I swear I haven't disappeared. My life was taken over by work and Thanksgiving for a few weeks. Today for lunch I made a fake Korean dish to use up some of the items in our kitchen, loosely inspired by ideas from Copeland Marks' The Korean Kitchen.
I was very happy with the results and am recording what I did as much for my future use as for the benefit of anyone reading this. Here goes:
Rehydrate half a package of Soy Curls according to package directions. Drain well and press out excess liquid. Mix the Soy Curls with sesame oil, soy sauce, and chili powder to taste. (Korean chili powder is really hot. As I was feeding someone who does not like incendiary food, I used not-hot-at-all American chili powder and it was fine.) Set aside.
Heat a small amount of oil in a large pot. Chop two small sweet potatoes and several ribs of celery (including the leaves). Stir fry these vegetables until they begin to soften. Meanwhile, combine 3 cups of water, 4 small scallions (white and green parts) and 3 cloves garlic in a blender and blend very well. Add this green liquid to the pot, bring to a boil, and cook 10-15 minutes until the vegetables are soft. Then add a small handful of somen (Japanese wheat noodles) and cook a couple more minutes until the noodles are done. Add salt and black pepper to taste, and stir in the Soy Curls (or put them on top if you are feeling fancy).
2 comments:
John,
Sounds good, but I would definitely need to brown off the soy curls first.
xo
kittee
Kittee, That's because you are not as lazy as me! I am sure that browning the soy curls would improve it.
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