| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Chinese |
Digest, Apr95, Fatfree |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
TVP |
| 1/2 |
c |
Hot water |
| 1 |
tb |
Chopped or grated ginger |
|
|
Root |
| 2 |
tb |
Soy sauce |
| 1 |
|
To 2 Tbsp hot bean paste |
| 1/2 |
ts |
Salt (optional) |
| 3 1/2 |
oz |
Bean thread noodles |
| 2 |
c |
Veggie broth or water (avoid |
|
|
Broth that may have a sweet |
|
|
Taste) |
INSTRUCTIONS
Pour the boiling water over the TVP and let it sit for 10 minutes. Saute
the gingerroot in a very small anount of oil or other liquid. Add the soy
sauce, bean paste, salt and TVP. Cook very very gently and stir frequently
as it burns easily. Cook about 5 minutes and set aside.
Cook the bean threads in the broth until the broth has been absorbed by the
noodles. Add the noodles to the TVP mixture and stir until blended
evenly...ie. all the "ants" are distributed throughout. Enjoy!
Source: This is a dish that was a favorite at our local Chineses eatery. I
used to make it with ground turkey (before I saw the light) and have found
that TVP works just as well. It's hot and spicy...delicious and just a
little different.
Posted by Ann Christmann <ACHRISTMANN@CSUNET.CTSTATEU.EDU> to the VEGLIFE
Digest - 5 Apr 1995 to 6 Apr 1995. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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