So we made what Fuhrman calls Tofu Chow Mein (Eat To Live p 221). It was a typical chinese stir fry with Tofu. It did have a huge amount of vegetables. This is the big delight over those meals in many Chinese restaurants where the veggies are limited.
The color is not as vivid but there are peas, mushrooms, cabbage (we used bok choy), water chestnuts and bean sprouts. One needed addition is fresh ginger root (though tragically we were out tonight).. I tend to slice it and then chop it finely with chef's knife rather than grating.. it is the way that the chinese themselves tend to cook. I remember back in college inviting a couple from Taiwan to dinner. The dish had fresh ginger root cut into strips (1/16 inch by say 1 inch), and the flavor was amazing. After cooking the ginger is not strong and tastes like a flavorful vegetable.
As for how to spice it, we did make some changes there. I used hoisin sauce and a little of the Vietnamese hot sauce. We will try to work with this dish as it may need a little work in the spicing. Another option is the Chinese 5 spice, though not all like this flavor.
Ray
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