2019-05-01 Better Homes and Gardens

FOOD RECIPES

124 | May 2019

cold water and drain again.

3. Heat a wok or large heavy skillet over
   medium-high 1 minute. Add canola oil;
   heat 10 seconds. Add chopped ginger
   and garlic; cook and stir 10 seconds. Stir
   in remaining 1 tsp. sesame oil, the chili
   oil, vegetables, and edamame.


4. Cook without stirring 2 minutes.
   Cook and stir 3 to 4 minutes or until
   crisp-tender.


5. Add noodles. Cook 1 minute, stirring
   constantly. Add sauce; stir to coat. Cook
   1 minute more or until noodles are
   heated through. Top with sesame seeds.

Makes 4 servings.
each serving 369 cal, 13 g fat,
1,020 mg sodium, 53 g carb, 7 g fi ber,
6 g sugars, 15 g pro.

PAD THAI STIR-FRY

Add shredded chicken or cooked
shrimp to boost the protein.
total time 25 min.

8 oz. pad Thai or fl at rice noodles
1/4 cup fi sh sauce
2 Tbsp. sugar
2 Tbsp. lime juice
1 Tbsp. Asian chili-garlic sauce
2 Tbsp. tamarind paste (optional)
2 Tbsp. canola oil or vegetable oil
2 eggs
3 green onions, trimmed and cut
into 11/2 - to 2-inch pieces
1 cup fresh bean sprouts
2/3 cup salted peanuts, chopped
2 Tbsp. chopped fresh cilantro

1. Bring a small pot of water to boiling.
   Place noodles in a heatproof bowl; pour
   boiling water over. Let soak according
   to package directions or until softened
   but still fi rm. Drain.


2. Meanwhile, for sauce: In a small bowl
   whisk together fi sh sauce, sugar, lime
   juice, Asian chili-garlic sauce, and if
   desired, tamarind paste.

1 cup shredded romaine lettuce

1/4 cup fresh basil and/or mint leaves

Salted peanuts and lime wedges

1. For dressing: In a screw-top jar
   combine fi sh sauce, rice vinegar, lime
   juice, brown sugar, garlic, fi nely
   chopped ginger, jalapeño, green onion,
   and chopped basil.


2. Bring a pot of water to boiling.
   Remove from heat. Add noodles. Let
   stand 5 minutes or according to
   package directions until softened. Drain;
   rinse under cold water and drain again.


3. Heat a wok or large heavy skillet over
   medium-high 1 minute. Add oil; heat
   10 seconds. Add chopped ginger; cook
   and stir 10 seconds. Add vegetables;
   cook and stir 2 minutes or until
   crisp-tender.


4. Divide noodles, vegetables, and
   romaine among six bowls. Drizzle
   with dressing. Top with herb leaves.
   Serve with peanuts and lime wedges.
   Makes 6 servings.
   each serving 211 cal, 3 g fat,
   1,292 mg sodium, 43 g carb, 2 g fi ber,
   8 g sugars, 4 g pro.

RECIPES FROM PAGES 114–119

COOL CUKES

CUCUMBER-GINGER

COCKTAIL

For garnish, use a peeler to shave

lengthwise ribbons from a cucumber

and lay inside the glass before fi lling.

total time 10 min.

1 small cucumber

6 thin slices peeled fresh ginger

1 tsp. sugar

2 oz. gin

4 oz. Pimm’s No. 1 (optional)

Club soda, chilled

2 lemon slices

Halve cucumber lengthwise; cut one half

lengthwise into two spears and set

aside. Slice remaining half; muddle in a

cocktail shaker along with four ginger

slices and the sugar. Stir in gin and

Pimm’s (if desired). Strain into two

ice-fi lled highball glasses; top with club

3. In large heavy skillet heat 1 Tbsp. oil
   over medium. In a small bowl whisk
   together eggs and 1/4 tsp. black pepper.
   Add eggs to hot skillet; tilt to spread
   to even layer. (They may not cover the
   bottom.) Cook, without stirring,
   30 seconds. Using a wide spatula,
   carefully turn eggs over; cook 30 to
   60 seconds more or until just set.
   Transfer to a plate. Roll egg and cut
   into 1/4 -inch-wide strips.


4. Return skillet to medium-high; add
   remaining 1 Tbsp. oil and the green
   onions. Cook 30 seconds. Add bean
   sprouts, 1/2 cup peanuts, and the
   cilantro. Cook and stir 20 seconds.
   Add noodles and sauce. Cook 1 to
   2 minutes more, tossing to coat.


5. Serve hot topped with egg strips,
   remaining peanuts, lime wedges, and
   cilantro leaves. Makes 4 servings.
   each serving 440 cal, 18 g fat,
   93 mg chol, 1,610 mg sodium, 58 g carb,
   3 g fi ber, 10 g sugars, 14 g pro.

VIETNAMESE-STYLE

NOODLE SALAD

total time 30 min.

1/3 cup Asian fi sh sauce

3 Tbsp. rice vinegar

3 Tbsp. lime juice

2 Tbsp. packed brown sugar

1 large clove garlic, minced

2 Tbsp. fi nely chopped fresh ginger

1/2 jalapeño pepper, stemmed and

seeded if desired, fi nely chopped

3 Tbsp. fi nely chopped green onio n

1 Tbsp. chopped fresh basil

or mint

8 oz. dried rice vermicelli noodles,

broken in half

1 Tbsp. canola oil or vegetable oil

1 Tbsp. chopped fresh ginger

4 cups vegetables, such as

sliced sweet peppers, snow pea

pods, and/or julienned carrots

TAMARIND PASTE

Tamarind paste or concentrate, the sweet-

tart pulp from tamarind pods, left, is a

traditional ingredient in pad Thai. Look for

jars of it in Asian or Indian markets.