Chinese Rice Noodle Stirfry


8 oz rice noodles or angel hair        3 Tb oil                      1-2 Tb sesame oil

2 cups finely chopped bok choy      ½ cup green onion       2-4 Tb soy sauce

4 oz tofu or cooked chicken           1 cup bean sprouts       ½ cup mushrooms

Cook pasta as indicated. Heat oil in skillet. Saute bok choy, green onion and mushrooms – about 5 minutes. Add pasta, soy sauce, protein, bean sprouts and mushrooms. Heat thoroughly.  Serve hot.

Recipe submitted and created by Rosa Blair

Ping Sha, Beef or Lamb with Mushrooms and Cellophane Noodles (Karen Vedder)

1 pound *shitake or white mushrooms cut into ½ inch strips

or 2cups dried shitake or porcini mushrooms

About 2.5 cups water

6-8 oz. Cellophane noodles (aka mung bean threads)

3 Tbsp. Peanut or canola oil

3 Tbsp. Minced ginger

2 scallions sliced lengthwise into ribbons then into 1.5 inch pieces

¾ – 1 pound lamb or beef cut into pices 1” x 2”

1 tsp. Salt

3 Tbsp. Soy sauce

1 cup broth or water

*1 bag of fresh spring greens (stir fry with ginger and scallions, increase cook time to 2-3 minutes)

 If using dried mushrooms soak covered in hot water for 15 minutes.  Drain keeping 1.5 cups water.  Slice into ¼ inch strips.  Set aside.

  1. Place noodles in wide bowl.  Pour hot water to cover and soak for 10 min. Drain and cut into long lengths.  12 inches or so.
  2. Heat skillet or wok.  Add 2 Tbsp. Oil and lower heat to medium-high.  Stir fry ginger and scallions for about a minute. Add meat and salt.  Sitr fry for about 2 minutes until meat changes color.  Remove to plate.
  3. Rinse wok with ½ cup water.  Save rinse water.  Add reserved mushroom water or another 1.5 cups water to reserved rinse water.
  4. Dry wok.  Return to medium high heat.  Add 1 Tbsp. Oil and stiry fry mushrooms for several minutes.  Press against side of pan until they start to soften and give off liquid.
  5. Add reserved water, cellophane noodles, and soy sauce and cooke for another minute.  Press noodles against hot pan.
  6. Add 1 cup broth and bring to a boil.  Boil hard for 1 minute then lower heat to medium and add reserved meat and flavorings.  Stiry to incorporate.  Adjust salt if necessary.
  7. Serve over rice.  Serves 4.

Recipe from Beyond the Wall – Recipes and travels in the other china by Jeffrey Alford and Naoimi Duguid   (The library has this wonderful cookbook)

 *suggested co-op substitutions or additions

Penne with Sausage, Cannellini Beans, and Kale

Yield: 4 servings

This is a quick, filling, colorful dish for an easy mid-day supper.

8 ounces Uncooked whole wheat penne
½ cup Oil-packed sun-dried tomatoes
1 1/2 cups Chopped onion
8 ounces Italian sausage, mild or hot as you prefer, removed from casing
6 cloves Garlic, minced
1 teaspoon Dried Italian seasoning
1/4 teaspoon Crushed red pepper
1 ½ cup Chicken broth
1 (15-ounce) can Diced tomatoes, drained
1 large bunch Fresh kale, leaves removed from stems and sliced into ribbons
1 (15-ounce) can Cannellini beans, rinsed and drained or equivalent home-cooked
1/3 cup Shredded mozzarella
1 ounce Shaved fresh Parmesan cheese (about 1/4 cup)
Zest strips from one lemon (optional)

1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid; keep warm.

2. Drain sun-dried tomatoes in a small sieve over a bowl, reserving the oil; slice tomatoes.

3. Heat a large Dutch oven over medium heat. Add the sun-dried tomato oil and heat. When oil is hot, add the onion and cook until it softens, approximately 3 minutes. Add half of the sun-dried tomatoes and the sausage, breaking into small pieces. Cook 10 minutes or until sausage is browned, stirring to crumble.

4. Add garlic and cook until it releases its fragrance, about 1 minute. Add Italian seasoning, red pepper, chicken broth, and diced tomatoes. Stir in kale; cover and simmer 5 minutes or until kale is tender.

5. Stir in pasta, half of the reserved pasta cooking liquid as needed, remaining sun-dried tomatoes, beans and mozzarella. Heat through until mixture is thoroughly warmed, adding the remaining pasta cooking liquid as needed. To serve, top with shaved Parmesan and lemon zest.

Source: Adapted by Steph from Cooking Light, November 2007