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This web page was developed by Stephanie Bonadio. A vegetarian dinner party... Spring Rolls Ingredients: 2 blocks of fresh firm tofu, mashed 3.5 oz bean threads, soaked until soft and cut into 1 inch pieces One 8 oz bag of spring roll wrappers or Au Lac rice paper 2 oz black agaric, minced 18 oz cabbage, finely shredded 1 medium onion, finely chopped 9 oz carrots, finely chopped oil Seasonings: 1/2 tsp salt 1/2 tsp natural MSG 1 tsp sugar 1/2 tsp pepper Cooking: Mix cabbage, carrots and onion with 1 tsp salt. Set aside for 5 minutes. Squeeze out excess water to make vegetable mixture as dry as possible. Mix the drained vegetables with the tofu, bean threads, black agaric and seasonings to use as filling. Add filling to the spring roll wrappers to desired size. Wrap as tightly as possible. Heat the oil and deep fry the rolls on low to medium heat until golden brown. Ready to serve. Spring rolls can be served with lettuce, fresh mint leaves and a sweet and sour sauce. Sweet And Sour Sauce Ingredients: 7 cups water 1 1/2 cups lemon juice (fresh lemon juice is preferred or half lemon juice and half vinegar may be used) 3 1/2 tsp salt 2 tsp chili powder 2 1/4 cups sugar soy sauce Preparation: Mix all ingredients together, then add a little soy sauce. Stir well. Baby Greens and Sprouts Salad Yield: 6-8 servings. Ingredients: For Asian vinaigrette: (makes about 11/4 cups) 1 scallion, minced 2 teaspoons minced fresh ginger root 1 tablespoon rice wine vinegar 1/2 teaspoon sugar 1/3 cup soy sauce 1/2 cup water 1 teaspoon sesame oil 2 tablespoons chopped cilantro leaves 1 tablespoon fresh lime juice 1 teaspoon toasted black sesame seeds For salad: 1 small radicchio, cut into julienne slices 1 small Belgian endive, cut lengthwise into julienne slices 8 ounces baby greens, such as mƒche, arugula or mesclun 1 small yellow bell pepper, cut into julienne slices 6 ounces small cherry tomatoes (about 18) 4 ounces baby carrots (about 18) 2 ounces alfalfa sprouts Directions: Whisk together all vinaigrette ingredients, Let stand for 30 minutes at room temperature to allow the flavors to combine. Refrigerate until ready to use. Rinse all the salad greens well. Spin or pat them dry. Arrange the greens on salad plates and top with the bell peppers, tomatoes, carrots and sprouts. Lightly dress each salad with the vinaigrette. Serve immediately. Stuffed Green Peppers Ingredients: 4 green peppers, cut into halves 1/3 piece of tofu, minced 3 medium sized dried mushrooms, soaked and minced 1/3 of a carrot, minced Seasonings: 1 Tbsp vegetable oil 1/3 tsp salt 1/3 tsp natural MSG 1/4 tsp sugar some ground pepper some corn starch some butter Cooking: Stir-fry mushrooms in vegetable oil until golden. Add and stir-fry carrots until fragrant. Add tofu, salt, natural MSG, ground pepper and corn starch. Stuff the cooked vegetable mixture into the green peppers and sprinkle some corn starch over the top. Put a 1:1 ratio of butter and oil into a frying pan, and fry the stuffed peppers over low heat until done. * If the taste of sour and sweet is preferred, cook a sauce of tomatoes, tomato ketchup and pineapple and pour it over the top of the peppers. |
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The University of Arizona Last update Apr 10, 1999 schmidtz@u.arizona.edu willott@u.arizona.edu "http://research.biology.arizona.edu/mosquito/willott/323/project/eating/recipes.html" All contents copyright © 1998. All rights reserved. |