23 July 26
Scallions For Stirfry
At some point I learned that the combination of scallions, ginger, and garlic is considered the holy trinity of Chinese cooking. Maybe that is so — at any rate it is a key part of a favorite dish of ours that I made for lunch today, called deliciously spicy tofu. The recipe is from Madhur Jaffrey’s Eastern Vegetarian Cooking book (page 201): basically one takes the ginger, garlic, and scallions and stirfry them, add tofu, and mix in a chili-bean sauce.
As a bonus, scallions, ginger, and garlic are all fun to sketch.
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