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.
Bon Appétit
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