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Sunday, March 05, 2006

Kitchen experimentation

Last night, I looked in my fridge and I had these ingredients: sea beans(deliciously salty, crunchy from the whole foods), organic mustard greens, and extra firm tofu. I of course also had open bottles of vegetarian oyster sauce and sri racha sweet garlic hot sauce (available at the clintonville asian markets). What to do? Throw them all together with some really tasty "Japanese style curry noodles" purchased at the Trader Joes. The result was damn good, if I do say so myself. The crunchy saltiness of the sea beans complemented the tangy spiciness of the mustard greens and the curry noodles (and the tofu picked up the flavor of everything else, as always).


4 oz sea beans, chopped like scallions
1 block extra firm tofu, cubed
1 bunch mustard greens
1 package (9 oz) curry noodles (from the Joes)
A couple of squirts of sri racha sweet garlic chili sauce
3 tbsp of vegetarian oyster sauce
A splash of canola oil


1) Bring water to a boil and cook curry noodles.
2) Sautee tofu in canola oil for a few (3-5) minutes.
3) Add mustard greens slowly until all are wilted. Add hot sauce and oyster sauce
4) Add chopped sea beans. Cook for one minute and turn off the heat.
5) Toss with noodles.


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