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
It is actually possible to trace the history of written cooking instructions back into distant history, in truth as far as the early Egyptians, and potentially, even further back. In practice though, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of stone tablets in the Sumerian language which recount 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 people feel exhilarated. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, entrees and afters, a very modern way of dining. Aspicius also describes how the ancient cooks used many different spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Moving on, there are two interesting cookery books dating from the fourteenth century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that we all know today, but instead accounts of the types of food on the menues of the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new culinary innovations was responsible for an outbreak in manuscripts on cooking, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe publications are increasing in popularity due to better eduction, people having increased leisure time and having more money to spend. |
We hope you enjoy this Chinese Cabbage On Brown Rice recipe.
