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Tofu With Meat
6 oz. tofu (2 squares)
2 carrots, shredded
2 green onions, chopped fine
1/2 c. parsley, chopped fine
8 oz. shrimp, crab, or crab blend
2 Tbsp. oil (for frying)
3 Tbsp. soy sauce
2 tsp. sugar
2 eggs
Heat the oil and sauté all the vegetables until tender (3-4 minutes). Mash the tofu with a fork. Add the shrimp or crab, tofu, soy sauce, and sugar to vegetables. Mix well. Cook until everything is heated. Beat the eggs and pour over mixture in Step 3. Cook until eggs are done. Serve in a bowl over rice. Serves 4.
“The friendly cow, all red and white,
I love with all my heart;
She gives me cream with all her might,
To eat with apple-tart.”
Robert Louis Stevenson (1850-1894)
Cellophane Noodles. Also known as bead threads and slippery noodles, cellophane noodles are made from the starch of mung beans, which are most familiar to us as sprouts. Cellophane noodles are translucent in their dried form, but once softened in hot water and cooked, they become gelatinous and transparent. Since they have little or no taste and will absorb the flavors of the ingredients that are cooked with, these noodles are prized mainly for their texture.
