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Wok With Me

VEGETABLES 135

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Buddahs Delight

                MOO SHU VEGETABLES

 

         6 to 7 dried black Chinese mushrooms

2 tablespoons peanut oil

2 cloves garlic, minced

2 cups shredded napa cabbage

1 red bell pepper, cut into short,thin strips

1 cup fresh bean sprouts

2 large green onions, cut into short, thin strips

1/4 cup hoisin sauce

1/3 cup plum sauce

 8 flour tortillas (6 to 7 inches),warmed

 

Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps. Heat wokover medium-high heat. Add oil; heat until hot. Add garlic; stir-fry 30 seconds.Add cabbage, mushrooms and red pepper; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Add hoisin sauce; stir-fry 30 seconds or until mixture is hot.Spread about 2 teaspoons plum sauce on each tortilla. Spoon heaping 1/4 cup vegetable mixture over sauce. Fold bottom of tortilla up over filling, then fold sidesover filling.Makes 8 servings

 

         DRAGON TOFU

1/4 cup soy sauce                                 

1 tablespoon creamy peanut butter      

1 package (about 12 ounces) firm tofu, drained  

1 medium zucchini squash                   

1 medium yellow squash                              

2 teaspoons peanut oil

1/2 teaspoon hot chili oil

2 cloves garlic, minced

2 cups packed fresh torn spinach leaves

1/4 cup coarsely chopped cashews

 

 Whisk soy sauce into peanut butter in small bowl. Press tofu lightly between paper towels; cut into3/4 inch squares or triangles. Place in single layer in shallow dish. Pour soy sauce mixture over tofu; stir gently to coat all surfaces. Let stand at room temperature 20 minutes.Cut zucchini and yellow squash into 1/4-inch slices; cut each slice into 2 x 1/4-inch strips.Heat wokover medium-high heat. Add peanut oil and chili oil; heat until hot. Add garlic and squash; stir-fry 3 minutes. Add tofu mixture; cook 2 minutes or until tofu is heated through and sauce is slightly thickened, stirring occasionally.Stir in spinach; remove from heat. Sprinkle with cashews.Makes 2 main-dish or 4 side-dish servings

 

            BUDDAHS DELIGHT

 

1 package (1 ounce) dried blackChinese mushrooms

12 ounces firm  tofu, drained

1 tablespoon peanut oil

      2 cups diagonally cut 1 -inch asparagus pieces

1 medium onion, cut into thin wedges

2 cloves garlic, minced

1/2 cup chicken broth

3 tablespoons hoisin sauce

1/4 cup coarsely chopped cilantro or thinly sliced green onions

 

 Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to softer Drain, squeezing out excess water over fine strainer into measuring cup; reserve. Discard mushroom stems; slice caps. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.

Heat wok medium-high heat. Add oil; heat until hot. Add asparagus, onion wedges and garlic; stir-fry 4 minutes. Add mushrooms, 1/4 cup reserved mushroom liquid,  broth and hoisin sauce. Reduce heat to medium-low. Simmer, uncovered, until asparagus is crisp-tender, 2 to 3 minutes. Stir in tofu; heat through, stirring occasionally. Ladle into shallow bowls. Sprinklewith cilantro.Makes 2 main dish or 4 side-dish serving

 

          CASHEW GREEN BEANS

 

     1 package (10 ounces) frozen julienne-cut green beans, thawed and drained

1 tablespoon peanut  oil

1 small onion, cut into thin wedges

2 cloves garlic, minced

2 tablespoons oyster sauce

1 tablespoon rice vinegar

1 tablespoon honey

1/4 cup coarsely chopped cashews

       

 Pat green beans dry with paper towels.Heat wok over medium-high heat. Add oil; heat until hot. Add onion and garlic; stir-fry 3 minutes.Add beans; stir-fry 2 minutes. Add oyster sauce, vinegar and honey; stir-fry 1 minute or until heated through. Remove from heat; stir in cashews.Makes 4 servings

 

               MONGOLIAN VEGETABLES

 

1 package (about 12 ounces) firm

4 tablespoons soy sauce, divided

1 tablespoon l sesame oil

1 large head bok choy

2 teaspoons cornstarch

1 tablespoon peanut oil

1 large red or yellow bell pepper,cut into short, thin strips

 2 cloves garlic, minced

2 large green onions,cut diagonally into 1/2-inch pieces

2 teaspoons toasted sesame seeds*

 

 Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles. Place in shallow dish. Combine 2 tablespoons soy sauce and sesame oil; drizzle over tofu. Let stand while preparing vegetables.Cut woody stems from bok choy leaves; slice stems into 1/2-inch pieces. Cut tops of leaves crosswise into 1/2-inch slices. Blend remaining 2 tablespoons soy sauce into cornstarch in cup until smooth. Heat wok  over medium-high heat. Add peanut oil; heat until hot.Add bok choy stems, red pepper and garlic; stir-fry 5 minutes. Add onions and bok choy leaves; stir-fry 2 minutes.Stir soy sauce mixture and add to wok along with tofu mixture. Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle with sesame seeds.Makes 2 main-dish or 4 side-dish servings

*To toast sesame seeds, spread seeds in small skillet. Shake skillet over medium heat 2 minutes or until seeds begin to pop and turn golden.

 

 

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