Chinese Vegetables With Bean Curd Recipe - Cooking Index
Chinese Vegetables With Bean Curd Recipe - Cooking Index
| Water | ||
| 1 | Dreen bean starch sheet - see * Note | |
| 1 lb | 454g / 16oz | Daikon greens - see * Note |
| 1 cup | 160g / 5.6oz | Frozen soybean "peas" - see * Note |
| 2 teaspoons | 10ml | Sesame oil |
| 1 teaspoon | 5ml | Toasted sesame seeds |
| Salt - to taste |
* Note: Daikon greens and soybean "peas" are available in the frozen food sections of Chinese markets. The green bean starch sheets are sold alongside dry noodles at Chinese markets.
Pour boiling water to cover over bean sheet in large bowl. Let sit 30 minutes.
Meanwhile, cut ends off daikon stalks. Cut large stalks and leaves lengthwise into 1/2-inch-long pieces. Cut leaf pieces crosswise into 1/2-inch-wide pieces. Steam greens over boiling water 7 to 8 minutes, until greens are crisp-tender and bright green.
Steam soybean peas over boiling water about 2 minutes, until beans are heated through. Toss together soybean peas and steamed greens. Drain water from bean sheet and cut into 1-inch-square pieces. Steam cut bean noodles until heated through, about 5 minutes. Toss bean noodles with vegetables, sesame oil and sesame seeds. Add salt to taste.
This recipe yields 6 servings.
Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrates; 6 grams protein; 1.47 grams fiber
Source:
The Los Angeles Times, 01-06-1999
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