Com Gung Tuong Recipes

GARLIC AND GINGER RICE

Steps:

• Place rice in a colander in a bowl. Cover rice with water; stir rice until water turns white. Lift colander; drain liquid in bowl. Repeat procedure twice. Drain.
• Heat oil in a large saucepan over medium heat. Add ginger and garlic; cook 3 minutes, stirring frequently.
• Add rice; cook 1 minute, stirring constantly. Stir in Asian Chicken Stock; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes or until liquid is absorbed.
• Remove from heat, and stir in cilantro. Cover and let stand 10 minutes. Fluff with a fork.

COM GUNG TUONG

Steps:

• Place rice in a bowl, stir until water turns white and pour off water. Repeat twice, draining off all water.
• In a large saucepan over medium heat, stir-fry ginger and garlic in hot oil 3 minutes. Add rice and stir-fry 1 more minute.
• Add Asian Chicken Stock, turn up heat, bring to a boil, cover, reduce heat to medium-low and cook about 15 minutes until liquid is absorbed.
• Remove from heat and stir in cilantro. Cover and let stand 10 minutes.
• Fluff with a fork before serving.

TOFU FRIED RICE (FROM COOKING LIGHT)

Steps:

• Cook rice according to package directions, omitting salt and fat.
• While rice cooks, heat 1 T vegetable oil in a large nonstick skillet over medium-high heat.
• Add tofu; cook 4 minutes or until lightly browned, stirring occasionally.
• Remove from pan.
• Add eggs to pan; cook 1 minute or until done, breaking eggs into small pieces.
• Remove from pan.
• Add 1 T vegetable oil to pan.
• Add 1 c onions, peas and carrots, garlic and ginger; saute 2 minutes.
• While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil.
• Add cooked rice to pan; cook 2 minutes, stirring constantly.
• Add tofu, egg and soy sauce mixture; cook 30 seconds, stirring constantly.
• Garnish with sliced green onions if desired.

TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE

Steps:

• Place the first six ingredients into a blnder and process until smooth. Transfer to a pan and bring to boil over moderate heat. Reduce heat when it boils and simmer until thick enough to coat a spoon about 5 minutes. If too thick add a bit of water. Set aside to cool.
• Garnish with the paste and peanutes. Also you can use garlic, chilies and ginger.
• Keeps 2 weeks.
• Note if you can't find the soybeans omit it and use 1/3 cup hoisin sauce letting out the sugar.