Ample food grains can be produced through agricultural enterprises, and profuse milk, yogurt, and ghee can be arranged through cow protection. Abundant honey can be obtained if the forests are protected. Unfortunately, in modern civilization, men are busy killing the cows that are the source of yogurt, milk, ghee; they are cutting down all the trees that supply honey, and they are opening factories to manufacture nuts, bolts, automobiles, and wine instead of engaging in agriculture. How can the people be happy? They must suffer from all the misery of materialism. Their bodies become wrinkled and gradually deteriorate until they become almost like dwarves, and a bad odor emanates from their bodies because of unclean perspiration resulting from eating all kinds of nasty things.
Numb Hot Tofu
This highly aromatic, tongue tingling taste comes from the Sichuan peppercorn. It's good idea to always keep a jar of freshly ground Sichuan pepper on hand in the kitchen, as well as on the table, either by itself or blended with ground sea salt.
2 tablespoons oil
3 slice ginger, minced
2 cloves garlic, minced
125 ml (1/2 cup) water
3 1/2 cakes firm tofu (about 400g or 13 oz), cubed
160 g (1 cup) frozen mixed vegetables (peas, corn, carrots)
6 shiitake mushrooms, chopped
2 taespoons ground Sichuan pepper
1 teaspoon ground black pepper
1 teaspoon cornflour mixed with 1 tablespoon water
1 spring onion (scallion), minced
1 fresh red chilli, finely sliced
1 teaspoon sesame oil
Sauce
3 teaspoons sweet hoisin sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
2 teaspoon wine
In a bowl, stir together all the sauce ingredients and set aside
Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir-fry 10 seconds.
Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir-fry to mix flavours. Cover, lower heat to medium, and simmer for 7 to 8 minutes.
Add the Sichuan and black peppers, stir to blend, cover, then let smmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again.
Remove from heat, stir in the spring onion, chilli ans sesame oil, and serve.
Serves 4
Numb Hot Tofu
This highly aromatic, tongue tingling taste comes from the Sichuan peppercorn. It's good idea to always keep a jar of freshly ground Sichuan pepper on hand in the kitchen, as well as on the table, either by itself or blended with ground sea salt.
2 tablespoons oil
3 slice ginger, minced
2 cloves garlic, minced
125 ml (1/2 cup) water
3 1/2 cakes firm tofu (about 400g or 13 oz), cubed
160 g (1 cup) frozen mixed vegetables (peas, corn, carrots)
6 shiitake mushrooms, chopped
2 taespoons ground Sichuan pepper
1 teaspoon ground black pepper
1 teaspoon cornflour mixed with 1 tablespoon water
1 spring onion (scallion), minced
1 fresh red chilli, finely sliced
1 teaspoon sesame oil
Sauce
3 teaspoons sweet hoisin sauce
1/2 teaspoon sugar
1 teaspoon soy sauce
2 teaspoon wine
In a bowl, stir together all the sauce ingredients and set aside
Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir-fry 10 seconds.
Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir-fry to mix flavours. Cover, lower heat to medium, and simmer for 7 to 8 minutes.
Add the Sichuan and black peppers, stir to blend, cover, then let smmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again.
Remove from heat, stir in the spring onion, chilli ans sesame oil, and serve.
Serves 4
