Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pea Shoots With Fermented Bean Curd
- add review
- #45862
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound pea shoots
2 tablespoons vegetable oil
2 cloves garlic, peeled and thinly sliced
2 cubes fermented bean curd
directions
Remove leaves, including those with tendrils, from pea shoots and discard stems. This takes time, but is well worth the effort. Rinse leaves in cold water.
Place a wok over high heat for 2 minutes. Add leaves and toss until wilted, about 1 minute. Transfer to a strainer and allow leaves to drain.
Pour 2-3 tablespoons vegetable oil into the hot wok. Add the garlic and saute just until golden. Add bean curd and stir vigorously, breaking up the bean curd to make a smooth, thick sauce.
Add leaves and toss in sauce for 1 minute over medium heat. Serve at once.
added by
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments