Tuesday, August 25, 2009

Yasai Cha Han

  • 3/4 cup cooked rice
  • 1/4 cup vegetable oil
  • 14 button mushrooms, quartered (or can of sliced mushrooms)
  • 3/4 inch cubes of firm tofu
  • handful of corn
  • handful of peas
  • 4 scallions, chopped
  • 1 teaspoon salt
  • 3 Tbsp soy sauce
  • 2 eggs
  • Chili paste (optional)
Add oil to hot frying pan or wok if you have one. Add mushrooms and sautee for few minutes. Add tofu and continue stir-frying for several minutes or until tofu is brown on all sides. Add corn, peas, and scallions. Stir fry until cooked through. Add rice, salt, soy sauce, and stir fry. Scramble the eggs and add to the stir fry mix.

I prefer this dip a bit spicy so I added a bit of Sriracha chili paste. You can also try using shichimi (a.k.a seven-spice pepper that can be found in oriental grocery stores).

Serve with miso soup.

Courtesy of the Wagamama Cookbook.

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