Last Friday night, I made a quick little stir-fry meal consisting mainly of brown rice, tofu, and rice cakes. I also added Ma Po tofu seasoning (Szechuan-style), black fungus, dried shiitake mushrooms, garlic powder, black pepper powder, onion powder, soy sauce, garlic chili sauce, sugar, water, sesame seeds, sesame oil, and rice bran oil.
All you have to do is add the frozen rice cakes to boiling water until they rise to the surface (about 5 minutes) before stir-frying them. I also just steeped the mushrooms and fungus (the fungus will double in size) in warm water for about 20 minutes before adding them to the wok.
I don’t know if it was as good as some of my other meals I have made (really needed ‘greens’), but it was still very good. This meal is very spicy/hot (due mainly to the Szechuan seasoning). It makes my nose run a little when eating it but that’s OK!
what is in the sq pan- third pic-? my schenzhuen black bean sauce from PHL used to make my nose run which i felt was good. I guess with the rice cake or noodle it is a dish. When i view it i see this mix over white rice. Cannot wait to become a guinea pig when you come home.
ReplyDeletethe 3rd pic is the ma po tofu seasoning.
ReplyDeleteYum....those mushrooms look yummy! Probably too spicy for me but looks very good!
ReplyDelete