Cabbage Cooked With Bean Curd Recipe

Ingredients

3 large shiitake mushrooms
2 each cakes medium tofu
1 lb cabbage, sliced
3 tbsp oil
1/2 tsp salt
2 tsp soy sauce
1 tsp mirin sauce


Directions

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper
towel & leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid. Cut off & discard stems.
Slice caps into 1/4" wide strips.

Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms.
Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium.
Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir &
fry for another 5 minutes.

Madhur Jaffrey, "World of the East Vegetarian Cookbook".


Servings: 4 servings

 

 

Cabbage Cooked With Bean Curd Recipe brought to you by Recipe Ideas


Categories: Bean; Cabbage; Vegetable


The History of Recipes

Written recipes as a concept can be observed back into distant history, in truth as far into history as the early Egyptians, and possibly even further than that. Having said that, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for preparing meals.

The truth of the matter is, the oldest recipe found, according to academics is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`.

Moving on, we have a couple of cookery books from the 14th Century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that appears on menues today, but rather descriptions of the types of food prepared by the chefs of the rich and wealthy people of that period.

During the following few centuries, the wealthy families of Europe competed to serve the best banquets, and as a result cooks and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households.

The revolution that is television brought us TV cooks and the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading.

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