Ingredients
2 hot italian peppers
1/2 small sweet red bell pepper
1 tsp cornstarch
2 tbsp oil
1/4 tsp salt
1/2 lb medium bean curd, cubed
1 tbsp soy sauce
1/2 cup chopped chinese parsley
Directions
Slice hot peppers into long strips. Mix cornstarch with 1/4 cup
water. Heat oil in a wok. When hot, add hot pepper & fry for 30
seconds. Slice & fry sweet peppers in the same way.
Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top. Turn the heat up slightly & cookk
till sauce thickens. Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
Servings: 3 servings
Bean Curd With Chinese Parsley Recipe brought to you by Recipe Ideas
Categories: Asian; Bean; Chinese; Vegetable
The History of Recipes
Written cooking instructions as an idea can be found far back into history, certainly as far back into history as ancient Egypt, and maybe further still. In practice though, sadly, these old cook books were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs were skilled in the use of many different herbs, including some that we all recognise for example basil, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe publications, the majority of which are now in academic collections. Over the next few hundred years, the powerful and rich houses competed to serve the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes of the day. When we get to the 1900s, cook books are highly popular mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Bean Curd With Chinese Parsley recipe.
