Sunday, June 10, 2012

Vegetarian Dry-Fried Vegetables

This recipe is originally meant for green beans but is very adaptable for whatever green you'd like to cook (I made asparagus). It gives your vegetables a bit of a kick and Chinese flavour.

One year ago: Bourbon Lemonade with Maple Syrup
Two years ago: Sausage and Goat Cheese Macaroni

Vegetarian Dry-Fried Vegetables (adapted from Land of Plenty)

280g roasted asparagus or other green vegetable cooked
2 scallions, cut into 1.5" slices
8 dried Sichuanese chiles, snipped in half
1/2 tsp sichuan pepper
3 cloves garlic, thinly sliced
3 tsp ginger, thinly sliced

1. Heat 2 tbsp of oil in wok over high heat. Add chiles and Sichuan pepper and stir-fry until fragrant.
2. Add garlic, ginger, and scallions and stir-fry until fragrant.
3. Add cooked asparagus and toss, adding salt. Serve.

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