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Rice sticks revisited

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.

Ciao...Beverly Kurtin
beverly@xxxxxxxxxx

"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