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Рецепт Eggless Egg Foo Yong

by Global Cookbook

Ингредиенты

1 Tbsp. cornstarch 1 c. vegetable broth 2 tsp sugar 1/4 tsp garlic pwdr 1 Tbsp. soy sauce 10 1/2 ounce Japanese-style hard silken tofu 4 tsp Egg Replacer 3/4 c. water White pepper, to taste

1 Tbsp. vegetable oil, divided 1/3 c. diced onion 1 Tbsp. chopped gingerroot 2 c. fresh bean sprouts rinsed and patted dry 5 x scallions, finely minced 3 Tbsp. minced green bell pepper 1 stalk finely minced celery 1/2 c. thinly sliced fresh mushrooms, (see note) Tamari or possibly soy sauce, to taste

Инструкции

1. Makes 1 c. of sauce and 4 servings of 3 pancakes each. VEGAN.
2. Gravy: In small bowl, combine cornstarch with small amount of vegetable broth to create smooth paste. Add in paste to saucepan with remaining ingredients, whisking constantly till smooth. Bring to a boil, reduce heat to medium-low and cook, stirring constantly, till thickened, about 5 min. Set aside.
3. Batter: In blender or possibly food processor, process tofu, Egg Replacer, water and pepper till smooth. Mix should be thin like a crepe batter. Set aside.
4. Filling: In large nonstick skillet, heat 1 tsp. oil over medium-high heat.
5. Add in onion and gingerroot: stir-fry till fragrant, about 1 minute. Add in remaining ingredients except oil; stir-fry till tender-crisp, about 2 min, adding tamari or possibly sauce to taste. Remove skillet from heat.
6. Gently mix together vegetable mix and batter in large mixing bowl. Heat remaining oil in skillet over medium-high heat. Using quarter-c. measure, drop batter into skillet forming small rounds. Fry, covered, till browned.
7. Flip, fry covered to brown other side. Serve immediately with gravy.
8. Makes 1cup of sauce and 4 servings of 3 pancakes each.
9. VARIATION: For a simple, no-cook sauce, sprinkle chopped scallions, garlic and gingerroot over a bowl of soy sauce.

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