I grew up on a solid Southern USA diet, where nearly all the meat was batter fried. Funny how I ended up working in a Chinese restaurant as a first job, and I’ve been hooked ever since on hot sour soup, spring rolls, wontons, pork fried rice, and moo goo gai pan (chicken and mushrooms). Forget those sugar-coated fried biscuits…Those are strictly an American thing. lol
One of my visitors this evening writes about Asian food. OMGosh! I think I am in love – with the food peeps, with the food! It is Taiwanese, which is the Asian food I learned to cook so many yeaers ago, and I stuck with my favorites. 🙂 Healthy soups, plenty of vegetables, and spicy — I love spicy dishes, and I am totally digging into the recipes provided here once my fast is over…or maybe sooner. They sure look delicious! 🙂
I had leftover napa cabbage and bean sprout (from Shanghai Style Stir-Fried Rice Cake) in the fridge, and I wanted to make a hot soup to go with the Sichuan Cold Noodle. Taiwanese Vegetable Thick Soup was the result. Traditionally thick soup is made with pork or/and squid wrapped in fish paste. This vegetarian/vegan version is easy… just leave out the meat.
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