Recipezaar: Chinese,Vegan recipes

Chinese Style Spicy Pickled Cucumbers

Fri, 08 Dec 2006 15:33:29 -0500

These pickles will keep in the fridge for about 4-5 days and make a great addition to an appetizer tray or as a side salad. -- posted by Geema

Chinese Vegetarian Chicken

Sun, 10 Dec 2006 11:15:45 -0500

Irene Kuo author. "This cold bean stick dish is one of the most delicious Chinese Vegetarian 'meats'" If you are looking for KFC you are in the wrong place. If you want something to taste just like chicken I would suggest going and buying chicken. That being said the dish is delightful in its own right not as a 'I gotta have some chicken' dish. -- posted by That is Dr House to you

Chinese Mushroom Smothered Bean Curd Aka Tofu

Sun, 10 Dec 2006 11:17:55 -0500

From Irene Kuo's Chinese Cookbook -- posted by That is Dr House to you

Chinese Fried Mock Oyster

Sun, 10 Dec 2006 12:33:13 -0500

Chinese Mock Chicken Chinese Mock Pork Why not oysters too? -- posted by That is Dr House to you

Chinese Mock Crab Claws

Sun, 10 Dec 2006 12:36:06 -0500

modified from an about.com recipe for Vegetarian Chinese cooking. -- posted by That is Dr House to you

Chinese Sweet and Sour Spareribs Vegetarian

Sun, 10 Dec 2006 12:37:41 -0500

A chinese Vegetarian Sparerib recipe to keep the Vegetarian Pork recipe company. Original from about.com. Actually.. it's vegan. -- posted by That is Dr House to you

Eight Treasures

Sun, 10 Dec 2006 12:41:15 -0500

Chinese. What else? Modified from www.chinesefooddiy.com. Servings depend on use. Note I am basing the 4 servings on 3 ounces tofu per person. -- posted by That is Dr House to you

Treasures of the Earth

Mon, 18 Dec 2006 16:30:01 -0500

Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life. -- posted by That is Dr House to you

Ch'in Ts'ai Pan Kan Szu

Fri, 05 Jan 2007 13:10:51 -0500

Celery with seasoned pressed bean curd by Florence Lin from Chinese Vegetarian Cooking -- posted by That is Dr House to you

Wu Hsiang Tou Fu Kan

Fri, 05 Jan 2007 13:11:39 -0500

Season Pressed Bean Curd from Florence Lin's Chinese Vegetarian Cooking -- posted by That is Dr House to you

Chiao Pan Ch'ing Chiao

Sun, 07 Jan 2007 23:03:25 -0500

Szechaun Charcoal Flavored Green Peppers from Florence Lin's cookbook -- posted by That is Dr House to you

La Yu Hot Pepper Oil

Sun, 07 Jan 2007 23:04:47 -0500

From Florence Lin's Chinese cookbook -- posted by That is Dr House to you

Hong Men Ch'ieh Tzu

Mon, 08 Jan 2007 13:22:43 -0500

Red Cooked Eggplant from Florence Lin. The eggplant should be about a pound and a half. -- posted by That is Dr House to you

Perfect No Fail Basmati Rice

Wed, 10 Jan 2007 15:23:20 -0500

This is my version on how to cook perfect rice....every grain will cooked to perfection...not one will stick together and you can make fried rice dishes right away with no problems!! Note: you will need a saucepan with clear glass lid...as there is to be no peeking! Can easily be doubled....cooking time a guesstimate. -- posted by Stardustannie

Jo Pan Lou Sun

Mon, 22 Jan 2007 19:02:42 -0500

Asparagus Salad by Florence Lin from her Chinese cookbook -- posted by That is Dr House to you

Liang Pan Chich Lan

Mon, 22 Jan 2007 19:52:13 -0500

Broccoli Stem Salad by Florence Lin from her Chinese cookbook -- posted by That is Dr House to you

Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup

Mon, 22 Jan 2007 20:03:55 -0500

From Florence Lin's Chinese Cookbook -- posted by That is Dr House to you

Chiang Yu T'ang Soy Sauce Soup

Mon, 22 Jan 2007 20:03:58 -0500

A nice easy daily soup for chinese meals from Florence Lin's Chinese cooking -- posted by That is Dr House to you

The Monks Mixed Vegetable Ensemble

Tue, 06 Feb 2007 22:43:14 -0500

From Kenneth H.C. Lo's Chinese cookbook. The base recipe is Casserole of Deep fried carrots, asapargus, bamboo shoots, and quick fried chinese cabbage and mushrooms. Warning the lily buds will give it a musky flavor that like the tofu [bean curd] is not Western taste but can be aquired. Hey I eat raw tofu now in a bit of dipping sauce. Also note you amy want to omit the lily buds or sub something else in for them. -- posted by That is Dr House to you

Szechuan Green Beans and Soba

Wed, 07 Feb 2007 16:28:21 -0500

This is my most favouritest noodle dish. I love it just as it is but it makes a great side dish to many meals. To make it a veggie main add some cubed tofu or Quorn in with the green beans. This originally came from "Three bowls" cookbook by Seppo Ed Farrey. -- posted by PinkCherryBlossom

Chinese "fried" Rice Noodles

Thu, 08 Feb 2007 21:15:03 -0500

Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well. Designed to be a vegan recipe, but for non-vegans, a dash of worcestershire sauce is a nice touch. Also, if you are making this gluten-free, be sure the bottled sauces don't contain wheat products unless you know you can tolerate them. -- posted by archimageiros

Szechuan Ratatouille

Mon, 12 Mar 2007 13:30:39 -0400

"Classic Mediterranean meets the Spicy Orient" in this flavorful fusion. -- posted by Brenda.

Chinese Green Bean Salad by Dr Andrew Weil

Fri, 16 Mar 2007 16:51:29 -0400

from his website. He writes, "This bright green, crunchy salad is bursting with Asian flavors and is so easy to prepare. Look for fresh, plump organic green beans if you can find them. Cook them until they are bright green and still crunchy-tender. At this point you can keep the green beans refrigerated. Toss them with the dressing just before serving or the acid in the dressing will dull the bright green color." -- posted by Sarah Chana

Szechuan Green Beans

Sun, 08 Apr 2007 20:53:52 -0400

It may seem strange that I'm posting this recipe because I tried it and I wasn't a huge fan, but hey I figure someone out there may like it! This is from 1,000 Vegetarian Recipes. -- posted by I Cook Therefore I Am

Chinese Fruit Salad

Fri, 01 Jun 2007 22:28:18 -0400

This comes from 1000 Great Recipes. Posting for ZWT3. I love fruit salads b/c you can have them for breakfast, lunch or dessert! -- posted by dicentra

Spicy Mongolian Noodles

Thu, 07 Jun 2007 22:34:40 -0400

Found this recipe on the RecipesLive website. This sounds like it'll be quick and easy and delicious. -- posted by Happy Hippie

My Special Asian Salad

Sun, 15 Jul 2007 22:18:44 -0400

I got this special Asian dressing from allrecipes.com and I top the salad with great tasty ramen noodle. It was a big hit at my work when we had our potluck party. Enjoy this semi healthy recipe! -- posted by abschick

Vegetable Fried Rice

Mon, 16 Jul 2007 21:43:09 -0400

From Light & Tasty. Very good way to use up left over rice. It's very important that the rice is cold. -- posted by SweetySJD

Sichuan Cucumber Salad

Thu, 26 Jul 2007 11:17:53 -0400

A spicy and unique Asian salad--easy and cheap to make. This says to use just one cucumber, but I recommend using more because people will want to eat a lot of this! -- posted by Middaybikeride

Sushi Rice

Sun, 29 Jul 2007 15:43:06 -0400

This is a recipe I found in a Japanese sushi cookbook that was translated to English. -- posted by Human Garbage Disposal

Perfect Steamed Rice Every Time

Wed, 01 Aug 2007 18:31:41 -0400

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long. -- posted by ~Jen~

Xian on the Beach

Wed, 05 Sep 2007 21:05:28 -0400

One of the most important cities in Chinese history, Xi'an is one of the Four Great Ancient Capitals of China. From Absolut Vodka. -- posted by ~Jen~

Pan-Fried Cucumber

Fri, 19 Oct 2007 23:22:35 -0400

This is an extraordinary way of cooking cucumber, revealing an unexpected side to the vegetable. Although cooked in a wok, the cucumber pieces are colored by laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry) rather than chao (stir-fry). From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Xiang Luo Bu Si (Sounding Radish Slivers)

Fri, 19 Oct 2007 23:23:14 -0400

The unusual name of this traditional dish refers to the crunchy sound the salted and barely cooked radish slivers make when you bite them. From the Revolutionary Chinese Cookbook,this is easy to make, and pretty with the white, red and green colors. -- posted by ~Jen~

Smacked Cucumbers

Sat, 20 Oct 2007 22:50:06 -0400

A common appetizer in the Hunan province of China, smacked cucumbers got their name because of the way you whack the cucumbers with the flat of a cleaver blade to encourage them to absorb the flavors of the dressing. From the Revolutionary Chinese Cookbook. -- posted by ~Jen~

Quick and Easy Stir Fry

Thu, 01 Nov 2007 16:51:17 -0400

This goes together very quickly and tastes delicious. -- posted by DbKnadler

Tomato Sizzling Rice

Sun, 11 Nov 2007 09:20:17 -0500

I think this is as good or better than that you get in a Chinese restaurant--it only took me about 8 tries to get it right. The restaurant version usually has shrimp as well, I have omitted that to make this dish vegetarian. -- posted by Yobittles

Boiled Peanuts in the Shell

Wed, 12 Dec 2007 01:49:37 -0500

These go great with cold beer on hot summer nights. They are a northern Chinese snack -- posted by Spicy Little Sister

Tiger Salad

Wed, 12 Dec 2007 12:37:58 -0500

Delicious. Spicy and refreshing -- posted by Spicy Little Sister

Chilli & Garlic Broccolini

Sun, 16 Dec 2007 19:23:41 -0500

A simple n tasty side dish. -- posted by Stardustannie

Easy Microwave Szechuan Green Beans

Thu, 27 Dec 2007 03:03:45 -0500

Fabulous easy version of the classic, low fat, low sodium version. This is from Barbara Kafka's cookbook, "Microwave Gourmet," with only very minor changes. If you don't own this book, I recommend it highly! My copy is about 20 years old, and was one of the first cookbooks I bought as a grown-up. -- posted by deborahk

Pickled Cucumber Salad

Thu, 17 Jan 2008 00:38:11 -0500

My variation of a recipe from Kylie Kwong (Discovery Home). -- posted by DrGaellon

Braised Tofu Skin

Mon, 28 Jan 2008 19:25:17 -0500

Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan. -- posted by fluffernutter

Sesame Noodles With Napa Cabbage

Tue, 05 Feb 2008 22:49:19 -0500

From Vegetarian Times. Good hot or cold. I use Bragg's Liquid Amino Acids for the soy sauce. It's a lot lower sodium. -- posted by WI Cheesehead

Noodles With Stir-Fried Tofu and Broccoli

Tue, 12 Feb 2008 19:47:46 -0500

From The Vegetarian 5 Ingredient Gourmet by Nava Atlas -- posted by Dreamer in Ontario

Fragrant Tofu Soba Noodle Soup

Sat, 22 Mar 2008 17:54:00 -0400

This is a veg-friendly adaptation of a recipe from fitness magazine. To make the original version, replace the tofu with scallops and the veg broth with chicken broth. Enjoy! -- posted by BusyBeeHoneyBee

Spicy Kung Pao Tofu

Sat, 22 Mar 2008 17:58:33 -0400

I love tofu...it's a chameleon, and it's rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using. -- posted by BusyBeeHoneyBee

Crystallized-Ginger Tofu

Sat, 22 Mar 2008 18:00:04 -0400

Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy! -- posted by BusyBeeHoneyBee

Tofurkey Fried Rice

Mon, 24 Mar 2008 17:53:56 -0400

It's best to use cold leftover rice because it won't clump or stick during stir-frying. The tofurkey is used here as a substitution for smoked turkey, so feel free to revert to the original recipe. -- posted by BusyBeeHoneyBee

Bean Sprout and Spinach Salad

Mon, 31 Mar 2008 00:51:46 -0400

I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty! -- posted by MechanicalJen

Citrus Szechuan Noodle Bowl Sauce

Thu, 03 Apr 2008 01:13:26 -0400

This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook. -- posted by ~Jen~

Chinese Style Vegetables

Mon, 14 Apr 2008 18:51:45 -0400

An authentic chinese dish that best suits your meal -- posted by Frenzy

Spinach in Garlic Sauce With Lemon

Tue, 15 Apr 2008 02:04:02 -0400

An authentic chinese dish in an easy preparation -- posted by Frenzy

Sauteed Bean Sprouts and Spinach

Sun, 20 Apr 2008 19:09:46 -0400

A chinese healthy alternative dish with the benefit of two of the most delectable vegetables that you can cook without the meat. Low in calories, fat and carbohydrate but high in vitamins and minerals -- posted by Frenzy

Chinese Five-Spice Vegetables

Sun, 20 Apr 2008 19:20:18 -0400

A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family. -- posted by Frenzy

Hoisin Glazed Bok Choy

Tue, 22 Apr 2008 01:16:41 -0400

A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy. -- posted by Frenzy

Stir-Fry Teriyaki Broccoli N Sprouts

Tue, 22 Apr 2008 01:47:10 -0400

An elegant oriental healthy dish with a sweet and salty taste. -- posted by Frenzy

Moo Shu Vegetables

Tue, 06 May 2008 14:04:51 -0400

Stir-fried vegan meal in a sweet and tangy plum sauce with a hint of teriyaki sauce -- posted by Frenzy

Snow Peas With Ginger

Wed, 28 May 2008 20:21:51 -0400

From The Best Recipes in the World by Mark Bittman. "A small and perfectly easy dish. The finishing touch of hot sesame oil is a common garnish in Hong Kong and a nice one." -- posted by AB_Fan

Szechuan Black-Eyed Pea Salad

Thu, 03 Jul 2008 01:07:00 -0400

This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister. -- posted by Enjolinfam

Soft Tofu With Chilli & Spring Onion

Thu, 24 Jul 2008 02:47:48 -0400

I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja. -- posted by Sommelier to boot

Ginger Juice

Sun, 03 Aug 2008 19:24:42 -0400

Very refreshing ginger drink from the BBC's Chinese Food Made Easy. Serve hot, or cold with plenty of ice. -- posted by Snowbunny Andorra

Stir-Fried Green Beans

Thu, 07 Aug 2008 23:20:33 -0400

Adapted from a recipe by Jackie O. at allrecipes.com. Can substitute hoisin sauce for the black bean sauce for a different flavor. If you have "black bean and garlic sauce", reduce or eliminate the garlic! Adjust the amount of red pepper flakes to taste. -- posted by DrGaellon

Basic Sea Vegetable Broth

Thu, 25 Sep 2008 19:03:49 -0400

Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier. -- posted by Sharon123

Sesame Broccoli

Tue, 14 Oct 2008 15:32:58 -0400

Adapted from KristaB at allrecipes.com. She notes that light sesame oil works best. -- posted by DrGaellon

Shiitake Mushroom Gravy

Wed, 29 Oct 2008 18:34:38 -0400

Made with healthyl shiitake mushrooms, this gravy tastes just like turkey gravy only less greasy. Adapted from Delicious Living magazine. -- posted by Sharon123

Acorn Squash, Pear and Azuki Soup With Sauteed Shiitakes

Tue, 04 Nov 2008 19:26:36 -0500

A fresh hearty soup, studded with pretty red azuki beans and just a hint of fragrant five spice. Salty, chewy sesame shiitakesadorn the soup and pull all the flavors together. Prepping the squash may be a hassle, but after that it goes together fast. From Post Punk Kitchen. Tips: Acorn squash is a pain to peel. The best way is to cut them in half and seed them then cut them into slices (3/4 inch in this case). Use a paring knife to slice off the skin then cut as per the recipe. To remove the seeds from the pear, peel and slice in half, then use a measuring teaspoon to scoop them out. -- posted by ~Jen~

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

British Crispy Seaweed

Mon, 29 Dec 2008 22:55:14 -0500

Use curly kale to create this popular Chinese accompaniment. -- posted by English_Rose

Wok-Seared Sesame Green Beans

Mon, 29 Dec 2008 23:11:17 -0500

Entered for safe-keeping. By Victoria Abbott Riccardi in March 2003 Bon Appetit. Found while exploring Cook Here and Now website. -- posted by KateL

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

Sesame-Maple Roasted Tofu

Fri, 02 Jan 2009 23:42:45 -0500

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine". -- posted by blucoat

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Lighter Plum Sauce

Tue, 06 Jan 2009 17:50:47 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Baby Bok Choy Stir-Fry

Sun, 18 Jan 2009 01:11:23 -0500

Adapted from a recipe on About.com. Makes 2 generous servings. -- posted by cilantro grrl

Vegan Cha Siu Bao

Tue, 20 Jan 2009 14:10:42 -0500

From VegNews- "Bao is a soft, round, and slightly sweet white roll. The outside is smooth, and the inside is stuffed with sweet or savory ingredients. These have quite the spicy kick, but since it comes wrapped in mouth-rescuing dough, you should survive." -- posted by EmilyStrikesAgain

Vegan Siu Mai

Tue, 20 Jan 2009 14:11:33 -0500

From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside. -- posted by EmilyStrikesAgain

Dongbei Salad

Wed, 28 Jan 2009 10:21:44 -0500

I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add at serving time to keep them crunchy. Found in the Washington Post who adapted from Lin-Liu's "Serve the People: A Stir-Fried Journey Through China" (Harcourt, 2008). -- posted by Buster's friend

Sesame Dipping Sauce

Sat, 31 Jan 2009 19:58:04 -0500

This works well for dipping pot stickers in as well as tossed over udon noodles and fresh vegetables for a quick dinner. -- posted by EmilyStrikesAgain

Sha Cha Tofu W/ Green Beans and Onions

Fri, 06 Feb 2009 01:07:10 -0500

This dish was inspired by both the spiced green beans that are sometimes served by the food service where I work and NavyDoc13's recipe for Sa Cha Tofu With Broccoli and Cauliflower (Recipe #192539). -- posted by ATM 67

Superfoods Spicy Tofu Salad

Wed, 25 Feb 2009 11:51:27 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Scallion Flatbreads

Fri, 17 Apr 2009 17:10:35 -0400

Adapted from _The Asian Grill_ by Corrine Trang, as reprinted by Caroline Russock at Serious Eats. -- posted by DrGaellon

Sauteed Green Cabbage

Tue, 21 Apr 2009 01:15:07 -0400

Adapted from a recipe by Michele Humes at Serious Eats. -- posted by DrGaellon

Lo Han Jai - Buddhist Vegetarian Stew

Wed, 29 Apr 2009 11:53:31 -0400

Lo Han Jai, also known as "Buddhist Vegetarian Stew," is traditionally served on the first day of the lunar Chinese New Year, to cleanse the body. Since ingredients for Lo Han Jai are not easily available in most food markets, this is a simplified version. Although the list of ingredients appear lengthy, once everything is gathered, the cooking is easy. This recipe comes from the Wok Wiz (San Francisco, CA) website and is copyrighted by Wok Wiz -- the URL is http://www.wokwiz.com/recipes/lo_han_jai.html -- posted by Gandalf The White

Oriental Stir Fried Broccoli

Thu, 30 Apr 2009 01:37:02 -0400

A quick and delicious recipe from Chatelaine Food Express Quickies 2. -- posted by Dreamer in Ontario

Simple Peanut Sauce

Mon, 04 May 2009 11:51:21 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. This is a nice, easy peanut sauce for Mu Shu Vegetables or anywhere else where peanut sauce is needed. Here's the link for recipe#369328 -- posted by Dreamer in Ontario

Sweet Rice Flour Dumplings, Hong Kong Style

Mon, 04 May 2009 14:52:06 -0400

From Bittman's "The Best Recipes in the World." Cooking time is a just a guess. -- posted by Debbie R.

Spicy Tofu Stir Fry

Tue, 05 May 2009 16:55:15 -0400

The title says it all, I think. I like the peppery-ness of the napa cabbage with the sweet peppers. Feel free to add the veggies you like (sometimes I use eggplant). Just make sure you don't cook the veggies until they're mushy. You want them to still be firm, but not raw. -- posted by LMCski

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Vegan/Vegetarian Pf Chang's Mongolian Beef (Tofu)

Fri, 03 Jul 2009 02:54:00 -0400

If you love PF Chang's Mongolian Beef, you'll love this vegan version. I make it for veg and non-veg people, and everyone agrees it's fantastic. I use organic and fresh versions of all of the ingredients. It's just better that way! Also, I have a big family, so this recipe makes a lot of food. Make it like it is and save some for lunches (it keeps well), or just make half the recipe if you don't want leftovers. -- posted by Mountain Bike Mom

Shanghai Bok Choy Recipe

Wed, 22 Jul 2009 10:58:16 -0400

http://healthyfresh.co.nz/recipe_RP10000WIE.html -- posted by Chef #1331552

Stewed Chinese Black Mushrooms.

Fri, 02 Oct 2009 17:16:49 -0400

A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so... -- posted by eaten.

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Ming Tsai's Three-Vinegar Syrup

Mon, 21 Dec 2009 01:46:51 -0500

I'm a big fan of Ming Tsai and found this at ming.com. Sounds interesting! He says: This vinegar reduction, which adds intriguing sweet-tart flavor to dishes, takes advantage of the fact that when balsamic vinegar is cooked down, its inherent sweetness is intensified. Three-Vinegar Syrup combines the complex flavors of balsamic, rice wine, and Chinese black vinegars. It does wonders for beef and seafood, but it can also be used to intensify the taste and aroma of sweet foods including fruit, or as a dessert sauce; I serve it over vanilla ice cream with great success. And because it is syrupy, you can use it decoratively, too, to beautify plates while adding a flavor accent. -- posted by firefly68

Mushroom Tofu Jiaozi (Chinese Dumplings)

Tue, 22 Dec 2009 12:17:57 -0500

This one is really good, and just so happens to be vegan/vegetarian! -- posted by Spicy Little Sister

Chinese Bourbon Tofu

Tue, 05 Jan 2010 11:43:45 -0500

Derived from LinMarie's "Bourbon Chicken" recipe, this tofu, fried, cooked in sauce and served over rice, won't disappoint; at the moment its my favorite tofu recipe. IMPORTANT: To prepare the tofu to soak up the marinade, it must be drained and then pressed (between two plates with a weighted object on top) for about 30 minutes, flipping and draining off the water halfway through. The more water you can get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Cabbage Spring Rolls

Mon, 08 Feb 2010 10:26:24 -0500

A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date. -- posted by Lizz Clements