Tuesday, November 8, 2016

Vegan mofo: Day 8 across the globe

Super fast easy dinner tonight a chow mein low mein combo as I was flipping through Chinese Vegetarian Cookery a thrift store gem from a few years ago.

I had lofty plans for dumplings but I want to get some decent photos and it is now far to dark so stay tuned!

This book is super dense with easy recipes and basic techniques a real joy to read. I read through a few different recipes before throwing together dinner.
Chopped 1 carrot 2 baby bokchoy minced ginger and garlic with bean sprouts and tofu + boiled rice noodles and all spice
Key is to chop all your vegetables first heat oil with garlic ginger and seasoning then toss in your hardest vegetables first and quickly move them around the pan. Adjust seasoning and toss in water as you cook once your firm veggies are done add your drained noodles and hit everything with soy sauce before adding your lighter greens and bean sprouts


1 comment:

Anonymous said...

That book looks cute! I love a good bargain find like that. The food looks great too, but I'm especially looking forward to seeing some dumplings!