Soybeans Three Ways

[Guest guest]

This was a success on Friday night, keeps both the pro- and ant-

soybean factions happy. For Shabbat, I make it with a little more

sauce, place the rice in a casserole, cover with the main dish and

keep them warm in the oven, loosely covered. The original recipe

called for thickening the sauce with cornstarch but I don't recommend

doing that if you're serving the food immediately. Personally, I never

bother.

 

Soybeans Three Ways

 

Vegetable oil

1 pkg firm tofu, drained, cut into chunks or strips

1 large red bell pepper, cut into thin strips (about 1 1/2 cups)

1 large bunch broccoli, cut into flowerets (about 4 cups)

1 bag (600 grams) frozen green soybeans

4 soyburgers, thawed, and cut into strips

1/2 tsp minced ginger

2 Tbs soy sauce

2 Tbs water

1 Tsp sesame oil

 

* Heat 2 tablespoons of vegetable oil in large skillet or wok over

medium-high heat. Stir-fry tofu until golden. Remove from wok and set

aside.

* Add more oil if necessary. When heated, add red pepper strips and

broccoli flowerets. Cook, stirring constantly, until crisp tender.

* Stir in green soybeans and cook one minute, or until green soybeans

are no longer frozen. Remove vegetables with a slotted spoon and set

aside.

* Repeat the process with the soy burger. Try to keep it from crumbling.

* Meanwhile, mix the ginger, soy sauce, water and sesame oil in a cup.

* When the soy burger is almost done add soy sauce mixture and stir well.

* Return vegetables and tofu to wok and toss well until everything is

mixed and heated through

* Serve over hot steamed rice or Asian noodles.

 

I have also made this successfully with dry, cooked soybeans. Green

peas or limas might work also.