Queezle_Sister's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
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Thai Cooking & More
By Louis Weber, Tony Glaser
Publications International - 2005
Soba Stir-Fry : page 104
This was a very good stir fry that contained mushrooms, napa cabbage, red bell peppers, and tofu in a rice wine/tamari/garlic sauce, and with soba noodles.
The recipe should have included instructions to drain and squeeze the tofu, to brown the tofu (to match the picture), and the tofu should have been added earlier. The cabbage was a bit over-cooked (the recipe's fault), but despite these problems, the flavor was good.
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A spiced up patty (soy sauce, ginger, cayenne, cilantro, lime) is broiled and served with stir-fry (bell peppers, onions, and peas (I substituted zucchini).
I couldn't face eating meat, and so I swapped the ground beef for TVP. The patties cooked up nicely, had a distinct peanut-ginger flavor that I think disguised the lack of meat. It was pretty good, but not amazing. More like an American food with a few thai spices.
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Amazing sauce, and an OK appetizer. I had a bit of trouble getting the rice noodles to soften in hot water, and ended up cooking it. I also just used the lettuce in my refrigerator, rather than buying the specified one - that might have helped.
I was pretty skeptical of the sauce. Brown sugar, rice vinegar, onion, water, hot pepper flakes, and cornstarch. That was about it for ingredients, but it gave a surprisingly complex flavor that is just spicy enough.
useful (1)
This salad really hit the spot. It was fresh, crunchy, flavorful, and surprisingly low fat.
The salad includes Napa cabbage, cucumber, carrots, oranges, and cilantro. The chicken was marinated in a spiced lime juice mixture, grilled, and cooled to room temperature. The final dressing included honey, peanut butter (we substituted almond butter), lime juice, jalapeno pepper, mint, and garlic.
My DH prepared this dish for dinner this week. It was perfect for an unseasonably hot day.
useful (1)