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pecuniumI'm stuffed.
I am better, still not in the peak of health but not only has my appetite returned, I am once again of a mind to cook.
Tonight I took some of the aforementioned pork tenderloin and marinated it in minced ginger, soy sauce, fish sauce and rice vinegar.
A can of water chestnuts (and why is it one never encounters fresh water chestnuts?), soaked (for about an hour and a half) in rice vinegar.
Firm tofu, soaked in soy sauce, a dash of fish sauce, powdered cumin and a dash of balsamic (I needed a bit more of both the cumin and the balsamic).
Sliced some bok choi, and some zuccini, long strands of cilantro and some sprouted mung beans.
The pot liquor was thickened with corn starch to give the whole a glossy finish.
These were done as a stir fry, and served over soba.
On the side I made some broccoli, which was dressed with oyster sauce. Also I made some green beans (the market didn't have any long beans) dressed with oyster sauce; thinned with soy, and tossed with crumbled cashews.
There were also shao-mai.
I am better, still not in the peak of health but not only has my appetite returned, I am once again of a mind to cook.
Tonight I took some of the aforementioned pork tenderloin and marinated it in minced ginger, soy sauce, fish sauce and rice vinegar.
A can of water chestnuts (and why is it one never encounters fresh water chestnuts?), soaked (for about an hour and a half) in rice vinegar.
Firm tofu, soaked in soy sauce, a dash of fish sauce, powdered cumin and a dash of balsamic (I needed a bit more of both the cumin and the balsamic).
Sliced some bok choi, and some zuccini, long strands of cilantro and some sprouted mung beans.
The pot liquor was thickened with corn starch to give the whole a glossy finish.
These were done as a stir fry, and served over soba.
On the side I made some broccoli, which was dressed with oyster sauce. Also I made some green beans (the market didn't have any long beans) dressed with oyster sauce; thinned with soy, and tossed with crumbled cashews.
There were also shao-mai.
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no subject
Date: 2005-01-27 01:04 pm (UTC)Shao mai are the ones which look like little cup cakes (and now you point out I need to get some rice flour wrappers and work on making some without wheat, since we will have a gluten intolerant house guest in a little while). They can be stuffed with any meat, or with chopped vegetables. They are usually served with a dipping sauce.
TK