Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!news.msfc.nasa.gov!europa.clark.net!cpk-news-hub1.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!uunet!in1.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Vietgirl Newsgroups: rec.food.recipes Subject: Arhat's Fast Followup-To: rec.food.cooking Date: 10 Apr 1997 06:57:37 -0600 Organization: Netcom Lines: 45 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <5iib1l$93b@sjx-ixn6.ix.netcom.com> Reply-To: Vietgirl NNTP-Posting-Host: mack.rt66.com Chinese and Vietnamese cuisines are similar.. This is a modern version of the traditional Chinese Buddhist dish: ARHAT'S FAST INGREDIENTS 3 oz. cashew nuts oil for deep-frying 2 slices ginger 2 green onions(finely chopped) 3 oz. bamboo, cut into 3/4 inch pieces 3 oz red or green pepper, deseeded and cut into 3/4 inch 8 water chestnuts, sliced into 2 rounds 3 oz carrots, par-boiled and cut into 3/4 wedges 3 oz asparagus tips or broccoli spears, parboiled salt to taste SEASONING SAUCE: 1 Tbsps soy sauce 1 Tbsps sugar 1 Tbsps rice vinager 1 Tbsps water THICKENING PASTE: 1/2 teaspoon cornstarch mixed with 1 tsp water Deep-fry the cashew nuts in hot oil over a moderate heat until they are golden brown, lift out and drain well. Mix together the ingredients. for seasoning sauce in a small bowl, mix the thickening paste in another. Set aside in a wok or large frying pan, heat 1 tbsps oil and stir fry the ginger and onions for 15 sec. add the bamboo, red pepper, water chestnuts and carrots and stir-fry for 2 min. Mix in the seasoning sauce and bring to a boil. Add cashew nuts and asparagus tips and season to taste with salt. Thicken with corn flour paste and serve sprinkled with sesame oil. Good recipe, however, you should still give the child the choice to eat meat if they choose, because in our country she probably didn't have much nutrients to start with. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.