Written on Oct. 4, 2007
I kind of modified the old recipe and made this dish with what I had in the fridge. With the pre-cooked polenta sold in Trader Joe, this is a very fast and easy meal to make. I am pretty happy with this new recipe :). The only thing is, I bought Gorgonzola (a kind of blue cheese) to make this dish, but I guess blue cheese is still too strong for me….Next time I’ll switch to goat cheese or just some other milder ones…
- Half yellow onion, chopped
- 2 zucchini, chopped
- T.J. precooked polenta
- Some cheese (maybe goat cheese or other strong smell cheese)
- toasted walnut, chopped
- cayenne pepper (just some red chile pepper)
- sauté the onion with low heat until soft but not brown
- Add chopped zucchini, salt. When the zucchini is almost done, add a little bit polenta and water (to make it thick). Stir in cheese, pepper and chopped walnut after turning off the heat.
- Slice the T.J precooked polenta. In another pan, pan fry the polenta with medium to low heat until gold (probably 3-4 mins each side). Sprinkle some cayenne pepper on the polenta during pan-frying.
- Top the fried polenta with the zucchni-cheese-walnut gravy. Done!
Written on Jan. 17, 2009
This is a veganized version of a very traditional Chinese dish: sweet and sour pork.
- 3 cups four bean salad – chickpeas, green beans, wax beans, red kidney beans
- 2 yellow bell pepper, seeded and chopped (I used red bell pepper here, but the dish will look prettier with yellow bell pepper)
- 3 clove garlic, slightly smash
- vegetable oil
- 6 tbsp cassava starch or potato starch
- 6 tbsp flour
- 5 tbsp ketchup
- 5 tbsp sugar
- 1 tbsp rice vinegar
- 5 tbsp water
- 1 1/2 tsp soy sauce
- 1/2 tsp salt
- 3/4 tsp sesame oil
- 1 tsp cassava starch or potato starch
- Drain the four bean salad
- Mix cassava starch and flour, coat the the beans with the powder mixture.
- In a sauce pan, heat the oil, deep fry the beans for 30 sec, and put them on the paper towel to absorb the excessive oil
- Deep fry the beans again for about 30 sec., so now they are golden crispy
- In a wok, heat up 2 tbsp oil. With the highest heat, saute the garlic for 30 sec. Put in the red bell pepper, saute them until they are almost cooked.
- Put in ketchup, vinegar, sugar, soy sauce, sesame oil, salt, water, stir to mix all the ingredient well. Sift in cassava starch, stir quickly so it doesn’t clump together.
- Turn off the heat, put in the fried beans. Mix well and make sure the sauce is absorbed by the beans.
Note: If you don’t have 4 bean salad, just use r cans of whatever beans or peas you like. And increase the vinegar to 1 1/2 tbsp.