zondag 22 februari 2009

Winter Stir-fry

Tofu, Leeks, Beans & Brussels Sprouts.
Brussels Sprouts
1-2 tablespoons Rice-bran oil
3 tablespoons Chinese Rice Wine
1 dessert spoon Sesame oil
A splash or two of mild Green Tabasco sauce
zest of 1/2 a lime
juice of 1/2 a lime

Prepare the Brussels Sprouts by removing the tough outer leaves and slicing them in half. Add a little rice-bran oil to a hot frying pan and start frying the Brussels Sprouts, cut-surfaces down and with the lid on the pan to steam them in their own moisture.
Let the Brussels Sprouts cook the longest as they are denser than the other vegies.
After about 5 minutes, add the sliced leeks and tofu pieces and continue to stir-fry until the tofu is golden, the leeks silky and the Brussels Sprouts bright green and tender.
Add the sliced beans about 2 minutes before serving, to keep them fresh and green.
When almost done, add the sesame oil and rice wine, frying off the alcohol.
Then finish with a few splashes of Green Tabasco sauce, lime zest and lime juice, stirring through before serving.

Geen opmerkingen:

Een reactie posten

Thank you for adding a reaction to this blog