| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Soups/stews, Vegetarian, Chinese | 8 | Servings |
INGREDIENTS
| 1 | qt | Water |
| 1 | lb | Pumkin or butternut squash peeled & cut into large chunks |
| 1 | Sweet potato peeled & chunked | |
| 1/2 | c | Raw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped |
| 1/3 | c | Dried mung beans soaked 30 min and drained |
| 3 | tb | Vegetable oil |
| 1 | Square of bean curd | |
| 1 | qt | Coconut milk |
| 1/2 | oz | Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections |
INSTRUCTIONS
~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo. From: [email protected] ( Tim Ikeda) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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