commit: 42b8743b40913d3e58bde90cd7f975bf376fdd88
parent 5fee39bbddade06bc9314e6cd36b7641ef499613
Author: Rekka <rekkabell@gmail.com>
Date: Wed, 6 Nov 2019 16:21:29 -0500
Small corrections to ingredients
Changed quantity of chilies
Diffstat:
1 file changed, 3 insertions(+), 3 deletions(-)
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -28,20 +28,20 @@ Spicy stirfry chickpeas
Sauce
- In a small bowl, combine the ingredients for the sauce: mix {_3 tsp_} of {{maple syrup}}, {_1 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{arrowroot starch}} and {_1 tsp_} of {{sesame oil}}.
Stir fry
- - Add {_1 tbsp_} of vegetable oil, then warm pan to high heat. When oil is hot, add {_handful_} of {{chili pepper flakes}} and {_1 tsp_} of {{sichuan peppercorns}}. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.
+ - Add {_1 tbsp_} of vegetable oil, then warm pan to high heat. When oil is hot, add {_~1-2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{sichuan peppercorns}}. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.
- Add the {{chickpeas}}, {{tofu}}, {{carrot}} and {{red cabbage}} and fry over high heat, stirring constantly. {#After a minute#}, add the {{ginger root}}, {{garlic}} and {{scallions}} and stir-fry for {#a few more minutes#}.
- Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.
INGR
Main
- Chickpeas : 2 cups, fresh
+ Chickpeas : 2 cups, cooked
Carrots : 1
Tofu : 175g cubed, firm
Red cabbage : 1/2 cup
Scallions : 2 stalks
Garlic : 3 cloves
Ginger root : equal to garlic
- Chili pepper flakes : handful
+ Chili pepper flakes : 1-2 tbsp
Sichuan peppercorns : 1 tsp, whole
Salt : 1/4 tsp
Black pepper : 1/4 tsp
