March 6, 2006

a vegetarian dish

Have to make some changes to our Friday meat and potatoes schedule due to the Lenten season, when Fridays are supposedly abstinence or no meat days. Personally, I just try my best to follow and not to forget. I find that tofu is always handy to have in the fridge for some quick vegetarian meals like this. Tofu, although bland, absorbs flavor quite well. Sliced onions and minced garlic were sauteed together. Pan-fried tofu slices were mixed in with some mushrooms, young corn and carrot strips and added. Equal parts of soy and oyster sauce, blended with some water and sugar is the basic sauce combination I used for this. Sprinkle some pounded or finely chopped toasted peanuts and sliced green onions before serving.

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