Green Pepper, Ham, and Tofu Skin With Sesame Vinegar

sobota, 15 lutego 2014

Green Pepper, Ham, and Tofu Skin With Sesame Vinegar

Time: 30 mins

Ingredients

  • 3 green peppers (can use equal mixture of green and sweet red peppers for color) or 3 sweet red peppers, seeded and deveined (can use equal mixture of green and sweet red peppers for color)
  • 4 -5 slices ham
  • 3 tofu pockets (aburaage)
  • 1 tablespoon oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

Directions

  • 1 For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
  • 2 Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
  • 3 Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
  • 4 For Vegetables:.
  • 5 Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
  • 6 Using a moderately high heat, heat a frying pan and add oil and sesame oil.
  • 7 Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
  • 8 Saute for 5-6 minutes, stirring frequently.
  • 9 Add 1 T soy sauce and continue to saute for additional minute.
  • 10 Remove from heat and combine with sesame sauce and serve either warm or at room temperature.

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