Thanks to a wonderful new book by Grace Young, "The Wisdom of the Chinese
Kitchen," I have learned a new trick! According to Ms. Young, rice sticks
(rice noodles, vermicelli, etc.) should first be soaked in cold water for 30
minutes prior to using in a recipe.
So tonight I tried doing just that. Look, ma, no sticking! After soaking
the noodles in water I put about a cup of veggie stock in a wok, heated the
noodles and tossed in a couple of pinches of curry powder.
The more I learn about traditional Asian cooking the better I like it.
Tonight I am going to try deep fried tofu. Yes, I know, what about the fat?
According to a recipe I picked up off the web it is possible to rinse off
all of the fat.
"Anyone who believes that the competitive spirit in America is dead has
never been in a supermarket when the cashier opens another checkout
line." -- Ann Landers