This is a family favorite because of its mild sweet and sour taste.
Makes 4 servings
Ingredients:
16 ounce flat rice noodles
Sauce:
2 tablespoons tamarind pulp, mix with 1/2 cup water, squeeze out the juice, discard the pulp
1/2 cup maple syrup
1/2 cup soy sauce
Vegetables:
Whatever you have available. I used:
1 king oyster mushroom ( it has a chewy, crunchy texture, similar to that of scallops)
2 celery stalks
1 yellow bell pepper
1 carrot
2 heads of mustard greens
Other ingredients:
1/4 pound bean sprouts
1 tablespoon crushed peanuts
1/4 lime wedge
extra light olive oil or canola oil
1 tablespoon minced ginger
1 chili pepper, minced (optional)
1. Combine ingredients to make sauce and set aside.
2. In a hot wok or frying pan, add 2 tablespoons oil. Add mushrooms, brown on both sides. Add about 2 tablespoons sauce, making the glaze by cooking in medium heat until dry, stirring frequently, remove from pan.
3. In the same pan, add 2 tablespoons oil, add ginger and brown. Add vegetables to the pan one at a time, stir frying in between each for about 1 minute. Pour onto the vegetables about 2 tablespoons sauce. Stir fry until everything is soft. Remove from the pan.
4. In the same pan, add 2 tablespoons oil, pour in half of the remaining sauce and bring to boil. Add half of the noodles, keep stirring in medium heat until soft. Mix in half of the veggies. Remove from the pan.
5. Do the same for the remaining noodles.
6. Top with mushroom, beansprouts, peanuts, hot pepper, and sprinkle with wedge of lime. If you prefer to have the beansprouts less raw and more cooked, combine the sprouts with the nơodles from the pan immediately while they are still hot.
C. 1 sweet potato, peeled and cubed 2 potatoes,peeled and cubed 2 bell peppers, sliced 1 eggplant, cubed 1 package firm tofu, cubed
D. 4 tomatoes, cut into quarters 6 tablespoons sweetener 2 tablespoons salt 1/2 can (200 ml) coconut milk
Steps:
Soak mushrooms in hot water for 30 minutes or until soft. Wash well to remove grit and squeeze out water. Trim off the stems and cut into quarters.
Combine spices from A and grind, using a coffee grinder.
Combine ingredients from B and mix well.
Heat 2 tablespoons oil in a pan, over medium-high. Sauté mushrooms until brown. Add potatoes, eggplant, bell peppers from C. Sauté until brown. Remove from pan and set aside.
In the same pan, add 1 tablespoon oil and sauté spices from A until brown and fragrant. Next add the mixture of ingredients from B and sauté until brown.
Add tomatoes, sweetener and salt. Sauté until dry.
Add mushrooms, potatoes and enough water to cover vegetables. Bring to a boil, and cook for 15 minutes. Add eggplant, bell peppers and tofu. Cook fro another 15 minutes, or until vegetables are done.
Add coconut milk and bring to a boil. Remove from heat and serve.
1/2 lb fresh spinach
1 tablespoon olive oil
2 slices ginger, minced
a pinch of salt
a pinch of sugar or other sweetener
black pepper to taste
Directions:
1. Wash spinach well and scrape the roots clean with a knife. Cut into 2-inch lengths.
2. Heat oil in a wok for 1 minute. Add ginger and stir-fry over 1 minute. Stir in spinach and stir-fry about 2 minutes. Add salt, sugar and mix well. Remove from heat, sprinkle with pepper and serve.
Sauce:
4 tablespoons olive oil
1/8 teaspoon black pepper 4 tablespoons pure maple syrup or equivalent sweetener1/2 tablespoon salt
1/2 tablespoon oregano
1 tablespoon soy sauce
1. Combine ingredients for sauce and mix well.
2. Rub the sauce on each eggplant and pepper slice.
2. Bake at 400 degrees F for 20-25 minutes.
3. Turn on broil. Broil for 10 minutes.
4. Turn eggplant and peppers over. Broil for 5 more minutes. 5. Arrange on a plate and serve.
A sweet, juicy, crunchy vegetable, can be eaten raw or used in many stir fried dishes, also made a flavorful vegetable both.
A sweet, juicy, crunchy vegetable, can be eaten raw or used in many stir fried dishes, also made a flavorful vegetable both.
Is a root, has a texture of a potato, but more flavorful, a meat substitution for many Asian dishes.
Is a root, has a texture of a potato, but more flavorful, a meat substitution for many Asian dishes.
