Vegetarian Grill

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Mixed Grill With Spicy Peanut Sauce

Teriyaki Vegetable Kabobs

 

 

 

* Exported from MasterCook *

 

Mixed Grill With Spicy Peanut Sauce

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 229

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 pound firm or extra-firm tofu

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

3 tablespoons dry sherry or Chinese rice wine

2 garlic cloves -- minced

1 teaspoon minced fresh ginger

4 ounces green beans

cut into 2-inch lengths

1 carrot -- julienned

8 fresh shiitake mushrooms

stemmed and caps thinly sliced

1 broccoli stalk

florets cut in to bite-size pieces

and stems julienned

4 ounces snow peas -- trimmed

2 bok choy stems -- thinly sliced

2 scallions

cut into 2-inch lengths

Hot cooked rice

1 recipe Spicy Peanut Sauce

(see separate recipe)

 

SERVES 4

 

A grill-wok enables you to stir-fry with ease. This recipe is for a basic

grilled veggie stir-fry. The peanut sauce adds much flavor to this

otherwise simple 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 grill-wok

in place.

 

3. Combine the sesame oil, soy sauce, sherry or rice wine, garlic, and

ginger in a small bowl.

 

4. Set out three medium-size bowls. In the first, place the green beans,

carrot, and shiitakes; in the second, the broccoli and snow peas; and in

the third, the bok choy, scallions, and tofu. Spoon 3 tablespoons of the

marinade into each of the first two bowls; pour the remaining marinade into

the third bowl. Toss the vegetables in each bowl to coat with the marinade.

 

5. Lift the green beans, carrot, and shiitakes out of the marinade with a

slotted spoon, place in the grill-wok, and cook for 4 minutes, tossing

frequently. Lift the broccoli and snow peas out of the marinade and add to

the grill-wok. Continue to grill, turning and tossing, until the

vegetables are tender and browned, about 10 minutes. Remove to a serving

bowl and keep warm.

 

6. Lift the bok choy and tofu out of the marinade and place in the

grillwok. Grill until tender and slightly grill-marked, about 5 minutes,

tossing frequently. Add to the vegetables in the serving bowl and toss to

mix. Pour any remaining marinade over the vegetables.

 

7. Serve the grilled vegetables with hot cooked rice, passing the peanut

sauce on the side.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Teriyaki Vegetable Kabobs

 

Recipe By : Vegetarian Grill, by Andrea Chesman, page 214

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 pound firm or extra-firm tofu

1 broccoli stalk

florets cut into bite-size pieces

and stalks sliced 1/2 inch thick

1 recipe Teriyaki Marinade and Dipping Sauce -- at room

temperature

(see separate recipe)

4 ounces snow peas

1 red bell pepper -- cubed

2 small onions -- cubed

4 ounces button mushrooms -- trimmed

Hot cooked white or brown rice

 

SERVES 4 TO 6

 

The challenge to making vegetarian kabobs is to choose vegetables that cook

in the same amount of time. If you use vegetables with different cooking

times, you will need to precook some of them, as with the broccoli in this

recipe.

 

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.

Cut into 1-inch cubes.

 

2. Cook the broccoli in a microwave or in boiling water on top of the

stove until just tender, about 2 minutes. Plunge into cold water to stop

the cooking, then drain.

 

3. Prepare a medium-hot fire in the grill.

 

4. Pour about half of the marinade into a shallow dish. Add the tofu,

broccoli, snow peas, pepper, onions, and mushrooms and toss gently to coat.

Thread onto skewers.

 

5. Grill the kabobs, turning occasionally, until the vegetables are cooked

through, about 10 minutes.

 

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

with the vegetables, on or off the skewers, and serve. Pass the additional

dipping sauce at the table.

 

Converted by MC_Buster.

 

 

 

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schuller