This is such a delicious recipe! There are so many flavours, and tons of veggies, we loved it! I found a good way to make a vegetarian version, ( I thought my Mom would enjoy this and she is veg) if anyone is interested.... make just as the recipe says, but a couple of hours before, cube up a whole pound of extra firm tofu. Place in a sealable container with approx. 1/4 cup Bragg's soy sauce (or regular soy sauce) 1 Tblsp roasted sesame oil, 2 cloves of garlic, chopped, and about 1/2 Tblsp fresh ginger, chopped. Allow to marinate at room temp for a few hours. Proceed with the rest of the recipe as is, omitting the beef of course. Oh, and I had extra udon noodles in the fridge that really needed to be used up, I used these so they would go to waste, and it tasted really good. Just put them in a wok with some water and a dash of worcestshire, and heat them up. As for the tofu, once it has marinated awhile, heat up 2 Tblsp of vegetable oil in a large pan, add tofu and marinade, and fry until crispy. Allow to cool before adding to the salad. Absolutely delicious - I think I like this vegetarian version just as much as the original recipe! Thanks - this is going to become a summer pot luck staple!
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This is such a delicious recipe! There are so many flavours, and tons of veggies, we loved it!...