Wok vegetable

[eiasu]

Hallo,
i am writing a cooking book and one of the dish is
Tofu balls with vegetable wok
Tofu balls:

• 800 g tofu, crumbled
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 2 pinches nutmeg, ground
• 2 tsp cumin, ground
• 6 tbsp soya sauce
• 6 tbsp flour
• salt
• 2 tbsp oil
• 2 tbsp fresh coriander or parsley, finely chopped

Vegetable wok:

• 2 zucchinis cut in fine stripes
• 3 carrots cut in fine stripes
• 200g soya sprout
• 1 tbsp ginger
• 4 cloves garlic minced
• 1 Turk bread

is it correct? how would you say?
thank you
ciao
eiasu

[BreezyCooking]

I'm interested in seeing the cooking procedure for this, because I can't figure how those "tofu balls" hold together, but that aside, I'd say that most folks call "soya sprouts" "bean sprouts" (but that may just be cultural semantics). Another thing: what is "Turk bread"? I've never heard of it before.

[eiasu]

Quote:

Originally Posted by BreezyCooking I'm interested in seeing the cooking procedure for this, because I can't figure how those "tofu balls" hold together, but that aside, I'd say that most folks call "soya sprouts" "bean sprouts" (but that may just be cultural semantics). Another thing: what is "Turk bread"? I've never heard of it before.

Hallo Breezy,
thank you for your answer;
i attach the procedure below;
are soya sprouts and bean sprouts?
I tell you, i am Italian not very expert in English, i live in Germany and
i am writing here a book in English, that´s not easy!
I would like to find terminology understandable in Europe and also in US.
Turk bread is commonly known here, it is a flat bread without yeast,
more soft than the greek or arab bread. i will try to attach a photo.
And how would you say vegetable wok?
Tofu balls with vegetable wok
vegetarian food is delicious
Tofu balls:

• 800 g tofu, crumbled
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 2 pinches nutmeg, ground
• 2 tsp cumin, ground
• 6 tbsp soya sauce
• 6 tbsp flour
• salt
• 2 tbsp oil
• 2 tbsp fresh coriander or parsley, finely chopped

Vegetable wok:

• 2 zucchinis cut in fine stripes
• 3 carrots cut in fine stripes
• 200g soya sprout
• 1 tbsp ginger
• 4 cloves garlic minced
• 1 Turk bread

Squeeze the tofu and let all the water to go out.
Mix well all ingredients and form small balls (table tennis size).The balls should be quite compact and dry, if is needed you can add some breadcrumbs to make them more dry.
Deep fry with very warm oil not more than 8 at each time. Fry the vegetables in the wok, put shortly the bread in the oven to make it nicely warm and crunchy and serve hot together with the tofu balls.


ciao
eiasu

[BreezyCooking]

I don't think you need to use the term "Vegetable Wok" at all. Just "Vegetables". The wok is the cooking vessel - nothing more. All you need to do is indicate that you cook the tofu balls in a "wok" in the oil until done. Then drain the oil & cook the vegetables in a little bit of oil in the wok to accompany the tofu balls. The bread should be listed separate for serving rather than one of the cooking ingredients.

I'm just out the door at the moment, but I'll be back. :)

[eiasu]

Ok breezy,
thank you very much for your suggestions, it sounds very reasonable!
ciao
eiasu

[BreezyCooking]

I'd just call it "Tofu Balls With Vegetables"; use "Bean Sprouts" instead of "Soya Sprouts" (but that's just my opinion - I'm not as familiar with your target market as you are); & perhaps, in addition to the term "Turk bread", say "Turk bread or other flatbread of choice". This way, anyone who didn't know what "Turk bread" was, would know it was a flatbread & could substitute something similar if they wished. But again, I'm thinking of ingredient terms in the U.S.

[thymeless]

But there are different kinds of sprouts. The commonly used sprout is the mung bean sprout. But there are soya sprouts as well though harder for most to find. And plenty of other sprouts too.

I too agree, the mung bean sprout, the generic bean sprout in the US, is what is probably meant.

[eiasu]

Thanks a lot with your suggestions,
about the sprout i am not so familiar with all this variety, that´s the foto of the sprout we use, here in germany are called soyasprossen, in italian germogli di soia,
and in commun english?
ciao thank you
eiasu

[BreezyCooking]

Okay - your photo shows the bean sprout most likely to be found everywhere in the U.S. I use it all the time. While it's just commonly called "Bean Sprouts" in the supermarkets, it's really a Mung Bean Sprout. "Soy Bean" sprouts are MUCH larger, & aren't commonly found in markets here except for specialty health food stores. So if this is the sprout you mean for your recipe(s), I'd definitely designate it as "Mung Bean Sprouts".

[eiasu]

That is clear know,
i will change into bean sprouts,
thanks a lot
ciao
eiasu