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...
• 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.
• 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.