TERIYAKI MARINADE
p. 300 LDV
Prepared 11/16/2007, 8/6/2008 and 4/1/2010
MOCK BEEF & RICE NOODLE TOSS
p. 135 LDV
Prepared 4/1/2010
The marinade is one of these rare situations where I prepared something and then didn't really do much with it the first time around, didn't write about it the second time around and ended up making it a third time because the recipe Mock Beef & Rice Noodle Toss recipe calls for it. Its very simple and good and I would actually like to try to make it more often to incorporate into our rotation. The smell is initially a little pungent as the ingredients are tossed in, but after a few hours they mellow out. I rarely grate things anymore now that our microplane (we had two!) is lost. These things happen when one is moving across the nation by shipping things in boxes which end up stored in one's in-laws basement for a while. We're missing some great stuff, like Mr. Bento.
But I digress. My point is that I didn't grate the ginger, and I almost never do. I just chop it up.
The marinade. Yes. Yummy. Make it. Have it on hand. Use it liberally. You'll be glad that you did. A couple of summers ago, I marinated some tofu in it, fried it up and ate it on a salad. It was delicious.
The noodle toss was good. I used up some of that Lightlife fake hamburger that we had instead of the homemade Faux Beef in the recipe. I also ended up making a lot of additions because I was initially underwhelmed with the flavoring. I added frozen broccoli, garbanzos, spinach, fresh cilantro and peanuts for garnish. I also added some rice vinegar (and hot sauce). I'm looking forward to eating it cold tomorrow as a salad!
