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Wednesday, January 6, 2010

stir fried tempeh in black bean sauce in potato basket

A nice sichuan dish. Usually this would be made with taro but i did not have any around. Sweet potato can also work.

For the potato basket.
Shred some potatos (kennebecs are a great variety for this!) and then using a basket mold, form a basket and submerge into hot oil (use rice bran, peanut or safflower for deep frying).  Allow your inner Homer Simpson to relish in the delight of mmmmmmm fried. Cook till golden brown, remove from oil, remove from mold and set aside.

Cut tempeh into small square chunks. Drop into deep fryer for 2 minutes. Homer again, mmm fried. Remove, drain well, place on towel to further absorb any remaining oil and put aside.

Now you will need:

Chop several cloves of garlic
mince a small piece of ginger
1 tbsp fermented black beans
1 medium sized bok choy, cut into 1 inch pieces
1 carrot, julienned
1 tbsp oil from the fryer 

mix together the following:
2 tbsp tamari
1 tbsp mirin
1 tbsp shaoshing
1 tsp sichuan chili oil
2 tsp kudzu
1/2 cup seaweed/mushroom stock

to finish
chopped cilantro

In a wok or frying pan, heat up the tbsp oil. Stir fry garlic, ginger and black beans for 1 minute. Then add carrot and bok choy and stir fry 1 more minute. Add the rest of the ingredients at once, stir, cover and let cook 15 seconds. Add the fried tempeh and some chopped cilantro

Serve the stir fried tempeh and vegetables in the potato basket. The effect will be a stunning crispy/soggy delicacy as the black bean sauce melts into the basket.

1 comment:

  1. Phil, Absolutely brilliant! You are the master of cooking.