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WestwardHo: MIA


Buddha's Feast

A cache by WestwardHo Send Message to Owner Message this owner
Hidden : 12/18/2007
1.5 out of 5
3.5 out of 5

Size: Size: not chosen (not chosen)

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Geocache Description:

By the time you reach this point you may observe a couple of things... The beautiful temple below and an odd craving for Chinese.
Here's one of my favorite recipes:

Serves 8
1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon mirin

8 ounces firm tofu, cut in 1/2-inch cubes
4 baby heads bok choy, or 1/2 head regular bok choy
12 ounces broccoli, florets
4 carrots, peeled and thinly sliced on the diagonal
8 ounces small shiitake or white mushrooms, stemmed and julienned
1 eight-ounce can sliced water chestnuts, drained
1 fourteen-ounce can baby corn, drained
2 cloves garlic, minced
Cooked brown rice, for serving
Nonstick cooking spray

Directions In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside. Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.


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Coordinates are in the WGS84 datum

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