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LIGHT & LOCAL |
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One of the best Saturdays I ever had was spent at Kapi'olani Community College — first at the farmers' market, then in a cooking class. I arrived on campus early so that I could do some express shopping — the venders start selling their goods at 7:30 a.m. My "Eat Heart-Healthy" class started at 8. Alyssa Moreau, the instructor, gave us an overview of her educational packet. After several demonstrations, we moved to the kitchen to cook.
As a personal chef, Moreau has a bank of vegan recipes that she has used with her clients. We made sesame soy chicken and edamame stir-fry. This recipe will be included in the DASH Diet being worked on by KCC educational specialist Daniel Leung, Moreau and other KCC culinary school staff.
Leung explained that DASH, which stands for Dietary Approaches to Stop Hypertension, is designed to help everyone with their eating and exercise habits. He and his staff were given a grant to work with local farmers to develop healthy recipes for the people of Hawai'i. By fall, they'll have a cookbook and cooking classes to help with weight loss, cholesterol and blood pressure. The DASH diet is recommended by the American Heart Association.
You can find chickenlike soy analogs at any health-food store.
SESAME SOY CHICKEN AND EDAMAME STIR-FRY
Cook noodles as directed on the package. Rinse and drain well. Toss a few drops of sesame oil and/or Bragg or soy sauce. Set aside.
While noodles are cooking, start the stir-fry: Spray a non-stick skillet with canola spray, stir-fry the soy chicken and red bell pepper until cutlets start to brown and bell peppers begin to soften (a few minutes). Add the ginger, lemongrass and garlic and cook 1 minute. Add the mirin, toasted sesame oil and Bragg, and mix well. Then add in edamame, snap peas and green onion. Cook a few minutes or until the snap peas are crisp-tender. Serve over soba noodles garnished with toasted black sesame seeds.
Serves 3-4.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
