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

This hearty meal is especially enjoyable on a cold day. Keep this recipe in mind when your vegetarian friends come for dinner.

Makes 4 servings

• 1 (2.5 ounce) package bean thread noodles

• 1 tablespoon canola oil

• 1 teaspoon minced fresh ginger

• 3 cloves garlic, minced

• Contents of 2 ginseng tea bags (optional)

• 2 ounces oyster mushrooms, coarsely chopped

• 4 ounces baked, flavored tofu, cut into 2-inch pieces

• 2 cups 1-inch pieces Napa cabbage

• 2 cups shredded bamboo shoots

• 2 cups ginger-mushroom sauce

• Salt and pepper to taste

• 2 teaspoons sesame oil

• 3 sprigs cilantro, cut into 2-inch pieces

1. Soak the noodles in hot water until soft, about 10 minutes. Drain and set aside.

2. Heat a nonstick cooking pan or wok over medium-high heat. Add the oil and swirl the pan to coat. Add the ginger, garlic, ginseng, and mushrooms and saute until fragrant, about 1 minute.

3. Add the tofu, cabbage, and bamboo shoots and stir-fry for 2 minutes. Add the noodles and sauce. Bring to a boil; reduce heat to medium-low, cover, and simmer. Cook until vegetables are tender, about 3 minutes. Season with salt and pepper.

4. Transfer to a serving bowl. Stir in the sesame oil and garnish with cilantro.

More From This Book:

1. Tomato Crabmeat with Egg Drop Soup

2. Buddha's Delight (vegetarian)

3. Spicy Thai Noodles

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