CHINESE RECIPES

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* Exported from MasterCook *

 

Asparagus Stir-Fry with Black Bean Sauce

 

Recipe By :Vegetarian Times, April 1996

Serving Size : 4 Preparation Time :0:00

Categories : Vegetable Entrees

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons mirin

1 tablespoon cornstarch

1/4 cup chinese black bean sauce

2 garlic cloves -- minced

3 slices ginger -- minced

1 tablespoon canola oil

1 cup vegetable broth

2 tablespoons soy sauce

1 1/2 pounds asparagus -- trim & cut in 2 " pc.

3 scallions -- cut into 2 " pieces

1 tablespoon slivered almonds

red pepper flakes -- to taste

 

In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In

another small bowl, mix black bean sauce with garlic and ginger; set aside.

 

Heat oil in a large nonstick frypan over medium heat. Add black bean mixture;

cook, stirring constantly until well blended, about 1 minute. Add broth and soy

sauce; cook, stirring, about 1 minute.

 

Increase heat to medium-high. Add asparagus and scallions; cook, stirring, until

vegetables are crisp-tender, 3-4 minutes. Add additional broth or water if

necessary to prevent sticking.

 

With slotted spoon, transfer vegetables to serving platter. Reduce heat to

medium. Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites.

Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper

flakes if desired.

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Per serving: 137 Calories (kcal); 6g Total Fat; (37% calories from fat); 5g

Protein; 18g Carbohydrate; 1mg Cholesterol; 926mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Chinese Stir-Fry

 

Recipe By :Vegetarian Times Magazine, February 1999, page 38

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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32 ounces Asian-style frozen mixed vegetables

(sometimes labeled Oriental- or

Japanese-style)

1/4 cup bottled stir-fry sauce or to taste

1 pound firm or baked tofu

drained and cut into strips

 

4 SERVINGS DAIRY-FREE

 

The interesting Asian-style vegetable melanges in the frozen vegetables

section are great to have on hand when you crave a quick stir-fry but don't

feel like chopping. Serve with hot cooked rice or noodles and raw carrot

and celery sticks.

 

Steam vegetables in a stir-fry pan or wok with about 1/2- inch of water,

covered, until completely thawed. Drain well and transfer back to stir-fry

pan. Stir in sauce and stir-fry over medium-high heat until vegetables are

tender-crisp. Add tofu strips and toss gently. Cook just until heated

through, then serve right away.

 

PER SERVING: 188 CAL.; 15G PROT.: 4G TOTAL FAT (1G SAT. FAT); 1 7G CARB.;

0 CHOL.; 202MG SOD.; 6G FIBER

 

 

 

 

 

 

 

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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Noodles Diablo

 

Recipe By :Vegetarian Times Magazine, May 1998, page 102

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

Soyfoods Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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1/2 tablespoon olive oil

1/2 tablespoon toasted sesame oil

1 tablespoon minced garlic

1/2 tablespoon grated fresh gingerroot

3 tablespoons dry Chinese black beans

1 pound Chinese red chile paste

1/4 cup diced tomatoes

1 cup cubed extra-firm smoked tofu

1 cup chopped mixed greens

(such as red chard, beet greens, spinach)

1/4 cup dry white wine

1 cup trimmed broccoli florets

2 cups cooked udon noodles

Blanched bean sprouts for garnish

Sesame seeds for garnish

 

2 SERVINGS VEGAN

 

Heat large skillet until hot. Add both oils and swirl to coat pan. Add

garlic, ginger, chile paste and black beans. Cook 1 minute over high heat.

 

Add wine and stir to remove brown bits off pan (deglaze). Add tomatoes and

tofu and stir-fry 30 seconds. Add greens, stir-fry 1 minute. Add

broccoli, stir-fry 1 minute. Add udon noodles and cook, tossing often just

until heated through. Transfer to serving bowl and garnish with bean

sprouts and sesame seeds.

 

PER SERVING: 275 CAL.; 17G PROT.; 11G TOTAL FAT (1G SAT. FAT); 32G CARB.;

0 CHOL.; 397MG SOD.;5G FIBER.

 

Converted by MC_Buster.

 

 

 

 

 

 

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Per serving: 61 Calories (kcal); 3g Total Fat; (71% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0