La Platicona Habla: Tastes, Passions and Pursuits

Jaime Oliver has completely taken over my kitchen. Seriously, I need to put the book down already, but I can't help reaching for it right before I go grocery shopping and finding something absolutely delicious for dinner that I must try. This bok choy dish is one of those random creations of his that I had to attempt because those left over rice noodles from the spring rolls I made are still in my cupboard. I've altered some of the flavors here, and you should too. If you have a gluten allergy, this is a great dish that is sure to satisfy.

You will need:
- 1 4oz package of rice noodles
- 1 tbsp of sesame oil
- 1 tbsp of chile garlic sauce (in Asian food aisle, it has a picture of a rooster on it and is bright red)
- optional: 4 oz of beef sirloin cut into thin strips
- olive oil
- 1/2 red onion, sliced
- chile piquin
- 3 cloves of garlic, minced
- 1 thumb sized piece of ginger, grated
- 1 package of shiitake mushrooms (2 large handfuls)
- 1 c of chicken or vegetable stock
- 1 c of white wine
- 1 bok choy, rinsed and chopped up (or 4 baby bok choy)

Step One: Take noodles, place in a small pot of boiling water and cook for 4 minutes. Take off of the heat and let finish cooking until limp. Drain and set aside.

Step Two: In a saute pan, cook garlic, 3 tbsp of olive oil, and onions until the onions soften. If you have beef, add it to the pan and cook it until meat is to the color you like it (I suggest medium rare). Add bok choy, stock, wine, chile piquin, ginger and cook for 5 minutes (cover). Add torn shiitake mushrooms here and cook until just about soft.

Step Three: Toss rice noodles with chile garlic sauce & sesame oil. Serve in bowls and cover with bok choy mixture.

Labels: bok choy, mushrooms, rice noodles

Spring rolls are a special treat for vegetarians, vegans, and gluten free eaters alike. Unlike pasta, rice wrappers (and rice noodles) are held together by amylose, a rice starch, rather than gluten proteins of wheat flour, and so they are easier to digest for persons with IBS and those allergic to wheat.

Rice paper wrappers are round like tortillas and are called "bangh trang" in Vietnamese. These wrappers are used to make spring rolls. The wrappers are made from soaked and ground rice made into a paste and dried in thin layers. Rice wrappers are sold in many asian and natural food groceries, and are rehydrated by individually soaking each round disc in warm water, and used immediately to make spring rolls. Making these spring rolls requires preparation of all the ingredients first, and then assembly last.

You will need: 1 package of vermecelli rice noodles; 1 package of rice wrappers; 1 bunch of thai basil and fresh cilantro; tofu or cooked and halved shrimp; shredded romaine lettuce. Peanut sauce requires 3 tbsp of peanut butter; 2 tbsp of "hoisin" sauce (sold at asian food markets and is made from sugar, soybeans, vinegar, and wheat flour); 1 can of coconut milk.

Step One: Soak the skinny vermecelli rice noodles in very warm water until soft; promptly drain and rinse in cool water; set aside for assembly.

Step Two: Rinse and dry romaine lettuce leaves. Shred the lettuce by chopping into thin slices or slivers. Set aside for assembly.

Step Three: Cook shrimp by deveining, removing shell, and throwing into a small pot of boiling water with garlic clove and salt. Remove after 2 minutes; drain; rinse; set aside for assembly.

Step Four: Rinse cilantro and thai basil, dry well. Remove individual leaves of basil for assembly and chop off stems of cilatro, using 2 sprigs per roll.

Step Five: Pour very warm water into a large mixing bowl. You are ready to begin assembly. Place one rice wrapper in the water until soft; remove gently with both hands; place on clean work surface and place a handful of noodles, lettuce, basil and cilantro; tofu strips or shrimp in a pile at one end of the round wrapper (like making a burrito). Fold in the right and left sides; now fold over the bottom half of the wrapper with the ingredients like you would a burrito. The edges seal naturally. Place on a tray or plate, but don't stack them. Cover with plastic and put them in the fridge.

Step Six: In a small pot, add 2 tbsp of hoisin sauce (made from black soybean paste), 3 tbsp of peanut butter, and one can of coconut milk. Cook on medium high heat, stirring so mixture won't burn. Sauce is done when all the ingredients thicken. Remove from heat and cool.

Step Seven: Serve spring rolls with a side of peanut sauce and chili garlic sauce (sold at asian grocer too). For variation on ingredients, you can also add sliced avacado to the the rolls, or batter fry the shrimp.

Labels: herbs, rice noodles, shrimp