Update. Well, here's a recipe, but I didn't have the same ingredients, so I just did this:
Finely chopped/minced 1/4 onion, 4 mushrooms, one carrot and stems of bok choy sauteed in sesame oil until tender. Added a little salt and microplaned ginger. Turned off heat and added finely chopped leaves from bok choy, basil, and sprouts.
Dipping Sauce: equal parts soy sauce and water. Dash of rice vinegar and a little ginger.
Now that I have tofu I'll add that in. Apparently you just smoosh a block of extra-firm.
I'm so glad my friend Wendy gave me the idea to grow sprouts. Such an easy, cheap way to keep anti-oxidant and protein rich veggies on hand. I thought it would be great for Eli to learn about seeds, watch their development, and be able to enjoy the fruits of his (minimal) labor very quickly. These took 3 or 4 days and were so simple to grow. Soak overnight, and rinse every 12 or 24 hours. Piece of cake since the perferated top (cheese cloth, special lid, or mesh) which allows air in also makes rinsing and straining quick.
Last night they went into this pot-sticker filling. Sorry, no picture of the final product, we at them too fast. I wonder if Brian even noticed there was no meat.
3 comments:
Yumm! And DOUBLE Yum! I've thought about doing sprouts so many times. Man, just thinking about homemade pot stickers make me drool. Way to go girl!
Could you send me the recipe for that amazingly delicious dish? Your recipes have not let me down yet.
Growing sprouts seems kind of intersting. (Do you read Rachael Bailey's blog? She had a tutorial on making cheese on her cooking blog a little while ago. Very intriguing.)
And I'm so glad you got to read in Defense of Food. I love it. Gladd someone else could now appreciate it too. :)
Oooh, can I have your recipe too? I always make potstickers with pork but I'd love to try a meatless version. Hope you guys are doing well!
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