more veggies, please!

Great recipe for when it’s cold outside and you want an easy pick-me-up. 30 min – makes 4 servings 1 teaspoon vegetable oil ½ onion 4 garlic cloves, crushed 1 3-inch piece peeled ginger 2 ½ cups veggie broth 1 whole star anise 1 4-inch cinnamon stick 2 cups (4 oz) mixed mushrooms, brushed clean and thinly slices 2 scallions, thinly sliced 2 packages glass noodles generous handful bean sprouts 4 sprigs basil leaves 1 thinly sliced Serrano chile 1. Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 ½ cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallions. Season with salt. 2. Meanwhile, boil noodles until tender but still firm to bite. Drain; divide among bowls. 3. Discard ginger, garlic, star anise and cinnamon; ladle ...

I’m still trying to figure out a recipe to match the amazing salad served at Golden House in San Francisco. 40 min – makes 4 servings Nuoc Cham Dressing ¼ cup warm water 1 ½ tablespoons sugar ¼ cup rice vinegar ½ tablespoon fish sauce (optional!) 1 garlic clove ½ tsp chili-garlic sauce ¼ tsp salt 1/8 cup shredded carrots Salad 1 package cooked vermicelli noodles 1 cup mung bean sprouts 1 cup shredded carrots 1 cup sliced cucumbers ¼ cup chopped cilantro ¼ cup chopped basil ½ cup chopped peanuts ½ cup chopped green onions juice of 1 lime salt to taste 1 package frozen veggie spring rolls 1. Mix the warm water and sugar in a small bowl until sugar is dissolved. Add the following nuoc cham ingredients and set aside. 2. Preheat the oven to the temperature provided on the spring roll package. Drizzle a little oil on a cookie sheet and roll the frozen spring rolls in it. Bake the spring rolls and chop into ½ inch pi...