4 tbsp vegetable oil
4 each garlic cloves
2 tbsp soy bean paste
1 each yellow onion, quartered
4 cup bean sprouts
1 each red chili pepper, sliced
3 each tomatoes, quartered
4 tbsp green onions, chopped
4 tbsp cilantro, chopped
Directions
Heat the oil in a wok & stir-fry the garlic & bean paste for 1
minute. Add the onion, bean sprouts, chili & tomatoes. Cook for 2
minutes, stirring frequently. Garnish with green onions & cilantro.
Serve hot.
Servings: 4 servings
Bean Sprouts With Tomatoes Recipe brought to you by Recipe Ideas
Categories: Bean; Tomato; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the distant past, certainly as far into history as early Egypt, and maybe even further. Having said that, mostly, these ancient records were just very basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts is a series of clay tablets in Sumerian which recount 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 those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled a few documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the early Romans used a wide range of herbs and spices, including many that are still in use today such as bay, mint and asafoetida. Closer to modern times, there are a couple of interesting recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is served today, but rather recipes for the types of meals enjoyed by the upper classes. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted a surge in cookery books, the majority of which are now in private collections. During the next few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and as a consequence, chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe books are in high demand, mostly as a result of more people being able to read, leisure time and disposable income. Like it or not, the introduction of TV brought us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Bean Sprouts With Tomatoes recipe.
