Top | Feeding the Hungry Ghost
Hungry Ghost Mood Modifier
(recipe, Ellen Kanner)
Shirataki are low-calorie, gluten-free noodles made from sweet potato, with an interesting chew. They require no cooking, come packed in water, and can have an off-putting smell when you open the bag. Don’t be afraid; just rinse them well. Find shirataki, along with rice vinegar and sesame oil, at most Asian markets and natural-food stores.
- 2 tsp. canola or peanut oil
- 1 garlic clove, minced
- 1 thumb-size piece of fresh ginger, peeled and cut into matchsticks
- 2 scallions, chopped
- 1 carrot, cut into matchsticks
- 1 celery stalk, chopped
- 1 red bell pepper, cut into matchsticks
- 1 cup shredded cabbage
- 4 oz. firm tofu, cut into bite-size cubes
- 2 Tbsp. soy sauce
- 1 Tbsp. Asian rice vinegar
- 1 tsp. agave nectar or honey
- 1 tsp. sesame oil
- 1 package (8 ounces) shirataki, rinsed well and drained
- In a large skillet, heat the oil over medium-high heat. Add the garlic, ginger, and scallions. Cook, stirring occasionally, until the vegetables are fragrant and softened, about 2 minutes.
- Add the carrot, celery, and red bell pepper. Cooking, stirring occasionally, until they become tender, 2 to 3 minutes more.
- Add the cabbage and tofu. Cook, stirring occasionally to prevent the vegetables and tofu from sticking to the bottom of the pan. Cabbage wilts quickly, so this will take only 3 to 5 minutes.
- In a small bowl, whisk together the soy sauce, rice vinegar, agave nectar, and sesame oil. Pour the mixture over the vegetables and tofu, and stir gently until evenly coated.
- Add the shirataki and toss to combine. Cook, giving a gentle stir, until the sauce is mostly absorbed and the shirataki is heated through, a few minutes more.