Vegetarian Grill: Pasts

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Here are two pasta recipes from Vegetarian Grill:

 

Chinese Barbecued Noodles With Tofu And Broccoli

Wok-Grilled Vegetable Lo Mein

 

* Exported from MasterCook *

 

Chinese Barbecued Noodles With Tofu And Broccoli

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 209

Serving Size : 1 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Soyfoods Vegetables

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

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

1 pound firm or extra-firm tofu

2 stalks broccoli florets -- (2 to 3)

cut into bite-size florets

and stems julienned

2 carrots -- julienned

4 scallions -- julienned

1 recipe Chinese Barbecue Marinade

(see separate recipe)

1 pound dried linguine

1 tablespoon soy sauce

 

SERVES 4 TO 6

 

Chinese hoisin sauce-sometimes called Chinese barbecue sauce-stars in the

marinade that flavors this truly delicious and healthy dish.

 

1. Wrap the tofu in a clean cotton kitchen towel. Place a heavy weight on

top (such as a cutting board weighted with a heavy juice can). Set aside

for at least 30 minutes to allow the excess water to drain from the tofu.

 

2. Prepare a medium-hot fire in the grill with a lightly oiled vegetable

grill rack in place.

 

3. Begin heating a large pot of salted water for the pasta.

 

4. Combine the broccoli, carrots, and scallions in a medium-size bowl.

Drizzle about 1/4 cup of the marinade over the vegetables and toss to coat.

 

5. Slice the tofu into 3/4-inch-thick slices. Brush some of the marinade

on both sides.

 

6. Add the pasta to the boiling water and cook until just tender Drain and

transfer to a large serving bowl. Toss with the remaining marinade and the

soy sauce. Set aside and keep warm.

 

7. Grill the broccoli, carrots, and scallions, tossing frequently, until

tender and grill-marked, about 5 minutes. Grill the tofu until browned and

a slight crust forms, about 5 minutes per side.

 

8. Toss the vegetables with the noodles. Slice the tofu into bite-size

pieces and arrange on top of the pasta. Serve at once.

 

Variation: When asparagus is in season, replace the broccoli with 1 pound

of asparagus.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Wok-Grilled Vegetable Lo Mein

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 208

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound Io mein noodles or capellini

10 fresh shiitake mushrooms

stems removed and caps sliced

1 onion -- cut into slivers

2 garlic cloves -- minced

1 teaspoon minced fresh ginger

2 tablespoons toasted sesame oil

3 tablespoons soy sauce -- or more to taste

2 small bok choy

stems and greens sliced

1/4 cup oyster sauce -- (see Note)

1/8 teaspoon black pepper

 

SERVES 4

 

I love it when a Chinese restaurant has a kitchen that is open to the

dining customers. The flames always seem to leap high around the huge woks

and steaming cauldrons. Back home, I am never able to make the same

delicious foods because my stove just can't put out the BTUs required to

sear the food quickly. When I bought a grill-wok, it was with the hope

that I could replicate the Chinese restaurant fare-it comes close. Make as

hot a fire as you can in your grill, have all the ingredients assembled and

close at hand, and see what you think.

 

By the way, a small amount of the ingredients will fall through the holes

in the wok and land in the fire-the burning of these stray food bits adds

to the flavor of the dish.

 

1. Bring a large pot of salted water to a boil. Add the noodles and cook

until just tender. Drain and set aside.

 

2. Prepare a medium-hot fire in the grill with a lightly oiled grill-wok

in place.

 

3. In a medium-size bowl, combine the mushrooms, onion, garlic, ginger,

sesame oil, and 2 tablespoons of the soy sauce. Toss well to coat.

 

4. Add the mushrooms and onion to the wok and stir-fry until just tender

and grill-marked, about 4 minutes. Add the bok choy and stir-fry until

limp, about 1 minute more. Add the noodles and toss to combine. Pour in

the oyster sauce and continue to stir-fry until well-coated and heated

through, 4 to 7 minutes.

 

5. Place in a serving bowl. Season to taste with more soy sauce, if

desired, and the black pepper. Serve at once.

 

Note: Not all oyster sauces have oysters in them, but most have some form

of fish extract. You can find bottles labeled " vegetarian oyster sauce, "

which do not contain any fish extracts.

 

Converted by MC_Buster.

 

 

 

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schuller