Tuesday, October 19, 2010

Vegetables with Flour Slice

What a surprise... I forgot to thaw out meat again.  Veggies it is!  That's OK, though, because the produce I bought the other day is just excellent.  This is a good "clean out the vegetable bin" meal for when you've got a bin-full of veggies; low in fat and high in vitamins.  I'm using those flour slice noodles again, which I inherited from my suitemates last year.  You can certainly use any noodle you want if they're impossible to find--I'm not even sure where to get them.  Turkey stock really gives this meal a wonderful flavor, but you can always use chicken stock, or, if you really want this to be a vegetarian dish, you can certainly use vegetable stock.  Any flavor of stock with work--just use your favorite!


Vegetables with Flour Slice

Ingredients:

1/2 carrot, pealed
small handful of broccoli
1/2 in. diakon, pealed
8 snowpeas, trimmed
1-2 spring onions
2 small sweet peppers (or 1/4 - 1/3 bell pepper), seeded
vegetable oil
large handful (or 2 small handfuls) of flour slice noodles
1/4 c. turkey stock
1 tsp. shaoxing rice wine
yasai fumi furikake (optional, to serve)

First, chop up all the vegetables:  Slice the carrot into 1/8 in. slices on the diagonal, the diakon into 1/8 in. slices, the spring onions into 1 in. pieces, the broccoli into bit-sized pieces, and the peppers into 1/4 in. slices.

Heat a little oil in a pan, then add the carrot, broccoli, and peppers.  Saute for 2-3 minutes until the vegetables are softened.  Add the snowpeas, diakon, and spring onions.  Saute for another 1-2 minutes.

Mix the turkey stock and rice wine.  Add to the pan and bring to a simmer.  Add the flour slice noodles to the mixture and simmer 4-5 minutes, or until the noodles are cooked through.  Sprinkle with yasai fumi furikake and serve.

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