Long Rice and Vegetables Oriental

'Long rice' is the Hawaiian and Asian name for rice noodles

¼ C mirin, sake or dry sherry
1 C carrots, thinly sliced
1 C broccoli stems, sliced thin
2 T ginger root, grated fresh
2 garlic cloves, minced
1 C cabbage, sliced thin
2 green onions
¼ C water
1 T hot pepper sauce or 1/2 t ground cayenne pepper (to taste)
1 T honey or brown rice syrup
1 t Hoisin sauce
4 C rice noodles, cooked (according to package directions)
1 t to 3 T low salt soy sauce (to taste)

Heat rice wine or mirin until bubbling at medium heat in a non-stick wok or skillet. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. Additional vegetables: water chestnuts, bamboo shoots, pea pods can be added to taste. When cooked, remove vegetables to a separate dish.

Add water, ¼ of the pepper or hot sauce (later add more to taste), honey and Hoisin sauce to wok and heat until bubbling. Add noodles and stir-fry until thoroughly heated. Add vegetables and heat evenly. Add low-salt soy sauce.

8 servings, each: Calories 309, Fat 0.31 g. (5% cff), Carbohydrate 71.13 g., Protein 2.13 g.

Healing Heart Hint

Rice noodles come in many varieties, from very thin threads to thick, wide pasta, as large as fettuccini. Thin noodles are usually used for this dish

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