Chinese
chinese-dumplings recipe
Date: Wed, 30 Mar 94 18:52:41 EST
From: Elizabeth Schwartz
Fatfree chinese dumplings
Ingredients:
Two cups shredded veggies. Mixture of: mostly cabbage or bok choy,
with carrots, mushrooms, onion, whatever to taste. Pre-packaged
coleslaw mix works surprisingly well.
soy sauce
water
vinegar (white or rice)
coupla dozen wonton/dumpling skins ( I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: Tbsp Hunan chili paste, Tbsp plum sauce
or maybe tsp black bean sauce, tsp five spice powder or other
flavoring (use *one*)
Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove's worth per person.
Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.
To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.
Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.
Dip dumplings in sauce. Magic!
kwvegan vegan
blackbean-greenbeans recipe
Date: Fri, 14 May 93 18:27:22 PDT
From: ""Michelle R. Dick""
This is a *fabulous* dish. It is a rich dish for special occasions
(fermented black soybeans are high-salt and high-fat). The recipe
here is adapted from one in _Sundays at Moosewood Restaurant_ (the
best of the Moosewood cookbooks, IMHO).
GREEN BEANS IN BLACK BEAN SAUCE
Ingredients
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine
Cut the green beans into equal lengths of about 1.5 inches. Blanch the
green beans for 3 minutes. Set aside.
Mince the garlic. De-seed the jalapenos and finely dice. Mix together
the garlic, jalapeno, and black beans. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.
Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick -- add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.
Serves 2
Comments:
Blanching: bring a *large* pot of water to a rolling boil. Dump in
the green beans, boil for 3 minutes, remove promptly and dump into ice
water or run under cold water to stop the cooking.
Fermented black soybeans are available in Asian markets. Usually
labled "salted black beans". I find them in the preserved food
section in plastic bags.
kwvegan vegan
blackbean-greenbeans-2 recipe
Date: Wed, 13 Oct 93 11:11:52 EDT
From: Lucinda Rasmussen
I just got off the phone with the lifestyles editor of my local paper.
Seems a recipe I submitted to the annual recipe contest was selected
as a finalist! Hurray! And, get this, it is a fat-free recipe!
Well, at least I think it is. I still don't know if black bean paste
has no fat added to it.
The cookoff is next Thursday (Oct 21). I cannot remember if I ever
posted this recipe before, but it is really good so I'll post it
again:
Green Beans in Black Bean Sauce
1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce or tamari
1/4 cup cold water
1 Tbsp corn starch
Wash green beans and trim into bite sized pieces. Steam or microwave
with a little water until just tender-crisp. Drain and rinse with cold
water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until
very smooth.
Heat a wok or large saucepan to medium high. Add some water and the cooked
beans. When beans are heated (about 2 minutes) add the sauce. Stir
constantly to coat the beans (sauce will get very thick). Serve immediately
over hot cooked rice.
This sauce and cooking process can be used with just about any vegetable
you like. My hubby loves this recipe when made with asparagus, but last
time I checked asparagus was $3.99/lb (OUCH!).
kwvegan vegan
blackbean-asparagus recipe
Date: Wed, 07 Dec 94 12:59:53 PST
From: Michelle Dick
Asparagus and Mushrooms with Black Bean Sauce
Ingredients
1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine
Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.
Wash and slice mushrooms. Set aside.
Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.
Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.
Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick -- add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.
Comments:
Fermented black soybeans are available in Asian markets. Usually
labled "salted black beans". I find them in the preserved food
section in plastic bags.
kwvegan vegan
chinese-green-beans recipe
Date: Mon, 14 Mar 94 10:00:49 MST
From: seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver)
Stir Fried Green Beans (adopted from same Eating Well)
Could easily use this method for a variety of veggies.
1.5 lbs green beans
2 Tbl dry sherry
3-4 cloves garlic, minced
2-3 tsp ginger, minced
1/2 cup chicken-flavored stock
2 T soy sauce
1 T sherry
couple drops sesame oil
1 - 2 tsp cornstarch
4 scallions, sliced
Blanch green beans in boiling water for 3 minutes. Drain, run under
cool water to stop cooking and pat dry.
Heat wok over medium high heat. Add sherry, garlic and ginger. Stir
for a few seconds. Add green beans and stir for a minute. Add stock,
soy sauce, sesame oil. Combine sherry and cornstarch. Add to wok. Stir.
Reduce to simmer and cook for another 3 minutes until sauce is
thickened. Stir in scallions and serve.
kwvegan vegan
chinese-steamed-buns recipe
Date: Tue, 10 Jan 95 18:42:29 GMT
From: thorp@sas.upenn.edu (Patricia Thorp)
I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.
(from Feb 95 Weight Watcher's magazine, as modified by yours truly)
Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns
Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)
In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.
In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.
Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.
Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2" piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)
To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)
Steamed Buns with Dipping Sauce
(the original called for 1 t of oil -- in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I'd use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn't need it)
Chopped cilantro for garnish
In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.
Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3" diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.
WARNING: This takes a little practice, so I'd recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)
Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2" water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1" apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)
Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.
Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)
Enjoy! The recipe also says that you can use other veggies and sauces -- try
chopping up your favorite ff chinese dish and making it into a filling!
kwvegan vegan
chinese-vegetables recipe
Date: Thu, 12 May 94 15:56:07 CDT
From: TAUB@vaxvmsx.babson.edu
Chinese Vegetables
1/2 cup vegetable broth 2 cups fresh cauliflower florets
2 cups fresh broccoli florets 1/2 cup sliced celery
2 Tbsp. diced ginger 10 oz. snow peas
1/2 c. sliced red pepper 12 mushrooms sliced thinly
1/4 head cabbage shredded 2 Tbsp. Tamari soy sauce
8 oz. can bamboo shoots, 8 oz. can water chestnuts
drained and diced drained and sliced thinly
1 med. onion, sliced thin, separated 1/2 of 1 lb. can bean sprouts,
into rings drained and rinsed
Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger,
snow peas, and red pepper. Cook, stirring, 2-3 mins. Add mushrooms and
cabbage and continue to cook and stir 1-2 mins. Stir in remaining ingredients
and cook for 1 min. more over high heat, stirring. Reduce heat and simmer
1 min. Serve immediately with rice.
kwvegan vegan
fragrant-eggplant recipe
Date: Thu, 28 Apr 94 16:36:59 MDT
From: "Sharon Badian, AT&T - GBCS Labs, Denver"
Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)
Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin
1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts
1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.
3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn't
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.
4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce - about 5 minutes.
5. Combine 2 tbl sherry with cornstarch.
6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.
kwvegan vegan
ginger-bok-choy recipe
Date: Wed, 21 Jun 1995 12:13:47 -0500 (CDT)
From: Nanci Borg
Bok Choy with Ginger Vinaigrette
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
Separate bok choy leaves and rinse under cold water to clean.
Place in steamer and steam until stalks begin to turn translucent and are
soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well
After bok choy is steamed you have two options:
Chop up piece into bit size pieces while still warm and pour the
ginger vinaigrette over.
or Plunge steamed bok choy into cold water to crisp it back up.
Drain and cool. Then chop and pour ginger vinaigrette over.
Makes 4 - 1 cup servings
kwvegan vegan
ginger-steamed-dumplings recipe
Date: Fri, 10 Feb 95 18:10:00 PST
From: sally charette
Gingery Steamed Dumplings
This is one of the few things in life that sounds too good to be true, but
isn't!
1 package Garden Sausage (Wholesome & Hearty Foods, INc.>
fresh hot-tasting powdered ginger
Kikkoman lite soy sauce
1 package won ton wrappers
a few Chinese style pea pods
Warm 4 patties at a time in the microwave for about 30 seconds, which is
hopefully time enough to thaw them but not make them too hot to handle.
Lay out several won ton wrappers, then put a little wad of the Garden
Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
about 1/2 of the dumplings just to make it more interesting.
Pinch the won ton wrappers closed at the top. Put as many as will fit
side by side into a steamer basket in a sauce pan (at least that's how I
did it because the rice steamer was occupado) with a little boiling water
in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
used came covered in a little flour and I figured that when the wrappers
looked moist rather than floury they were done.
Serve with little dishes of hot Asian-style mustard and /or light soy
sauce.
kwlacto lacto
hot-garlic-eggplant recipe
Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)
Eggplant with Hot Garlice Sauce (Adapted from Pei Mei's Chinese Cooking)
4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)
1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don't)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion
Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.
Serve over white/brown rice.
kwvegan vegan
hot-sour-hunan-veggies recipe
Date: Fri, 04 Mar 94 08:42:53 CST
From: "Lu Bozinovich "
Hot and Sour Hunan Vegetables
(adapted from _China Moon Cookbook_, Workman, 1992)
1 T minced ginger
1 T minced garlic
2 T fermented black beans, coarsely chopped (Chinese)
1/4 t hot red pepper flakes
1/2 c unsalted vegetable stock
2 1/2 T soy sauce
2 T white vinegar
1/4 t sugar
3/4 pound cauliflower florets, cut into walnut sized pieces
1/2 pound peeled carrots, cut diagonally into 1/8 inch coins
1 pound slender green and golden zucchini, cut into 1/4 inch rounds
1 T cornstarch dissolved in 1 1/2 T water
4 scallions, cut diagonally into rings
Combine ginger, garlic, black beans and red pepper flakes in a small
bowl; cover and set aside. Blend stock, soy sauce, vinegar and sugar
together in a second bowl.
Bring large pot of water to a rolling boil. Fill a large bowl with
ice water. Blanch cauliflower 1 minute, then plunge into the ice
water. Repeat with remaining vegetables, letting water in the pot
return to a boil before adding a fresh batch. Blanch the carrots for
15 seconds, and the zucchini for 5 seconds. Drain the vegetables
well and place in separate bowls.
Heat a wok or large heavy skillet over high heat until hot enough to
a drop of water on contact. Add water (about 2 T) and swirl to glaze
pan. Reduce heat to moderately high, than add ginger mixture and
stir gently until fragrant, 20 to 30 seconds. Add cauliflower and
toss 2 minutes. Add carrots and toss 1 1/2 minutes, than add zucchini
and toss 30 seconds. Stir stock minxture and add to pan, stirring to
combine. Bring mixture to a simmer, then cover and cook until veggies
are crisp-tender, about 30 to 60 seconds. Stir cornstarch mixture to
blend, than add to pan and stir until sauce turns glossy and slightly
thick, 10 to 20 seconds. Serve immediately ona heated platter,
garnished with a sprinkling of scallion rings and teamed up with
noodles or rice. Serves 4 to 6.
kwvegan vegan
mongolian-hot-pot recipe
Date: Thu, 15 Jun 1995 23:55:47 -0700
From: manicd@SIRIUS.COM (J Joseph)
Mongolian Hot Pot:
One thing we enjoy in our fondue pot (now that we're not doing the
cheese thing) is a Mongolian Hot Pot:
1. Heat some really great veggie broth.
2. Put it in the fondue pot. Toss in some chopped garlic and ginger.
3. Using a fondue fork, skewer vegetables (zukes, shrooms, broccoli, etc.)
and extra-firm lowfat tofu that's been cut into 1-in squares.
4. Let skewered items simmer in broth.
5. When cooked, remove skewered vegetables, etc. and dip in sauce made from
low-sodium soy sauce, garlic, ginger, a little honey, and 1 drop of chinese
sesame oil (for flavor); or any other sauce.
6. Afterward, pour the broth into bowls and enjoy. Definitely a different
kind of fondue.
kwvegan vegan
mu-shu-vegetables recipe
Date: Tue, 14 Sep 93 12:54:02 EDT
From: Lucinda Rasmussen
Mu Shu Vegetables
1 package mu shu pancakes (check these for fat content first)
a few wood ear or cloud ear mushrooms, soaked in hot water for 30 minutes
and then cut into thin strips
2 cloves garlic, minced
1 large onion, cut into very thin wedges
1 small head green cabbage, finely shredded
1 small carrot, shredded
4 oz can mushrooms, drained (or equivalent fresh, sauteed in water)
3-4 green onions, cut into 2 inch pieces
Soy sauce or tamari to taste
Hosin sauce
Thaw pancakes.
In a large wok or skillet, saute the garlic and onions for three minutes in
a little water or vegetable broth. Add the cabbage, carrot and mushrooms
and saute until cabbage just wilts. Add the green onions, soy sauce (about
1-2 tbsp is good) and about 1 tbsp of hosin sauce. Heat through.
Place one pancake in the microwave for 10 seconds (helps to make them more
pliable). Remove and spread with a tbsp of hosin sauce, and then about
1/2 cup of the mu shu mixture. Fold the bottom of the pancake up about
1/4 of the way, then fold the two sides in. I sort of roll them, actually,
so it is easier to eat.
You could also add some julienne strips of tofu or any other vegetables
you like (i.e., bean sprouts, celery, water chestnuts, bamboo shoots, etc.).
This was even better the second day (don't put them in the pancakes until
right before you want to eat them, however).
kwvegan vegan
mu-shu-vegetables-2 recipe
Date: Tue, 09 Nov 93 12:00:56 CST
From: mindy.s.mymudes@uwrf.edu
MU SHU VEGETABLES
Serves 8
Ingredients
3 dried black mushrooms
1 cup tiger lily buds
1/4 cup jicama, peeled
1 small carrot
1 small zucchini
1 stalk celery
8 mandarin pancakes or flour tortillas
1 tsp minced garlic
1 tsp. minced fresh ginger
4 cups loose packed shredded cabbage
1 green onion, with top, thinnly sliced
1/4 cup vegetable broth
2 tbsp. soy sauce
1/2 tsp sugar
1/2 tsp cornstarch mixed with 1 tsp water
1/3 cup hoisin sauce
Soak lily buds and mushrooms separately in warm water for 30 min., drain.
Cut off and discard mushroom stems and slice caps into matchstick pieces.
Cut off hard knobby ends of lily buds and tie each bud into a knot. Set aside
buds a nd shrooms.
Cut jicama, zucchini, and celery into matchstick pieces, set aside in separate
bowls.
Wrap tortillas in clean towel, place in steamer and heat over simmering water
for 5 minutes.
Place Wok on high heat until hot. (You may need to spry with pam or use a
bit of water to protect from sticking.) Add garlic and ginger, cook while
stirring
until fragrant, not burnt, about 5 seconds. Add carrots and Stir fry
for 30 seconds. Add jicama, Zucchini, celery, cabbage, green onion, and
broth. Cover and cook for 2 minutes, or until vegies are crisp-tender.
Add shrooms, buds, stir in soy sauce and sugar. Add cornstarch
solution, stirring, until sauce boils and thickens.
To serve: spread a small amount of Hioisin sauce on each tortilla. Place about
3 tbsp. vegies in center of pancake, wrap like a burrito and eat out of hand.
kwvegan vegan
peking-raviolis recipe
Date: Mon, 06 Feb 95 10:54:50 EST
From: cscalzi@hi.com (Casey Scalzi)
This weekend we were snowed in. A good reason for me to have a craving for
Chinese food with all of its attendant fat. So, before the snow hit, I went
out and picked up some provisions, including some eggroll wrappers and came
home to make up a new recipe.
Peking Raviolis with Eggplant
1 package eggroll wrappers or ravioli wrappers.
1.5 lbs eggplant
3 cloves garlic
1/4 cup soy sauce or tamari sauce
1/2 c scallions chopped coarsly
1/2 tsp mustard
1 tsp paprika ( the hotter the better)
1 tsp ginger
Slice eggplant in half lengthwise and cut off stems. Place face down on a
cookie sheet. Use non-stick spray if the sheet is not already non stick.
Bake for about 1 hour. The eggplant should give to the touch. Take the
eggplant out of the oven and allow to cool. While they are cooling mix the
rest of the ingredients in a bowl to make a marinade.
When the eggplant is cool, they should be a bit shriveled. With a spoon, scoop
Out the insides into the marinade. Let sit for at least 15 minutes.
Pour the eggplant and marinade into a food processor to puree for about 30
seconds. The result should look totally inedible. :-)
Fill a large stock pan with about 1.5 inches of water and set on the stove to
boil.
If you are using wonton wrappers or ravioli wrappers you can skip this step.
Take out two eggroll wrappers and cut in even quarters.
Place out about 8 wrapper pieces on a flat clean surface like a cutting board.
Spoon about 1/2 teaspoon of the eggplant puree into the middle of each wrapper.
Dip your fingers into a bowl of water and run along two opposite edges of a
wrapper or along all four edges. Take one corner and fold it over to the
opposite corner forming a triangle. Carefully press the wet edges together to
form a seal. Place the triangular ravioli onto a rack to dry a bit and repeat
the process with the other seven wrappers.
If you put too much filling in a wrapper, it will ooze out the edge. Just make
sure you press firmly on that edge to force the filling out all the way. You
want the wrapper edges touching each other so they will form a seal.
If you have a ravioli press, as sold at Chinese supply stores, follow the
directions given with the press.
After filling eight raviolis, turn them over on the drying rack and repeat the
process with eight more.
At this point, your water should be at a rolling boil and you can carefully
add the raviolis. First stir the water in a circular motion with a slotted
spoon. Place one ravioli on the spoon and carefully lower it into the water.
Continue stirring until the ravioli starts to float. Add another ravioli.
Don't add so many raviolis that they crowd each other in the pan. They should
not touch each other while cooking or they might cook together.
The raviolis are cooked when they float easily and are somewhat transparent.
The eggplant mixture will spread in the wrapper a bit but should not seep out
if they were sealed well.
As they reach the floating stage, carefully lift the raviolis out of the water
with the slotted spoon and move them back to the drying rack.
When the raviolis are dry again use a toothpick to connect the two opposite
corners and place on a tray of lettuce or ornamental cabbage to serve.
kwvegan vegan
pineapple-mustard-eggroll recipe
Date: Thu, 23 Dec 93 16:30:39 CST
From: Lu Bozinovich
Pineapple Honey Mustard Eggroll (won ton/dim sum?)
pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers
Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make "honey" mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting -- too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.
kwhoney honey
potstickers recipe
Date: Mon, 04 Apr 94 17:22:41 PDT
From:
POT STICKERS:
1 C whole wheat pastry flour
1 C unbleached white flour
1/2 C plus 1 T warm water
1/3 C cooking sherry
1/2 C minced onion
1/2 C thinly sliced green cabbage
2 cloves garlic, minced
1 T freshly grated ginger root
1/2 C minced celery
3 T minced green onion
3 T minced cilantro
5 large mushrooms, coarsely chopped
2 T low sodium soy sauce
1-1/2 tsp salt or herbal salt substitute
In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
moisture.
Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.
Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber
***NOTE: I usually use pot sticker "skins" found in the produce section
of my local supermarket - this is probably not as healthy as the way
outlined above, as I'm sure they are made with all white flour, and I
don't know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the "raw" pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.
kwvegan vegan
potstickers-2 recipe
Date: Fri, 26 Aug 94 15:22:03 CDT
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
Fatfree 'potstickers'
I made some fatfree 'potstickers' the other day. My new Korean housemate
said that they were good but they needed more salt, and that she personally
prefers them steamed to fry/steamed as it is done in restaurants here.
This is a time and labor intensive recipe, but when it's done, you'll be
very happy as you suck down dozens of these things which usually go for
6/$3 in restaurants!
Buy:
2 packages of prepared potsticker or gyoza skins (find ones without egg).
They are about 3" in diameter, round.
Prepare filling:
in a large pot, 'saute':
6 large carrots, grated
1/4-1/2 small head of cabbage, sliced thinly
1/4 c. unsweetened rice wine
When carrots and cabbage have softened, place about 1/2 of the carrot/cabbage
mixture in a food processor and process with:
1 can (small, 10 oz?) bamboo shoots
1 handful of dried shiitake mushrooms, soaked (10-20+ mushrooms, to taste)
mix blended stuff with unblended cabbage and carrots and add:
1 cup TVP, hydrated with some mushroom-soaking water, then drained
2 T. white or yellow miso, mixed until smooth with about 1/4 c. water
soy sauce to taste
white pepper to taste
chopped scallions (optional)
2 T. cornstarch, mixed until smooth with about 1/4 c. water
The filling should be moist and cohesive, but not drippy, so adjust water
amounts.
Place a small blob of filling in the center of each potsticker wrapper.
Fold the wrapper in half, using water to seal. Join the points of the
resulting half circle together, which will result in a little round 'hat';
it looks sort of like a tortellini (tortellinus?). Or do the traditional
potsticker fold if you know how (it's harder to explain).
Place several potstickers on a bed of cabbage leaves in your bamboo steamer
over a pot of boiling water. Cover, and do something else for about 7 min.
Eat potstickers immediately with a sauce of:
1 part soy sauce
1 part rice vinegar
some grated fresh ginger or chopped scallions
You will need a few friends to help you eat these.
kwvegan vegan
potstickers-3 recipe
Date: Tue, 21 Feb 95 13:26:58 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
Having found the Long Life Vegi House while I was in CA last week, and
experienced the joys of potstickers made with faux meat (gluten) I made a
low-fat version of these last night. This looks like a phenomenal amount
of work but it only took about 1.5 hours total. Of course, that may seem
like a phenomenal amount of time to some.
GLUTEN
This is hard to make from regular flour, but if you buy the (more expensive)
de-starched wheat gluten, it's practically foolproof.
2.5 c. 'vital wheat gluten' flour
1/4 c. spelt flour or ww flour
2 c. cold water
mix until a dense dough forms, adding more gluten flour if the blob feels
wet. Knead for a few minutes, but don't fold over. If you fold the blob
after most of the water is absorbed, the parts won't stick together, and
the gluten will fall apart when you slice it. Slice the gluten into about
10 chunks, after letting it rest for a few minutes.
Boil for approximately 1 hr. in a large pot, starting with about 10 c. of
broth made of water plus 1/2 c. dry white wine, 1/4 c. soy sauce, nutritional
yeast, garlic, and ginger. The gluten will puff up so leave space at the
top of the pot. Let cool. Properly made gluten will un-puff and become
fairly dense.
On to the potstickers.
FILLING
In a food processor, chop:
5 large carrots
3/4 c. dried shiitake mushrooms, rehydrated
8 scallions, trimmed and cut into 2" pieces
2 t. salt
2 T. rice wine
1 T. cornstarch
1 t. white pepper
put this mixture in a large bowl and add
1.5 c. cabbage, finely shredded or foodprocessed if you lack the patience to
shred
press the liquid out of about half of your batch of gluten, and cut the
chunks into smaller pieces. Put these in the food processor and whirl until
the gluten is similar in texture to cooked ground meat. (This worked
beautifully for me with the batch of gluten I made last night, but results
may vary). Add this to the filling mixture.
SKINS
This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.
3 c. unbleached flour
1.5 c. boiling water
mix to make a soft dough and knead 5 min. This is sticky dough, you will need
to add some extra flour but don't add too much as it needs to be soft.
Basically it's a dough-handling nightmare but once you make a few mistakes
your potstickers will start looking normal and the thick yummy noodle skins
will be well worth the trouble. Divide the dough into 1" diameter balls.
Take each ball, roll it out to about 4" in diameter, put a blob of filling
in the middle, pinch several pleats in the edge on one side, and fold the
other side over. The sticky dough sticks together much better than prefab
skins, so you won't have to worry about the potstickers opening up. Place
finished potstickers on a floured plate (VERY important to flour).
Put a layer of large cabbage leaves in a bamboo steamer and lay potstickers
on top. They will stick to the moist leaves, but not as much as they
would to the steamer. Steam until skins become translucent.
You will probably need 2 batches of skins for the amount of filling. One
today and one tomorrow...
DIPPING SAUCE
1/4 c. soy sauce
1/3 c. rice vinegar
1 scallion chopped fine
1 t. grated fresh ginger
small amount of sugar if desired
mix and let stand for a while, then dip...
kwvegan vegan
spring-rolls recipe
Date: Sun, 14 Aug 94 11:28:20 PDT
From: williams@lanl.gov (Louise Williams)
Subject: Spring Roll Recipe
This is an original recipe that I have been working on for several months.
I was originally trying to duplicate the vegetarian spring rolls served by
the Saigon Springs Restaurant in Colorado Springs. My family and friends
love them. I hope you enjoy them too.
SPRING ROLLS (makes 12)
12 spring roll wrappers (rice paper)
6 oz. firm tofu (not silken)
2 T. or more soy sauce, tamari, or Bragg's liquid aminos
6 oz. thin rice noodles (vermicelli)
48 fresh mint leaves
1/4 head leaf lettuce
3 shredded carrots (optional)
spring roll sauce (see below)
You can get the spring roll wrappers at an oriental grocery store,
and they will keep on your shelf indefinitely. They are fragile; keep them
flat and handle them gently. Be sure they are made of rice. You CANNOT
substitute egg roll wrappers in this recipe. The round ones, about 8 1/2
inches in diameter, are the easiest to work with. I like the Flying Goose
brand, although the brand with a rose on the front works well, too.
Slice the tofu into 1/2 inch slices. Pat dry with paper towels.
Press it for an hour or so if you have time. Put the tofu slices on a
nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as
much as possible. Bake at 325 for about 45 minutes, turning occasionally
and adding more soy sauce if they look like they can absorb more. When
they are nice and brown and dry, cut them into strips, about the size of
French fries. You will need one strip per spring roll. (If you don't have
time to bake the tofu, cut it into strips and fry it with the soy sauce on
a nonstick skillet for a few minutes, carefully turning each strip, trying
to crisp it up a little on each side.) Set aside.
Wash and dry the lettuce. Tear it into 3 or 4 inch pieces,
removing stems and crisp veins. Your lettuce needs to be on the limp side.
Any crisp pieces will tear the spring roll wrappers when you try to roll
them.
Wash and dry the mint. Remove all stems! Set aside. (If you can't
get fresh mint, you can substitute fresh cilantro, but the spring rolls
will taste completely different, and my family would rather I not make them
if I don't have mint.)
Shred or grate the carrots. Again, they need to be small enough
pieces that they are not crisp. You may prefer your spring rolls without
the carrots.
Throw the rice vermicelli into boiling water and cook until just
done, about 2 or 3 minutes. Pour into a colander, and rinse with cool
water. The noodles need to be well drained and cool enough to handle. Set
aside.
Put an inch or two of water in a pan that is big enough to hold the
spring rolls. (Cool water works fine). Separate the wrappers, and stack
them in the water, making sure each one is completely covered with water
before putting in the next one. Leave the wrappers in the water until they
are flexible (about 2 or 3 minutes). Remove the whole stack at once, and
place them on a clean wet kitchen towel, covering them with another damp
towel.
Now you are ready to assemble them. Carefully remove one wrapper
and put it on another surface (I use a bamboo sushi mat, but you could
easily use another damp towel. If you use a plate, dump off the excess
water between each spring roll.) Working quickly, put onto the wrapper 3
or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles,
one strip of tofu, and a few tablespoons of carrots if desired. Quickly
fold the bottom of the wrapper over the pile, fold in the sides, and
continue to roll up. After I've done four or five, I wrap each in plastic
wrap to keep them from drying out too much. If one of them is falling
apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap
cut and ready in case one is falling apart. (If you are serving them to
company, start over with a new wrapper on the ones that are falling apart.)
If a lot of them are falling apart, then something may not be drained well
enough, or you may be trying to fill them too full, or some of your
wrappers may be defective with too many tears and holes, or too thin.
Serve cold or room temperature with sauces of your choice. NOTE:
you do not EVER cook these spring rolls. When you finish rolling them up,
they are done! They will keep in the refrigerator for a day or two. They
travel well for lunches and outings. For an appetizer, serve one or two
per person. As a main course, count on at least three per person.
SAUCES: These are good with a peanut sauce, but that wouldn't be
fatfree. They are also good with a plum sauce. If anyone has a good plum
sauce recipe, please send it to me. I serve them with the sweet sauce
below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by
Huy Fong Foods, Inc.)
SWEET SAUCE FOR SPRING ROLLS
(makes enough for about 3 dozen spring rolls)
4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt
Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.
kwvegan vegan
spring-rolls-2 recipe
Date: Fri, 4 Aug 1995 14:55:37 -0400
From: LaurJill@aol.com
SPRING ROLLS
2 - 1 1/2 inch slices ginger, julienned (about 2 Tbs.)
6 dried Shiitake mushrooms, soaked until soft &
thinly sliced
2 stalks celery, julienned or diced
1 large carrot, juilienned or shredded
1 1/2 cups shredded cabbage
3 oz. firm tofu, cut into small cubes or julienned
2 green onions, diced
1 Tbs. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. white pepper
12 spring roll or eggroll wrappers
1 Tbs. cornstarch dissolved in 2 Tbs. water
Stir fry ginger and mushrooms in wok or very large skillet over high heat,
sprayed with PAM. Cook until fragrant, about 30 seconds. Add celery, carrot,
cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce,
salt, sugar and white pepper; mix well. Remove wok or skillet from heat and
let cool.
Lay 1 wrapper on work surface with 1 corner toward you. Cover remaining
wrappers with damp cloth to prevent drying. Place 1/3 cup vegetable mixture
in a line across center of wrapper. Fold bottom corner of wrapper over
vegetable mixture. Fold in left and right corners. With a pastry brush, brush
top corner and side edges of wrapper with cornstarch solution. Roll wrapper
to form a tight cylinder. Repeat with remaining wrappers and filling.
You can bake or steam the spring rolls. To bake: spray a baking sheet with
PAM, place rolls on baking sheet and lightly spray the rolls with PAM. Bake
at 400 degrees until golder brown, about 10 minutes. To steam: place bamboo
steamer over boiling water. Place spring rolls in steamer, cover and steam
until done, about 10 minutes.
Serve with sauce of your choice. Try sweet and sour, hoisin (a thick,
reddish-brown sauce made from soybeans, garlic, chili peppers and other
spices, used as a condiment in Chinese cooking) or soy sauce mixed with a
little chili oil. Makes 12 spring rolls.
This recipe was adapted from Vegetarian Times. I have made this several times
and they always come out great. The recipe calls for 2 tsp. sesame oil, added
at the same time as the soy sauce. I add a dash for the flavor. You can leave
it out if you wish. I also leave out the sugar and salt and don't miss it. I
also double the recipe as it is a bit time consuming. They are great
leftover, however don't heat them in the microwave, they get VERY SOGGY! I
pop them in the toaster oven and they're heated in a few minutes. I bake them
as I like them crispy. I suppose if you steamed them, they would be soft.
kwvegan vegan
sweet-sour-cabbage recipe
Date: Wed, 21 Jun 1995 10:39:13 -0500 (CDT)
From: Nanci Borg
Sweet & Sour Stir Fry Cabbage With Noodles
Chinese noodles
3 tablespoons white wine or rice vinegar
1 teaspoon cornstarch
2 tablespoons sugar (can eliminate)
1/2 teaspoon cheyenne pepper or to taste
1 teaspoon broth
1/4 cup onion, chopped
1 pound napa cabbage and/or green cabbage, cut in 2" squares
1 cup water
Combine vinegar, cornstarch, sugar and cheyenne paper
Stir fry onion in broth
Add cabbage and vinegar mixture to onion. Stir fry for 2-3 minutes,
adding water as necessary.
Boil noodles (only takes 3 minutes)
Either stir noodles into cabbage or serve cabbage over the noodles
4 servings of 1/2 cup cabbage and 1 cup noodles
Recipe reheats well. Hope you enjoy.
kwvegan vegan
sweet-sour-veggies recipe
Date: Thu, 22 Jul 93 08:09:42 PDT
From: agwin@pyramid.com (Allyson Gwin)
I made the sweet and sour vegetables last night and I reallyy liked them.
My husband thought they were too sour, but I thought the sweet and sour
mixture was just right. If it is too sour, you could cut out some of the
vinegar. Can anyone guess as to how much fat is in this recipe? It did not
give any information. Well, here is the recipe.
Sweet and Sour Vegetables
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Serve over rice or other whole grains.
1 20 oz. can pineapple chunks in 1 cup sliced carrots
their own juice 4 cups chopped broccoli
1 onion, cut in wedges 1 cup water
1 bunch scallions, cut into 2 cloves garlic, crushed
1 inch pieces 1 teaspoon grated fresh ginger
1 large green pepper, cut into
1 inch pieces
Sauce
1 cup unsweetened pinapple 1/4 cup cider vinegar
juice 2 1/2 tablespoons soy sauce
1/3 cup brown sugar 2 tablespoons cornstarch
Drain the pineapple, reserve the juice and set aside.
Place the vegetables, except the broccoli, in a large pot or wok with
1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add
the broccoli and the remaining 1/2 cup water. Stir, then cover and cook
over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl.
Stir in the pineapple chunks and the sauce mixture. Cook, stirring until
thickened.
kwvegan vegan
sweet-sour-veggies-2 recipe
Date: Fri, 19 Aug 94 10:38:31 -0900
From: Mike Dobbert
Simple Sweet & Sour
1 Tbl Corn starch
1/3 cup Brown sugar
1/2 tsp Freshly minced ginger
1 Tbl Soy Sauce
1/4 cup vinegar (I used Rice Vinegar)
1/4 cup vegetable broth
Vegetables of your choice. I used:
1/2 red onion
2 cloves garlic
1 cup chopped up carrots
1/2 yellow bell pepper
1 yellow zucchini
3 cups chopped up mushrooms
1 handful snow peas
Mix together the soy sauce, vinegar and vegetable broth. Separately,
mix together the corn starch and the brown sugar. Add the corn
starch, brown sugar mixture to the liquids. Add in the minced ginger.
Set this mixture aside. Saute the vegetables in some additional
broth. Just before the vegetables are cooked, add in the liquid
mixture that was set aside, and saute for an additional two minutes.
I served this over brown rice. It looked as good as it tasted.
kwvegan vegan
szechuan-eggplant recipe
Date: Wed, 05 Jan 94 07:36:33 EST
From: Lucinda Rasmussen
Szechuan Eggplant
1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water
Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).
kwvegan vegan
szechuan-tofu recipe
Date: Thu, 13 Jul 95 07:39 EST
From: joell@jolt.mpx.com.au (Joell Abbott)
Someone was asking about a szechuan sauce. I have an adapted
version that I use on tofu, but it could work with broccoli as
well.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Spicy Szechuan Tofu
Categories: Main dish, Chinese, Tofu, Vegetarian
Yield: 4 servings
24 oz Soft tofu
Spray oil
1 ts Minced fresh ginger
1 ea Garlic clove, minced
3 tb Chopped scallions
1 tb Szechuan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
-- tb water
2 dr Sesame oil
2 dr Hot chili oil
1/4 ts Szechuan peppercorn powder
Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set
wok over high flame & spray w/ oil. When hot, add ginger,
garlic & 2 tb scallions, cook for 30 seconds. Add hot bean paste & tofu.
Stir gently. Add tamari, salt, sugar & stock, bring to a full boil.
Thicken with cornstarch. Add sesame oil, chili oil & peppercorn
powder. Sprinkle with remaining scallions & serve with brown rice.
"Vegetarian Times Cookbook"
Revised 6/95 to use less oil, I found only a drop or two gives
a good taste to the dish, I used spray oil to "fry" the tofu
cubes.
Collected from the Int'l Cooking Echoes 1995 by Joell Abbott
MMMMM
The bean paste and peppercorns are available at Asian markets.
kwvegan vegan