperature and the vegetables are served hot.
- Garnish with a sprig of cilantro.