1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
Directions
Combine vinegar, cornstarch, sugar and cheyenne paper
Stir fry onion in broth.
Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes,
adding water as necessary.
Boil noodles (only takes 3 minutes)
Either stir noodles into cabbage or serve cabbage over the noodles.
4 servings of 1/2 cup cabbage and 1 cup noodles
Recipe reheats well. Hope you enjoy.
kwvegan vegan
Szechuan Eggplant
Ingredients
1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water
Directions
Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!). kwvegan vegan
Birthday Noodles
Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:15
Ingredients
1/2 pound fresh spinach
1/2 pound Chinese noodles
1 tablespoon sesame oil
1 cup vegetable stock
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornstarch dissolved in 1 tsp cold water
1/2 teaspoon salt
6 eggs
2 tablespoons chives -- chopped
Directions
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1
minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.
Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss
with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil.
Keep warm until ready to serve.
Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the
water. Reduce heat to simmer and poach for 2 minutes.
While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of
each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.
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