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<mx2 source= " MasterCook 5.0 " date= " February 04, 2000 " >

<Summ>

<Nam> & #013; & #010;Buddha & apos;s Feast

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<RcpE name= " Buddha & apos;s Feast " author= " Mike Milken and Beth Ginsberg " >

<RTxt> & #013; & #010;<![CDATA[

* Exported from MasterCook *

 

Buddha's Feast

 

Recipe By :Mike Milken and Beth Ginsberg

Serving Size : 8 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup vegetable stock -- or fat-free mushroom

3 tablespoons low-sodium soy sauce

2 tablespoons cornstarch

1 tablespoon Mirin

1 teaspoon Chinese chili paste -- optional

8 ounces firm tofu -- cut into 1/2-inch

cubes

4 heads baby bok choy -- or 1/2 head regular

12 ounces broccoli florets

cooking spray

4 carrots -- peeled and thinly sl

8 ounces small shiitake mushrooms -- stemmed and julienne

1 8 ounce can sliced water chestnuts -- drained

1 14 ounce can baby corn -- drained

1 tablespoon garlic -- finely chopped

brown rice -- to serve as an accom

 

In a small bowl, whisk together stock, soy sauce, cornstarch, Mirin, and chili

paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room

temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice

water, and set aside.

 

Bring a large pot of water to a boil. If using baby bok choy, cut into quarters

lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in

boiling water. With a slotted spoon, transfer to ice water to cool. Remove from

ice water, and set aside. In same pot, cook broccoli florets for 1 minute.

Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.

 

Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray.

Heat pan over medium heat. Add carrots and mushrooms. Cook for 3 minutes,

stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn,

and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring

until it thickens.

 

Formatted by Lindell Martin 2/4/2000.

 

Copyright:

" “The Taste for Living World Cookbook: More of Mike Milken’s Favorite

Recipes for Fighting Cancer and Heart Disease” "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 104 Calories (kcal); 2g Total Fat; (14% calories from fat); 6g

Protein; 17g Carbohydrate; trace Cholesterol; 362mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : When looking for a healthy and easy-to-prepare dinner, few things

satisfy more than a vegetable stir-fry. In the “Taste for Living World

Cookbook,” former financier Mike Milken and chef Beth Ginsberg share their own

unique recipe for this classic dish. This dish, called “Buddha’s Feast,” is

heavily influenced by Asian cooking, and uses less common stir-fry ingredients

such as tofu, Chinese chili paste, and bok choy. The final result is a healthy

and tasty stir-fry that will please vegetarians and meat eaters alike.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 901377 0 0 0

 

]]>

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT> & #013; & #010;Vegetarian

</CatT>

</CatS>

<IngR name= " vegetable stock " unit= " cup " qty= " 1/2 " >

<IPrp> & #013; & #010;or fat-free mushroom broth

</IPrp>

</IngR>

<IngR name= " low-sodium soy sauce " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " cornstarch " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Mirin " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Chinese chili paste " unit= " teaspoon "

qty= " 1 " >

<IPrp> & #013; & #010;optional

</IPrp>

</IngR>

<IngR name= " firm tofu " unit= " ounces " qty= " 8 " >

<IPrp> & #013; & #010;cut into 1/2-inch

</IPrp>

</IngR>

<IngR name= " cubes " ></IngR>

<IngR name= " baby bok choy " unit= " heads " qty= " 4 " >

<IPrp> & #013; & #010;or 1/2 head regular bok choy

</IPrp>

</IngR>

<IngR name= " broccoli florets " unit= " ounces " qty= " 12 " ></IngR>

<IngR name= " cooking spray " ></IngR>

<IngR name= " carrots " qty= " 4 " >

<IPrp> & #013; & #010;peeled and thinly sliced on the diagonal

</IPrp>

</IngR>

<IngR name= " small shiitake mushrooms " unit= " ounces " qty= " 8 " >

<IPrp> & #013; & #010;stemmed and julienned, or white button mushrooms

</IPrp>

</IngR>

<IngR name= " sliced water chestnuts " unit= " 8 ounce can " qty= " 1 " >

<IPrp> & #013; & #010;drained

</IPrp>

<INtI> & #013; & #010;901377

</INtI>

</IngR>

<IngR name= " baby corn " unit= " 14 ounce can " qty= " 1 " >

<IPrp> & #013; & #010;drained

</IPrp>

</IngR>

<IngR name= " garlic " unit= " tablespoon " qty= " 1 " >

<IPrp> & #013; & #010;finely chopped

</IPrp>

</IngR>

<IngR name= " brown rice " >

<IPrp> & #013; & #010;to serve as an accompaniment

</IPrp>

</IngR>

<DirS>

<DirT> & #013; & #010; In a small bowl, whisk together stock, soy sauce,

cornstarch, Mirin, and chili paste. Place 1/2 cup mixture in a small bowl.

Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining

sauce. Fill a large bowl with ice water, and set aside.

</DirT>

<DirT> & #013; & #010;Bring a large pot of water to a boil. If using baby bok

choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch

dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to

ice water to cool. Remove from ice water, and set aside. In same pot, cook

broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl

with bok choy. Set aside.

</DirT>

<DirT> & #013; & #010;Drain tofu, reserving sauce. Spray a wok or large skillet

with cooking spray. Heat pan over medium heat. Add carrots and mushrooms.

Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water

chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved

sauce, and cook, stirring until it thickens.

</DirT>

<DirT> & #013; & #010;Formatted by Lindell Martin 2/4/2000.

</DirT>

</DirS>

<CpyR> & #013; & #010;“The Taste for Living World Cookbook: More of Mike Milken’

s Favorite Recipes for Fighting Cancer and Heart Disease”

</CpyR>

<Note> & #013; & #010;When looking for a healthy and easy-to-prepare dinner, few

things satisfy more than a vegetable stir-fry. In the “Taste for Living

World Cookbook,” former financier Mike Milken and chef Beth Ginsberg share

their own unique recipe for this classic dish. This dish, called “Buddha’s

Feast,” is heavily influenced by Asian cooking, and uses less common

stir-fry ingredients such as tofu, Chinese chili paste, and bok choy. The

final result is a healthy and tasty stir-fry that will please vegetarians

and meat eaters alike.

</Note>

</RcpE></mx2>