FOOD RECIPES
124 | May 2019
cold water and drain again.
- 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. - Cook without stirring 2 minutes.
Cook and stir 3 to 4 minutes or until
crisp-tender. - 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
- 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. - 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
- 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. - 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. - 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. - 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
- 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. - 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. - 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.