|Szechwan Broccoli and Shallots|
Okay, I know the title of this post is a little misleading because these don't look like green beans and they're not but I really wanted to try this recipe from Robin Robertson's new book Party Vegan and the closest thing I had in my fridge was broccoli. This book has been topping my pile of must read library books for a few weeks now and with so much going on around here, I have not had time to do this lovely book justice. I plan on buying myself a copy when the budget allows because it's chock full of delicious sounding recipes that are right up my alley. She is hands down my favourite cookbook author - I think our palates are super simpatico because whenever I read her recipes, I find myself drooling and inspired to get into the kitchen.
This recipe is pretty simple but as usual I was missing another ingredient, this time for the sauce. Dry cooking sherry is not something I usually stock in my pantry although I do come across it occasionally in recipes. It's one of those things I never remember to buy so instead I substituted a combination of rice vinegar and agave nectar. The recipe only calls for one teaspoon and hopefully it didn't completely alter the intended flavours of the dish. My husband said he thought the sauce was very balanced with a nice amount of spiciness. Because I replaced the beans with broccoli and also added tofu to make it a one pot meal, I should have doubled the sauce but it was a easy to prepare, flavourful and very reminiscent of the traditional Szechwan sauces I've eaten in Chinese restaurants. I will definitely make it again with just beans next time.