Hot & Spicy & Meatless 2--Main Dishes

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Ballistic Baby Bok Choy And Fried Tofu

Red Hot Lover's Vegetarian Lo Mein

 

* Exported from MasterCook *

 

Ballistic Baby Bok Choy And Fried Tofu

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 148

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

16 ounces firm tofu

3 tablespoons Pungent Pepper Oil

OR 3 tablespoons corn oil

and 1 teaspoon crushed and dried santaka

or Thai chile

OR 2 teaspoons New Mexican red chile

(see Note below)

1 1/2 pounds baby bok choy

washed and coarsely chopped

4 cloves garlic -- minced

6 scallions -- sliced

1 red bell pepper -- julienned

4 tablespoons water

4 tablespoons soy sauce

2 dried shitake mushrooms

rehydrated and sliced

3/4 cup coarsely chopped water chestnuts

OR jicama

3 teaspoons sugar

2 teaspoons crushed and dried santaka or Thai or New

Mexican red chile

1 1/2 teaspoons cornstarch or arrowroot mixed with

2 tablespoons water

4 cups cooked rice

 

Because tofu soaks up so many flavors and seasonings, it is ideal to use in

many dishes that have a strong flavor base. If you have been eating tofu,

consider yourself lucky-it is now touted as a food that reduces some risks

of cancer as well as lowering cholesterol levels. If it is used and cooked

properly, even your most carnivorous friends can be persuaded to try it.

Seduce them with this recipe.

 

Cut the tofu into 1-inch slices and place them on paper or linen towels;

cover with more towels. Place a cookie sheet on top of the tofu and place

several weights (such as canned goods) on top to help squeeze the excess

liquid out of the tofu. Drain for 15 to 20 minutes. Cut the tofu into

1-inch cubes.

 

Heat the oil in a large saute pan or wok to a medium-high heat. Saute the

tofu cubes, turning them when necessary, to achieve a golden-brown color.

Drain the cubes on paper towels and set aside.

 

In a large skillet with a cover, add the bok choy, garlic, scallions, bell

pepper, and water. Cover and steam until the bok choy is tender, about 5

minutes. Add the soy sauce, tofu, mushrooms, water chestnuts, sugar,

crushed red chile, and the cornstarch mixture and toss to mix. Stir

lightly until the sauce boils, reduce the heat, and allow it to simmer for

1 minute. Serve the mixture immediately over hot, cooked rice.

 

Yield: 4 servings

Heat Scale: Medium to Hot

 

Note: If you are using santaka or Thai chile, the heat scale will be

considerable; if you are using New Mexican crushed red chile, the heat

scale will be lower, unless you add more of the crushed chiles.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Red Hot Lover's Vegetarian Lo Mein

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 146

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SAUCE***

1/4 cup Super-Rich Vegetable Stock

(see separate recipe)

1 tablespoon soy sauce

2 cloves garlic -- minced

1 tablespoon dry sherry

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 teaspoon chile paste or hot bean sauce

1 teaspoon minced ginger

1/4 teaspoon white pepper

Combine all the ingredients for the sauce.

***LO MEIN***

1 pound thin Chinese egg noodles

1 tablespoon peanut oil

2 cloves garlic -- minced

3 Thai chiles or other small dried Asian -- (3 to 4)

chiles

1 medium onion -- julienned

1/4 cup dry sherry

1 red bell pepper -- julienned

with stem and seeds removed

1 cup sliced mushrooms

2 carrots -- julienned

1/4 pound snow pea pods

1 1/2 tablespoons cornstarch mixed with

1 1/2 tablespoons water

2 cups julienned napa cabbage

1/2 cup chopped green onions

 

Recipe contributor Darryl Malloy wrote in Chile Pepper magazine that every

time he makes this dish, his wife is putty in his hands for several days.

Need- less to say, they eat it often! Heat can be adjusted by increasing or

decreasing the amount of chiles. Darryl recommends it very hot. Boil the

noodles until done according to directions on the package. Drain and toss

lightly with peanut oil to prevent sticking.

 

Heat a skillet or wok until very hot and add the oil. Stir-fry the garlic,

chiles, and onion until the onion is translucent. Add the sherry and

reduce for 1 minute.

 

Add the bell pepper, mushrooms, carrots, and pea pods and stir to coat.

Cover for 1 minute, then add the sauce, cover, and continue to cook for 4

minutes. The vegetables should still be crisp. Raise the heat and slowly

stir in the cornstarch mixture until the sauce thickens.

 

Add the noodles and toss to coat. Stir in the cabbage and green onions and

serve.

 

Yield: 4 servings

Heat Scale: Medium

 

Converted by MC_Buster.

 

 

 

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