Vietnamese Style Stirfry

Wednesday, March 31, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Light. Quick. Easy. Zesty.


Food painting artwork

30x30cm gouache on canvas. Inspired by the work of  contemporary Vietnamese artist Phan Thu Trang and the sense of warm days lingering on past their season.

By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

So the days of summer are over. But that doesn't mean that the days are cold and grey. They sure seem to start out that way, but there are still surprisingly warm temperatures that don't lend themselves to hearty soups and casseroles. Which is where a warmed salad-y type meal is perfect. Lots of fresh stuff. Plenty of zest. Filling noodles. And a few veg.

cellophane noodles for 2 (rice/tapioca/bean)
a tablespoon or two of peanut or sesame oil
2 cloves garlic, minced
1/2cm fresh ginger, grated
125g firm tofu, cubed
8 medium sized cup mushrooms, in thin slices
1 carrot, cut into matchsticks
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons LIGHT soy sauce (Thai/Vietnamese/Japanese). A heavy soy sauce such as Chinese masks these flavours rather than enhancing them
large handful fresh bean sprouts
5 spring onions, chopped
juice of 1/2 a lime
2 tablespoons finely sliced fresh mint (don't underdo the mint)
1/2 tablespoon rough chopped fresh coriander (don't overdo the coriander)

Put the noodles on first so they are ready to go. Follow the packet directions. This dish only takes a few minutes to cook once the chopping is done.
Fry the garlic and ginger in the mildly heated oil.
Turn the heat up to medium high and seal the tofu in the oil. It should be nice and golden all over.
Then add the mushrooms, carrot, sugar, salt and LIGHT soy sauce.
Stir fry until the veges are done.
This step is important: Remove the pan from the heat.
Mix in the bean sprouts so they become warmed through.
Let the dish cool somewhat (attend to the noodles?) and then mix in the herbs, spring onion and lime juice. You are almost aiming for a warm salad as opposed to a hot meal. The herbs shouldn't really shrivel up when they're mixed in.
Heap your cooked and drained noodles into mountains in bowls and then heap the vege mix on top.

Makes a meal for 2.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out more vegetarian dinner recipes? They're all in the Table of Contents.

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