Vegetarian Grill--stir fries

[Guest guest]

I'm going to make one of these Saturday night when we are camping:

 

A Simple Grill-Wok Stir-Fry

Spicy Grill-Wok Stir-Fry

 

To quote Chesman " A grill-wok is a curous hybrid. It is shaped like a

squared-off wok with handles. But instead of being solid, the metal is

dotted with holes to allow smoke to flavor the contents. Grill-woks are

somewhat less versatile than flat vegetable grill racks because less of

their surface is in contact with the grill. However, you can stir-fry in

them and create dishes with wonderful grilled flavor. Jst resist the

temptation to grill too much at one time, or the vegetables will end up

tasting steamed rather than grilled. "

 

We own one of these but prefer the round one we also own. Both were from

Kitchen Collection.

 

When camping we make Near East Couscous (without the oil) for our grilled

stir fries.

 

Kathleen

 

 

* Exported from MasterCook *

 

A Simple Grill-Wok Stir-Fry

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 219

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons tamari

3 tablespoons mirin -- (sweet rice wine)

3 tablespoons toasted sesame oil

20 fresh shiitake mushrooms -- stemmed

8 scallions cut into 2-inch lengths

2 carrots -- julienned

8 ounces snow peas -- trimmed

2 broccoli stalks

broken into florets and stems julienned

Hot cooked rice

 

SERVES 4

 

Grilling adds much flavor to the ordinary stir-fry. You can adapt this

recipe to most vegetables-just be sure the vegetables are cut to a uniform

size.

 

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

or vegetable grill rack in place.

 

2. In a large bowl, combine the tamari, mirin, and sesame oil. Mix well

to combine. Add the mushrooms, scallions, carrots, snow peas, and

broccoli. Toss to coat.

 

3. Lift half the vegetables out of the marinade with a slotted spoon.

Grill the vegetables, tossing frequently, until tender and grill-marked, 5

to 8 minutes. Set aside and keep warm. Repeat with the remaining vegetables.

 

4. Spoon a bed of rice onto a serving platter or individual plates. Top

with the grilled vegetables. Drizzle the remaining marinade on top and serve.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spicy Grill-Wok Stir-Fry

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 221

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound firm or extra-firm tofu

3 tablespoons sweet bean sauce

(available where Asian foods are sold)

2 tablespoons plus 1 teaspoon soy sauce

1 tablespoon dry sherry

1 carrot -- diced

1 onion -- diced

1 broccoli stalk

broken into florets and stems diced

4 ounces green beans -- diced

2 garlic cloves -- minced

2 tablespoons peanut oil

2 teaspoons chili paste with garlic

(available where Asian foods are sold)

3/4 cup dry-roasted peanuts

Hot cooked white rice

 

SERVES 4

 

I took this dish to a potluck recently and mischievously called it " Chinese

takeout. " The dish held up surprisingly well; the vegetables were bedded on

freshly cooked white rice, which kept them warm enough. When pressed for

the restaurant name, I had to confess, " It's Chinese and I took it out of

my house. "

 

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.

Dice.

 

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

or vegetable grill rack in place.

 

3. Combine the sweet bean sauce, 2 tablespoons of the soy sauce, and the

sherry in a small bowl. Set aside.

 

4. Combine the carrot, onion, broccoli, and green beans in a large bowl.

Add the garlic, peanut oil, chili paste, and the remaining 1 teaspoon soy

sauce and toss to coat. Add the tofu and toss again.

 

5. Divide the vegetable-tofu mixture into 2 batches. Stir-fry or grill,

tossing frequently, until the vegetables and tofu are tender and

grill-marked, about 8 minutes. Remove to a large bowl and keep warm.

 

6. Add the sweet bean sauce mixture and peanuts to the grilled vegetables

and toss to coat.

 

7. Serve at once over hot cooked rice.

 

Converted by MC_Buster.

 

 

 

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schuller