Tuesday is Asian Day
It is so troubling that it is Tuesday already and I still do not have my menu ready for the week! Holidays tend to throw me off - David is home and things just move at a different pace. So tonight I grabbed my trusty Chinese cookbook, Bryanna Clark Grogan's Chinese Cookbook, and opened the book at a page.
That was it. I had the ingredients, or close enough to them, and away we went. Dinner was ready in an hour, eventhough the 'pork' balls needed to be made from scratch.
I changed things up just a little by stir-frying the cabbage before I added the 'chicken' broth (see recipe page). I simply adore the flavor of stir-fryed cabbage and I wasn't going to merely just simmer them.
Everyone loved the meal and I loved that I could make it fast.
School has started in earnest here and it is always a challenge to get everyone back in rhythm. This is also Literature Group week and I have to prepare for that as well.
Back to work!
Cost Breakdown:
cabbage: $3
tofu, TVP: $2
onion, carrot, tamari, sherry: $1.50
rice: $1
Toal to feed a family of 5:
$7.50
How did you make the soy dumplings? They look great.
ReplyDeleteIt is 1c reconstituted TVP, 1/2 slab of tofu, crumbled, 2 T tamari, 2 T sherry, 2 T cornstarch and 1/2 c vital wheat gluten. Mix it all together very well, but don't add the gluten flour unitl the TVP is totally cold. Pan fry very gently until it is brown and crisp.
ReplyDeleteThe dumplings need to steam before you eat them for 20 minutes, which is accomplished while cooking the cabbage.
I found they were a little bland, so make sure to season it a little before pan-frying, or after they were cooked.
I hate it when dinner comes and I am unprepared! Your meal looks delicious. I love cabbage.
ReplyDeleteYum! I love cabbage too, looks delish!
ReplyDeleteI love the gorgeous colours! Nice photo...theresa
ReplyDeleteMmmm, this does sound great!
ReplyDeleteI made your Ethiopian Mat the other night and it was so wonderful! Thanks again for sharing.
Do you mind if I post the recipe on my blog
(with my own story), linking back to you of course?
Thanks everyone!
ReplyDeleteGwen, great to hear you likes it! Please post to your heart's content :))
And thank you for the link back!
LOVE Asian day! This looks delish!
ReplyDeleteThanks so much for the recipe!
ReplyDeleteLooks delicious! Thanks for sharing.
ReplyDeleteYUM! I love stir-fried cabbage. It tastes like the inside of an eggroll without all that unnecessary wrapper.
ReplyDelete