|This little item went beautifully translucent under my bright lights!|
And I had Bryanna Clark Grogan's Dan dan noodles for supper last night. I've posted about these before, with a version of the recipe that's online but taken without credit from her Authentic Chinese Cuisine. This is one of my go to recipes--I make it often and absolutely love it. If you're fast-moving and well-prepared, you can have this meal ready in 20 minutes or so.
This time, instead of using the dried mushrooms and white onions the recipe calls for, I used red onions and those adorable little beech mushrooms:
|Why they don't sell these everywhere I can't imagine! Click for a closeup ;-)|
...and here it is in all its glory, resting on soba noodles in a bath of peanut-butter infused vegetable broth!
So good! It looks like a lot of food, and it is, but this is a single serving, and, all-inclusive, has only about 500 calories, according to the book. Actually, though, it's less, because I took a couple of shortcuts to lower the fat:
1. If you're cooking dishes involving frying something that also call for a drizzle of sesame oil, like this one, you can actually stir fry in the sesame oil and just leave out the initial frying oil;
2. I buy the "natural" type of peanut butter which is just 100% peanuts with no additives. This tends to separate in the jar, so some of the oil floats to the top. Instead of stirring it in, I pour off this oil, save it, and use it for cooking and salad dressings. This oil is delicious, and gives a light peanut flavour to a dish. You may ask, doesn't that make the peanut butter at the bottom of the jar get all hard and tough? A bit, sure, but have you ever tried that stuff on toast? It's like peanut butter fudge! I do the same with almond butter...
As for yesterday's mystery picture, to my surprise, many of you did get it--this one would have stumped me, I think: it was indeed corn silk: