Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Dragon's Breath
Famous Authors (View All Authors)
Asian - Dragon's Breath Post by :joshimo Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1678

Click below to download : Asian - Dragon's Breath (Format : PDF)

Asian - Dragon's Breath

1/2 ounce dried shiitake mushrooms
1 cup hot water
Vegetable cooking spray
1/2 teaspoon chili oil
1 cup fresh bean sprouts
1/2 cup sliced green onions
1/2 teaspoon bottled minced fresh garlic
3 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1/8 teaspoon white pepper
21 ounces low-salt chicken broth -- (2 cans)
10 1/2 ounces firm tofu -- (1/2 package) drained
2 tablespoons cornstarch
2 tablespoons water
1 egg white -- lightly beaten

Place mushrooms in a bowl; add hot water. Microwave at HIGH 2 minutes; let stand 15 minutes.

Drain mushrooms; discard stems. Coarsely chop mushroom caps; set aside.

Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add bean sprouts, green onions, and garlic; saute 3 minutes or until tender.

Add chopped mushroom caps, vinegar, and next 4 ingredients; bring to a boil. Reduce heat, and simmer 3 minutes.

Combine cornstarch and 2 tablespoons water, stirring with a wire whisk until blended; add to soup, stirring constantly.

Cook 1 minute or until thickened, stirring constantly.

Remove from heat; slowly drizzle egg white into soup, stirring constantly with handle of a wooden spoon.

If you like this book please share to your friends :

Asian - Egg Drop Soup By Emily Asian - Egg Drop Soup By Emily

Asian - Egg Drop Soup By Emily
3 cups water 3 chicken bouillon cubes 1 oz. noodles 1 egg - beaten Boil the water. Stir in cubes & noodles. Simmer 5 min. With fork quickly stir in egg. Bring to a boil.Serve.

Asian - Soup Deluxe Won Ton Asian - Soup Deluxe Won Ton

Asian - Soup Deluxe Won Ton
Won Tons: 1 pkg frozen won ton wrappers FILLING:1/4 lb ground chicken, turkey or veal 1/2 small can water chestnuts, diced small, divided 2 green onions, chopped 2 cloves garlic minced 1 egg 1 tbsp soy suace pinch pepper pinch ginger if desired ASSEMBLE:Mix together filling and place a tsp on each wrapper. Dip finger into water and rub around edge of wrapper and fold in half to make a triangle. Steam or lightly boil until wrapper looks crinkly and meat is cooked. Set aside. SOUP: Chicken Stock1/2 can water chestnuts1/2 cup sliced mushrooms1 cup COMBINED chopped broccoli, cauliflower, carrot and