1,000 Vegetarian Recipes: Asian entrees

[Guest guest]

Here are two Asian entrees:

 

Chinese Cabbage And Oriental Vegetables

Szechuan Broccoli

 

Both are vegan for vegan day--but aren't most asian entrees vegan??

 

* Exported from MasterCook *

 

Chinese Cabbage And Oriental Vegetables

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 179

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/4 cup vegetable broth

2 tablespoons mirin -- (rice wine)

OR sherry

1 tablespoon cornstarch

1 tablespoon soy sauce

1 teaspoon sugar

2 tablespoons vegetable oil

1 cup sliced onions

2 cloves garlic -- minced

8 cups shredded Chinese cabbage -- (1 small head)

1 cup baby corn -- (canned)

1 cup sliced water chestnuts -- (canned)

3/4 cup straw mushrooms -- (canned)

 

Makes 5 cups; serves: 3 to 4.

 

Chinese cabbage comes in a head like celery, with flat stalks and light

green leaves. If you can't find it, use bok choy, which also comes in a

head like celery but has plumper stalks and dark green leaves. I like to

add 2 cakes diced, pressed, baked tofu for extra protein, texture, and

flavor I add the tofu when I add the water chestnuts.

 

1. In a medium bowl, stir together the broth, mirin, cornstarch, soy

sauce, and sugar; set aside.

 

2. In a wok or large skillet, heat the oil over high heat. Add the onion

and garlic; cook, stirring, until onions are transparent, about 1 minute.

Add the cabbage; cook, stirring, until wilted, about 2 minutes.

 

3. Add the corn, water chestnuts, and mushrooms; cook, stirring, until

heated, about 1 minute. Add the sauce; cook, stirring until thickened,

about 2 minutes longer.

 

Variations: Add 1 cup julienned snow peas when you add the cabbage.

Add 1 cup sliced pressed, baked tofu.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Szechuan Broccoli

 

Recipe By : 1,000 Vegetarian Recipes, by Carol Gelles, page 179

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons water

2 tablespoons mirin -- (rice wine)

OR dry sherry

2 teaspoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon cornstarch

2 bunches broccoli

3 tablespoons vegetable oil

1 tablespoon minced fresh ginger

3 cloves garlic -- minced

1/4 teaspoon red pepper flakes -- (optional)

1 teaspoon sesame oil

 

Makes: 9 cups; serves: 3 to 4

 

This recipe will serve only 3 if it is the sole entree. If other dishes

are served this can feed 4 or more. Serve with brown or white rice.

 

1. In a medium bowl, stir together the water, mirin, soy sauce, hoisin,

and cornstarch; set aside.

 

2. Cut the broccoli heads into florets; peel the stems and slice thin.

Set aside (about 14 cups cut up broccoli).

 

3. In a wok or large skillet, heat the vegetable oil over high heat. Add

the ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add

the broccoli; cook, stirring, until tender-crisp, about 5 minutes.

 

4. Add the sauce; cook, stirring, until broccoli is coated, about 1

minute. Add the sesame oil.

 

Variation: Add 1 cup sliced red or green bell peppers when you add the

ginger and garlic.

 

Converted by MC_Buster.

 

 

 

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schuller

[Guest guest]

Kathleen:

You're right, most Asian foods are vegan or at least dairy free. I

believe the reason is because most Asians are lactose intolerant.

 

Karen