Comments on: Chinese Wheat Noodles With Mushroom-Tofu Sauce http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/ Fri, 21 Nov 2008 12:08:18 +0000 http://wordpress.org/?v=1.5.2 Comment on Chinese Wheat Noodles With Mushroom-Tofu Sauce by: AppetiteforChina http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-57089 Thu, 19 Jun 2008 16:16:22 +0000 http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-57089 I make something very very similar, without the vinegar. Mushroom/garlic/bean sauces are so utterly delicious I don't miss the meat at all. I make something very very similar, without the vinegar. Mushroom/garlic/bean sauces are so utterly delicious I don’t miss the meat at all.

]]> Comment on Chinese Wheat Noodles With Mushroom-Tofu Sauce by: Barbara http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-51704 Mon, 11 Feb 2008 22:44:09 +0000 http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-51704 Pat, I am sorry to be slow, but Dad was in the hospital for open heart surgery, so I was distracted. I am glad you loved the recipe so much--it really is a tasty dish and is quite filling and satisfying for vegans and non vegans alike. As for the oil--to be honest, if you go easy on oil and then cook ground up mushrooms, your wok will likely be too dry. Mushrooms soak up a lot of oil, and ones that have been ground up are even worse--they are amazingly able to soak up oil as they release their water. So, you can start out with a smaller amount of oil than I suggest, and then after you add the mushrooms, understand you will need to add more--because other wise your wok will be dry. Pat, I am sorry to be slow, but Dad was in the hospital for open heart surgery, so I was distracted.

I am glad you loved the recipe so much–it really is a tasty dish and is quite filling and satisfying for vegans and non vegans alike.

As for the oil–to be honest, if you go easy on oil and then cook ground up mushrooms, your wok will likely be too dry.

Mushrooms soak up a lot of oil, and ones that have been ground up are even worse–they are amazingly able to soak up oil as they release their water.

So, you can start out with a smaller amount of oil than I suggest, and then after you add the mushrooms, understand you will need to add more–because other wise your wok will be dry.

]]> Comment on Chinese Wheat Noodles With Mushroom-Tofu Sauce by: Pat K. http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-51366 Mon, 04 Feb 2008 02:09:03 +0000 http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-51366 Barbara, loved this dish! It is the best we've had in a long, long time. I didn't have all the ingredients, (Cilantro and spiced tofu) and put LOTS of fresh julienned veggies on top. The only thing that I think I could have done differently was to put more oil in while cooking. I'm trying to be calorie conscious somewhat and perhaps took it easy on the oil. Can you elaborate a bit more on how much/when to add oil in the different stages of cooking? Or is there a rule of thumb. OR perhaps you went over this in your cooking technique threads. I'll take a look. I'd like some pointers on how much oil to use, much the same way Harold McGee recently had an article just on heat. It was rather fascinating. Pat Barbara, loved this dish! It is the best we’ve had in a long, long time. I didn’t have all the ingredients, (Cilantro and spiced tofu) and put LOTS of fresh julienned veggies on top. The only thing that I think I could have done differently was to put more oil in while cooking.

I’m trying to be calorie conscious somewhat and perhaps took it easy on the oil. Can you elaborate a bit more on how much/when to add oil in the different stages of cooking? Or is there a rule of thumb. OR perhaps you went over this in your cooking technique threads. I’ll take a look. I’d like some pointers on how much oil to use, much the same way Harold McGee recently had an article just on heat. It was rather fascinating.

Pat

]]> Comment on Chinese Wheat Noodles With Mushroom-Tofu Sauce by: Barbara http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-50763 Tue, 22 Jan 2008 20:54:03 +0000 http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-50763 The "chicken drumsticks" are probably made of wheat gluten, and I have no idea how they are presented--they are probably deep fried and then served in some kind of sauce. Without more information, I could not really begin to hack a recipe for you. The mushroom buns--I have made them several times myself. I use the recipe for the char siu bao dough, and then the filling is made the same way as the filling for the pork, except, instead of pork, I use rehydrated dried shiitake mushrooms, with some of the rehydrating liquid added to the filling, and some portabello mushrooms. I cut both of them up into a large dice and stir fry them as I would the pork. My char siu bao recipe is here: http://www.tigersandstrawberries.com/2006/02/01/dim-sum-delight-char-sui-bai/ The “chicken drumsticks” are probably made of wheat gluten, and I have no idea how they are presented–they are probably deep fried and then served in some kind of sauce. Without more information, I could not really begin to hack a recipe for you.

The mushroom buns–I have made them several times myself. I use the recipe for the char siu bao dough, and then the filling is made the same way as the filling for the pork, except, instead of pork, I use rehydrated dried shiitake mushrooms, with some of the rehydrating liquid added to the filling, and some portabello mushrooms. I cut both of them up into a large dice and stir fry them as I would the pork.

My char siu bao recipe is here:

http://www.tigersandstrawberries.com/2006/02/01/dim-sum-delight-char-sui-bai/

]]> Comment on Chinese Wheat Noodles With Mushroom-Tofu Sauce by: Jaclyn http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-50762 Tue, 22 Jan 2008 20:41:40 +0000 http://www.tigersandstrawberries.com/2008/01/14/chinese-wheat-noodles-with-mushroom-tofu-sauce/#comment-50762 Hi Barbara, I was wondering if you could help me with a few things. First of all, my boyfriend and I eat at a restaurant called Zen Gardens, and we LOVE 2 dishes made there. One is the Barbecue Buns (or BBQ Mushroom Buns) and their 'Chicken' Drumsticks. I was wondering if you knew of the recipes for these or not. Any help is appreciated!! Thanks!! Hi Barbara,
I was wondering if you could help me with a few things. First of all, my boyfriend and I eat at a restaurant called Zen Gardens, and we LOVE 2 dishes made there. One is the Barbecue Buns (or BBQ Mushroom Buns) and their ‘Chicken’ Drumsticks. I was wondering if you knew of the recipes for these or not. Any help is appreciated!!
Thanks!!

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