[CH] chile vegetariana, part 2

Rain (rain@wwbbs.otherside.com)
Wed, 30 Dec 1998 16:07:00 GMT 

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-Begin Recipe Export- QBook version 1.00.14
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Title: Best _kung pao_ tofu
Keywords: main dishes, chicken, chiles
      Yield: 3 servings
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 Tofu mixture:
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   1 lb really good firm or extra-firm tofu such as Spring Creek
     [can be marinated 1/2 hr. in kosher "mock chicken" broth
      w/a few drops of sesame oil and a whiff of ginger and garlic
        after cutting up, if you want to be fancy]
   1    Egg white
   1 Tbsp Cornstarch
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  Sauce:
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     1 tsp Szechuan or Viet chile paste with garlic
    4 Tbsp Good soy sauce
     2 tsp Dry sherry or _shao xing_ [dealcoholized is fine]
     2 tsp Red wine vinegar
      1 c  Vegetable broth ["mock chicken" stock is good here too]
     2 tsp Sesame oil
     4 tsp Cornstarch.
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 Vegetables:
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      8    Scallions, cut into 1/2 -inch pieces.
     1 med Green or red pepper, sliced into strips
    1/4 c  Carrots, thin sliced on bias
      1    Handful of snow peas.
    1/4 c  Sliced mushrooms
      1 c  Peanuts; Planters low salt (not dry roasted)
      5    Dried hot red peppers, or habaneros to taste
      3 tb Peanut oil (divided)
    1/4 ts Crushed red pepper with seeds
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Cut tofu into thumbnail-sized pieces.  If marinating, rinse gently and
drain well.  Combine with egg white and cornstarch into a small bowl.
Toss to coat and set aside.
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Mix sauce ingredients together, and set aside.
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Precut vegetables.  Have ready near wok. Have peanuts measured and
ready near wok.
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Heat oil in wok over medium high heat.  If using chicken, add whole
red pepper pods and tofu and stir-fry until tofu is golden  and
pepper pods turn blackish,  about 4  minutes. Remove with a slotted
spoon and set aside to drain on paper towels.
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If pepper pods have not yet turned black at that point, remove from
chicken or tofu and place back in wok as you are stirfrying the
vegetables.
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Add peanut oil to wok if needed.  Stirfry scallions, bell peppers,
carrots and  crushed red pepper for 30 seconds. Add mushrooms and
cook for 1 minute longer. Add tofu back in and stir-fry for one
minute.  Add sauce mixture and chow until heated through and
thickened.  Add peanuts and mix.  Add snow peas to heat through.
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Serve over rice.
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Sourcetag missing.  Chile content goosed well up from original.
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-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: An African Vegetarian Stew
Keywords: main dishes, soups, vegetarian
      Yield: 8 servings
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      4 sm Kohlrabies or parsnips, peeled and cut into chunks
    1/2 c  Couscous -or- Bulgar Wheat
      1 lg Onion, chopped
    1/4 c  Raisins, dark or golden
      2    Sweet Potatoes, peeled and chunked
      2    Chopped habaneros, or to taste
      1 ts Ground Coriander
    1/2 ts Ground Turmeric
      2    Zucchini, sliced thick
      1/2 ts Ground Cinnamon
      5    Tomatoes, fresh OR 16 0z can tomatoes, drained
    1/2 ts Ground Ginger
    1/4 ts Ground Cumin
     15 oz Can Garbanzo beans (chickpeas), drained
      3 c  Water
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Combine all the ingredients in a large saucepan.  Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.  Note: Serve the couscous separately, if desired.
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  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.; chilefication by Rain.:)
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-End Recipe Export-
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Keep on rockin',
Rain
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 þ OLX 2.2 TD þ I saw Elvis last night.  He was making crop circles.