Chinese Style Vegetable Skewers
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Method
- Chop the vegetables (except the beans and chillies; use these whole) and tofu into large chunks and thread onto the skewers
- Combine the ingredients for the marinade and spoon evenly over the skewers
- Cover the skewers and leave them to marinate for 2-4 hours
- Place under a hot grill and monitor closely, turning frequently until thoroughly cooked and crispy
- Serve with flat wheat noodles and optional satay sauce
Cooking Temperature: 220 degrees
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Cooking Time: 15 Minutes
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Serves: 2
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Keeps For: 0 days
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Tips and Comments
- This recipe idea was inspired by the summer street food I encountered in Shanxi and Liaoning provinces. Skewered veg (and non veg options) are laid out in trays for diners to choose from. These selections are then handed to the chef who grills them to within an inch of their lives on a huge, hot, smoky grill before adding the chilli sauce. I've interpreted it as a marinade and adapted it to a domestic grill but it would work well on a barbecue. Aim to get it a bit black round the edges and eat it in a gutter for authenticity!
- Other 'authentic' veg you could use include; different kinds of mushroom, pak choi, spring onion, lettuce, potato slices, lotus root and sweet corn.