Last night I had the pleasure of having dinner with a group of people taking a Civil Rights Tour through the South. The menu for the night was barbecued pork sandwiches and pork-and-beans, the idea being to give them a
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from your own wok.
Vietnamese rice paper wrappers (also called báhn tráng) are easy to work with once you’ve moistened one or two and gotten a feel for how they soften up. You can also serve these wraps as appetizers by slicing them in half on the bias and serving them standing pointy-end up.
Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine. Omit or decrease the amount of chile paste if serving to kids.
