Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Yasai Cha Han

Grains - Rice - -

INGREDIENTS

Miso Soup
- 80 grams / 3 ounces white miso paste
Yasai Cha Han
- 300 grams / 10 1/2 ounces thai fragrant rice
- 2 tablespoons vegetable oil
- 285 grams / 10 ounces pack firm tofu, cut into chunks
- 125 grams / 4 ounces button mushrooms, quartered
- 100 grams / 3 ounces snow peas, diagonally sliced
- 200 grams / 5 ounces can sweet corn kernels
- 4 spring onions, diagonally sliced
- 4 tablespoons soy sauce
- Seasoning
- Japanese pickles, to serve

METHOD

Place 900 milliliters / 1.9 pints water in a large pan and bring to the boil. Add the white miso paste, stir well and bring back to the boil. Reduce the heat and keep warm until ready to use.

Meanwhile, cook the thai rice according to packet instructions. Drain and set aside.

Heat the vegetable oil in a wok or large frying pan, add the tofu and fry for 3-4 minutes over a high heat until golden and crisp. Add the mushrooms and snow peas and stir-fry for 2 minutes. Add the rice, sweetcorn, spring onions and soy sauce and stir-fry for 3-4 minutes. Season to taste.

Serve immediately on a plate with a small bowl of the miso soup and mixed japanese pickles.

NOTES

Japanese style fried rice served with a miso soup.

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