Vegetarian Thai Rice Noodles
#157503 - 03/06/05 02:16 PM
|
|
|
|
|
atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
|
|
|
I picked up a couple of Asian-cooking cookbooks over the weekend... one of them was Thai, and this is what I had for dinner. 
It's pretty heavy on vegetables that aren't necessarily safe for everyone... see my notes, I'll suggest various substitutions that, although not authentic, are still pretty tasty.
3 1/2 oz fried tofu I used pressed tofu marinated in soy sauce & ginger
8 dried Chinese mushrooms I used regular white mushrooms
About 6 oz rice stick noodles
1 teaspoon oil (decreased from 2 tbsp)
3 cloves garlic, minced
1 1/2" piece fresh gingerroot, grated
1 medium carrot, peeled & julienned I coarsely grated mine
1 cup green beans, cut into short lengths I used frozen, pre-cooked slightly
1/2 red pepper, julienned
2 tbsp soy sauce
1 tbsp fish sauce I used hoisin
2 tsp brown sugar
1 cup bean sprouts
1 cup finely shredded cabbage I used fresh spinach
Chili sauce for serving, if desired (I think it does need some kind of sauce... I ended up using hoisin)
Cut the tofu into small cubes. Soak the dried mushrooms in hot water for 20 minutes. Drain and slice.
In a heatproof bowl, pour boiling water over rice noodles and soak for 1-4 minutes, until soft. Drain.
Heat a wok or large heavy frying pan. Add the oil and, when very hot, add the ginger, garlic, and tofu. Stir-fry 1 minute. Add the carrot, beans, pepper and mushrooms, stir-fry 2 minutes. Add the sauces and sugar, toss well, cover, and steam for 1 minute.
Add the noodles, bean sprouts, and cabbage, toss, cover, and steam for 30 seconds. Garnish with additional bean sprouts, if desired, and serve with chili sauce. Serves 4 and, once you get everything cut up, seriously takes about 5 minutes to cook!
Print
Remind Me
Notify Moderator
|
|
|
Any other suggetions for this item? Shane will not touch either of these! LOL
Quote:
1 cup finely shredded cabbage I used fresh spinach
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Honestly, you could just leave it out, and make up for it with another 1 cup of something he will eat. Any vegetable would work, really. Just add it in with the carrots, in the beginning, or it won't cook!
Print
Remind Me
Notify Moderator
|
|
|
OK, maybe peas... thanks!
--------------------
www.facebook.com/shell.marr
www.myspace.com/shellmarr
Print
Remind Me
Notify Moderator
|
|
|
Have you tried napa cabbage(which I think should be the called for cabbage)? or bok choy leaves? But maybe he won't eat those either. My DH won't eat peas, corn, cooked carrots and isn't keen on green beans or snap peas (all of the above BTW are my favs!)
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
|
|
Casey! Yum!  Thanks.
How are you doing these days?
Print
Remind Me
Notify Moderator
|
|
|
 I was actually thinking of you when I posted that... I have a bunch more vegetarian recipes in those books to try, and I'll post them as I do!
I'm not doing too bad. The attacks seem to have stopped again, which is a relief. I was forced to switch my BC and now they just upped my dose of lexapro, so between the 2, I'm sleeping more than I'm awake. But that'll pass. How are YOU doing?
Print
Remind Me
Notify Moderator
|
|
Posts
