dinner

5 tbs peanut oil
1 medium onion, thinly sliced
4-5 cloves garlic, pressed
15-20 tiny red potatoes, halfed or quartered
1 pound asparagus, fibrous end trimmed and cut into thirds
1 red pepper, julienned
1 jalapeno pepper, sliced and partially seeded
1 pound firm tofu, cubed
1 lemon, mincing the zest and juiced
1/2 head red cabbage, shredded
3 cans coconut milk (or coconut cream)
3 tbs thai yellow curry paste
1 bunch basil leaves, shredded

heat oil in wok or stir-fry pan until it shimmers, then add onion and garlic. when onions are just starting to turn translucent, add potatoes, and cook for a couple of minutes. then, every two minutes or so, add the next ingredient on the list, until you come to the cabbage. once you have added the cabbage, let it cook until it just starts to wilt. while it is wilting, whisk one can of the coconut milk with the curry until the curry is blended, then add that mixture with the other cans of milk to the vegetables, and bring it up to a simmer. simmer for ten minutes, then add the basil and serve.

serve over rice.

serves 6-8 bears.

so, this is the dinner i made for the usual suspects here at UGH last night: , , , , , and . what an interesting evening of discussion. we watched the new “super millionaire” with regis philbin, his smugly smiling face leering out of the boob tube. the spicy quality of the food seemed to have made everyone somewhat pugilistic in their conversational style, everyone throwing verbal punches, ducking and swaying around ideas. what fun.

Tagged as: Life in San Francisco