Forks Over Knives -- The Cookbook by Del Sroufe

Author:Del Sroufe
Language: eng
Format: epub, mobi, pdf
Publisher: The Experiment
Published: 2011-12-31T16:00:00+00:00

Warm Noodle Dishes

Stir-Fried Noodles with Spring Vegetables

GARLIC CHIVES ARE a gardener’s favorite springtime herb, and they taste of both garlic and chives, just as the name implies. If you don’t grow them and can’t find them in your local market, use regular chives instead.

SERVES 4

½ medium yellow onion, peeled and thinly sliced

1 medium carrot, peeled and cut into matchsticks

½ pound asparagus, trimmed and cut into 1-inch pieces

1½ cups snow peas, trimmed

1 batch Chinese Brown Sauce

½ pound brown rice noodles, cooked according to package directions, drained, and kept warm

½ cup chopped garlic chives

Freshly ground black pepper to taste

Heat a large skillet over high heat. Add the onion and stir-fry for 4 minutes, adding water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the carrot, asparagus, and snow peas and cook for 3 minutes. Add the Chinese brown sauce and cook until heated through, about 2 minutes. Add the rice noodles and garlic chives, tossing well, and cook for another minute. Season with pepper.

VARIATION

For a Thai variation, replace the Chinese brown sauce with a sauce made with ¼ cup Chinese Brown Sauce, 3 tablespoons sweet chili sauce, and 3 tablespoons lime juice. Instead of the garlic chives, substitute 2 tablespoons finely chopped mint leaves and ½ cup chopped cilantro.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.