Stir Fries

[Guest guest]

Risa: How about using your 5-spice tofu in one of these:

 

* Exported from MasterCook *

 

Five-Spice Stir Fry

 

Recipe By :

Serving Size : 4 Preparation Time :0:35

Categories : Pasta Vegan

Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces vermicelli, spaghetti, or linguine

SAUCE:

1/2 cup orange juice

1 tablespoon corn starch

3/4 teaspoon Chinese five-spice powder

1/4 teaspoon crushed red pepper flakes

2 tablespoons soy sauce

2 teaspoons honey

STIR-FRY:

12 ounces mushrooms -- cut into 1/4 " slices

1 cup fresh baby carrots -- quartered lengthwise

1 medium onion -- cut into thin wedges

2 cloves garlic -- minced

3 cups broccoli florets (about 6 oz.)

 

Cook pasta per package directions. Drain and cover to keep warm.

Meanwhile in a small bowl, combine all sauce ingredients and mix until

blended. Set aside.

Spray a nonstick skillet or wok with nonstick cooking spray. Heat over

medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook

and stir 4-5 minutes.

Add broccoli, cover, and cook 2-4 minutes or until vegetable are

crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or

until bubbly and thickened.

Serve over pasta.

 

 

 

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

 

 

* Exported from MasterCook *

 

Fresh Stir Fry

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Stir-Fries

Rice

 

Amount Measure Ingredient -- Preparation Method

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

1 cup red bell pepper strips

2 cups celery -- sliced

4 cloves garlic -- minced

2 tablespoons cornstarch

1/4 teaspoon ground red pepper

1/2 cup soy sauce

2 cups fresh mushrooms -- sliced

2 8 oz. cans sliced water chestnuts -- drained

8 green onions -- sliced

hot ramen noodles or rice

 

Stir-fry bell pepper and celery in hot oil in a large skillet or wok for

2-3 minutes. Add garlic; stir-fry 1 minute.

Stir together cornstarch, red pepper, and soy sauce; add to vegetables; and

stir-fry 2 minutes or until thickened.

Add mushrooms, water chestnuts, and green onions; stir-fry 2 minutes or

until thoroughly heated. Serve over hot ramen noodles or rice.

 

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

 

 

* Exported from MasterCook *

 

Sweet Onion-Asparagus Stir Fry

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans Pasta

Veggies Vegan

Stir-Fries Rice

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound fresh asparagus

2 medium sweet onions (such as Vidalia)

1 tablespoon vegetable oil

1 clove garlic -- minced

1/4 cup vegetarian mushroom " oyster " sauce*

1/4 cup chopped pecans -- toasted

rice or noodles

 

Snap tough ends off asparagus; remove scales from stalks w/a vegetable

peeler, if desired Cut diagonally into 2-inch pieces.

Cut onions into 1/4-inch thick slices and separate into rings.

Heat oil in a large skillet or wok at medium-high heat for about 2 minutes.

Add asparagus, onion, and garlic, and stir-fry for 4-5 minutes or until tender.

Remove from heat; pour in " oyster " sauce, and toss. Sprinkle with toasted

pecans and serve over rice or noodles.

 

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

 

NOTES : *The original recipe called for regular oyster sauce, which is not

vegetarian. I discovered that there is a vegetarian version, mushroom oyster

sauce, which is a Malaysian product.

* Exported from MasterCook *

 

Vegetable Stir-Fry

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Pasta

Vegan Stir-Fries

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons peanut oil

2 cloves garlic -- minced

1 pound fresh green beans

4 large carrots, cut diagonally into -- 1/4 " thick slices

1 1-inch piece fresh ginger

1/2 small red cabbage, cut into -- 1/2 " thick slices

1 leek -- sliced

1/4 cup vegetable broth

1/2 teaspoon salt

2 tablespoons lime juice

2 teaspoons hot chile sesame oil

chopped dry-roasted peanuts for garnish

cooked rice or noodles if desired

 

Heat peanut oil in a large skillet or wok over medium-high heat until hot.

Add garlic and stir-fry 1 minute. Add green beans, carrots, and ginger, and

stir-fry until crisp-tender. Add cabbage and next 5 ingredients, and stir-fry 1

minute. Discard ginger. Garnish, if desired. Serve immediately (over cooked

rice or noodles if desired).

 

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