Saturday, December 7, 2013

December 2, 2013 Stir Fried Tofu, Halibut, Napa Cabbage and Cashews

December 2, 2013 Stir Fried Tofu, Halibut, Napa Cabbage and Cashews

We went to lunch at Vietnam 2000 at the corner of San Mateo SE and Zuni.  We each had a flour sheet dish.  Mine was No. 48 with fried egg rolls and shrimp paste and Suzette ordered No. 50 with grilled pork and fried egg rolls.  The sheets are now cut into squares that are about 2 X 2 inches and laid on top of sautéed mung bean sprouts and cucumber threads and served with a small bowl of sweetened fish sauce.
We then drove to Ta Lin and I bought two cubes of fried tofu at the bakery on the south side of the parking lot and a .7 lb. piece of halibut in the fish department ($11.88/lb.) and a head of Napa Cabbage ($.79/lb.).

When we arrived home, I rode to Rio Bravo and then when Suzette arrived, I started cooking.  I chopped up ten stalks of Napa, separating the green from the white parts and chopped up the tofu and picked about ¼ cup of cashews out of the mixed nut jar and ¼ cup of red onion.  I stir fried the nuts, the white part of the Napa cabbage and onion in the wok with about 1 Tbsp. each of garlic and ginger and 2 Tbsp. of peanut oil.   Then I added the green parts of the Napa cabbage and three sliced mushrooms and PPI cauliflower and string beans and a tbsp. each of tamari and Chinese cooking wine and a dash of sesame oil. Suzette pushed the halibut into the vegetables in the wok to cook in the wok to cook and covered the wok. 
We made a cup of rice by boiling 2 cups of water with a bit of dehydrated fish stock and some flecks of dried seaweed thrown in. 

Also, I made a thickening sauce out of 1 Tbsp.  each of tamari, Chinese Cooking wine and a tsp. each of mushroom soy and sesame oil and 2 tsp. of corn starch and about ¼ cup of water.   After the Halibut had cooked to the point of turning opaque (about ten minutes), I removed the halibut and added the thickening sauce and cooked the mixture another five minutes to thicken the sauce a bit.  When I separated the fish flesh from the bone in each bowl I found two 2 inch long lampreys lodged in the fish’s flesh that really freaked us out, but not as much as it must have disturbed the halibut and not enough to stop us from eating the flesh of the halibut that was left, over a pile of rice covered with the stir fried tofu and cashews and Napa cabbage mixture.      
 
I drank lichee flavored tea and Suzette drank water.

Bon Appétit

 

 

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