Cooking for Two - Bruce Weinstein [36]
2. Meanwhile, bring a medium saucepan filled halfway with water to a boil over high heat. Drain the noodles and stir them into the boiling water. Cook for 2 minutes, just until they are still firm to the bite. Drain and rinse well under cool water to keep from sticking. Set aside.
3. In a small bowl, whisk the nam pla, hoisin, water, brown sugar, and Tabasco sauce until the sugar has dissolved. Set aside.
4. Heat a wok or medium sauté pan over medium-high heat. Swirl in the oil, then add the shallot and garlic. Cook for 1 minute, just until the shallot softens. Do not let the garlic brown. Stir in the dried pears and snow peas; cook for 20 seconds, tossing and stirring constantly. Add the bean sprouts and tomatoes; cook for an additional 30 seconds.
5. Pour the reserved nam pla mixture into the pan. Stir to coat the vegetables, then add the reserved noodles. Cook for about 30 seconds, just until the sauce comes to a simmer and thickens slightly.
6. Remove the pan from the heat and stir in the peanuts, cilantro, and lime juice. Toss gently, then divide between two bowls and serve immediately.
NOTE: Hoisin sauce is a Chinese condiment made from soybeans, garlic, vinegar, spices, and sweeteners. It’s available in the Asian aisle of many supermarkets, and in all Asian markets. Look for a dark, thick, pastelike sauce, preferably one bottled in China. Tightly covered, it will keep for up to a year in the refrigerator.
Vegetarian Dishes
Long gone are the days when vegetarian meant boring. Today’s vegetarian cooking is light but flavorful, healthy but satisfying. These recipes run the gamut from quick sandwiches to comforting baked dishes. Use the freshest produce you can find—be very picky about which bell peppers or potatoes you choose at the market. That way, the flavors permeate the dish without a lot of other fandango.
BARBECUE TOFU BURRITOS makes 2 large burritos
These gooey burritos are best eaten with a knife and fork. The sundried tomatoes should be dry but still pliable. If you use those packed in oil, drain and rinse them before adding them to the sauce.
2 tablespoons unsalted hulledpepitâs (see page 11), or 2 tablespoons pecan pieces
One 15-ounce can pinto beans, drained and rinsed
¾ cup purchased barbecue sauce
¼ cup sundried tomatoes, chopped
2 tablespoons water
8 ounces firm tofu, drained andcut into ½-inch cubes
Two 12-to 14-inch flourtortillas, warmed (seepage 69)
¼ cup shredded Monterey Jackcheese (about 2 ounces)
2 tablespoons chopped fresh cilantro
1. Toast the pepitás or nuts in a small, dry skillet set over low heat for 5 minutes, tossing them frequently until they brown. If using pepitás, they will pop as they toast. Remove them from the skillet and set aside.
2. Mix the beans, barbecue sauce, sundried tomatoes, and water in a small saucepan set over medium heat. Bring the mixture to a boil, cover, reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
3. Add the tofu cubes to the sauce. Simmer for 10 additional minutes, stirring occasionally but carefully, so as not to break up the tofu.
4. Lay the two warmed tortillas on your work surface. Divide the barbecue sauce mixture between them, spooning it down the center. Divide the toasted nuts between the two tortillas, sprinkling them on top of the sauce. Top each with half the cheese and half the cilantro. Fold the tortillas closed and transfer to two plates. Serve at once.
RED COOKED TOFU makes 2 servings
“Red cooked” is a Chinese technique of stewing meat or tofu in a soy sauce broth. With long cooking, aged soy sauce mellows and becomes woody, almost sweet. It also develops a deep red cast—thus, the name of the dish. Serve this vegetarian stew over white or brown rice or on top of cooked soba noodles.
20 dried shiitake mushrooms
1½ cups boiling water
3 tablespoons soy sauce, preferably dark soy sauce(see Note)
1½ tablespoon Shao Shing (see page 13)
1 teaspoon red chili paste(see page 12)
¾ teaspoon sugar
1½ tablespoons peanut oil
2 medium scallions,