GARLIC AND GINGER RICE
Make and share this Garlic and Ginger Rice recipe from Food.com.
Provided by dicentra
Categories Rice
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220.7, Fat 3, SaturatedFat 0.6, Cholesterol 2.7, Sodium 133.1, Carbohydrate 41.4, Fiber 1.4, Sugar 1.5, Protein 5.5
COM GUNG TUONG
Rice flavored with garlic, ginger and Recipe #184464. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.
Provided by echo echo
Categories Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220.7, Fat 3, SaturatedFat 0.6, Cholesterol 2.7, Sodium 133.1, Carbohydrate 41.4, Fiber 1.4, Sugar 1.5, Protein 5.5
TOFU FRIED RICE (FROM COOKING LIGHT)
A superfast and healthy recipe, one of the greatest hits from the Sept 2004 issue of Cooking Light. The flavors are very mild and the dish is a good way to add some tofu to your diet. I've also made this with lean boneless pork or chicken. I think instant rice is an abomination so I take a little extra time to make the real thing.
Provided by LonghornMama
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 337.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 105.9, Sodium 586.4, Carbohydrate 48.9, Fiber 3, Sugar 2.1, Protein 9.5
TUONG GOI CUON [VIETNAMESE BEAN DIPPING SAUCE
From Pleasures of the Vietnamese Table by Mai Pham: This is thicker than nuoc and used with things such as spring rolls and other meat dishes. In Hue it often includes ground pork and liver.
Provided by That is Dr House to
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.8, Fat 16.3, SaturatedFat 11, Sodium 110.4, Carbohydrate 26.3, Fiber 2.5, Sugar 22.1, Protein 4.2
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