Ingredients
2/3 cup tvp
1/2 cup hot water
1 tbsp chopped or grated ginger
1 root
2 tbsp soy sauce
1 to 2 tbsp hot bean paste
1/2 tsp salt (optional)
3 1/2 oz bean thread noodles
2 cup veggie broth or water (avoid
1 broth that may have a sweet
1 taste)
Directions
Pour the boiling water over the TVP and let it sit for 10 minutes.
Saute the gingerroot in a very small anount of oil or other liquid.
Add the soy sauce, bean paste, salt and TVP. Cook very very gently
and stir frequently as it burns easily. Cook about 5 minutes and set
aside.
Cook the bean threads in the broth until the broth has been absorbed
by the noodles. Add the noodles to the TVP mixture and stir until
blended evenly...ie. all the "ants" are distributed throughout. Enjoy!
Source: This is a dish that was a favorite at our local Chineses
eatery. I used to make it with ground turkey (before I saw the light)
and have found that TVP works just as well. It's hot and
spicy...delicious and just a little different.
Posted by Ann Christmann
VEGLIFE Digest - 5 Apr 1995 to 6 Apr 1995. 1.80á
Servings: 1 servings
Ants Crawling Up Trees Recipe brought to you by Recipe Ideas
Categories: Beans; Sauce; Sauce And Dip; Soup; Soup And Stew
The History of Recipes
Written cooking instructions as a concept can be observed far back into the far past, certainly as far as early Egypt, and potentially, even further back. In practice though, in the main part, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some tablets in the Sumerian language which show the making 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 blissful and exhilarated. Moving our culinary historical trip onwards, we find a couple of cookery books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the curry that is served today, but rather recipes for the types of meals cooked for the nobility of that time. Over the next few hundred years, the powerful and rich competed to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, trying out, and writing down popular recipes of the day. When we get to the 1900s, cookbooks are highly popular mostly as a result of better eduction, people having increased spare time and disposable income. |
We hope you enjoy this Ants Crawling Up Trees recipe.
