Chinese Vegetables with Bean Curd Recipe

Free Recipe Chinese Vegetables with Bean Curd

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Chinese Vegetables with Bean Curd Recipe

Water
1 Green bean starch sheet; see
-* Note
1 lb Daikon greens; see * Note
1 c Frozen soybean peas ; see *
-Note
2 ts Sesame oil
1 ts Toasted sesame seeds
Salt

Chinese Vegetables with Bean Curd Preparation

* Note: Daikon greens and soybean peas are available in the frozen food sections of Chinese markets. The green bean starch sheets are sold alongside dry noodles at Chinese markets. Pour boiling water to cover over bean sheet in large bowl. Let sit 30 minutes. Meanwhile, cut ends off daikon stalks. Cut large stalks and leaves lengthwise into 1/2-inch-long pieces. Cut leaf pieces crosswise into 1/2-inch-wide pieces. Steam greens over boiling water 7 to 8 minutes, until greens are crisp-tender and bright green. Steam soybean peas over boiling water about 2 minutes, until beans are heated through. Toss together soybean peas and steamed greens. Drain water from bean sheet and cut into 1-inch-square pieces. Steam cut bean noodles until heated through, about 5 minutes. Toss bean noodles with vegetables, sesame oil and sesame seeds. Add salt to taste. Yields 6 servings. Each serving: 95 calories; 72 mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrates; 6 grams protein; 1.47 grams fiber Recipe Source: Los Angeles Times – 01-06-1999 Formatted for Mastercook by Lynn Thomas – dcqp82a@prodigy.com Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 6

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