Last Nights Dinner

[Guest guest]

I made this last night for dinner and it was pretty good. I have made it

before but with dried pasta. This time I made it with pasta I made

yesterday but I dried it for a few hours. The thickness of the noodle

was important to me because udon noodles are pretty thick and I didn't

have any in-house. But it came out pretty good:

 

* Exported from MasterCook *

 

Vegetable Udon Saute

 

Recipe By : Moosewood Restaurants Low Fat Favorites

Serving Size : 3 Preparation Time :0:00

Categories : Mushrooms Vegetarian Days

Chinese Noodle Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 oz dried shiitake mushrooms

2 tbsp sake or dry sherry

2 tbsp soy sauce

2 cups water

1 med onion

2 red or yellow bell peppers -- or 1 of each

1 lb fresh asparagus

2 tsp dark sesame oil

2 tsp fresh ginger -- grated

1/2 lb udon noodles or linguine -- * see note

2 tsp cornstarch dissolved in 1 tbs cold water

2 scallions -- sliced on diagonal

 

In a small saucepan, combine the shiitake mushrooms, sherry or sake, soy

sauce and water. Bring to a boil, then lower the heat, cover, and simmer

for 15 minutes. Set aside to cool.

 

Meanwhile, bring 3 quarts of water to a boil in a large pot.

 

While the shiitake simmer and the water heats, peel and thinly slice the

onion. Seed the peppers and slice into long, thin strips. Snap off and

discard the tough ends of the asparagus; then diagonally slice the

spears and tender stalks into 2 " pieces.

 

Drain the shiitake and reserve the stock. Slice off and discard the

shiitake stems and thinly slice the caps. In a nonstick skillet, saute

the onions in the oil for 5 minutes. Stir in the peppers, shiitake caps,

and ginger and cook until the vegetables are just tender, 5-10 minutes.

Stir occasionally, adding some of the reserved shiitake stock if needed.

 

When the pot of water is boiling, ease in the asparagus and cook just

until tender, about 3 minutes. Remove them with a sieve or slotted spoon

and set aside. Then cook the noodles in the boiling water for 7-10

minutes, until al dente. Drain and rinse the noodles with cold water to

remove the excess starch (if using linguine is this is not necessary.)

 

Add the remaining shiitake stock and the dissolved cornstarch to the

vegetable and simmer until the sauce thickens. Stir in the asparagus and

the cooked noodles and gently toss to coat and heat the noodles.

Sprinkle with the scallions and serve.

 

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NOTES : * I didn't have udon or linguine in the house so I made

" oriental " noodles in my pasta maker. They came out about the width of

udon noodles.

 

RisaG

[Guest guest]

So last night was our first attempt at tofu... And I have to say it was

perfect.... I can't seem to find any chili paste anywhere (where does Mary

McDougall get it??). So we added some vegan wors..... Sauce, some chili

seasoning (no fat), some lemon juice (don't know why but Mary puts it in

everything)..... Then all our veggies over rice...

 

Oh and there was a chili garlic sauce that would knock your socks off so we

added a touch of that (no oil)...

 

Sauteed the tofu in the sauce and a touch of veg broth then added the steamed

veggies and let them meld.

 

It looked so good I took a picture...

 

Served it over rice

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