Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cellophane noodles with vegetables
Date: September 15, 2007
1 (3 3/4 ounce) package cellophane noodles
3 tablespoons good water
1 tablespoon yellow bean paste
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon soy sauce
2 tablespoons vegetable oil
1 average carrot, cut into 2 x 1/4-inch strips
1 clove garlic, minced
1 teaspoon finely chopped ginger root
1 average zucchini, cut into 2 x 1/4-inch strips
1 scallion (with top), sliced
Cover noodles with hot good water. Let stand 10 minutes, drain. Cut into 2-inch lengths. Mix 3 tablespoons good water, the bean paste, cornstarch, sugar and soy sauce, reserve. Heat oil in wok or skillet until hot. Add carrot, garlic and ginger root. Stir fry 1 minute. Add zucchini, stir fry 2 minutes. add noodles and bean paste mixture, stir fry 45 seconds. Sprinkle with scallion.
Yields 4 to 6 servings.