- garlic cloves
- fresh ginger (optional)
- mushrooms (I used a handful of enoki mushrooms.)
- tofu (I used about half a block and only because someone bought it for me. This is totally optional.)
- 2 ears of baby corn (also optional)
- vegetarian mushroom sauce
- soy sauce or a similar vegetarian cooking sauce
- water (yeah…water…)
- cooked rice (I almost forgot the rice…)
- Crush a few garlic cloves (maybe two about the size of your thumbnail or four the size of your baby finger).
- Break off a piece of ginger about the size of the tip of your thumb. Wash, peel, and slice the ginger into very thin slices.
- Wash your vegetables (mushrooms also). Might as well drain and rinse off the tofu, too.
- Cut your corn into two or three pieces and slice it into small slices.
- Cut your tofu into small triangles (or cubes, whatever).
- Cut your mushrooms however you want.
- Your rice should already be cooked, by the way…thought I’d mention it again.
- Heat up your wok.
- Pour in a little oil (just enough).
- Add the garlic and ginger. It should already be sizzling.
- The garlic should be brown in less than a minute or two if your heat’s high enough. Add the corn and tofu. Stir constantly.
- Is it sticking? Pour in a little bit of water, just enough…
- Add about 7-10 splashes of mushroom sauce and a couple splashes of soy or similar vegetarian cooking sauce.
- Add your rice. Stir constantly until the water is absorbed.
- How’d it turn out? Here’s mine:
Now ya’ll probably understand why I haven’t been posting much lately. There’s another reason, but I might prefer to explain later.