Vegetarian Cooking for Everyone

[Guest guest]

Buster has placed 2 MasterCook recipes in this file:

 

Stir-Fried Brown Rice With Broccoli Rabe

Stir-Fried Roasted Eggplant

 

Kathleen

--

* Exported from MasterCook *

 

Stir-Fried Brown Rice With Broccoli Rabe

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 268

Serving Size : 3 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 bunch broccoli rabe or mustard greens

3 tablespoons roasted peanut oil

1/2 cup Spanish peanuts -- skinned

1 bunch scallions -- sliced

including half of the greens

2 tablespoons finely chopped ginger

1 jalapeno chile -- seeded

and finely diced

1/2 cup chopped cilantro

3 cups cooked brown rice

Salt

1 egg -- (1 to 2)

2 tablespoons soy sauce

 

SERVES 3 TO 4

 

This combination of elements has inspired by a recipe of Elizabeth

Schneider's. Use cold leftover rice if possible--it always seems to come

out better than fresh. Delicious served with a miso soup and a Napa

cabbage salad.

 

Peel the broccoli rabe stems, then plunge the whole bunch into a pot of

boiling salt water. Cook for 5 minutes, then drain and chop coarsely.

 

Heat the oil in a large skillet or wok and fry the peanuts over medium-high

heat until golden. Scoop them out, leaving the oil behind. Add the

scallions, ginger, chile, and half the cilantro and stir-fry over high heat

for 1 minute. Add the rice and the greens, season with a few pinches salt,

and stir-fry until the rice is hot throughout. Now lower the heat a little

and make a well in the middle. Mix the egg with the soy sauce, add it to

the well, and stir like crazy to distribute the egg. It will cook quickly.

Taste and add more soy sauce needed. Toss with the remaining cilantro and

the peanuts and serve.

 

Fried Rice with Tofu: Instead of or in addition to the eggs, cut one

10-ounce box firm tofu into small cubes and fry it with the scallions until

light gold and firm.

 

Converted by MC_Buster.

 

 

 

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

 

 

* Exported from MasterCook *

 

Stir-Fried Roasted Eggplant

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 268

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds eggplant -- up to 2

2 tablespoons Lan Chi Chilli Bean Sauce with Garlic

OR 1/2 teaspoon red pepper flakes

1 cup Stock for Stir-Fries

(see separate recipe)

3 tablespoons rice wine -- (mirin) or sherry

3 tablespoons soy sauce

1 1/2 tablespoons black rice vinegar or balsamic vinegar

1/4 cup tomato paste

1 tablespoon light brown sugar

1 1/2 tablespoons roasted peanut oil

1 bunch scallions

including most of the greens

thinly sliced into rounds

1 tablespoon finely chopped ginger

1 large garlic clove -- minced

2 tomatoes -- seeded

and diced into large pieces

 

SERVES 4

 

The eggplant is first roasted in the oven, then pulled into pieces, a

process that ensures both tenderness and texture. It can be done well in

advance of stir-frying, even a day before. For eggplant, my favorites are

the plumb 8-ounce Rositas or one of the slender Asian varieties, such as

Asian Bride.

 

Preheat the oven to 400 F. Pierce the eggplant in a few places, put it in

a pan, and bake until very soft when pressed with your fingers, 35 minutes

to 1 hour, depending on the size. As soon as it's cool enough to handle,

pull off the skin and pull the flesh into strips about 1 inch thick. Don't

worry about flecks of skin. Combine the chilli sauce, stock, wine, soy,

vinegar, tomato paste, and sugar in a small bowl and set aside.

 

Heat the wok, add the oil, and swirl it around the sides. Add half the

scallions; all of the ginger, and the garlic and stir-fry for 1 minute.

Next add the eggplant and stir-fry for about 2 minutes. Add the tomatoes

and remaining ingredients. Simmer until the eggplant is heated through, 3

to 4 minutes. Garnish with the reserved scallions.

 

Converted by MC_Buster.

 

 

 

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

 

 

 

schuller