Sweet potato rice : kokuma bokum bap (korean)
4 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce |
| ½ | teaspoon | Grated gingerroot |
| 1 | tablespoon | Rice vinegar |
| 4 | ounces | Firm tofu; cubed |
| 2 | tablespoons | Vegetable oil; or less |
| 1 | large | Sweet potato; cooked but still firm, peeled and diced |
| 6 | Green onions; trimmed, green and white parts, 1/2-inch chop | |
| 3 | cups | Cooked rice |
| Salt and black pepper; to taste | ||
1) In a cup or small bowl, mix together the soy, ginger, and rice finegar.
Pour over the cubed tofu and marinate for about 5 minutes.
2) Heat oil in a wok or large skillet. Add the sweet potato, onions and tofu with the marinade. Stir fry until the tofu is lightly browned.
3) Add the rice, and stiry fry 3 minutes longer. Add salt and pepper. Serve hot.
ONE-THIRD recipe: 365 cals, 9g protein, 11g fat (28% cff) 57g carb. est by publisher.
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co) <>kitpath@... 3/99
NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook use of left over rice.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998 Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 31, 1999, converted by MM_Buster v2.0l.