Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, August 23, 2006

Thrilla From Manila

(Stir Fried Vegetables and Rice Noodles)

Chef Notes: This is one of the famous one-dish-meals in my country, The Philippines. We usually serve this on a special occasions, like birthdays because it signifies long life or longevity.  The rice sticks are long strands of very thin noodles, like angel hair or cappelini, but they are made from rice. If you use the tofu instead of the Tofurky Beer Brats, then this is definitely a gluten-free dish. Try it!  It’s easy to prepare and delicious too. You can vary the vegetables based on what you have, it’s going to taste good, I promise.        Chef Jyoti

                                                                      

Yield: 6 - 8 servings          Difficulty: easy

Ingredients:

1 pkg. (16oz,) Thousand Sails Chao Ching Rice Stick (thin)

2 tablespoons Spectrum Organic safflower oil

2 teaspoons fresh ginger, grated or preferably chopped very fine

2 pcs. Tofurky Beer Brats, sliced or 2 cups organic extra-firm tofu, pan-fried and sliced (use tofu to make the dish gluten free)

1 small organic carrot, cut into matchsticks

2 cups organic Napa cabbage, sliced thin

2 cups organic bok choy, sliced thin

1 cup organic snow peas, stringed and cut in half (if they are big)

2 tablespoons San-J organic tamari

1 tablespoon Spectrum Organic toasted sesame oil

1 ˝  cup filtered water

˝ cup organic cilantro, chopped

2 cups mung bean sprouts, rinsed

 

Directions:

  1. Place rice sticks in a bowl and immerse in warm water for 25 minutes until soft. Set aside.

  2. In a large non-stick pan, heat oil and sauté ginger for a minute or until brown

  3. Add Tofurky or tofu. Stir for 2 minutes.

  4. Add carrots, cabbage, bok choy, snow peas, tamari, and sesame oil. Using two cooking spoons, stir hard for a minute.

  5. Add softened rice sticks and filtered water. Continue stirring for 3 minutes or until the rice sticks are soft but still firm.

  6. Taste and adjust seasonings.

  7. Add cilantro and bean sprouts at the end.

  8. Serve hot with a slice of lemon juice, squeezed and mix right there on your plate. Enjoy!

 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery