Chinese Cabbage On Brown Rice Recipe


Ingredients

10 oz firm tofu
2 tbsp sesame oil
1 tbsp grated fresh ginger
1/4 tsp crushed red pepper flakes
2 carrots,julienned
1 head chinese cabbage
7 oz jar straw mushrooms,drained
6 oz fresh or thawed snow peas
3 cup cooked brown rice
1 soy sauce


Directions

Drain tofu and cut into 1/2" thick slices,cut slices into 1/2"
strips;set aside.Alternately,using a small amount of oil in a non
stick skillet,fry tofu strips on range about 10 minutes or until
browned.
In a 2 quart glass measure or casserole,combine sesame oil,ginger
and red pepper flakes.Add carrots;toss to coat.Cover with vented
plastic wrap or lid and microwave on high for 3 minutes.
Slice head of cabbage,crosswise,into 1" sections.Add cabbage to
carrot mixture;mix well.Cover again;microwave on high for 4
minutes.Add mushrooms and snow peas.Cover again;microwave on high for
4 minutes.Add tofu and let stand for 4 minutes.Serve over brown
rice.Sprinkle with soy sauce as desired.


Servings: 4 servings

 

 

Chinese Cabbage On Brown Rice Recipe brought to you by Recipe Ideas


Categories: Asian; Cabbage; Chinese; Rice; Vegetable


The History of Recipes

Historians have tracked the existance of recipes back into history, at least as far back as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient records were just very basic hieroglyphic instructions for preparing meals.

Fascinatingly, the oldest recipe in existence, according to historians are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`.

As our culinary historical trip moves on a few more years there are two recipe books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but rather accounts of the types of food on the tables of the upper classes of that period.

In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab countries, including coriander, basil and rosemary. These new foods and tastes caused an eruption in recipe books, most of which still exist in private cookery archives.

Over the following few hundred years, the wealthy families of Wesstern Europe competed to offer the most exotic meals, and as a consequence, the best cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording the recipes that were being prepared for the better households.

By the arrival of the 20th century, recipe publications are in great demand, mostly as a result of more people being able to read, people having more leisure time and having more money.

The introduction of television brought us TV cookery programs and the recipe books that accompanied them.

Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on our web site.

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We hope you enjoy this Chinese Cabbage On Brown Rice recipe.

 


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