So. This meal was kind of sucky. That’s right, it just was not that good. Granted, I made some changes, like used tofu instead of chicken, added cabbage and did not add as many peas as the recipe called for. But the sauce was… boring. And too salty. I found this in my April 2008 Bon Appetit. It was in the section talking about spring peas. Of course, it is not spring yet as was abundantly clear by the wimpy peas I found at the store. Anyway, here is the recipe. I do not recommend it.
2 T. canola oil
2 T. sesame oil
6 garlic cloves – finely chopped
2 T. minced peeled fresh ginger
1 package sliced shiitake mushrooms
4 carrots – diagonal sliced
4 – 5 leeks – sliced (white and pale green parts only)
1 package extra firm tofu
1/2 cup soy sauce
1/3 cup unseasoned rice vinegar
1 cup peas
3/4 cup cabbage (I had it left over from a previous meal.)
Heat the oils in a large skillet and toss in the garlic and ginger. After a few minutes, add the mushrooms and cook for another 2 minutes before adding the carrots, leeks and cabbage.
Add the tofu in slices along with the soy sauce and rice vinegar. Add the peas at this time too. Saute until everything is cooked to your liking.
Servings: 4 servings