There was a sale on green beans at Truong Nguyen...substitute any vegetables.
Ingredients
8 pieces of fried tofu (4 cubes for $1), sliced to size
3 stalks fresh lemon grass. minced
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame oil
2 tsp dried chili flakes, to taste
4 tsp sugar
1/2 teaspoon ground turmeric
1 tsp cornstarch
1/2 cup water
1 yellow/white onion, sliced
1-2 shallot, minced
4-6 cloves of garlic, minced
1/2 lb green beans, cut to size
2 tbsp fried dried onion, optional
1 tbsp crushed peanuts, optional
cilantro, garnish optional
olive oil
Preparation
1. Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, green outer layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 4 to 7 tablespoons.
2. In a bowl or large deep plate, mix half of lemon grass, soy sauce, chili, sugar, turmeric, half of garlic. In a separate bowl, mix cornstarch and water.
3. In batches, lightly brown the fried tofu with a little bit of olive oil over high heat with a nonstick frying pan. (This will keep the tofu from breaking apart while cooking). Remove and place on plate lined with paper towels.
4. Using the same pan, add more olive oil to coat. Add onions and saute until almost tender; add garlic to cook about 15 seconds. Add remaining lemongrass and shallots. Remove from pan (I just placed them right next to tofu).
5. Stir fry green beans for about 1 minute over medium heat. Add sauce and cook for 15 seconds (until fragrant). Stir in cornstarch mix and allow sauce to thicken. Add onions mix then tofu mix. Stir until well mixed.
6. Remove from heat (1 minute) and serve with jasmine rice. Garnish with cilantro, fried onion, or peanuts.
Ingredients
8 pieces of fried tofu (4 cubes for $1), sliced to size
3 stalks fresh lemon grass. minced
3 tbsp soy sauce
1 tbsp mirin
1 tbsp sesame oil
2 tsp dried chili flakes, to taste
4 tsp sugar
1/2 teaspoon ground turmeric
1 tsp cornstarch
1/2 cup water
1 yellow/white onion, sliced
1-2 shallot, minced
4-6 cloves of garlic, minced
1/2 lb green beans, cut to size
2 tbsp fried dried onion, optional
1 tbsp crushed peanuts, optional
cilantro, garnish optional
olive oil
Preparation
1. Rinse lemon grass. Cut off and discard tough tops and root ends; peel off and discard tough, green outer layers of stalks down to tender white portion of bulbs. Finely chop tender portions; you should have 4 to 7 tablespoons.
2. In a bowl or large deep plate, mix half of lemon grass, soy sauce, chili, sugar, turmeric, half of garlic. In a separate bowl, mix cornstarch and water.
3. In batches, lightly brown the fried tofu with a little bit of olive oil over high heat with a nonstick frying pan. (This will keep the tofu from breaking apart while cooking). Remove and place on plate lined with paper towels.
4. Using the same pan, add more olive oil to coat. Add onions and saute until almost tender; add garlic to cook about 15 seconds. Add remaining lemongrass and shallots. Remove from pan (I just placed them right next to tofu).
5. Stir fry green beans for about 1 minute over medium heat. Add sauce and cook for 15 seconds (until fragrant). Stir in cornstarch mix and allow sauce to thicken. Add onions mix then tofu mix. Stir until well mixed.
6. Remove from heat (1 minute) and serve with jasmine rice. Garnish with cilantro, fried onion, or peanuts.
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