Tuesday, November 2, 2010
VeganMoFo: Thai Sukiyaki
Today my MoFo dish is Thai style sukiyaki which is a big bowl of mung bean noodles, tofu, vegetables in a broth flavored with soybean curd sauce, aka "sukiyaki sauce". My mother made this especially for me and I was sooo happy to eat it. Here is mom's recipe:
Thai Sukiyaki Recipe (from mom)
Water for broth
Thai "Healthy Boy" brand mushroom soy sauce
salt, pepper, minced garlic, pinch of sugar
veggies: sliced green onions, mushrooms, bok choy, chinese broccoli (gai lan) or regular broccoli, napa cabbage, celery...whatever you want!
mung bean noodles aka cellophane noodles, bean thread noodles. In Thai, "woon sen"
Thai "Pantainorasingh" brand sukiyaki sauce
Make soup broth for 2 servings:
Boil a few cups of water (a small pot), add mushroom soy sauce, salt, pepper, garlic, a pinch of sugar. Add vegetables and tofu and cook for a while until veggies are tender. Add more mushroom soy sauce to taste if needed.
Meanwhile soak mung bean noodles in cold water until they soften and expand in size. Mung bean noodles are usually sold in 4 small bunches in a package. 1 bunch is good for two people. If you want more noodles go ahead and use 2 bunches. Then boil water in separate pot and cook them for however long it says on package. It's usually not very long because they are so thin.
More about mung bean noodles/bean thread noodles here.
Put a serving of drained cooked noodles in each bowl and pour broth/veggies/tofu over. Add 2-3 TB of Thai sukiyaki sauce to the bowl and stir through. The more sauce, the spicier it will be.