Name: Gingered Almond Broccoli Salad with Cellophane Noodles
Ingredients: 1 tb Peanut oil; 1 tb Grated fresh ginger; 1 Finely sliced red birdseye chilli; 4 Cloves garlic; minced; 4 Spring onions; minced; 500 g Broccoli florets**; trimmed; 10 Fresh shiitake mushrooms; sliced; 200 g Baby corn; 3 tb Soy sauce; 3 tb Mirin; (sweet Japanese; ; wine); 2 tb Rice vinegar; 1 Cos lettuce; shredded; 120 g Blanched almonds; toasted; 100 g Dried cellophane noodles; 2 tb Fish sauce; 2 tb Rice vinegar; 2 tb Mirin; 1 ts Palm or brown sugar; 1/2 c Chopped fresh coriander

In hard, cold reality, a person rarely seeks divorce for the well-being of the children. What is distressing about this myth is not so much the fallacy of it as its blatant hypocrisy. If people were really concerned for the well-being of their children, I would think they would move heaven and earth to transcend their false dilemma and move in the direction of responsible parenthood. With the use of this myth as a justification for divorce, humankind exposes its capacity for calling good evil and evil good. Here an act of selfishness is painted or portrayed as a noble act of self-sacrifice for the good of the children.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Japanese	Tamara2	1	servings

INGREDIENTS

1	tb	Peanut oil
1	tb	Grated fresh ginger
1		Finely sliced red birdseye chilli
4		Cloves garlic; minced
4		Spring onions; minced
500	g	Broccoli florets**; trimmed
10		Fresh shiitake mushrooms; sliced
200	g	Baby corn
3	tb	Soy sauce
3	tb	Mirin; (sweet Japanese
		; wine)
2	tb	Rice vinegar
1		Cos lettuce; shredded
120	g	Blanched almonds; toasted
100	g	Dried cellophane noodles
2	tb	Fish sauce
2	tb	Rice vinegar
2	tb	Mirin
1	ts	Palm or brown sugar
1/2	c	Chopped fresh coriander

INSTRUCTIONS

FOR THE SALAD
FOR THE NOODLES
First, prepare the noodles. Fill a deep jug or bowl with very warm water
and soak the cellophane noodles for about 10 minutes or until they are soft
and tender. Drain. Mix together the fish sauce, rice vinegar, mirin and
sugar then toss through the cellophane noodles. Add the coriander, mix well
and set aside.
Heat the peanut oil in a wok and add the ginger, chilli, garlic and spring
onions and toss thoroughly until the spring onions have wilted, about 3
minutes.
Add the broccoli florets and toss well until bright green. Add the
mushrooms and corn and continue tossing over a high heat. Add the soy,
mirin and rice vinegar and continue cooking for 1 minute.
Add the noodles and mix well then remove the pan from the heat.
Divide the shredded lettuce amongst the plates then top with the broccoli
noodle mixture. Garnish with toasted almonds and fresh chopped coriander.
Converted by MC_Buster.
Per serving: 1038 Calories (kcal); 81g Total Fat; (66% calories from fat);
36g Protein; 57g Carbohydrate; 4mg Cholesterol; 3139mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 14
1/2 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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