Prepare a Chinese one-course meal (20分!!!!!)

OK. Wirte in English.

Name: Crunchy cashews and vegetables Rice Noodles
-- very nutritious & rich in proteins and calcium

Description:
Crunchy cashews and vegetables complement the soft texture of the noodles and tofu in this quick and satisfying dish.

Ingredients:
10 oz (300g) precooked rice noodles
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 tablespoons water
2 tablespoons canola or peanut oil
6 oz (180g) firm tofu—cut into cubes
1 carrot—julienned
2 cups small broccoli florets
2 cloves garlic—minced (crushed)
2 teaspoons finely grated ginger
½ cup roasted cashew nuts

Method:
LOOSEN the precooked noodles by soaking in a bowl of hot water for 2-3 minutes, then drain and set aside. MIX together the soy sauce, oyster sauce, sesame oil and water in a bowl. HEAT a wok or large frying pan over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. ADD the tofu and stir-fry for 4 minutes. ADD the garlic and ginger and stir-fry for a minute. STIR through the noodles then add the sauce mixture and cashews and mix until thoroughly combined and heated through.

Variation: Flaked almonds can replace the cashews.

here has 3樣送

A meal in Chinese culture is typically seen as consisting of two or more general components: (1) a carbohydrate source or starch, known as 主食 in the Chinese language, (zhǔshí, lit. "main food", staple) — typically rice, noodles, or mantou (steamed buns), and (2) accompanying dishes of vegetables, meat, fish, or other items, known as 菜 (cài, lit. vegetable") in the Chinese language. This cultural conceptualization is in some ways in contrast to cuisines of Northern Europe and the USA, where meat or animal protein is often considered the main dish, and analogous to the one of most Mediterranean cuisines, based typically on wheat-derived components like pasta or cous cous.

Rice is a critical part of much of Chinese cuisine. However, in many parts of China, particularly northern China, wheat-based products including noodles and steamed buns (mantou饅頭) predominate, in contrast to southern China where rice is dominant. Despite the importance of rice in Chinese cuisine, at extremely formal occasions, it is sometimes the case that no rice at all will be served; in such a case, rice would only be provided when no other dishes remained, or as a token dish at the end of the meal. Soup is usually served at the start of a meal and at the end of a meal in Southern China.

Chopsticks are the primary eating utensil in Chinese culture for solid foods, while soups and other liquids are enjoyed with a wide, flat-bottomed spoon (traditionally made of ceramic). It is reported that wooden chopsticks are losing their dominance due to recent logging shortfalls in China and East Asia; many Chinese eating establishments are considering a switch to a more environmentally sustainable eating utensil, such as plastic or bamboo chopsticks. More expensive materials used in the past included ivory and silver. On the other hand, disposable chopsticks made of wood/bamboo have all but replaced reusable ones in small restaurants.