Vegetarian Cooking for Everyone

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Buster has placed 3 MasterCook recipes in this file:

 

Sweet And Sour Stir-Fry With Jicama

Sweet And Sour Tofu

Vegetable Stir-Fry With Glass Noodles

 

Kathleen

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* Exported from MasterCook *

 

Sweet And Sour Stir-Fry With Jicama

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 273

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***THE VEGETABLES***

4 carrots -- roll-cut

OR diagonally sliced

3 large broccoli stalks

florets and stems separated

stems peeled and sliced into rounds

1 red or green bell pepper

cut into 1-inch pieces

1/4 pound white mushrooms -- quartered

1/2 cup jicama -- julienned

***THE AROMATICS***

1/4 cup chopped tomatoes in sauce

2 tablespoons Chinese black or balsamic vinegar

2 tablespoons light brown sugar

1/4 teaspoon red pepper flakes or

2 serrano chiles -- minced

Salt

3/4 cup Stock for Stir-Fries

(see separate recipe)

2 tablespoons roasted peanut oil

1 tablespoon chopped garlic

2 teaspoons chopped ginger

1 bunch scallions -- chopped

including the firm greens

2 teaspoons cornstarch

3 tablespoons chopped cilantro

 

SERVES 4

 

This sauce is a rich red-brown and pleasantly sweet and sour. With its

crunchy, crisp texture, jicama makes a good fresh replacement for water

chestnuts.

 

Parboil the carrots and broccoli stems in salted water for 3 minutes.

Rinse and set aside.

 

Mix the tomatoes, vinegar, sugar, pepper flakes, 1/2 teaspoon salt, and 1/2

cup of the stock in a bowl. Heat the wok, add the oil, and when it's hot,

stir-fry the garlic, ginger, scallions, and bell peppers for 1 minute. Add

the remaining vegetables, stir-fry for 3 minutes and add the sauce. Cover

and simmer for 3 minutes or until the vegetables are hot. Mix the

cornstarch with the remaining stock and add to the vegetables along with

the cilantro. Cook for 1 minute, then serve.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Sweet And Sour Tofu

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 599

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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

Golden Tofu or Gently Simmered Tofu

(see separate for Golden Tofu for each)

1 bunch scallions

including the firm greens

1/4 cup diced canned tomatoes

2 tablespoons Chinese black rice vinegar

OR balsamic vinegar

2 tablespoons light brown sugar

2 serrano chiles -- minced

salt

2 teaspoons dark sesame or roasted peanut oil

1 tablespoon chopped garlic

2 teaspoons chopped ginger

3/4 cup Stock For Stir-Fries or water

(See separate recipe)

1 1/2 tablespoons cornstarch dissolved in

1/2 cup water

Salt

2 teaspoons dark sesame or roasted peanut oil

1 tablespoon chopped garlic

2 teaspoons chopped ginger

3/4 cup Stock for Stir-Fries

(see separate recipe)

OR water

 

SERVES 4

 

Kids especially like sweet and sour foods. Made with the Golden Tofu, this

dish is both pretty and easy to make.

 

While the tofu is cooking, slice two of the scallions diagonally, set them

aside for a garnish, and chop the rest into 1/2-inch pieces. Combine the

tomatoes, vinegar, sugar, chiles, and 1/2 teaspoon salt in a bowl.

 

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

garlic and ginger, and stir-fry for 1 minute. Add the tomato mixture,

chopped scallions, and stock. Simmer about 4 minutes, then add the tofu

and cornstarch mixture. Cook until the sauce is thickened and the tofu is

heated through, several minutes more. Garnish with the reserved scallions

and serve.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Vegetable Stir-Fry With Glass Noodles

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 271

Serving Size : 4 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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

2 ounces mung bean noodles

6 dried Chinese black or shiitake mushrooms

1 pound vegetables

(such as carrots and asparagus and

broccoli and beans)

3 tablespoons sesame or peanut oil

4 teaspoons chopped garlic

4 teaspoons chopped ginger

1 onion -- chopped

1 bok choy

sliced into 1-inch strips

Salt

2 tablespoons soy sauce

3/4 cup mushroom-soaking water

OR Stock for Stir-Fries

(See separate recipe)

2 teaspoons cornstarch diluted in

3 tablespoons stock or water

1 teaspoon dark sesame or roasted peanut oil

OR chili oil

 

SERVES 4

 

Made from mung bean flour, these noodles (also called bean threads) look

like a dry bundle of sticks until they're reconstituted in water. When

cooked, they're clear and slippery.

 

Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover

the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the

liquid, discard the items, and slice the caps into strips. Thinly slice

the vegetables.

 

Heat the wok, add 2 tablespoons of the oil, and swirl it around. When hot,

add the garlic, ginger, onion, and mushrooms. Stir-fry for 1 minute, then

add the vegetables. Salt them lightly and stir-fry for 4 to 5 minutes or

until tender-firm. Remove and set aside. Heat the third tablespoon oil in

the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2

minutes. Return the vegetables to the wok, add the diluted cornstarch, and

cook until the vegetables are glazed. Toss with the dark sesame oil and

serve.

 

Converted by MC_Buster.

 

 

 

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schuller