Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Dinner on Pasta
Tofu and Cashew Chow Mein	C ■■■■□ U Wok
Serves 3 Ingredients: 10 oz (300g) precooked thick wheat noodles* 3 Tbsp Soy sauce 2 Tbsp Oyster sauce 2 tsp Sesame oil 2 Tbsp Water 2 Tbsp Peanut oil or other oil suitable for frying 6 oz (180g) Firm tofu - cut into cubes 1 Carrot, julienned 2 cups Small broccoli florets 2 Cloves garlic, minced 2 tsp Ginger, finely grated ½ cup Roasted cashew nuts Directions: Loosen the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. Mix together the soy sauce, oyster sauce, sesame oil and water in a bowl. Heat a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. Add the tofu and stir-fry for 4 minutes. Add the garlic and ginger and stir-fry for a minute. Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined and heated through. Alterations: Flaked almonds can replace the cashews.
Notes: *Precooked thick wheat noodles are typically found in the refrigerated section of the supermarket.

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