Lorna Sass' Short-Cut Vegetarian

[Guest guest]

Here are two stir-fry recipes and two stir fry sauces that are used in the

recipes. These look like good and easy dinner recipes. I'm eager for the

weekend when I have time to cook again.

 

Buster has placed 4 MasterCook recipes in this file:

 

Baby Corn With Seasoned Tofu And Straw Mushrooms

Cabbage, Tofu, And Red Pepper Stir-Fry

Maple And Mustard Stir-Fry Sauce

Sesame-Ginger Stir-Fry Sauce

 

Kathleen

 

* Exported from MasterCook *

 

Baby Corn With Seasoned Tofu And Straw Mushrooms

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 98

Serving Size : 3 Preparation Time :0:05

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/4 cup Sesame-Ginger -- up to 1/3

OR Maple and Mustard Stir.Fry Sauce

(see separate recipes)

1 tablespoon minced fresh ginger -- (optional)

1 pound extra-firm tofu -- drained

and cut into 1/2-inch dice

6 scallions

cut into 2-inch pieces

(keep the white and green parts separate) --

(optional)

15 ounces straw mushrooms -- drained and rinsed

14 1/2 ounces canned baby corn -- (sliced or whole)

drained and rinsed

 

Makes 3 servings. Prep: under 5 minutes (assuming prepared stir-fry

sauce). Cooking: about 6 minutes

 

I've based this stir-fry recipe primarily on pantry items, making it a

great fallback dish to prepare on a night when it feels as if there's

nothing to eat in the house.

 

The only fresh item you really need is the tofu itself, and that can be

stored in the freezer for up to three months. (Since frozen tofu soaks up

sauce, you may need to add a bit more.) Fresh ginger and scallions are nice

additions, but strictly optional.

 

To make the seasoned tofu, in a wok or large skillet, combine 1/4 cup

stir-fry sauce, the ginger (if using), tofu, and scallion bulbs (if using).

Bring to a boil, cover, and cook over medium heat for 4 minutes, stirring

occasionally Toss in the straw mushrooms, corn, and scallion greens (if

using) plus enough additional stir-fry sauce to coat the vegetables and

give the dish a vibrant taste. Cover and cook over high heat until piping

hot, 1 to 2 minutes.

 

Serve the stir-fry on rice.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Cabbage, Tofu, And Red Pepper Stir-Fry

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 99

Serving Size : 2 Preparation Time :0:10

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons Sesame-Ginger -- up to 4

OR Maple and Mustard Stir-Fry Sauce

(see separate recipes)

2 tablespoons water

1 pound green or Napa cabbage -- very thinly sliced

(7 to 8 loosely packed cups)

1 small red bell pepper -- cored, seeded

and cut into thin strips

8 ounces baked seasoned tofu

cut into 1/2-inch dice

(such as White Wave Thai brand)

Tamari or shoyu to taste

 

Makes 2 to 3 servings. Prep: under 10 minutes (assuming prepared stir-fry

sauce). Cooking: about 6 minutes.

 

This recipe calls for baked seasoned tofu, a flavorful firm tofu that is

available in the refrigerator section of health food stores and Asian

markets-or you can use the " homemade " seasoned tofu made from the recipe

for " Baby Corn with Seasoned Tofu and Straw Mushrooms. " If those

alternatives aren't convenient, you can substitute plain extra-firm tofu

and add a few extra tablespoons of stir-fry sauce. (The tofu won't have as

much flavor, but its soothing blandness can actually be a nice contrast.)

 

The combination of cabbage and tofu makes a filling stir-fry that can stand

on its own. For textural contrast and a more substantial meal, serve it

over rice.

 

In a wok or large skillet, mix 3 tablespoons stir-fry sauce with the water

and bring to a boil over high heat. Add the cabbage and red pepper and

stir to coat with the sauce. Toss in the tofu, cover, and continue to cook

over high heat, stirring every minute or so, until the cabbage wilts but is

still crunchy, 3 to 4 minutes (for Napa) or 4 to 6 minutes (for green).

Stir in tamari to taste and add an additional tablespoon stir-fry sauce if

desired.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Maple And Mustard Stir-Fry Sauce

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 26

Serving Size : 1 Preparation Time :0:05

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup tamari or shoyu

1/4 cup Dijon mustard

3 tablespoons water

3 tablespoons toasted sesame oil

2 tablespoons pure maple syrup

 

Makes about 3/4 cup. Prep: about 5 minutes.

 

Because this sauce is low in fat you may need to add an extra tablespoon or

two more than the suggested in the recipes calling for stir-fry sauce.

 

In a jar, combine all of the ingredients. Cover and shake vigorously

Refrigerate until needed, up to 3 months. Shake well before using.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Sesame-Ginger Stir-Fry Sauce

 

Recipe By : Lorna Sass' Short-Cut Vegetarian, page 25

Serving Size : 1 Preparation Time :0:10

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons sesame seeds

1/4 cup roasted garlic olive oil or peanut oil

2 tablespoons toasted sesame oil

3 tablespoons tamari or shoyu

1/4 cup Japanese-style pickled ginger -- up to 1/3

2 tablespoons pickled ginger juice -- see note

(drained from the pickled ginger)

2 tablespoons boiling water

 

Makes about 3/4 cup. Prep: about 10 minutes.

 

This recipe may send you chasing around a bit for ingredients but the taste

rewards effort. I've chosen to use pickled ginger and roasted garlic olive

oil so that you can refrigerate this homemade sauce for up to three months.

(Fresh ginger and garlic would considerably reduce storage time.)

 

If you choose to use peanut rather than roasted garlic olive oil, you can

mince a clove or two of garlic to add to individual stir-fry recipes. Use

the larger amount of pickled ginger if you love the flavor and want it to

predominate.

 

Place the sesame seeds in a shallow baking dish or other ovenproof

container. (I use an aluminum one recycled from take-out food.) Toast in a

toaster oven at 375 degrees until fragrant, 2 to 3 minutes. (Or, toast in

a non-stick skillet over medium-high heat, stirring constantly) Transfer to

a plate and let cool.

 

In a food processor or blender, combine all of the ingredients except the

water and toasted sesame seeds. With the motor running, add the boiling

water and process until the sauce is thoroughly blended. Transfer the

sauce to a glass jar and add the sesame seeds. Cover and refrigerate until

needed, up to 3 months. Shake vigorously before using.

 

Note: If you don't have enough pickled ginger juice, substitute brown-rice

vinegar or seasoned rice vinegar to taste.

 

Converted by MC_Buster.

 

 

 

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schuller