There are recipes that come back to me quite often, including Cantonese rice. It's an easy, quick recipe that allows me to use up all the little leftovers and eat well, even if I don't have much left in the fridge. Already cooked rice, a block of tofu, some vegetables and you're done. We all have onion and garlic, a final carrot and peas in the freezer. I also had a heart of lettuce a little tired, it was perfect to be cooked! Of course, you can vary the vegetables according to your cupboards. Add smoked tofu bacon, bean sprouts, a small tin of corn, diced zucchini or even Brussels sprouts to the dish! Another very cool variation is to mix the vegetables with Chinese noodles!
* Ingredients :
° 200 g of brown rice (weight of rice before cooking)
° 200 g firm tofu
° 1 C. to c. turmeric shave
° 5 c. to s. soy sauce
° 1 pinch of black salt
° 1-2 carrots
° 1 onion
° 1 clove of garlic
° 1 cup Chinese cabbage or green cabbage or lettuce heart
° 1 cup of frozen peas
° Extra virgin olive oil
* Preperation:
1. Cook brown rice by absorbing it in 3 times its weight in salted water. See on the package for cooking time. It taking 40-45min about brown rice. It is best to cook the rice the day before.
2. Cut the tofu into cubes and mix into small pieces.
3. Heat 2 tbsp. to s. of olive oil in a large wok. When the oil is hot, add the tofu and mix with the turmeric, 2 tbsp. to s. soy sauce and a nice pinch of black salt. Sautee for 2 min on high heat. Transfer to a plate and set aside.
4. Peeled carrot & cut to small cubes. Mince the onion and chop the garlic. Wash and wring out the cabbage or salad and mince.
5. In the wok (without washing it), heat 2 tbsp. Again. to s. olive oil. When the oil is hot, add the carrot, onion and garlic. Sauté 3-4 minutes over high heat while stirring.
6. Add the peas, then the cabbage or salad. Mix for 2 minutes.
7. Finally add the rice and tofu. Drizzle with 3 large spoonfuls of soy sauce and mix, still over high heat.
Enjoy !
