Featured Cookbook

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1. Tomato Crabmeat with Egg Drop Soup

2. Buddha's Delight (vegetarian)

3. Spicy Thai Noodles

Book Description

The Asian diet has long been touted as one of the most healthful in the world, and in this new collection, Ying Chang Compestine skillfully incorporates key ingredients that are the hallmark of the Asian food pyramid. These foods not only enhance flavor but also promote health.

... (more)

Secrets from a Healthy Asian Kitchen

Authors: Ying Chang Compestine

Date: July 2002

ISBN: 1583331271

Publisher: Avery Publishing Group

Paperback

ORDER/INFO

Makes 4 to 6 servings (5 cups)

• 2 tablespoons canola Oil

• 2 cloves garlic, minced

• 1 green onion (white and green parts), chopped

• 3 fresh or dried shitake mushrooms, cut into 1 inch cubes

• 2 Medium tomatoes cut into 2-inch cubes

• 4 cups ginseng seafood stock or canned chicken stock

• 1 cup fresh or frozen crabmeat, or imitation

• 1 egg, well beaten

• 1 teaspoon sesame oil

• Salt and pepper to taste

• Cilantro leaves for garnish

1. Heat the oil in a large, heavy saucepan on medium high heat and saute the garlic, onion, and mushrooms until fragrant, about 2 minutes. Add tomatoes, reduce the heat to medium low, stir, and cook for 2 to 3 minutes.

2. Stir in the stock and bring to a boil. Add crabmeat and bring to a second boil. Turn off heat. Slowly pour in the beaten egg, while stirring the soup in one direction with a chopstick or fork so the egg forms long threads.

3. Stir in sesame oil. Garnish with cilantro leaves. Serve hot.

More From This Book:

1. Tomato Crabmeat with Egg Drop Soup

2. Buddha's Delight (vegetarian)

3. Spicy Thai Noodles

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