Hi there, I have actually concocted this recipe originally. So the only other place that comes up with this recipe is me, myself, and I. You will need to have on hand some Burmese AKA Besan (Chickpea Flour Tofu, This is a great replacement for soy tofu. I made this because of when I eat it that I end up with a reaction that I have decribed on the previous post. Even if you don’t have an allergy and yet do not want to eat soy for whatever reason this is ok too. Just cut the whole entire pan in to cubes because you will need it. Also get a bunch of beats with the greens attached and only use the green part only and save the roots for another dish or make pickled beats or perhaps turning it in to achar which means pickles in Urdu.
Bring 2 liters or 1/2 gallon of water to a boil and shut off and add either your choice of rice noodles or brown rice vermicelli. You also can add a package or two of Chings hakka noodles which very much resembles ramen noodles, Udon noodles are great for this dish too just make them according to package directions or you make a pot of Plain Jasmine Rice Etc. My prefered rice for this dish is brown rice but it can be brown basmati or red or black jasmine rice too since this is very nutritious and healthy. After You soaked these noodles in boiling hot water with the pot covered then you can drain it and set it aside. The beat greens, carrots and tofu goes on top of whatever you chose to make to go along with it. I chose brown rice vermicelli.
The beat greens gets washed and chopped, 4 fresh carrots peeled, washed and julienned, 4 green onions chopped which goes in to a bowl and set aside. In a hot wok add 1/4 cup either of oil of canola, peanut, vegetable sunflower, safflower or corn. Add 1 tsp each of chili oil and sesame oil. Peel and chop 6 cloves of garlic and 1 small piece of ginger. Stir and add the contents of the bowl following 1 tbs of either soy sauce, panzu or tamari then equal amount of siracha and stir fry sauce. Mix well and the vegetables should be tender. Place the contents of the wok on either cooked rice or noodles in another pot. There is a huge possiblity you can even add a package or two of ramen noodles with their seasoning packets too. If using ramen noodle packets make sure you add 1 bunch of cellophane noodles because they can be quite salty.
Take the tofu either the besan tofu or the soy whichever you prefer. I prefer the besan tofu because of allergies. Coat the tofu with 3 tbs of cornstarch and make sure it is well coated Again put the same amount of cooking oil and sesame oil ratio you used for cooking the vegetables and get the wok hot again and fry the tofu and place it on top of the vegetables with either noodles or rice.
When I came up with this dish originally is because I didn’t have enough money and I wanted something more nutritious to eat then the common fare that they have on the Westside of Chicago. I was working very long hours for extremely low wages or shall I say slave wages. My situation was dire and I had to keep up my strength. This person who was my boss at the time was pissed off because I managed to eat well in spite of it all. So to this former boss if she is reading this, all I have to say is nanana boo boo. I have made it and doing a lot better then she thinks I am. Also for everyone I have to say this toxic she devil is no one’s friend plain and simple, DUCES!!!!!!!!
