Friday, August 19, 2011
Swinging Both Ways
Vegan pan fried noodles and dumplings. The tofu is first pressed, dusted in corn starch, crisped in hot oil, then while the noodles are frying on the bottom and steaming on the top (drop in a quarter cup water and cover tightly), the stir fry is assembled and added to the noodles in a pre-heated dish.
The dumplings are hand filled and folded. My standard formula for a vegan filling is a mushroom, a green, an allium, and a starch, most likely napa, shredded scallion, rehydrated abalone mushrooms, and carrot.
That there venison, on the other hand, was shot by hunter buddies of my neighbor next door, and we have a very cordial arrangement involving the occasional exchange of protein and use of a snowblower, most satisfactory. Sliced thin and cooked expertly with onion by my friend David Mager: 'slide the venison across the pan and into the serving dish...'