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Mixed Vegetable Stir Fry
For 4 people
1 Clove Garlic Chopped
1 Head Broccoli Chopped
200g Sliced Mushrooms
1 Green Pepper Chopped in Strips
100g Bean Sprouts
Small can of Water Chestnuts
1 TBL Spoon Soy
2 TBL Spoon Sesame OilStir Fry Garlic in oil and soy , then add other ingredients. Stir fry until hot throughout.
Serve with Rice or Noodles
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The Place for Vegetarian Chinese Cooking
Becoming a vegetarian is a responsible choice for those suffering from certain gastrointestinal illnesses or those who have a family history of obesity and heart disease. The multifaceted diet of a vegetarian is typically low-fat and energizing, full of rich flavors that offer an energizing kick to the day while allowing animal lovers guilt-free enjoyment of their food. Making this health-conscious choice can be a difficult step for eaters who enjoy complex, hearty meals because they are often afraid to condemn themselves to a life of nibbling lentil burgers with a side of celery, but in this age of food exploration, hearty eaters of food need not fear.
Vegetarian Chinese Recipes open the door to a fulfilling and diverse area of vegetarian cooking. The cardinal Chinese vegetable, bok choy, is chock-full of vitamins A and C and is easily incorporated into many recipes. Bean sprouts, also easily added to any dish and a staple of Chinese cooking, are high in a variety of vitamins and contain and exceptional amount of protein. Nuts and Quorn(Soya) can also increase protien and texture to chinese cooking. As a rule, Chinese vegetables are abundant in most dishes; it is not unusual to find sautéed spinach, high in iron, mixed with plain white rice and served with a Chinese meal.
One of the reasons Chinese food is the ethnic cuisine of choice for many Westerners is that it encompasses a wide variety of flavors. Vegetarian Chinese Dishes are no exception to this rule. Chinese dishes offer a balance in taste that few others have so artfully achieved. By counteracting bitter or overly strong tastes with spices, Vegetarian Chinese Cooking offers a complex spectrum of taste while avoiding the bitterness or aftertaste that make some Western vegetarian dishes an acquired taste. Despite this appealing complexity, Chinese food is often very simple to make and require no more than a few minutes of time. A simple stir-fry with rice can be completed in less than fifteen minutes, while a basic tofu dish can be served about a half-hour after preparation begins.
Of course, for those who aren’t inclined to do it themselves, there is nothing wrong with returning to the classic Chinese Takeout. Tofu, sometimes referred to on menus as ‘doufu’ or bean curd, is served by most Chinese restaurants. Since an equal amount of tofu can be substituted for meat in most recipes , it might also be possible to request a favorite dish from meat-eating days past made to suit a vegetarian. For pesce-vegetarians, Chinese restaurants often serve a wide variety of seafood as well.
We highlight recipes that add diversity to your diet and fit in with the busy lifestyle of today.
Click Here! for more great recipes!
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Szechuan Tofu
Serves 4
24 oz Tofu and 1 Green Pepper
3 ts vegtable oil
1 ts Minced fresh ginger
1 Clove of Garlic diced/crushed
1 tb Szechuan hot bean paste
1 tb Soy Sauce
1/2 ts Salt
1/2 ts Sugar
1/2 Mug Veg Stock
1/2 tb Cornstarch
2 ts Sesame oil
2 ts Hot chili oil
1/4 ts pepper powderRinse and dice tofu into bit size pieces. Then put your
wok over high flame and add oil. When hot, add ginger,
garlic and fry for 10 seconds. Add hot bean paste, (diced) green pepper and tofu.
Stir fry. Add Soy sauce, salt, sugar & stock, bring to a full boil.
Thicken with cornstarch. Add sesame, chilli oil & pepper
powder & serve with rice or noodles. -
Sweet and Sour Sauce with Quorn
Ingredients
- 4 servings of Quorn Pieces
- 1 can of pineapple chunks
- 1/2 diced onion
- 2 tbsp of tomato ketchup
- 2 tbsp of white vinegar
- ¼ mug of brown sugar
- ¼ tsp of mustard powder
- 1½ tbsp of cornstarch
- ½ tsp of garlic powder
- ½ tsp of ground ginger
- 1 tsp of soy sause
- 2 tsp of water
Fry your quorn pieces as per instruction on packaging.
Simultaniously using another pan mix all ingredients constanty on a medium heat until the sauce starts to thicken.
When sauce reaches equal consistancy serve over your cooked Quorn with rice.
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VEG CHOW MEIN
Ingredients:
- 1/2 pound fresh egg noodles
- 1 can bamboo shoots
- 1 can water chestnuts
- 1/2 red bell pepper
- 1 cup fresh snow peas
- 2 celery stalks
- 2 slices ginger
- 2 TB dark soy sauce
- 1 teaspoon sugar
- 1 TB Chinese rice vinegar
- 1 cup bean sprouts
- 2 tablespoons oil for frying
A hand full of crushed peanuts can be added for extra protien. (optional)
Cook noodles in boiling water for 5 minutes, or according to the package directions.
Prepare the vegetables. Rinse the vegetables, bamboo shoots and water chestnuts with running water. Cut the red pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips and mince the ginger.
Heat the wok and add 2 tablespoons of oil. When the oil is hot, add the minced ginger and stir-fry briefly.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.Click Here! for more great recipes!
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EGG FRIED RICE
Ingredients
- 100 g fresh peas or frozen
- 2 eggs beaten
- 2 tsp sesame oil
- 2 tbsp groundnut oil
- 300 g long grain rice, cooked and drained
- 50 g Cooked Qourn Pieces (optional)
- 1 tsp salt
- 1 tsp Dark Soy
- 0.5 tsp freshly ground black pepper
- 3 tbsp spring onions , finely chopped
- 100 g bean sprouts
For best results scrammble eggs with spring onions for 30 seconds in ingredients, before adding rice. Add Rice and Stir Fry until piping hot throughout.
Adding peanuts or Cooked Quorn pieces can make this dish more filling and adds extra protien.
