Mega-Hit Asian Feast

Like I said- major Asian-cooking bananza!  Of course, only two dishes, but still...  Both turned out delish, too!  M liked them also, which was a double win.  From fatfreevegan's blog, I created Chinese Vegetarian Chicken with Simple Five Spice Sauce, which was adapted from Use Real Butter's recipe.  And wholly cow, that bean curd skin is wierd, but delicious!  I modified the recipe slightly, and was extremely pleased with how it turned out.  Of course, it wasn't nearly as pretty as the other two versions, but oh well...
I also made Vegetarian Hot Pot from EatingWell- this one had caught my eye a while ago, and I had some noodles to use up.  So, a soup was born!  Following is a slightly modified version, healthier, of course!
I thought that the hot pot could have used more broth, but that is probably because I wanted it as a side dish, and not a main.  Also, the real version calls for grated carrots.  I did that the first time, and my hands were in pain after all that shredding.  I will never put myself through that again, but I suppose, if you really want to, you could...

Chinese Vegetarian Chicken

Adapted from FatFreeVegan

6 servings


• 1-2 tbsp broth
• 1 clove garlic, minced
• 1 teaspoon ginger-root, minced
• ½ cup carrots, minced
• ½ cup purple cabbage, minced
• 1 ounce dried shiitake mushrooms, soaked, or 1 cup fresh, minced
• 1/3 cup soy sauce (plus 3 tbsp. water)
• 3 tbsp sugar
• 1/2 cup water
• ½ 8 oz package bean curd sheets, thawed if frozen


1. Heat a non-stick saucepan over medium-high heat. Saute the garlic and ginger in the 1 tbsp broth for about 30 seconds. Add the carrots, cook for a minute, and add the cabbage and mushrooms and continue cooking until softened. Remove from pan.

2. Add the soy sauce, 3 tablespoons of water, and the sugar to the pan, and cook over medium heat, stirring, until sugar dissolves. Remove from the heat and add the 1/2 cup water.

3. Divide the bean curd into 4 large sheets. Rinse one of the bean curd sheets gently under running water. Place on a large cutting board, and cut it into a large rectangle or ovular shape, taking off about ½ of the sheet. Tear the smaller pieces into small strips, and place in the sauce from step 2.

4. Brush the large sheet with some of the sauce, and place ¼ of the filling in a line about 1 inch from the edge of the sheet. Top with soaking strips. Fold in the left and right sides to hold in the filling, and roll tightly. Repeat with remaining 3 sheets and filling.

5. Heat a large non-stick skillet coated with nonstick spray. Add the rolls and remaining sauce, and simmer, covered, for about 10 minutes, or until heated through. Cut into slices, and munch away.

Vegetarian Hot Pot

Adapted from EatingWell
8-10 servings


• 6 cups veggie broth
• 4 1/4-inch-thick slices fresh ginger, peeled
• 2 cloves garlic, crushed
• 1 3/4 cups shiitake mushrooms, chopped
• 1/4 teaspoon crushed red pepper, or to taste
• 2 baby bok choy, stems and greens separated and chopped
• 3 1/2 ounces rice sticks or other Asian noodle
• 1 12-ounce package firm tofu, pressed and cut into 1/2-inch cubes (you could use frozen and thawed tofu, too)
• 1 cup chopped carrots
• 6 teaspoons rice vinegar
• 2 tsp chili garlic sauce
• 2 tbsp reduced-sodium soy sauce
• Chopped scallions and lime wedges, for garnish


1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer and cover partially for 15 minutes. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger.

2. Meanwhile, about 1 tbsp broth in a large nonstick skillet over medium-high heat. Add mushrooms, carrots and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in vinegar, chili garlic sauce, and soy sauce. Serve garnished with scallions and limes.

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