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Additional info for Asian Cooking for Health: Nutritious and Delicious Alternatives (Learn to Cook)
Serves 4 Preparation time: 10 mins Cooking time: 20 mins 52 Fresh Tuna Rice Bowl 4 cups (400 g) freshly cooked Japanese rice 1/ teaspoon dashi soup 2 stock powder dissolved in 11/2 cups (375 ml) water 3 tablespoons soy sauce 3 tablespoons mirin 2 teaspoons wasabi paste, or hot English mustard 1 sheet nori seaweed, toasted and cut in thin strips 12 oz (350 g) fresh, sashimi-grade tuna, thinly sliced 2 tablespoons Japanese pickled ginger (see note) 1/ teaspoon sesame 2 seeds 1 Divide the rice among 4 medium bowls.
Add the mushrooms, garlic and chilies, and stir-fry for 1 minute. Add the carrot and bell pepper, increase the heat to high and stir-fry for 2 minutes. 2 Add the tau kwa and bean sprouts, and stir-fry briskly for 30 seconds. Add the egg and allow it to set a little, about 15 seconds, then stir-fry briskly to mix well. Add the soy sauce and stir-fry to mix well. 3 Add the beehoon and green onion, and stir-fry until heated through, about 1 minute. Transfer to a serving dish and serve with small sauce bowls of bottled or fresh chili sauce or sliced chilies and lime on the side.
Japanese pickled ginger (also known as gari), is thinly sliced young ginger that has been pickled in sweet vinegar. Served with sushi and sashimi. Pickled older ginger (beni shoga), usually less sweet, is also available in jars or plastic packets from Asian food stores. Serves 4 Preparation time: 15 mins Noodles and Rice 53 Salmon Rice with Mushrooms 6 dried black Chinese mushrooms 2 cups (500 ml) boiling water 2 cups (400 g) uncooked Japanese rice 2 tablespoons soy sauce 3 tablespoons sake 3 teaspoons rice vinegar 1/ teaspoon salt 2 1/ cup (70 g) thinly 2 sliced leek, soaked in water 7 oz (200 g) fresh salmon fillets, cleaned and skin removed 4 teaspoons mirin 2 shiso (or basil) leaves, thinly sliced Nori seaweed, toasted and cut in thin strips, to garnish Toasted sesame seeds, to garnish (see note) Serves 4 Preparation time: 15 mins Cooking time: 25 mins 54 Noodles and Rice 1 Place the dried black Chinese mushrooms into a bowl, cover with 2 cups (500 ml) boiling water and soak for 15 minutes.
Asian Cooking for Health: Nutritious and Delicious Alternatives (Learn to Cook) by Periplus Editors