Recipe of the Day - September 11 (pasta and vegetable basket) - Tilted Forum Project Discussion Community

JadziaDax · 09-11-2003, 01:29 AM

Quick Steamed Mung Bean Pasta and Vegetable Basket

Ingredients
2 packages Mung Bean Pasta (Harusame), 4.8 oz.
4 Chinese cabbage leaves, do not chop
1 medium carrot, thin diagonal slices
1 cup broccoli florets
1/2 pound organic tofu, cubed
1 cup cauliflower florets
1/2 cup pea pods, remove stems

spicy oriental dip sauce
2 cloves garlic, minced
2 teaspoons fresh ginger root, minced
1 Tablespoon Toasted Sesame Oil
1/2 teaspoon Hot Pepper Sesame Oil
3 Tablespoons Shoyu Soy Sauce
2 Tablespoons Organic Brown Rice Vinegar
1 Tablespoon Mirin
1/8 teaspoon black pepper, freshly ground
1/8 teaspoon red pepper flakes, or to taste
1 Tablespoon pure maple syrup
2 Tablespoons scallions, minced
2 Tablespoons water

Preparation
Line the bottom of a bamboo steamer basket with the Chinese cabbage leaves. These will prevent other ingredients from falling through the wholes in the bottom of the basket.

Soak the noodles in warm water for 10 minutes to soften.

Place 2" of water in a wok or tall pot and bring to a boil.

Arrange all vegetables and tofu in the steamer, except the pea pods, keeping each type separate from the others in their own section.

Place the mung bean pasta in the center of the basket.

Cover the steamer basket and place in the wok or on top of the pot. Steam for 2 minutes.

Add the pea pods, cover and steam another 1 to 2 minutes until the vegetables are brightly colored and slightly crisp.

Remove the steamer and uncover.

Place the basket on a round platter or plate and set on the table.

Prepare the dip sauce by whisking all ingredients together. Pour into 5 individual small dipping bowls.

Dip the vegetables, tofu and noodles into the sauce before eating.

Any type of vegetables, fish or seafood can be used instead of the above. Make sure to slice harder vegetables in similar size pieces so that they finish cooking at the same time. Leafy green vegetables may be added the last 1 to 2 minutes so they do not over cook and loose their dark green color. Kuzu Noodles may be used in place of Mung Bean Pasta. If using Udon, Somen or Soba, precook as package directs until al dente and rinse before placing in the basket.

Serves 5

Nutritional Info Per serving:
280 Calories
6g Fat (19% calories from fat)
9g Protein
49g Carbohydrate
0mg Cholesterol
668mg Sodium

davik · 10-07-2003, 11:51 PM

Hmm, I may have to play around with the recipe for that sauce.... ::saves recipe::

09-11-2003, 01:29 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - September 11 (pasta and vegetable basket) Quick Steamed Mung Bean Pasta and Vegetable Basket Ingredients 2 packages Mung Bean Pasta (Harusame), 4.8 oz. 4 Chinese cabbage leaves, do not chop 1 medium carrot, thin diagonal slices 1 cup broccoli florets 1/2 pound organic tofu, cubed 1 cup cauliflower florets 1/2 cup pea pods, remove stems spicy oriental dip sauce 2 cloves garlic, minced 2 teaspoons fresh ginger root, minced 1 Tablespoon Toasted Sesame Oil 1/2 teaspoon Hot Pepper Sesame Oil 3 Tablespoons Shoyu Soy Sauce 2 Tablespoons Organic Brown Rice Vinegar 1 Tablespoon Mirin 1/8 teaspoon black pepper, freshly ground 1/8 teaspoon red pepper flakes, or to taste 1 Tablespoon pure maple syrup 2 Tablespoons scallions, minced 2 Tablespoons water Preparation Line the bottom of a bamboo steamer basket with the Chinese cabbage leaves. These will prevent other ingredients from falling through the wholes in the bottom of the basket. Soak the noodles in warm water for 10 minutes to soften. Place 2" of water in a wok or tall pot and bring to a boil. Arrange all vegetables and tofu in the steamer, except the pea pods, keeping each type separate from the others in their own section. Place the mung bean pasta in the center of the basket. Cover the steamer basket and place in the wok or on top of the pot. Steam for 2 minutes. Add the pea pods, cover and steam another 1 to 2 minutes until the vegetables are brightly colored and slightly crisp. Remove the steamer and uncover. Place the basket on a round platter or plate and set on the table. Prepare the dip sauce by whisking all ingredients together. Pour into 5 individual small dipping bowls. Dip the vegetables, tofu and noodles into the sauce before eating. Any type of vegetables, fish or seafood can be used instead of the above. Make sure to slice harder vegetables in similar size pieces so that they finish cooking at the same time. Leafy green vegetables may be added the last 1 to 2 minutes so they do not over cook and loose their dark green color. Kuzu Noodles may be used in place of Mung Bean Pasta. If using Udon, Somen or Soba, precook as package directs until al dente and rinse before placing in the basket. Serves 5 Nutritional Info Per serving: 280 Calories 6g Fat (19% calories from fat) 9g Protein 49g Carbohydrate 0mg Cholesterol 668mg Sodium

10-07-2003, 11:51 PM	#2 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	Hmm, I may have to play around with the recipe for that sauce.... ::saves recipe:: __________________ "Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain