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 - Soup - Asian Noodle Bowl
Famous Authors (View All Authors)
Asian - Soup -  Asian Noodle Bowl Post by :robertringin Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3017

Click below to download : Asian - Soup - Asian Noodle Bowl (Format : PDF)

Asian - Soup - Asian Noodle Bowl

2 tablespoons vegetable oil, divided
1 package (8 oz.) sliced white mushrooms
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon freshly grated ginger
3 carrots, peeled and cut on the diagonal into 1/2-inch-thick pieces
4 cans (14 1/2 oz. each) chicken broth or 4 cans (14 1/2 oz. each) vegetable broth
2 tablespoons soy sauce
1 tablespoon rice-wine vinegar
1 bunch bok choy, chopped
1 package (16 oz.) firm tofu, drained and diced
1/4 lb. bucatini or spaghetti
3/4 pound cooked Pork Tenderloin (recipe follows), cut into strips (optional)
1 bunch green onions, sliced
1/2 cup fresh cilantro leaves

Heat 1 tablespoon oil in a medium Dutch oven over medium-high heat. Add mushrooms; cook until edges begin to brown, 3 to 5 minutes. Transfer with slotted spoon to a plate; set aside.

Heat remaining 1 tablespoon oil. Add onion, garlic, ginger and carrots and cook 2 to 3 minutes, until onions begin to soften. Add broth, soy sauce and vinegar. Bring to a boil; reduce heat and simmer broth 10 minutes.

Stir in bok choy, tofu, pasta and reserved mushrooms and pork, if desired. Gently boil until pasta is just cooked through, 10 minutes. Stir in green onions and cilantro.

Makes 4 servings.

PER SERVING: Calories 690, Total Fat 33 g ,Saturated Fat 7 g, Cholesterol 80 mg, Sodium 2,950 mg Carbohydrates 47 g, Protein 56 g, Calcium 535 mg, Fiber 7 g

Pork Tenderloin: Tip: Season the meat the night before for a quick start for dinner.

2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon jalapeno* or red pepper flakes
Grated peel of 1 orange
Grated peel of 1 lemon
3/4 pound pork tenderloin

Combine oil, salt, jalapeno flakes, and orange and lemon peels in small bowl. Spread mixture over pork; wrap and marinate in the refrigerator 1 hour. (Can be made ahead. Refrigerate overnight.)

Heat and oil grill or grill pan. Grill pork 20 minutes, turning several times, until meat thermometer inserted in the thickest part of the tenderloin registers 155 degrees. Transfer pork to a cutting board; let stand 5 minutes.

*Can be found in the spice section of most supermarkets or from Chile Today-Hot Tamale, 800-468-7377.
If you like this book please share to your friends :

Asian - Soup -  Chinese Chicken And Rice Porridge (congee) Asian - Soup - Chinese Chicken And Rice Porridge (congee)

Asian - Soup -  Chinese Chicken And Rice Porridge (congee)
3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver) 10 cups water 3 tablespoons Chinese rice wine or medium-dry sherry 3 (1/4-inch-thick) slices fresh ginger 3 scallions, halved crosswise and smashed with flat side of a heavy knife 1/2 teaspoon salt 1 cup long-grain rice Accomplishment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through.

Asian - Seafood Vietnamese Grilled Prawns Asian - Seafood Vietnamese Grilled Prawns

Asian - Seafood Vietnamese Grilled Prawns
1 small onion, minced 1 clove garlic, minced 1 teaspoon vegetable oil 1 pound raw tiger or king prawns or jumbo shrimp, peeled and deveined For Dip: 1 teaspoon sea salt 1 teaspoon freshly ground black pepper juice of 1 lime Mix the onion and garlic with vegetable oil. Add the prawns and toss to coat. Leave to marinate at least 3 hours in a cool place, covered. Grill the prawns over medium charcoal fire, or cook under preheated broiler, for about 5 minutes, turning once. Mix together the ingredients for the dip. If the dip is too tart, add a