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LOCATION: Recipes >> Vegetarian >> Repost from: Thu, 12 May 1994 14:16:25 GMT

Print this Recipe    Repost from: Thu, 12 May 1994 14:16:25 GMT

I hate to break with tradition, and the discussion of
whether a termite has the same rights as a cow is truly
fascinating, but I'm going to risk the wrath of the net.hordes
and discuss...<gasp!>...FOOD. I'm even resisting the urge to
cross-post a recipe to t.p.a., aren't ya proud of me? :-)

The asparagus looked great at the market last friday, so I
picked up some other odds'n'ends and invited a lady friend over
for a feast. The menu was fried rice, asparagus with oyster
mushroms, and spicy braised tofu. As always, quantities are
guesses; the measuring spoons are probably out in the garage

This is *not* a low-fat meal. It tastes better than movie
theater popcorn.

Fried Rice

1 cup raw rice (calrose or basmati)
1 can bamboo shoots
1 cup bean sprouts
3 scallions, chopped fine
1 can water chestnuts, chopped coarse
1 egg (omit for vegan)
large handful of snow peas, remove the stems
4 cloves garlic, minced
1 tbs minced fresh ginger
1/4 cup light soy sauce
1 tbs wine vinegar
white pepper to taste
1/4 cup peanut oil (or a little less)

Cook the rice while preparing the vegetables (I just throw it
in the rice cooker with 2 cups of water). Prepare all of the
vegetables, spices, and sauces for all dishes in advance, so the
final step of stir frying can be done quickly. Heat the wok,
beat the egg with a splash of water, scramble the egg, chop it
up and set it aside.

Put the oil into the wok and let it heat. Throw in the garlic
and ginger, stir fry for 1 minute, then add the cooked rice.
Stir and toss for about 3 minutes; then add (one minute apart)
the bamboo shoots, water chestnuts, snow peas, bean sprouts, and
scallions. Stir fry for about 2 minutes after the scallions, then
add the egg, soy sauce and vinegar, stir to mix, sprinkle with white
pepper (about 1/4 tsp or to taste), and set aside in a covered
serving bowl. Keep the wok hot, grab the bowls of prepared veggies
for the next dish, and start cooking it...

Asparagus in (vegan) Oyster Sauce

1 bunch (about 1 pound) fresh asparagus (baby if available)
1/2 pound fresh oyster mushrooms, sliced into 1/4" strips
1 can sliced water chestnuts
2 cloves garlic, minced
1 tsp minced fresh ginger
1/4 cup dry sherry (or maybe less)
1/3 cup vegetarian oyster sauce
1 tbs. peanut oil

Heat the wok, add the oil, let it heat. Whisk it around, then
add the garlic and ginger (deja vu?) and stir for about a minute.
Add the asparagus, and stir fry for about 2-3 minutes. Add the
oyster mushrooms, stirfry another 2 minutes, adding half of the
sherry slowly. Add the water chestnuts, stirfry one minute,
add the rest of the sherry, and stir until the sherry is mostly
evaporated (about 2 minutes max). Pour on the veg. oyster sauce
and stir until it is hot (again, around 1-2 minutes). Pour into
another serving bowl, cover, and start the final dish. (you can
garnish with slivered scallions if you want to impress someone)

[I get the vegan oyster sauce in a chinese grocery; it is made from
mushrooms. You may have to visit several oriental groceries and
healthy markets to find it.]

Braised Spicy Tofu

1 pound firm tofu
2 carrots, split and then cut at a sharp angle 1/4" thick
1 small zuchinni cut the same way
1 tbs. peanut oil
1 to 2 tbs sate oil (hot oil), to taste
1 tbs dry sherry
1 tbs corn starch
1/2 tsp. chinese 5-spice
1 tsp brown miso paste
2 tbs. light soy sauce
2/3 cup warm water
sesame oil (a few shakes from the bottle)

[I originally started to do the tofu in a spicy black bean sauce,
but I noticed after I started cooking that the bottle said 1990,
and had been in the refrigerator since then. This sauce was
thrown together on the fly. On the fry? Whatever.]

Press the tofu: Before you start cooking the rice, slice the block of
tofu in half lengthwise. Place about 4 paper towels on a dinner plate.
Place the two halves of the tofu on that; top with another two paper
towels, then another dinner plate (as if you were stacking the plates)
or a cutting board, then place a heavy weight on top. My standard kitchen
weight is a gallon of brandy ;-) Let the tofu sit like this 30-40 minutes.
Keep your hands off the brandy during this time!

When you are ready to start this dish, cut the tofu into 1" x 1/2"
cubes. Dissolve the cornstarch in a few tbs. of warm water; add
the miso paste and dissolve it; then add the rest of the water, the
5-spice, and the soy sauce and set aside.

Heat the wok, heat the peanut oil, and stirfry the tofu for about
3 minutes. Add the carrots and stirfry 2 minutes, adding the hot
oil on the way. Add a few shakes of sesame oil; then add the
zuchini and stir for two more minutes, adding a splash of sherry
on the way. Stir the sauce in case it has settled, pour it over the
wok, and stir until it thickens (this happens pretty fast).

The whole meal took less than an hour to prepare. There was enough
for 4 or 5 people, so I'm happily still working on the leftovers.


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