These days [especially after the Chinese New Year], I have been going more for meatless dishes. Trying to be a 'flexitarian'.
"The term "flexitarian" has been coined to describe someone who eats mostly plant-based foods, but occasionally eats meat, poultry and fish. That kind of healthy eating is central to the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions. Why not work on your flexibility and start reaping some healthy benefits?" Excerpts from "Mayo Clinic - Healthy Eating/Meatless Meals].
Hope I can keep it up. "Meatless meals are built around beans, lentils, vegetables and whole grains. These plant-based proteins tend to be less expensive and offer more health benefits than meat." How true? Must give it a try.....
This dish is simple just with firm beancurd [my favorite food ingredient] and a tasty, sweet, sourish sauce. The sauce can be used for frying eggplants or fresh beancurd sticks [foo chuk] too. One can use her own creativity or feel free to add any other ingredients deems fit....I believe it would be nice, too.
Ingredients
[serves 3]
3 pieces firm beancurd [taukwa] - quartered
some chopped garlic [omit for full time vegetarians]
some chopped spring onions [omit for full time vegetarians]**
some toasted sesame seeds
** can substitute with Chinese celery or coriander leaves
Seasoning Sauce [combined]
1 tbsp each of tomato puree, black vinegar, light soy sauce and sugar
1 tsp cornstarch + 3 tbsp water
- Heat oil in a non stick wok, fry beancurd pieces until golden or crispy at the edges. Dish up, set aside. Remove excess oil.
- Using the same wok, fry chopped garlic until aromatic with some oil, pour in seasoning sauce, add in fried beancurd.
- Stir to mix well, thicken with cornstarch water.
- Dish up, garnish with sesame seeds, spring onions or coriander leaves.
- Serve.
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