This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.
Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.
This is our favorite peanut sauce. My Indonesian mother-in-law gave me the recipe. It’s great served on boiled mung bean sprouts. I put a pot of water to boil, add the mung bean sprouts and just bring back up to a boil, stir and drain.
This curry is very hearty and will fill you up. I add pre-cooked tofu to my bowl before filling it with the curry and a half a cup of cooked white rice.
This soup tastes really good and it’s very low in calories, a bonus. We like it to be a little chunkier than totally pureed, it’s up to you.
This is one of our favorite recipes, it equals cold sesame noodles that we used to get as take out in New York.
This salad is delicious. The first time I made it I halved the brussels sprouts and tossed them in the olive oil and baked them at 400˙F for 15 minutes till they started to brown on the edges.
This dish is very nutritious and very low in calories. It was tasty, but i think next time I would like a little more creaminess and might add a potato or maybe sauté some onions and the mushrooms before making the soup part.
This recipe was delicious. Tonight we ate it plain without any rice or pasta. I think I would like it with some rice next time.