All about Vegetarian Cooking (Joy of Cooking All about... Series)

4 servings

Vary the hotness of this dish by adjusting the amount of chili paste. As with all stir-fries, have all the ingredients measured, chopped, and ready before beginning to cook.

Heat in a wok or large skillet over medium-high heat:

1 tablespoon peanut or vegetable oil

Add:

2 teaspoons minced peeled fresh ginger

1 teaspoon minced garlic

Stir-fry for 1 minute. Add:

One 8-ounce can flower-cut baby corn, drained

4 cups ½-inch-thick slices bok choy

½ small onion, sliced

Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:

½ cup Vegetable Stock, 17

2 tablespoons light or dark soy sauce

1 tablespoon black bean sauce or black bean paste

1 tablespoon dry sherry

2 teaspoons chili paste

1 tablespoon cornstarch

½ teaspoon sugar

¼ teaspoon Szechuan peppercorns, lightly cracked if desired

Boil, stirring, until thickened, about 1 minute. Stir in:

One 10½-ounce package extra-firm tofu, pressed if desired, 80, and cubed

Heat through for 2 to 3 minutes. Arrange on a serving platter:

One 12-ounce package Chinese-style egg noodles, cooked

Spoon the tofu mixture over the noodles and garnish with:

¼ cup shredded peeled carrots

2 tablespoons sliced scallions

SZECHUAN PEPPERCORNS

The dried reddish-brown berries known as Szechuan peppercorns are not related to black peppercorns or chili peppers. The spice has a clean, spicy-woodsy fragrance that has made it popular in all regions of China for centuries. Szechuan peppercorns are sold in plastic packages. They keep well in a covered jar.

Toast Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke (do not worry if a few blacken slightly) and then grind them in a mortar or spice grinder. Store excess powder in a jar.

"Seasoned oil" -- made by heating Szechuan peppercorns in peanut oil until they blacken, then straining the oil and discarding the peppercorns -- makes a wonderful cooking oil for stir-fried dishes, or it may be used for dressing Chinese salads.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust

Smoked Tofu Burgers

6 servings

Tofu burgers are great for lunch or dinner. This flavorful patty mixture can also be baked as a loaf in a small loaf pan at 350°F for 40 to 45 minutes.

Soak in warm water to cover until softened, about 20 minutes:

¼ ounce dried shiitake mushrooms

Drain, discarding the liquid, and squeeze out the excess water from the mushrooms. Chop the mushrooms, discarding the tough centers and stems. Heat in a large skillet over medium heat:

2 to 3 teaspoons chili sesame oil

Add the shiitakes along with:

1 cup finely chopped broccoli

florets and stems

1/3 cup finely chopped red bell peppers

¼ cup sliced scallions

2 teaspoons finely chopped peeled fresh ginger

1½ teaspoons minced garlic

Cook, stirring, until tender, 4 to 5 minutes. Combine with:

One 6-ounce package smoked tofu, finely chopped

1 cup cooked brown rice

2/3 cup dry unseasoned breadcrumbs

2 large eggs, lightly beaten

1 tablespoon light or dark soy sauce

Remove to a food processor and pulse several times, until a spoonful of the mixture can be pressed into a ball. Shape the mixture into 6 patties (or burgers), using about ½ cup for each. Cook in a lightly greased skillet over medium heat until browned, 3 to 5 minutes each side.

Copyright © 2000 by Simon & Schuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust