One pouch is wrapped, the one below is seasoned and ready to be wrapped…
Slivered Fresh Garlic
Slivered Fresh Ginger
Dry Sherry such as Amontillado
This is a fantastically tasty recipe. I couldn’t believe how well it turned out when I tried it. And it’s so easy. Take a square of foil. Pile on some oriental vegetables–I like snow peas, mushrooms, and carrots.
Add some slivered fresh garlic and ginger.
Sprinkle on soy sauce and sesame seeds.
Now fold the top half down, and start folding the left and right sides with tight little folds. You want it to hold in the steam when the vegetables are cooking. Before folding the top closed, add a tablespoon of dry sherry. I’m using Amontillado, with appologies to Edgar Allen Poe.
Make a pouch for each guest. Throw them on the grill for about 8 minutes or until they puff up. Done!
You can also cook them in your oven. Preheat to 350F.
This process of steam food in foil or paper is also fabulous for delicate foods like fish. The French call it cooking “en Papillote” and the Italian term is “al Cartochio”.