1 oz chinese dried mushrooms
1/2 oz chinese dried cloud ears
1/4 lb bean thread noodles
2 oz carrot
1 green pepper
1 small onion
2 tbsp peanut oil
1/2 cup water
SAUCE
2 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp sesame oil
1 1/2 tbsp sesame seeds
1 tbsp finely chopped garlic
1 tbsp sugar
1 tsp freshly ground black pepper
Directions
Soak the dried mushrooms in warm water for 20 minutes
until soft. Squeeze the excess liquid from the
mushrooms and remove and discard the stalks. Cut the
caps into shreds. Soak the cloud ears in warm water
for about 20 minutes or until soft. Rince them well
in cold water and drain them thoroughly in a colander.
Soak the noodles in a large bowl of very hot water for
15 minutes. When soft, drain well. Cut the noodles
into 3-inch lengths, using scissors or a knife.
Peel and finely shred the carrot. Finely shred the
pepper and onion.
Heat a wok or large frying pan and add the oil. When
moderately hot, add the mushrooms, cloud ears, carrot,
onion, green pepper, and water and stir-fry for 5
minutes or until the carrots are cooked.
Combine the sauce ingredients and add them to the
vegetables. Give the mixture a good stir, then add the
noodles. Stir-fry the mixture for 2 minutes until
well heated through. Serve at once or at room
temperature.
Source: Asian Vegetarian Feast - by Ken Hom William
Morrow and Company, Inc. - New York ISBN:
0-688-07753-6 Typed for you by Karen Mintzias
Servings: 4 servings
Korean Bean Thread Sesame Noodles With Vegeta Recipe brought to you by Recipe Ideas
Categories: Bean; Korean
The History of Recipes
Written recipes as a concept can be tracked back into history, certainly as far as pharonic Egypt, and possibly even further than that. Interesting though that is, generally, these old recipes were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main course and dessert, something we still use today. He also informs us how the early Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks like bay, mint and parsley. Over the following few centuries, the wealthy families of Wesstern Europe competed to lay on the most extravagent meals, and as a consequence, cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications are highly popular as a result of more people being able to read, people having more free time and having more money. |
We hope you enjoy this Korean Bean Thread Sesame Noodles With Vegeta recipe.
