Chinese Vegetarian Cooking by Daniel Reid

Author:Daniel Reid
Language: eng
Format: epub
ISBN: 9781462911004
Publisher: Tuttle Publishing

1 To prepare the konbu, roll up each piece of soaked konbu to form a roll, then pierce it with a toothpick to secure and set aside.

2 To prepare the Stock, bring the water to a boil in a large pot. Add all the seasonings and return to the boil.

3 Add the tofu and all the vegetables to the stock, except the broccoli and lettuce leaves. When it returns to a boil, cover and reduce the heat to low, and cook for 20 to 30 minutes. Stir gently once or twice to prevent sticking. After 20 minutes, add the broccoli. If the stock begins to evaporate, add a little more water.

4 Meanwhile, line a serving dish with the lettuce leaves. When the vegetables are tender, drain in a colander, reserving the stock. Discard the ginger and chili.

6 When cool enough to handle, cut the tofu squares and mushrooms into bite-sized pieces; remove the toothpicks from the seaweed rolls and cut each roll into bite-sized slices. Arrange all the cut ingredients on the serving dish.

7 Warm the stock in a small saucepan and drizzle 2 tablespoons of the stock evenly onto the cut vegetables and serve.

8 Serve with the hot Chinese or English mustard, wasabi, soy sauce, toasted sesame seeds or sweet Thai chili sauce.

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