Best Buddha Rice Vietnamese For Zwt Recipes

BUDDHA RICE (VIETNAMESE FOR ZWT-9)

Steps:

• Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant.
• Add rice & cook for 2 min, stirring to coat well.
• Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top).
• Reduce heat to very low, cover & continue to cook for a further 20 minutes.
• Remove from the heat & leave to rest for about 10 min (keep covered).
• Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.

BROWN RICE BUDDHA BOWL

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

BUDDHA'S DELIGHT

Steps:

• Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.
• While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
• If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
• Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
• Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
• Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
• Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
• Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.