Buddha's Feast Traditional Geocache
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By the time you reach this point you may observe a couple of
things... The beautiful temple below and an odd craving for
Chinese.
Here's one of my favorite recipes:
Ingredients
Serves 8
1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable
broth
3 tablespoons low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon mirin
8 ounces firm tofu, cut in 1/2-inch cubes
4 baby heads bok choy, or 1/2 head regular bok choy
12 ounces broccoli, florets
4 carrots, peeled and thinly sliced on the diagonal
8 ounces small shiitake or white mushrooms, stemmed and julienned
1 eight-ounce can sliced water chestnuts, drained
1 fourteen-ounce can baby corn, drained
2 cloves garlic, minced
Cooked brown rice, for serving
Nonstick cooking spray
Directions In a small bowl, whisk together stock, soy sauce,
cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a
small bowl. Add tofu, and let sit at room temperature for 30
minutes. Reserve remaining sauce. Fill a large bowl with ice water,
and set aside. Bring a large pot of water to a boil. If using baby
bok choy, cut into quarters lengthwise; for regular bok choy cut
into 1-inch dice. Cook for 2 minutes in boiling water. With a
slotted spoon, transfer to ice water to cool. Remove from ice
water, and set aside. In same pot, cook broccoli florets for 1
minute. Transfer to ice water to cool. Remove to bowl with bok
choy. Set aside. Drain tofu, reserving sauce. Spray a wok or large
skillet with cooking spray, and heat over medium heat. Add carrots
and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu,
bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook
for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it
thickens. Serve immediately.
Additional Hints
(Decrypt)
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