SS’s auntwhips up the best homemade Schezwansauce. Throw those onto noodles with veggies, with a side of GingerSweet Tofu with Pak Choi and you’re golden. The spiciness of the Vegetable Schezwan Noodles and the mild sweetness of thetofu and fresh crunchy pak choi are perfectly harmonious. It wouldn’t hurt tohave a bowl of jasmine rice on the side. Even better with a squirt or two of ketchup manis and sriracha. Even better than that is so prep yourplate and watch an episode of the Game of Thrones. I’m obsessed. I have alreadyread 3 and now have hit the fourth book, while simultaneously watching Season 1(i.e. therefore justify—or trying tojustify—the fewer blog posts this month! 😛 ). I’ve never seen a higher rating on IMDB. Next post: Orange Blossom and Pistachio Christmas Cupcakes. Fingerscrossed, it tastes as good as it sounds!
Vegetable Schezwan Noodles
Ingredients: (Serves 4)
- 300 gm noodles, cooked to packet instructions (and tossed with a tbs ofsesame oil to prevent from sticking)
- 1 pack (200 gm) mushrooms, cleaned, stems retained and halved
- 2-3 carrots, sliced
- green capsicum, sliced
- 3 spring onions, chopped (including the greens)
- 1 tbs vegetable oil
- 2 garlic cloves, finely chopped
- 1 tsp minced ginger
- 3 tbs schezwan sauce
- 2 tbs soya sauce
- Salt, to taste
- In a pan, heat the oil and then add the garlic and ginger. Let it brownover a high hear for about a minute, and then add in the spring onions and stirfry for about 2 minutes. Add the carrots, mushrooms and capsicum and cook tilla bit soft and yet a bit crunchy.
- In a separate pan, heat the schezwan sauce only for a minute and mixwell with the noodles. Add in the vegetables and taste to check. Season withsalt, soya sauce or even more schezwan sauce if you’re feeling adventurous!
- Serve hot with a side of Ginger Sweet Tofu with Pak Choi for theperfect Chinese banquet!
Ginger Sweet Tofu with Pak Choi
1. 1 pack fresh firm tofu (350 gm) , drained
2. 2 tbsp groundnut/vegetable oil
3. 1 cm piece ginger ,sliced
4. 2 heads pak choi ,leaves separated
5. 1 tbsp rice wine
6. 1 tbsp rice vinegar
7. ½ tsp dried chilli flakes
8. cooked jasmine rice , to serve (optional)
1. 1 tbsp grated ginger
2. 3 tsp soy sauce (I use Kikoman)
3. 1 tbsp brown sugar
- Pricka few holes in the tofu slab with a toothpick in order to help the marinadereally flavour the tofu, and then cut into bite-size cubes.
- Mixthe marinade ingredients together in a bowl and toss in the tofu pieces. Setaside to marinate for at least 10-15 mins, if not more.
- Heata wok/pan over high heat and add a tbs of the oil. When the oil starts tosmoke, add the ginger slices and stir-fry for a few seconds. Add the pak choileaves and stir-fry for 1-2 minutes. Add a small splash of water to create somesteam and cook for 2 minutes more. When the leaves have wilted and the stemsare cooked but still a little crunchy, season with salt and transfer to aserving dish. Cover the serving dish to keep the pak choi warm.
- Rinsethe wok/pan under cold water, then reheat it and add the remaining oil. When itstarts to smoke, add the tofu pieces (retaining the marinade liquid) andstir-fry for 5-10 minutes. Take care not to break up the tofu as you toss it toget it browned evenly on all sides. Season with the rice wine and rice vinegar.Add the remaining marinade liquid, bring to the bubble and let the liquidreduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choiand serve immediately with jasmine rice, if you like.
1. I found that this meal had a LOT more vegetablesthan any average meal at home. Hugely flavourful and yet extremely healthy.
2. If you can’t handle a lot of heat, tone down theschezwan sauce.
3. Schezwansauce can be made at home, or even bought easily at grocery stores. I wouldadvise though that you shouldn’t go for the more commercial ketchup stylebottles of schezwan sauce. Try getting your hands on a more original Asiansourced chunkier version to give it real good flavour.
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