Recipe for the week of March 4-8, 2024
Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
In a medium pot over low heat, combine the extract, cinnamon stick, peppercorns, and cloves and stir until fragrant, about 30 seconds.
Add the water, onion, garlic, ginger, and the stems of the mushrooms. Simmer for 20 minutes, then strain and return the liquid back to the pot.
Slice the mushroom caps and add them to the pot along with the soy sauce, rice vinegar, and green onion. Simmer for 15 minutes.
Add the Bok choy and edamame and cook until tender, 5-8 minutes. Taste and season with more tamari for depth of flavor, and more rice vinegar for tang, as desired.
Ladle the soup into 2 bowls over the cooked rice noodles. Serve with the lime slices, sprouts, herbs, and more soy sauce on the side.
To assemble the spring rolls, fill a large pie plate with warm water. Have all the filling ingredients chopped and ready.
Immerse one of the spring roll wrappers in the warm water for about 5+/- seconds. The wrapper should be soft and pliable. Transfer to a work surface.
To the bottom half of the wrapper, stack the filling ingredients. Place a lettuce leaf on the wrapper, followed by the noodles, carrots, cucumber, red pepper, and a few cilantro leaves.
To roll the spring roll, fold the two sides of the wrapper over the ingredients followed by the end of the wrapper closest to you. Tuck the ingredients in with your fingers to keep the rolls neat and snug. Continue rolling until the spring roll is formed. Continue filling and rolling the remaining spring rolls.