Waking up to such horrific and grieving news today about the Paris attack got me utterly speechless. Words could not portray this perplexed feeling inside me. And I’m sure I’m not the only one. A lot of thoughts and questions surged through my mind; leaving me in a deep sense of anxiety. I could only use silence as my condolence.
One thing I learned these years is to restore my well-being through food and photography. Knowing for the fact that I’m just a minuscule fragment of today’s entire humanity, the only constructive manner I could offer is not by saying but cooking.
Servings: 1-2 persons
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 small carrot, cut into small cubes
1 bunch long green beans, cut into small bits (can substitute with frozen green peas)
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 tsp fresh minced ginger
1 package 350g soft tofu
2 tbsp Chili Bean Sauce aka Toban Djan
2 tsp corn starch
1 cup vegetable stock
1 tbsp soy sauce
1 tbsp rice vinegar
1-2 tbsp rice wine or white wine
1-2 tbsp fresh chopped spring onion
1 small bunch chopped coriander
3-4 tsp sesame oil
100g rice noodle aka mei fun, cooked
- Preheat a saucepan on medium heat with a drizzle of sesame oil, cook garlic, ginger, spring onion, and shallot until oil is fragrant.
- Add carrots and beans with a splash of rice wine. After the alcohol evaporates, place a lid on and cook the vegetables on low heat 2-3 minutes.
- Now add chili bean sauce, soy sauce, and vinegar with the soft tofu and put back on to medium heat. Mix well.
- Pour in vegetable stock and corn starch. Mix well.
- Reduce to low heat, put a lid on and cook 3-4 minutes. Heat off. Transfer to a plate with the cooked rice noodle.
- Drizzle a little sesame oil and garnish with chopped spring onion and coriander before serving.