Wok......... You talkin to me? You talkin to me?

I would like to dedicate this recipe to my friend Sharon.

Hello Sharon

Sharon is a vegetarian.

Yes, I know. She doesn't eat pork! Sheesh.

Anyway.

If you are a fellow vegetarian then you will understand Sharon's frustration .
She goes out for a nice meal at a restaurant and looks at the menu.
Here's what she sees in the "vegetarian" option.

Mushroom risotto

Red onion/ vegetable goat's cheese puff pastry tart served with side salad.

Come on chefs. Show a little bit of imagination.

And just for the record.

YOU CAN SERVE VEGETABLE SIDE DISHES WITH VEGETARIAN MAINS.

Enough with the paltry "served with salad".

WHOOP DE DOOOOOOOOO!!!!!!!!!!!!!!!!!!

GIVE ME MORE VEGETABLES, DAMN IT!

I want veg with my veg. I want mountains of veg, I want a cornucopia of veg, a veritable feast of veg.

VEG, VEG, VEG.

I imagine that's what Sharon would say?

Is that what you would say Sharon?

One of the exceptions though is Chop Chop in Edinburgh where Sharon took us to gorge ourselves .
They have a great selection of veggie food. Especially the noodles with mustard and peanut sauce. Yum. Check out the menu online at
http://www.chop-chop.co.uk/

I have concocted this little veggie main dish for you Sharon. It takes very little time to make.

So next time you go to a Restaurant and they try to pap you off with mushroom risotto,
throw the menu at them, give them the finger and go home and make yourself this instead.

Crispy fried tofu and aubergine in a spicy Chinese sauce

Here is Sharon's Metal song of choice for today's blog.

Wok on home boy.........................

Ingredients
Serves 4

2 aubergines
2 packs smoked tofu cut into large cubes
6 shallots peeled, halved and sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons minced red chilli
100g yellow bean sauce
2 tablespoons light soy sauce
1 tablespoon thick dark soy sauce
1 teaspoon sugar
1 tablespoon white rice vinegar
1 teaspoon mirin (Japanese seasoning)
1 teaspoon cornflour
100ml water
Sunflower oil for frying

Put your Wok onto a high heat and add a big splash of sunflower oil.
When hot add your aubergine, you'll probably need to do this in a few batches. Fry, turning occasionally until browned on all sides. Drain onto kitchen paper.

Repeat this step with the tofu and drain that on kitchen paper too.

Next, fry your shallots, ginger, chilli and garlic in a little hot oil for a few minutes until shallots are softened.

Add the soy sauces, yellow bean sauce, sugar, vinegar, mirin and water. Give it a good mix then add your aubergine and tofu.

Stir and bring simmer on low for about 10 minutes until aubergine and tofu have taken on the flavour of the sauce.

Next mix the corn flour with a little water to  and add to your wok. Stir and cook for one minute until sauce has thickened.

Serve with a bowl of steamed sticky or jasmine rice.

Mmmmmmmm. Meaty without the meat.