Stir Fried Vegetables with Glass Noodles
150 g. spinach leaves
2 T. Canola Oil
1 T. sesame oil
red pepper, cut into strips
1 chile pepper
6 pcs. woods ears mushrooms (tenga ng daga), soaked for 30 minutes in hot water then cut into strips
6 pcs. canned shitake mushrooms, stems removed and caps cut into strips
carrot, cut into strips
2 leaves Chinese cabbage, cut into strips
2 stalks leeks, sliced diagonally
80 g. glass noodles (sotanghon) - Long Kow Sapporo brand is the best, soaked for 30 minutes then drained
2 T. soy sauce
2 t. sugar
Boil water in a pot. Add the spinach leaves and cover for 2 minutes. Drain and rinse the leaves with cold water. Squeeze the water from the spinach, separate the leaves and add to the carrots, 2 kinds of mushrooms, Chinese cabbage and leeks.
Heat the canola and sesame oil in a wok, saute the garlic, red pepper and chile pepper (mash wile cooking) for 10 seconds. Add the rest of the vegetables and continue cooking for 3-4 minutes.
Add the glass noodles and season to taste.
I thought that after my Vegan diet I can eat normal, regular food. Yesterday, my friends and I had lunch with our balikbayan classmate, Barbie, at Aristrocat in Jupiter.
|Jodie, Lia, Tricia and Barbie|
Honey Fried Chicken and Fresh Lumpiang Ubod (forgot to take a picture).
We even had the Torta Delos Reyes.
When I checked my sugar this morning, it went up to 194!!!! I just realized that it can go up so high so fast for eating non vegan food. So, I suppose this is a lifetime commitment unless I am attending a special occasion or when I go on trips.
I am going to Boracay and Cebu with my BFF soon!!!! Vegan diet will be on hold. That will make my blood sugar spike but will make up for it.
PS. I love this tea!
Rustans Rockwell has a French Food Festival. It tastes as good as the TWG Caramel tea and the aroma is sooooooooooo ..... two thumbs up!!!!