There have been a lot of talks about clean eat, meatless meals, veganism, gluten-free, pescatarian, and vegetarian in blogs I follow, and that got me excited to do something different this year. Since January, I have been cooking 4 days per week meatless meals. My family adapted to the new meal plans (not that they have much choice. 🙂 ). I try to make meatless dishes that they like. One of the recipes that they enjoy immensely is this stir-fried tofu noodles. The tofu (bean curd) noodles do not have the chewiness of the regular noodles but there is texture. When mix with the crunchiness of celery and carrot strips and vegetarian bbq sauce, it makes a satisfying dish. Full of flavor and healthy! I love this dish because it is so versatile: you can serve it as a hot meal, or refrigerate and serve as a salad, or as tapas.
1 1/2 to 2 teaspoons of vegetarian barbecue sauce (any major Asian markets)
1 package of soy bean curd noodle (also sold at any major Asian markets)
2 celery ribs, thinly julienne
1 medium carrot, thinly julienne
cooking oil, 1 teaspoon
garlic powder (optional)
sea salt and black pepper to season
In a hot skillet over medium-high heat, add in 1 teaspoon of cooking oil follow by celery and carrot julienne. Add 2 dashes (or more to your liking) of garlic powder to the vegetables, continue to stir for 2 minutes. When vegetables starts to soften, add in the bean curd noodle and vegetarian barbecue sauce. Season with salt and pepper to taste. Continue to stir for 2-3 more minutes, and voila! Ready to serve.
I discovered two new vegetables this summer. Brussels sprouts and French yellow beans. When I was a child, brussels sprouts had never appeared in any of our meals. Not because my parents didn’t like it. You just don’t find this vegetable in any Asian grocery. Recently, I read about the health benefits of these leafy green, miniature cabbages and thought I give them a try. Not too bad. I steam-fried them with olive oil, garlic, and season with sea salt. The result is tender yet still retaining a crunch. What is steam-fry? It’s a method I use to quickly cook vegetables without turning them into yellow-mushy dish. First pan-fry then a quick steam-cook. This way of cooking vegetables allow the veggies to be tender yet crunchy at the same time. Quick, easy, and delicious.
I had my first taste of French yellow beans. I like it! It is a little sweeter and crunchier than green beans. As you can see from the photo, steam-fried allowed the beans to stay crunchy and keep its beautiful bright yellow. Perfect summer vegetable entrée.
How to steam-fry:
1. Place a pan or a wok over a medium-high heat, let the wok warm up a bit.
2. Add 2 tablespoons of cooking oil, and 2 gloves of finely minced garlic. Cook the garlic until fragrant but do not burn the garlic.
3. Add vegetables of choice to wok; Season with salt to taste; Stir the content frequently for 3-4 minutes.
4. Add 2 to 3 tablespoons of water or broth to the content. Cover with lid, and let it steam-fry for about 2 to 3 minutes.
Quickly plate the cooked vegetables to avoid further cooking in the hot wok or pan.