Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 For Chinese recipe day from one of my favorite books. The bean curd shish kebobs can be cooked on the grill. JoAnn * Exported from MasterCook * Crispy Vegetarian Wontons-Asian Vegetarian Feast Recipe By :Ken Hom Serving Size : 0 Preparation Time :0:00 Categories : Appetizers Asian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package wonton skins -- (30-35) 2 cups peanut oil to fry Hoisin sauce for dipping **Filling** 1 tablespoon peanut oil 1/4 cup carrots -- fine shredded 1/4 cup bean sprouts 2 tablespoons garlic -- finely chopped 1 tablespoon dark soy sauce 3 tablespoons bean curd -- mashed 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon sesame oil 1/2 teaspoon freshly ground black pepper For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir fry 1 minute. Set aside to cool thoroughly. Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling into the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep fry the filled wontons in several batches. Drain on paper towels.. Serve at once with hoisin sauce. Description: " A vegetarian version of the traditional Chinese treat. " Yield: " 30 wontons " - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 18g Total Fat; (70% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 1082mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Serving Ideas : These wontons are delicious with a dipping sauce too, such as chili oil, white rice wine vinegar, and light soy sauce combination. NOTES : Do not make these too far ahead of time or the skins will soften in an unpaletable way if they are allowed to sit for a long time. Recipe posted to Veg-Recipe 6/99 by JoAnn Pellegrino Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Grilled Bean Curd Shish Kebabs-Asian Vegetarian Feast Recipe By :Ken Hom Serving Size : 2 Preparation Time :0:00 Categories : Asian Grilling Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm bean curd **Marinade** 3 tablespoons light soy sauce 1 tablespoon sesame paste or peanut butter 1 tablespoon chili bean sauce 1 tablespoon Chinese white rice vinegar or cider vinegar 1 tablespoon rice wine or dry sherry Place the bean curd between several layers of paper towel with a heavy weight on top, such as a heavy lid. Let the bean curd sit for 1 hour. Mix all the marinade ingredients together in a small bowl. Cut the bean curd into 2 inch cubes and add to the marinade. Marinate the cubes for 1 hour, or longer for a stronger flavor, turning them at least once. Meanwhile, soak some wooden skewers in cold water for 5 minutes. Thread the bean curd cubes on the skewers, taking care not to put no more than 3 to 4 on each skewer. Cook the bean curd cubes under the broiler or on a barbecue, 2 to 3 minutes on each side or until brown, basting them once with the marinade. Serve with your choice of dipping sauce. Serves 2 to 4. Description: " An East-West combination, inspired by a wonderful vegetarian rest. called Greens, in San Francisco " Source: " Asian Vegetarian Feast ISBN 0-688-15138-8 " - - - - - - - - - - - - - - - - - - - Per serving: 25 Calories (kcal); 0g Total Fat; (0% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 908mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : In this recipe, bean curd really absorbs the marinade and then grills perfectly. Always buy the freshest bean curd. Soft curd is not suitable for skewering. Posted to Veg-Recipe 6/99 by JoAnn Pellegrino Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Peppery Eggplant-Asian Vegetarian Feast Recipe By :Ken Hom Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant **Sauce** 1 1/2 teaspoons Sichuan peppercorns, roasted -- ground 1 1/2 teaspoons salt 1 teaspoon sugar 2 tablespoons sesame oil 6 tablespoons scallion tops -- finely chopped 2 teaspoons fresh coriander -- finely chopped 1 tablespoon Chinese white wine vinegar or cider vinegar Preheat the oven to 400F. If you are using Chinese eggplants, roast for 20 minutes. If you are using large eggplant, roast for about 30 to 40 minutes or until they are soft to the touch and cooked through. Allow the eggplant to cool and then peel. Arrange the eggplant on a platter. Combine the sauce ingredients, pour over the eggplants and serve at once. Description: " A practical dish for entertaining or a picnic. " Source: " Asian Vegetarian Feast ISBN 0-688-15138-8 " - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 7g Total Fat; (67% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 802mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : This dish works well as an appetizer. Not too filling and the peppercorn sauce stimulates the appetite. Posted to Veg-Recipe 6/99 by JoAnn Pellegrino Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Citrus Flavored Noodles-Asian Vegetarian Feast Recipe By :Ken Hom Serving Size : 2 Preparation Time :0:00 Categories : Asian Noodles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound fresh Chinese egg noodles or dried noodles 1 tablespoon sesame oil **Sauce** 1 dried red chili 2 teaspoons peanut oil 2 teaspoons sesame paste or peanut butter 2 tablespoons orange juice 2 teaspoons lemon juice grated rind of 1 orange grated rind of 1 lemon 1 teaspoon scallions -- finely chopped 1 teaspoon garlic -- finely chopped 1 tablespoon Chinese white rice vinegar or cider vinegar 1 tablespoon dark soy sauce 2 teaspoons sugar 1/4 teaspoon Sichuan peppercorns 2 teaspoons chili oil If using dried noodles, cook them according to package instructions of boil them for 4 to 5 minutes. Cool in cold water until required. If using fresh noodles, cook the noodles by boiling for 3 to 5 minutes then immerse in cold water. In the same hot water, blanch the dried chili until soft. Then blanch the lemon and orange rind for 30 sseconds to remove their bitterness. Mix the sauce ingredients together with the chili in a bowl or in an electric blender. This can be done ahead of time and kept refrigerated as the sauce is served cold. Drain the cooked noodles, toss them with the sesame oil, and arrange on a platter or in a large bowl. Toss the noodles well with the sauce just before serving. Serves 2 to 4. Description: " Perfect for warm weather picnics or entertaining. " Source: " Asian Vegetarian Feast ISBN 0-688-15138-8 " - - - - - - - - - - - - - - - - - - - Per serving: 127 Calories (kcal); 11g Total Fat; (78% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : Mix the noodles with the sauce only when you are about to serve the dish. Posted to Veg-Recipe 6/99 by JoAnn Pellegrino Nutr. Assoc. : 0 0 0 0 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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