My Recipe

Spicy Tofu with Ground Beef

Ingredients:

One 300 g pack – Soft tofu
3 oz – Ground beef
1 oz – Szechuan preserved vegetable
1 tsp – Minced garlic
1 tsp – Minced ginger
3 Tbsp – Chopped green onion
1-1/2 tsp – Chili soybean

Sauce:

1/4 tsp – Salt
1/2 tsp- Light soy sauce
1/2 tsp – Sugar
1 tsp – Dark soy sauce
1/4 tsp – Chicken broth mix
1/2 tsp – Chili oil
2 oz – Water
1 tsp – Cooking wine
1/2 tsp – Sesame oil

Thickening Solution:

1 tsp – Cornstarch
1 Tbsp – Water

Method

  1. Cut tofu into 1-inch cube and blanch in boiling water for 2 minutes. Remove and drain well. Pour away water from wok.
  2. Mix sauce ingredients and thickening solution separately. Set aside.
  3. Heat wok. Add 1 Tbsp oil. Sauté minced garlic, minced ginger and chili soybean until fragrant. Add in ground beef and Szechuan preserved pickle. Stir fry for about 2 minutes.
  4. Add sauce ingredients and green onion. Bring to boil. Return tofu to wok and toss gently. Add thickening solution and toss until sauce thickens. Serve hot.

Probiotics May Ease Bloating for People with Bowel Disorders

Daily supplements of two probiotic strains may ease symptoms of bloating in people with bowel disorders, say researchers from the University of North Carolina at Chapel Hill and Danisco USA.

A combination of Lactobacillus acidophilus NCFM and Bifidobacterium lactis Bi-07, both supplied by Danisco, reduced abdominal bloating by 27 percent after eight weeks of supplementation, according to findings published in the Journal of Clinical Gastroenterology.

Researcher said the data supports the role of intestinal bacteria in the pathophysiology of [functional bowel disorders] and the role for probiotic bacteria in the management of these disorders.

According to the FAO/WHO, probiotics are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”.

Source: University of North Carolina

A Japanese Stir-fried Noodle Dish

Ingredients

8 ounces Japanese dried noodles (called chuka soba)
8 ounces extra-large shrimp, peeled
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 teaspoon chopped garlic
2 tablespoons chopped ginger root
1 teaspoon finely chopped chili or 1 teaspoon Asian chili sauce
1 small onion, thinly sliced
2 carrots cut in matchstick pieces
3 cups sliced Napa cabbage
4 green onions, chopped
3 tablespoons slivered pickled ginger

Yakisoba Sauce

½ cup light soy
2 tablespoons sugar
1 teaspoon Asian chili sauce, such as sambal oelek
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 tablespoon seasoned rice vinegar

Method

  1. Combine all sauce ingredients and set aside. Place noodles in a large pot of boiling water and cook for 5 to 6 minutes or until al dente. Drain. Toss with 1 tablespoon sesame oil. Set aside.
  2. Heat vegetable oil and remaining 1 tablespoon sesame oil in a large skillet over high heat. Add garlic, ginger, chili and shrimp and cook for 1 minute or until shrimp are beginning to turn pink. Add onions and carrots and cook for 2 minutes or until softened. Add cabbage and stir fry until wilted. Add noodles to skillet and stir fry together with vegetables and shrimp for 1 minute. Add sauce and bring to a boil. Stir in green onions and toss everything together. Reheat until very hot. Garnish with pickled ginger.

Source: The Globe and Mail