Vegetarian Cooking for Everyone

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Buster has placed 3 MasterCook recipes in this file:

 

Chinese Noodle Cake

Stock For Stir-Fries

Vegetable Stir-Fry With Fermented Black Beans

 

Kathleen

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* Exported from MasterCook *

 

Chinese Noodle Cake

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 263

Serving Size : 1 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound thin fresh or dried Chinese egg noodles

2 teaspoons dark sesame oil

1 1/2 tablespoons sesame or peanut oil for frying

 

MAKES ONE 8-TO 10-INCH CAKE

 

Gently pull the fresh noodles apart with your fingers into a large, loose

heap. Boil them in a large pot of salted water until pleasantly firm, 2 to

3 minutes. Drain and rinse under water. Shake well, then toss with the

dark sesame oil.

 

Lightly film an 8- or 10-inch nonstick skillet with half the lighter oil.

When it's hot, add noodles, then, with a spatula, neaten the sides and

press down lightly on the noodles. Fry over medium heat until they're

browned on the bottom, about 5 minutes. Place a plate on top, grasp the

skillet, and invert the cake. Return the empty pan to the heat, add the

rest of the oil, and slide the cake back in to cook the second side. Serve

on a large round platter, topped with or accompanied by a stir-fry.

 

These fat cushiony cakes make an appealing accompaniment to stir-fried

vegetables and a nice change from rice. The finished cakes can he held in

a low oven if there's a gap in your timing. Chinese egg noodles are

usually found in the Asian vegetable section of the supermarket, but

spaghettini can be used in their place.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Stock For Stir-Fries

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 262

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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5 Chinese dried black or shiitake mushrooms

1 bunch scallions

including the greens

1 small onion or leek -- finely sliced

2 large carrots -- thinly sliced

1 cup mung bean sprouts

1/2 cup chopped cilantro stems and leaves

2 ginger slices and 3 garlic cloves -- chopped

1 6 inch piece kombu

1 tablespoon soy sauce

1 tablespoon rice wine -- (mirin)

1 1/2 teaspoons salt

1 teaspoon dark sesame oil

 

MAKES 3 TO 4 cups

 

You won't need much--1/2 cup or so--but a flavorful stock does add taste to

your finished stir-fry. This stock can also serve as a base for miso soup

and other Asian dishes. One recipe will give you enough stock for quite a

few dishes. It will keep, refrigerated, for a week. If you don't use it

that quickly, make it in half the quantity or plan to freeze what you don't

use.

 

Put all the ingredients except the sesame oil in a pot with 7 cups cold

water. Bring to a boil and cook at a lively simmer for 40 minutes. After

20 minutes, remove the mushrooms and set them aside to use in a stir-fry or

miso soup. Strain and return to the stove. Add the oil and taste for salt

and soy sauce, adding more to taste if needed.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Vegetable Stir-Fry With Fermented Black Beans

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 263

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Beans And Legumes

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***AROMATICS***

2 tablespoons roasted peanut oil

plus extra to finish

2 teaspoons chopped garlic

3 teaspoons minced ginger

2 tablespoons chopped scallion

2 tablespoons fermented black beans -- chopped

1 teaspoon red pepper flakes

***THE VEGETABLES***

(Select 7 to 8 cups of the following)

Green beans -- sliced diagonally

Broccoli florets and stems

peeled and sliced; briefly parboiled

Asparagus -- sliced diagonally;

briefly parboiled

Zucchini -- cut into rounds

Snow peas

slivered or lef twhole

1 cup Stock for Stir-Fries

(See separate recipe)

1 tablespoon soy sauce

1 tablespoon rice wine -- (mirin) or sherry

2 teaspoons cornstarch mixed with

2 tablespoons stock or water

 

4 to 6 servings

 

Set the wok over high heat, swirl the oil around the sides, and when hot

add the garlic, ginger, scallion, black beans, and pepper flakes. Stir-fry

1 minute. Add the vegetables and stir-fry for 2 minutes. Add 1/2 cup of

the stock, the soy sauce, and rice wine and simmer until the vegetables are

tender-firm.

 

Remove the vegetables to a platter, add the rest of the stock to the wok,

stir in the cornstarch, and simmer until the sauce is thickened. Pour it

over the vegetables and drizzle a little roasted peanut oil over the top.

 

Converted by MC_Buster.

 

 

 

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schuller