CHINESE RECIPES

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* Exported from MasterCook *

 

Szechuan Sauteed Tofu and Vegetables

 

Recipe By :the California Culinary Academy

Serving Size : 8 Preparation Time :0:50

Categories : Asian Low Calorie

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup sliced green onions

1 tablespoon grated gingerroot

1/4 teaspoon honey

2 teaspoons dark sesame oil

1/3 cup low-sodium soy or tamari sauce

1/4 teaspoon dried chile flakes

1 pound firm tofu

1/2 cup Chinese cabbage -- sliced

1/2 cup sliced mushrooms

1/4 cup sake or dry sherry

2 tablespoons arrowroot powder

1/3 cup cold water

1/4 cup whole wheat pastry or

unbleached white flour

2 eggs

2 teaspoons safflower oil

 

1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy

sauce, and dried chile flakes. Slice tofu into 2-inch squares and add to

mixture. Carefully toss to mix thoroughly and set aside to marinate for 20

minutes.

 

2. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set

aside to marinate for 15 minutes.

 

3. In a small bowl mix together arrowroot and 3 tablespoons of the cold water.

Set aside.

 

4. In a fourth bowl mix together flour, eggs, and the remaining water. Extract

tofu from its marinade and dip slices into flour batter. In a flat-bottomed

skillet, over medium-high heat, heat safflower oil and saute tofu on both sides

until lightly browned. Remove tofu and set on a platter.

 

5. In a wok over medium-high heat, stir-fry contents of both bowls of marinade

for 5 minutes, then add arrowroot mixture and cook until mixture thickens (about

2 minutes). Add tofu, cover, and steam 1 minute. Serve immediately.

 

 

 

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Per serving: 120 Calories (kcal); 6g Total Fat; (45% calories from fat); 7g

Protein; 9g Carbohydrate; 47mg Cholesterol; 424mg Sodium

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

Fat; 0 Other Carbohydrates

 

NOTES : The Szechuan and Hunan provinces of China are famous for their hot

chiles. Szechuan cuisine brought spiciness back to wok cooking in the United

States. This recipe combines lightly sauteed tofu squares with an assortment of

vegetables. Cooking the ingredients quickly in the wok maintains their bright

color and texture.

Nutr. Assoc. : 679 630 0 1356 4026 4714 0 0 0 3181 41 0 1646 0 0 0

 

 

* Exported from MasterCook *

 

BEAN THREADS WITH ASSORTED VEGETABLES

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes Pasta & Pasta Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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2 ounces bean threads

1 tablespoon vegetable oil

2 cloves garlic -- minced

4 dried shiitake or Chinese black mushrooms -- soaked and

-- julienned (see

-- glossary), up to 6

4 cups finely shredded napa cabbage

1 celery rib -- julienned

1 carrot -- julienned

1 cup vegetable broth

1 tablespoon soy sauce

1 whole green onion -- minced

1 teaspoon dark sesame oil -- (see glossary)

White pepper

 

1. Soak bean threads in very hot water for 5 minutes, until they're soft and

translucent. Drain in cold water and cut into 3-inch pieces. 2. Heat wok or

large skillet over high heat. Add vegetable oil and stir-fry garlic until

aromatic, about 30 seconds. Add mushrooms, cabbage, celery, and carrot and cook

for 2 to 3 minutes, stirring occasionally. 3. Add bean threads and vegetable

broth and cook until most of the broth evaporates, approximately 5 minutes. Add

soy sauce and green onions; mix well. Drizzle with sesame oil and add white

pepper to taste. Makes 2 servings.

 

MC-Busted By Karen C. Greenlee

 

 

 

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Per serving: 585 Calories (kcal); 23g Total Fat; (34% calories from fat); 15g

Protein; 82g Carbohydrate; 2mg Cholesterol; 3761mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4

1/2 Fat; 0 Other Carbohydrates

 

 

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

 

 

* Exported from MasterCook *

 

Chinese Noodles with Spicy Peanut Sauce

 

Recipe By :Veggie Life, July 1995

Serving Size : 8 Preparation Time :0:00

Categories : Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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

1 12 oz pkg fresh chinese egg noodles

2 cups mung bean sprouts

3 cloves garlic

3 Tbsp peanut butter

1/3 cup hot water

5 Tbsp. tamari or soy sauce

3 Tbsp rice wine vinegar

1 Tbsp peanut oil

1/2 tsp. crushed red pepper flakes

2 Tbsp sugar

10 scallions -- sliced

1/2 english cucumber -- thinly sliced

1 Tbsp. roasted peanuts -- coarse chop, garnish

 

In a large pot, bring 4 qts. of water to a rapid boil. Add noodles,

return to a boil and cook for 3-5 minutes, or according to package

directions. Add bean sprouts during last 30 seconds of cooking time.

Pour into a colander, rinse with cold water, and drain well. Transfer to

a large bowl.

 

In a blender or food processor, puree garlic, peanut butter, water,

tamari, vinegar, oil, pepper, and sugar.

 

Add scallions to noodles. Add blender mixture and toss well. Serve at

room temperature, garnished with cucumber slices and peanuts. Makes 8

servings.

 

 

 

 

 

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Per serving: 79 Calories (kcal); 5g Total Fat; (50% calories from fat); 3g

Protein; 8g Carbohydrate; 0mg Cholesterol; 33mg Sodium

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

Other Carbohydrates

 

NOTES : 7g protein, 5g fat

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