Categories: Chinese, Soups, Ceideburg 2
Yield: 1 servings
Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.
Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.
Makes 6 servings.
Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you’ll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.
Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.
On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required.
From “The Foods of Vietnam” by Nicole Rauthier
copied without permission from _Chinese Cooking_ by Yan Kit Martin
Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes.
Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 – 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions.
With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it’s about 6 inches across. Don’t worry if the surface of the cake bursts while you’re rolling (this *always* happens to me!). Repeat for each piece of d
Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot.
Source: The Enchanted Broccoli Forest
In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
Stir-fry half the ginger and half the garlic in 1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with sauce, mixing in the minced scallions as you toss. Serve over rice.
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.
Source: The Moosewood Restaurant Kitchen Garden
1/3 c. soy sauce 1/4 c. rice vinegar 1 T. finely grated gingerroot 2 cloves garlic, minced or pressed dash cayenne
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.* Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl.
In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven. Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened. Add reserved fried tofu. Serve with rice. *I cut the tofu into many more smaller triangles.
Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 6 Preparation Time :0:30
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.
Recipe By : Joanne Hush, Classic Chinese CookingServing Size : 6 Preparation Time :0:20
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
Make the broth as directed. When broth has been simmering for about 10 minutes, soak the noodles as follows. Bring 4 quarts of water to boil in a large pot. Remove from heat, add noodles, and let soak around 15 minutes, stirring occasionally until noodles are pliable and easily separated.
Drain the noodles and divide them among six bowls. Simmer the seitan in the broth until heated through, about 4 minutes. Remove the seitan with a slotted spoon and slice thinly into six portions. Add to noodles.
Assemble the soup by placing the bean sprouts, cabbage, greens, basil, cilantro, scallions, and optional peanuts on top of the noodles and seitan. Ladle the hot broth onto the noodle mixture.
Serve with a plate of lime wedges, chili rounds, and salt and pepper for individual seasoning.
Total calories per serving: 166 Fat: 1 gram Carbohydrates: 32 grams Protein: 8 grams Sodium: 726 milligrams Fiber: 1 gram
(Makes 8 cups)
Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes.
Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup.
Total calories per 1 cup serving: 25
Fat: <1 gram
Carbohydrates: 4 grams
Protein: 1 gram Sodium: 386 milligrams Fibre: <1 gram
Spray a wok or skillet with cooking spray and sauté tofu until brown on both sides. Cut into 1-inch cubes and set aside.
In same pan, sauté onion for one minute. Add soy sauce and one tablespoon of water if necessary. Add tomatoes, red peppers, hot peppers, eggplant, mushrooms, squash, scallions, and tomato paste and reduce heat. Simmer for about 10 minutes, or until vegetables are soft.
Add tofu and continue cooking until tofu is heated through. Place on platter, garnishing with cilantro. Serve with rice or rice noodles.
Total calories per serving: 231 Fat: 7 grams Carbohydrates: 24 grams Protein: 19 grams Sodium: 537 milligrams Fiber: 4 grams High in calcium and iron
(Makes 36 rolls)
Soak noodles in boiling water for 5 minutes or until soft and pliable. Drain, immerse in cold water and drain again. Cut noodles into 2-inch lengths.
In a large bowl, mix noodles with bean sprouts, carrot, daikon or jicama, garlic, and soy sauce.
Working with no more than 2 rice paper sheets at a time, immerse the rice paper in a shallow bowl of warm water and quickly remove it. (Letting the rice wrapper sit in the water can result in its disintegration.) Lay the wrapper on a plate and place about two Tablespoons of the noodle mixture toward the bottom of the wrapper. Add a pinch of each herb and a few pea-nuts (if desired). Fold the bottom of the wrapper up over the mixture, about a third of the way up. Tuck sides of the wrapper in and roll up tightly to form a tube. The damp paper should stick together. Place on a tray or plate and cover with a damp towel or plastic wrap until all the rice papers are filled.
Cut each roll into three pieces. To eat, wrap roll in lettuce leaf and dip in chili sauce.
Total calories per roll (not including sauce): 18 Fat: <1 gram Carbohydrates: 4 grams Protein: 1 gram Sodium: 77 milligrams Fiber: <1 gram
(Makes about 1 1/3 cups)
Combine all ingredients except scallions in a blender and mix until smooth. Pour in individual dipping bowls and garnish with scallions.
Total calories per 1-1/2 teaspoon serving: 2 Fat: 0 Carbohydrates: <1 gram Protein: <1 gram Sodium: 112 milligrams Fiber: 0
Spray a skillet or wok with cooking spray and sauté shallots and garlic for 1 minute. Add the soy sauce and tomatoes, and sauté for another 3 minutes.
Add the cauliflower, onion, stock, lemon juice, and scallions. Reduce the heat and cook until the vegetables are tender-crisp, about 10 minutes.
Place cauliflower mixture on a platter. Garnish with cilantro.
Total calories per serving: 66 Fat: 1 gram Carbohydrates: 13 grams Protein: 4 grams Sodium: 280 milligrams Fiber: 4 grams
(Makes 4 servings)
In a large bowl or pot, soak noodles in boiling water for 5 minutes or until they are soft and pliable. Drain and set aside.
Spray a wok or skillet with cooking spray and over high heat, sauté garlic, ginger, shallots, and scallions for about 1 minute. Add the soy sauce, water, and carrots and sauté for an additional 2 minutes. Add mushrooms and squash and sauté for another minute. Add noodles, stirring constantly until they are heated through. Serve immediately. Total calories per serving: 115 Fat: <1 gram Carbohydrates: 26 grams Protein: 3 grams Sodium: 519 milligrams Fiber: 2 grams
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