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Friday, July 19, 2013

Chinese Vegetarian Cuisine - Getting That Authentic Flavor

There are many recipes in print and on the market today. Chinese vegetarian cooking is only one area that provides you with great vegetarian cooking. Here are some popular Chinese vegetarian recipes available for your cooking pleasure. One Chinese vegetarian cooking recipe enjoyed by many is...
Soba Noodles with Ginger Sauce
1/2 cup fat-free cholesterol-free egg substitute
1 package (8 ounce) soba (buckwheat) noodles or uncooked vermicelli
1 cup Green Giant frozen sweet peas (from 1 pound bag)
3 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons finely chopped ginger root
1/8 teaspoon red pepper sauce
1 clove garlic
1 cup shredded spinach leaves
1) Use your favorite cooking spray and a 10-inch non-stick skillet; heat over medium heat. Pour in 1/4 cup of the egg substitute, rotating the skillet to cover the bottom of the pan. Cook for 1 minute or until the egg substitute is set. Roll and remove from skillet to cool. Continue this process until the egg substitute is used completely.
2) Cook noodles as directed on box. Combine peas for the last 3 minutes of cooking. Drain.
3) Using a large bowl, mix together the soy sauce, lemon juice, oil, ginger root, pepper sauce and garlic clove until well blended. Shred egg rolls finely and add to mixture in bowl.
4) Combine noodles, peas and spinach into bowl mixture. Stir gently until coated evenly.
Another recipe that is favored in Chinese vegetarian cooking would be...
Sweet and Sour Stir Fry
1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm Tofu, cut into 1 inch cubes
2 teaspoons cornstarch
2 tablespoons could water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1 inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, optional
1) Mix together water, vinegar, honey, soy sauce, ginger and pineapple juice
2) In small bowl put Tofu and pour in juice mixture
3) Toss gently. Cover. Refrigerate 1 to 2 hours
4) Remove Tofu from marinade. Reserve marinade.
5) Dissolve cornstarch in 2 tablespoons water
6) Heat sesame oil using a WOK or 12 inch skillet over medium high heat
7) Add onion and carrots. Stir-fry about 3 minutes or vegetables are crisp-tender
8) Add pineapple, Tofu and bell pepper; gently stir-fry 2 minutes.
9) Combine cornstarch and reserved marinade. Add to Wok or skillet. Cook 2 additional minutes, occasionally stirring. Lower heat; Cover. Cook 2 minutes
Serve over rice. Sprinkle with nuts (optional).
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