Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 * Exported from MasterCook * Chinese Filo Vegetable Parcels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Veg3 Vegetarian Society Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 450 gram potato -- peeled, grated, -- rinsed and dried 15 grams root ginger -- peeled and finely -- chopped 4 large spring onions -- sliced 40 grams frozen peas 50 grams roasted cashew nuts -- roughly chopped 1 120 g sacbet orange and ginger stir fry -- sauce 12 sheets filo pastry 30 x 12cm/12 x 8in 25 grams butter or margarine melted 2 teaspoons sesame seeds salt and freshly ground black pepper ***O V E N*** 22 øC/425øF/Gas Mark 7 1. Thoroughly mix the grated potato, root ginger, spring onions, peas and nuts together with the sauce. Adjust seasoning if necessary. 2. Brush each sheet of filo pastry with melted butter or margarine then fold in half lengthways. Place a little vegetable mixture at the end of each strip, fold in the edges, then fold into triangles and place on a greased baking sheet with the seam underneath. 3. Brush the tops with the remaining butter or margarine and sprinkle the sesame seeds over the top. Bake for 15 minutes until golden brown. 4. Serve immediately with a selection of stir fried vegetables. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 440 Calories (kcal); 4g Total Fat; (7% calories from fat); 14g Protein; 92g Carbohydrate; 0mg Cholesterol; 82mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 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 * Exported from MasterCook * Cold Sichuan Noodles Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Chinese Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Chinese egg noodles 2 tb Peanut oil 2 tb Finely chopped scallions 1 tb Finely chopped garlic 1 tb Yellow bean sauce 2 ts Chili bean sauce 2 ts Finely chopped ginger 1 tb Rice wine or dry sherry 2 tb Dark soy sauce 2 tb Sesame oil -----GARNISH----- Fresh corinader leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours. Ken Hom " Asian Vegetarian Feast " - - - - - - - - - - - - - - - - - - - Per serving: 3837 Calories (kcal); 434g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fragrant Coconut Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Peanut oil 1/2 lb Finely chopped onion 2 c Long-grain rice, cooked 1 t Tumeric 2 ts Salt 2 c Fresh or canned coconut milk 2/3 c Stock (chicken or vegetable) 2 Whole cloves 1 Whole cinnamon stick -OR- Chinese cinnamon bark 2 Bay leaves Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked. Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 985 Calories (kcal); 109g Total Fat; (97% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1076mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hot And Sour Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 To 1/2 cup 'vegetarian' Chicken stock powder 1 quart Water 10 slices Fresh ginger 1/2 cup Slivered seitan 2 To 3 ozs tofu -- cubed 1/2 cup Carrots -- julienne 1/2 cup Napa cabbage -- julienne 1/2 cup Dried black mushroom slices Soaked & drained 1/2 cup Sliced dried lily flower Buds -- soaked and drained 1/2 cup Frozen baby peas -- rinsed and Thawed 4 Scallions -- whites thin Sliced -- greens cut on thin Diagonals -- 2kept separate 2 T's rice vinegar (unseasoned) 1 tablespoon Mirin 2 T's tamari 1/2 teaspoon Fresh black pepper 1 1/2 T's arrowroot 1/8 teaspoon Crushed red pepper (or to Taste) PROCEDURE. Cut and prepare all of the fresh and dreid veggies, tofu and seitan. After the black musrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **. Simmer the first 3 ingredients for one minute and then remove the ginger. Combine the last 6 ingredients in a bowl and mix. Add the carrots, chinese cabbage and black musrooms to the stock and simmer for 2 minutes. Add everything else except the scallion greens and baby peas and simmer another 2 minutes. Be sure to recirculate the lat 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup. Add baby peas, adjust the seasongings and serve very hot in bowls. Garnish with scallion greens. My own note: After tasting this, I could not tell the difference between this and the chicken hot and sour served at the local Chinese Restaurants. Source: Thanks to Robert Siegal the Friendly Gourmet, previously of Jump Start. Oriental Delights cooking class. POB 6476, Santa Rosa, Ca 95406, (707) 573-0555. Posted by Barbara Zimmerman <barbara to the Fatfree Digest [Volume 1 Issue 34] Mar. 5, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 212 Calories (kcal); 2g Total Fat; (7% calories from fat); 6g Protein; 47g Carbohydrate; 0mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Moo Shu Vegetables with Chinese Pancakes Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Roasted sesame seed oil 2 Green onions -- thinly sliced 2 c Bok choy, thinly sliced 1/2 Red bell pepper -- thinly sliced 1 Carrot -- thinly sliced 1/2 c Mushrooms, thinly sliced 1/2 c Mung bean sprouts 4 oz Reduced-fat tofu -- crumbled 2 ts Fresh ginger, peeled, grated 1 Garlic clove -- minced 1 tb Tamari or soy sauce Hoisin sauce 6 Frozen Chinese pancakes -OR- whole wheat crepes -- (thawed) Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10.5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Source: Delicious! July/August 1993 Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 38 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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