| Szechuan "Firecracker" Lentils and Brown Rice March, 2003 Serves 4 / I created this spicy, whole-protein combination for my vegetarian wife. It's the best way I know to use wilting produce. Be sure to chop the vegetables into sizes that cook in the same amount of time—for example, smaller carrots and larger leafy greens. 2 tablespoons soy sauce 1 teaspoon crushed garlic 1 teaspoon crushed ginger 1/2 pound firm tofu, diced 2 tablespoons canola oil 1 cup cooked lentils Any of the following vegetables: bok choy, snap peas, carrots, celery, bell peppers, corn, cabbage, scallions, zucchini, spinach, kale, asparagus, green beans, fennel, leeks, mushrooms, broccoli, or cauliflower, diced into uniform cooking sizes 1 thumb-size gingerroot, peeled and thinly sliced 1 tablespoon garlic, chopped 1/2 tablespoon cracked Szechuan or black peppercorns 2 tablespoons tamari or liquid aminos Vegetable stock (optional) 10 sprigs cilantro, chopped 1/3 cup unsalted peanuts, chopped 2 cups cooked brown rice Warmed Tamari, toasted sesame oil, chili flakes, and bean sprouts, for garnish 1. Combine soy sauce, crushed garlic, and crushed ginger in a medium bowl. Add the tofu and toss gently to coat. Marinate for 20 minutes or more. 2. In a wok or large saucepan, heat oil until sizzling. Add all ingredients except cilantro, peanuts, and rice. Cook, stirring, 3-4 minutes, or until vegetables show deep color. If the mixture seems dry, add splashes of vegetable stock. 3. Stir in cilantro and peanuts. Serve over warm rice and garnish with tamari, toasted sesame oil, chili flakes, and bean sprouts. Calories 407,Fat 18,Perfat 38,Cholesterol 9,Carbo 45,Protein 19,Fiber 9,Sodium 1029 |