Another new HP snippet: Hanging

[resonant]

After I put up The Hang of It, icarusancalion wondered what was going on in Ron's head at the same time. When I thought about it, I realized I had no idea. So I wrote it.

Hanging
Harry/Ron -- NC-17 -- 10K
The Hang Of It, from Ron's side.
Underage? Depends on whether you think it happened before July or after.
http://trickster.org/res/hanging.html

Thanks to darthfox for beta.

Comments

[resonant8.livejournal.com]

I was surprised at the violence of the anti-hoisin-sauce reaction. Maybe we just got a lousy brand.

Brand? There are different brands of tofu? I'm in Peoria. I'm just thankful I can buy the stuff at all.

OK. This recipe comes from Martha Stewart Everyday Food (which is worth checking out; I get a keeper recipe out of it almost every month), but hers had shrimp, and I substituted tofu. I guess you could use both.

8 ounces rice stick noodles
1/4 cup tomato-based chili sauce*
1/4 cup fresh lime juice
3 tablespoons Thai fish sauce (or 3 tablespoons soy sauce and 1 tablespoon anchovy paste)
2 tablespoons vegetable oil
4 garlic cloves, minced
1 package firm tofu
3 cups mung bean sprouts (the fat ones)
8 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces
1 large egg, lightly beaten
For garnish: more mung bean sprouts, fresh cilantro, chopped dry-roasted peanuts

My note: Start by cutting the tofu into 1/4-inch slices. Press it: Lay paper towels or a clean kitchen towel in a baking sheet, add the tofu slices, top with another paper towel or kitchen towel, top with another baking sheet, and set a heavy pan in the top baking sheet. Press for about 15 minutes. Then fry in a little oil in a nonstick pan until a light crust develops, about 3 minutes per side. Set aside.

Martha's recipe resumes here.

1. Bring a large pot of water to boil. Remove from heat, stir in noodles. Soak until softened (3 minutes). Drain, rinse under cold water until cool.

2. In a small bowl, whisk together chili sauce, lime juice, brown sugar, and fish sauce (or soy sauce and anchovy paste).

3. In a large skillet, over medium-high heat, heat oil. Add noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts and scallions. Pour in egg (my note: I made a hole in the middle of the noodle mixture and cooked the egg there because I wanted it to hold together a little more). Add tofu and toss to combine. Serve with garnishes.

* I have no idea what she means by "tomato-based chili sauce." If she means tabasco, I'm scared of what this would taste like with 1/4 cup in it, but I can't handle much spice. I used about 1/2 teaspoon of tabasco.

Let me know how you like it!