I myself have in fact substituted a small dose of powdered
ginger or bottled ginger juice, not quite as bad, where a
substantial amount of the real stuff would have been
much better, this for guests who preferred less spiced food.
I could see it as a substitute, though a poor one... but just not having
as much of the real thing would keep it less spicy...
The powder adds some of the flavor without much of the
bite that connoisseurs appreciate.
Another possibility is Canton liqueur, but that's a little
expensive for the purpose (for any purpose, actually).
Is that a ginger liqueur...? I don't think I'd heard of it before...
It's mostly ginger; been a while since I've seen it.
left behind the real ginger.... Haven't ordered that there again....
Leaving the ginger is acceptable, as is pushing those nice
dried red hot peppers aside. You could make a request of the
kitchen for lots of real ginger, now that you know that the
normal recipe is changed.
We considered that... we generally go there for dimsum instead, so
haven't actually followed through...
It remains a possibility. There are a lot of things
you can do in restaurants to customize your meal,
especially if you're regular and recognized there.
Fortunately, we can get a very much better version of it at Coco Garden, with large and profuse slices of ginger as a vegetable... :)
Well, then. Those cooks apparently don't compromise.
Or at least think of ginger as a veggie instead of a spice.. :) When
Cathy gets the ginger scallion fish, she hands over most of the ginger
to me... makes us all happy... ;)
One issue is that ginger is mostly harvested too
old, so it's often not that pleasurable to chew
on. Plus, if it's meant to be pushed aside, the
cooks will often not bother to peel it.
I've been known - not often - to binge eat. A half pound
slab of halvah, a whole roast chicken, a full-size bag of
chips or pistachios (the only nut). It could be worse -
I could binge drink; now that would be problematic.
If only once in a great while, shouldn't be that much of a problem.... :)
When I do something stupid like that, my body
tends to overheat, sometimes for quite a while,
the result being that sleep may be compromised,
and if there's anything I like better than food,
it's sleeping.
... Two people can't stir what's in a saucepan at the same time.
Could be done, just as a stunt of course.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grilled Tofu with Sesame Buckwheat Noodles & Ginger Veggies
Categories: Chinese, Vegetarian, Pasta
Servings: 6
1/2 c Peanut oil
1/2 c Sesame oil
1/2 c Red wine
1/4 c Mushroom soy sauce
1/4 c Black vinegar
6 Cloves garlic, minced
1 ts Chinese five-spice powder
A beautifully compose plate with many flavors and colors. Each component
is placed on the plate separately, making three little groupings of
bright
and exciting tastes. The noodles and tofu can be made ahead, held at
room
temperature for an hour or so, leaving only the vegetables to be sauteed
at
the last minute.
GRILLED TOFU MARINADE 4 "blocks" firm tofu
Combine the marinade ingredients in a large bowl. Add the pieces of tofu
and cover with the marinade. Let sit for 6 to 8 hours in the
refrigerator
or 3 hours at room temperature.
Prepare charcoal grill.
Remove the tofu from the marinade and drain slightly. Cook over med-hot
red coals, basting frequently with the marinade. "Score" the tofu on
both
sides making a cross-hatch pattern. Cook until golden brown, about 5 to
8
minutes on each side. Remove from the grill and set aside.
SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves garlic,
minced 3 Tbs miso, red or white 3" piece ginger, peeled and minced 2
jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c seasoned
rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce salt and pepper to
taste
1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles
Combine the sauce ingredients in a large bowl. Add half the sesame
seeds,
mix well. Cook the noodles in salted boiling water until al dente;
drain.
Add the warm noodles to the sauce, toss and let sit for about 20 minutes.
Taste and adjust seasonings.
GINGER MIXED VEGETABLES
1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6
or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas,
trimmed
and strings removed 5" piece ginger, peeled and sliced very thin 1 head
broccoli flowerets only, blanched 2 carrots, slivered and blanched splash
of dry sherry salt and pepper, to taste cilantro sprigs for garnish
To prepare the vegetables, saute the onion and garlic in some peanut oil
over high heat until onion is tender, but not soft or translucent. Add
the
mushrooms, snow peas, and ginger. Cook over high heat, stirring
constantly
until the mushrooms are tender. Add the broccoli, carrots and sherry,
cook
for 1 more minutes and season with salt and pepper.
To assemble: Cut the tofu into slices about 1/8" thick. On each plate,
arrange 3 or 4 pieces of tofu overlapping each other. Spoon some of the
noodles onto each plate and finish with the vegetables. The tofu and
noodles are served at room temperature and the vegetables are served hot.
Garnish with a sprig of cilantro.
From "Glories of the Vegetarian Table" by Janet Hazen.
Posted by Theresa Merkling.
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