Recipezaar: Asian,Eastern Asia,Chinese,Vegetarian recipes

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

Chinese-Style Mock Duck With Noodles

Tue, 25 Mar 2008 01:31:23 -0400

No claims to authenticity with this recipe. I was super intrigued by the can of "duck" at the Chinese grocery and I made up a recipe to use it. The thick, tangy sauce goes well with the "meaty" duck substitute and eggplant. If you can't find the vegetarian duck at your grocery store, I'd substitute seitan since that appears to be the main ingredient in the vegetarian duck. Also, be warned that the recipe is kind of salty. If you prefer less-salty foods you could use less soy sauce (still adding water to make 3/4 cup) and be sure to rinse the "duck" extra well. -- posted by sprout 13

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~

Asian-Style Three Bean Salad

Thu, 03 Apr 2008 15:12:24 -0400

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger. -- posted by ~Jen~

Chinese Hot Salad

Fri, 04 Apr 2008 15:30:20 -0400

This veggie salad can also be eaten cold, just add 3 to 4 T. French dressing as the veggies cool, toss well and serve cold. I tried this the first time at my cousins house for lunch. It was delicious. I begged for the recipe and have been making it ever since. -- posted by mommyoffour

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

Spicy Tofu Kimchi over Rice

Tue, 22 Apr 2008 14:52:29 -0400

This is the best dish I've ever made. If you are only going to make one of my recipes, go for this one. This recipe calls for store bought kimchi. A lot of Asian groceries make their own. It's best to go for the home made stuff. To make this vegan, skip the egg. -- posted by Vito Fun

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

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Quick and Tangy Chinese Barbecue Sauce

Wed, 04 Jun 2008 20:05:03 -0400

I made this up on the fly when I discovered I needed some Chinese barbecue sauce to go with some Chinese ribs I was making for ZWT4. -- posted by Sue L

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

Barefoot Contessa Ina Garten's Szechuan Noodles

Thu, 24 Jul 2008 01:47:27 -0400

Yummy as a dressing, marinade, oh and it's good on noodles too! Love the complex flavor of this salad. The sauce can actually be made a week ahead and then added to the hot cooked pasta just before serving. -- posted by Shabby Sign Shoppe

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

Egg Fried Rice - Easy!

Sun, 03 Aug 2008 19:34:34 -0400

Another from the BBC's Chinese Food Made Easy. This is the first successful egg fried rice I've ever cooked. Easy, quick and tasy. Serves four as a side dish. If you don't have groundnut (peanut) oil, use a clean oil, such as vegetable oil instead of olive oil, which is too strong. The white pepper is important for bringing out the flavours; don't be tempted to replace with the trendier black pepper, because it will add another flavour, rather than enhancing the existing ones. -- 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

Vegetable Stir-Fry With Chinese Noodles

Fri, 05 Sep 2008 14:30:11 -0400

This is something that I do mainly for my father because he really loves Chinese food. If you can't find Chinese noodles you can substitute Thai noodles. Please don't use rice noodles because they are too thin and white and will hardly be noticed. Also, the amount of soya sauce is a bit high in this recipe, so feel free to reduce as much as possible. The amount given here will only be a suggestion and really reflects my family's tastes and no one else's. -- posted by Studentchef

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

Sweet and Sour Tofu

Thu, 25 Sep 2008 23:45:21 -0400

This recipe is tried and true. From recipegoldmine.com. -- posted by Chef #966418

Kung Pao Tofu

Sun, 28 Sep 2008 01:40:32 -0400

This recipe comes from the March/ April 2008 Eating well magazine. Using oyster-flavored sauce makes this dish vegetarian. Serve with hot chinese noodles. -- posted by Chef Catherine Hofstad

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

Mu Shu Vegetable Filling

Tue, 14 Oct 2008 23:54:57 -0400

Found this basic recipe on the internet. I buy premade pancakes from the chinese supermarket and heat them in the microwave. My DD's favourite meal. -- posted by Wendys Kitchen

Quick and Easy Curry Noodles

Mon, 20 Oct 2008 22:57:29 -0400

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold. -- posted by Chef #982282

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

Five-Spice Glazed Nuts

Thu, 30 Oct 2008 00:15:19 -0400

Give this Asian mix a try! Yes! 1 teaspoon of the 5 Spice goes a long way! As long as it is fresh!!!!!! You'll find this enticingly sweet and spicy just like your spouse. -- posted by ~Rita~

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~

Gobi Manchurian

Thu, 13 Nov 2008 17:05:33 -0500

very tasty yyummy -- posted by sweet_1208

Sweet N Sour With Vegetables

Mon, 17 Nov 2008 21:36:32 -0500

2 medium tomato [boiled and blanched] 1 medium onion 1 cauliflower floret 1 small carrot 2 tbsp french style green beans 3 corn cobs[boiled] 2 tbsp cabbage 2 med capsicum salt to taste 2 tsp vinegar 1 tsp soy sauce 1/4 tsp ajinomoto 2 tsp sugar 1 cup water 1 tsp garlic paste -- posted by sweet_1208

Chinese Black Rice or Forbidden Rice

Fri, 21 Nov 2008 20:15:25 -0500

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color. -- posted by Sweetiebarbara

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

Shortcut Spring Rolls

Thu, 04 Dec 2008 23:26:07 -0500

time consuming enough to hand roll, you don't need to be hand chopping everything as well. these freeze well. the phyllo is a new idea I was given. had always used wonton wrappers before but was unhappy with them turning out soft instead of crunchy or too greasy, trying the new way tonight but the filling is tried and true. I just eyeball everything so I'm guessing on the measurements. -- posted by spiritussancto

Vegetable Chow Mein

Tue, 23 Dec 2008 00:32:50 -0500

A fast and easy vegetarian recipe from the cookbook, "Hooked on Heat " by Meena Agarwal. It's great as it is, but if you want, you can add a tofu, chicken, seafood, or beef. -- 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

Szechuan Peanut Sauce * Exported from Mastercook *

Tue, 30 Dec 2008 22:53:53 -0500

After many years of searching for and trying many, many other recipes, this remains my favorite spicy peanut sauce. My favorite way to serve it is as a dipping sauce for long, fresh green beans, an idea I picked up from a caterer in Gainesville, FL (if I could remember her name, I'd give her credit). Many years ago, I had an edition of MasterCook recipe management software. As technology changed, my software became out-of-date and unusable, but I didn't replace it because I saw the benefit of web-based software such as RecipeZaar (why try to manage recipes all by yourself when you can be part of a community and do it together). After years without this recipe (I never could find where I wrote it down or printed it), I tracked it down in Google. I've added it to RecipeZaar to keep for myself and share with others. The recipe is exactly how I found it, including the name, ingredients, directions, and the notes (see below). The only additional notes I would suggest are: add the chili oil one teaspoon at a time, tasting in between, until you reach your desired level of spiciness; and keep the sauce thoroughly chilled or heated, it will separate at room temperature. Enjoy! ORIGINAL NOTES Recipe By: Jo Anne Merrill Use about 1 tablespoon of sauce per serving of chicken or fish. *Cilantro is usually sold in small bunches. You will need only about 1/3 of an average bunch or 2-3 of the stems with leaves attached. It may also be sold as coriander or Chinese parsley. -- posted by lchelini

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

Egg Fried Rice

Tue, 06 Jan 2009 02:35:42 -0500

A quick and easy breakfast meal, perfect for using up leftover rice. -- posted by Chef #1113591

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

Chili Garlic Broccoli

Tue, 06 Jan 2009 19:42:51 -0500

This is a recipe of one of my friends. It was modified from a recipe with Kai-lan (Chinese broccoli) that her mom made back at home in China. She used Western broccoli because Kai-lan was usually pretty expensive where we were living. The measurements are estimates as she would do it by the look of it. -- posted by Tea Girl

Steamed Tofu With Fiery Sauce

Wed, 07 Jan 2009 19:20:48 -0500

Vegans and oriental food fans will enjoy this virtuous supper of steamed tofu with fiery chilli sauce. -- posted by English_Rose

Tofu, Miso, Seaweed and Spinach Soup

Sun, 11 Jan 2009 20:57:28 -0500

Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness. -- posted by English_Rose

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

Steamed Eggplant With Sesame Soy Sauce

Mon, 26 Jan 2009 01:11:49 -0500

Exceptionally delicious and healthy. -- posted by Wendys Kitchen

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

Pang Pang Sauce

Mon, 09 Feb 2009 01:30:18 -0500

A Chinese sauce from the cookbook Great Good Food by Julee Rosso. A few tablespoons can be paired with different meats, seafood, vegetables, rice, pasta etc. to create a wonderful meal in minutes! Think stir fry! Remember to use sparingly, you want to bring out the flavor but not overwhelm! -- posted by Sharon123

Quick Scallion Pancakes

Fri, 20 Feb 2009 11:16:51 -0500

From Mark Bittman's book, "The Minimalist Cooks at Home". Quick, delicious, and not too high in carbs. Great with a simply grilled piece of fish or Asian flavored chicken, tofu, beef or pork. -- posted by Chef #745305

Braised Eggplant Rolls

Sat, 21 Feb 2009 09:59:57 -0500

This is from New Zealand's Cuisine Magazine - a take on Peking Duck and Pancakes. -- posted by Wendys Kitchen

Superfoods Spicy Tofu Salad

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

From SuperfoodsRX Diet book -- posted by Debbie R.

Speedy Soy Spinach

Mon, 02 Mar 2009 16:09:24 -0500

A fast and healthy vegetable side dish with an Asian aroma. This basic recipe works well with most green vegetables. You could try blanching broccoli, asparagus or beans until just tender, then cooking as above. Great served with chicken or grills. -- posted by English_Rose

Sweet Chile Tofu Fried Rice

Tue, 10 Mar 2009 14:53:00 -0400

We used extra firm tofu in this dish which is totally vegetarian. A nice change from the usual. Recipe loosely based on a Tyler Florence recipe. Very tasty! Great for a mid-week recipe.;) -- posted by Manami

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

Toffee Bananas

Mon, 16 Mar 2009 19:40:47 -0400

From one of my cookbooks. I have not made these yet, I hope you enjoy. -- posted by daisygrl64

Choy Sum in Oyster Sauce

Mon, 30 Mar 2009 17:45:30 -0400

A side for your chinese dinner. From my Chinese cookbook. -- posted by daisygrl64

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

Noodles in Sesame-Soy Sauce

Tue, 21 Apr 2009 10:24:52 -0400

It tastes like something you might eat at a Chinese Restaurant but it's pretty healthy. Eat it as a side dish or appetizer. -- posted by *Bellinda*

Sesame Peanut Asian Noodle Salad

Thu, 23 Apr 2009 16:07:27 -0400

A fool-proof Asian noodle salad that always turns out perfectly. Dressing can be made up to 2 days in advance and stored in the fridge. -- posted by Pink Koru

Savory String Beans

Fri, 24 Apr 2009 17:00:06 -0400

Great green bean recipe. The only one my husband will eat. Spicy, savory, delicious. -- posted by schmme

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

Mu Shu Vegetables

Mon, 04 May 2009 14:35:06 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185 -- 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.

Pan-Fried Scallion & Chive Bread (Chong Yu Bing)

Mon, 04 May 2009 20:01:33 -0400

A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook". -- posted by blucoat

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

Fried Rice

Tue, 12 May 2009 00:48:36 -0400

A good way to use up leftover plain rice and extra veggies that doesn't take too long. This is my favorite fried rice recipe. -- posted by vpetite

Dragon Noodles

Thu, 04 Jun 2009 10:22:19 -0400

This is my absolute FAVORITE when I go to Shakespeare's Tavern in Atlanta. It is served chilled but it has a bite to it so it is the perfect cool, but warm dish. It is very light like a salad almost. I like to trade out the egg noodles for thin spaghetti noodles. -- posted by DarlingNikki56

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

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Chef Mallory

Shanghai Bok Choy Recipe

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

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

Glazed Chinese Long Beans(Or Green Beans)

Mon, 17 Aug 2009 02:19:06 -0400

Delicious, bold flavors from Aaron McCargo on Big Daddy's House! If you can't find long beans, use regular green beans, and feel free to cut them into bite size pieces if you like. I changed it just a little. Enjoy! Try this with asparagus! Yum! -- posted by Sharon123

Chinese Eggs and Tomatoes

Fri, 21 Aug 2009 12:11:48 -0400

This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish. -- posted by Mrs.R

Healthy Vegetarian Fried Rice

Tue, 01 Sep 2009 15:08:29 -0400

I found this gem of a recipe in my mom's old wooden recipe box years ago -- posted by GingerlyJ

Chinese Garlic Flavor Eggplant

Wed, 16 Sep 2009 14:08:02 -0400

http://www.chinesefooddiy.com/Lowfat_Eggplant_Garlic_Sauce.htm -- posted by Ms. Carolina

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

Vegetarian Party Dumplings

Tue, 08 Dec 2009 11:02:37 -0500

This is a easy recipe created and altered by a number of people. We use it when making dumplings for a party as a party. -- posted by mithrilbalrog

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

Bok Choy With Thai-Style Dressing

Tue, 26 Jan 2010 14:11:09 -0500

This dish is a good accompaniment to all asian style dishes. -- posted by English_Rose

Super Yummy Vegetarian Fried Rice

Mon, 01 Feb 2010 10:21:53 -0500

More stuff that came out of my fridge, to make yummy vegetarian fried rice! -- posted by vpetite

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