Friday, November 13, 2009

Cool Beans

So I watched Juno for the 2nd time and I thought Diablo Cody did a pretty good job writing up the catchphrases in there and I thought it would be pretty awesome if I name one of my recipes that. Since I'm truly madly deeply in love with tasty stir-fried vegetables, I came up with this protein-rich treat - even people who are not that into veggies will love it.

Cool Beans


1/2 kilo Bean sprouts, washed and drained
1 cup Green beans, cut into slanted strips
1/4 cup Snow peas, cut into slanted strips
1 block Tofu, diced
1/2 can Corn kernels, drained
1 medium Carrot, cut into strips
1 green and 1 red Bell pepper, cut into strips
a handful Raisins (optional)
a handful Mushrooms (optional)
1 large Onion, chopped
1 clove Garlic, minced
Salt and pepper
Cooking oil

1. Take a frying pan and fill it with 2 cups oil, wait till it's hot enough and fry in the tofu. When the tofu turns golden brown, what I do is set aside the pan and scoop out the oil into a separate container. You can do it this way or you can also strain the tofu out of the oil and use a whole new pan for sauteing. I opt for lesser utensils used.

2. Saute the garlic and onions with the tofu and add a pinch of salt and pepper. Add in the carrots, corn kernel, green beans and snow peas. Mix it well for 3 minutes in medium heat. If you have mushrooms and raisins and if you like that, you can add some (I love mushrooms and raisins!) but you can leave it out if you don't fancy those. 

3. Lastly, add the drained bean sprouts and bell peppers. Season it with salt and pepper. You can add a bit of paprika powder or chili oil if you have it. Cover it and let it sizzle for 3 minutes without mixing. Turn off the heat, lift the lid off, and then toss it lightly like a salad. This way, your bean sprouts will still be plump and juicy and not ooey gooey wilted little things.  

Serve it hot on top of rice or for those who want to cut out on the carbs, crumble a couple of whole wheat crackers on top of Cool Beans. Enjoy! :)

Yield: 4-6 servings

Till the next eats,

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