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QUICK PRIED RICE
Upasika Shih
Ingradients:
| ● 4 cups previously cooked rice |
● 4 Tblsp. oil |
| ● 1 pkg frozen mixed vegetables |
● 1 tsp. salt |
| ● 1 diced green pepper |
● 1/8 tsp. Sugar |
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● 2 Tblsp. Dark soy sauce |
After vegetables have been defrosted, fry them
with the diced green pepper in one tablespoon of oil and teaspoon of
salt until they are cooked. Then fry the previously cooked rice in
the remaining (3 Tblsp.) oil, add the vegetables, sugar, soy sauce,
and remaining salt. Mix and serve. Makes four servings.
BEAN GAMBOUGE
Upasika T'ung Lewis
I. Soak overnight one cup each of:
| soybeans; |
pinto beans; |
| black eyed beans; |
mung beans; |
| barley beans; |
kidney beans; |
| small whites; |
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II. Next day, simmer all the beans together
with:
- enough water to cover the beans by two
inches;
- five ribs of chopped celery;
- 1/2 cup soy sauce;
- 1/3 cup black vinegar;
- pepper to taste.
III. Make a sauce consisting of:
A. eight large tomatoes (over ripe best);
three carrots sliced into strips;
four ribs of celery.
Simmer these together in 1/2 cup of water until
the carrots and celery are soft. Run through the blender and add
this sauce to the beans.
OR
B. If you don't have the time or inclination
to go through this
trip to make the sauce, use instead two large cans of stewed
tomatoes and one large can of tomatoes sauce.
IV. Cook the beans and sauce together over a
medium flame stirring constantly until the
beans are soft. |
