Petite Spring Rolls

From: Better Homes and Gardens

This traditional New Year's Eve appetizer is made using rice paper. Find the wrap at Asian food specialty markets or large supermarkets.

Servings: Makes 16 spring rolls.

Total: 40 mins

Ingredients

4 ounces rice vermicelli (rice sticks)

1 cup shredded napa cabbage

1 medium carrot, finely shredded

1/3 cup chopped honey-roasted peanuts or plain peanuts

3 tablespoons snipped fresh cilantro

1 tablespoon snipped fresh mint

1 tablespoon oriental fish sauce or soy sauce

2 teaspoons cooking oil

1 teaspoon toasted sesame oil

1/2 teaspoon crushed red pepper

16 8-inch rice papers

1/3 cup hoisin sauce

1/4 cup plum sauce

1/4 cup water

Directions

1. Cook vermicelli, uncovered, in boiling water for 2 minutes or just until limp. Drain; rinse with cold water and drain well. Chop into short pieces.

2. Combine vermicelli, cabbage, carrot, and peanuts in a large bowl.

3. Combine cilantro, mint, fish sauce or soy sauce, cooking oil, sesame oil, and red pepper in another bowl; add to noodle mixture. Toss ingredients thoroughly.

4. Pour warm water into a large shallow dish. Dip 1 or 2 rice papes at a time into water; gently shake off excess. Place the wet rice papers between clean, damp, 100% cotton kitchen towels; let stand for 10 minutes.

5. Spoon about 3 tablespoons of the noodle mixture onto one rice paper, just below center of paper. Tightly roll filled rice paper up from bottom, tucking in opposite sides as you roll. Repeat with remaining papers and noodle mixture, covering rolls as you make them to prevent drying.

6. For dipping sauce, combine hoisin sauce, plum sauce, and the 1/4 cup water. Serve with spring rolls. Makes 16 spring rolls.

Sukiyaki

From: Better Homes and Gardens

Tofu, Asian vegetables and cellophane noodles are the key ingredients in this healthy version of a classic Japanese dish.

Servings: Makes 4 servings.

Prep: 35 mins

Total: 43 mins

Ingredients

1/2 pound beef top round steak

2 ounces cellophane noodles

1/3 cup beef broth

2 tablespoons sake or dry sherry

2 tablespoons soy sauce

Nonstick spray coating

2 cups sliced bok choy

1 cup green onions bias sliced into 1/2-inch pieces

1 cup fresh bean sprouts

1 8-ounce can bamboo shoots or sliced water chestnuts, drained

1 cup sliced fresh mushrooms

1 tablespoon cooking oil

8 ounces tofu, cubed

Directions

1. Partially freeze beef; trim separable fat. Thinly slice the meat across the grain into bite-size strips. Set aside.

2. In a bowl pour boiling water over cellophane noodles to cover; let stand 10 minutes. Drain. With kitchen shears, cut noodles into 2-inch lengths.

3. In a mixing bowl stir together beef broth, sake or dry sherry, soy sauce, and 1/4 teaspoon pepper; set aside.

4. Spray a large skillet or wok with nonstick spray coating. Preheat over medium heat. Add bok choy and green onions; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove from skillet. Add bean sprouts, bamboo shoots, and mushrooms; stir-fry 1 to 2 minutes or until mushrooms are tender. Remove vegetable mixture from skillet.

5. Add oil to hot skillet; swirl to coat. Add beef; stir-fry 2 to 3 minutes or until beef is cooked through.

6. Add tofu and broth mixture to skillet. Cook and stir until bubbly. Return all vegetables to skillet. Add noodles. Cover and cook 2 to 3 minutes or until heated through. Makes 4 servings.