2019-05-01 Better Homes and Gardens

(Joyce) #1

FOOD RECIPES


124 | May 2019


cold water and drain again.



  1. 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.

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

  3. 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


  1. 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.

  2. 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.

  3. 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.
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