Thursday, May 11, 2006

Stewed Fried Tofu: A Chinese Vegetarian Recipe















  • 1 tbsp of vegetable oil
  • 2 tbsp of soy sauce
  • 1 tbsp of rock sugar
  • 1/4 tsp of ginger powder
  • some white pepper
  • some all spice powder
  • 1 scallion, chopped
  • 1 garlice clove, pressed
  • half or 1 tomato, chopped
  • 1 package of fried tofu
  1. Preheat the wok and vegetable oil with medium heat
  2. Cook the garlic and the chooped root of scallion (i.e., the white part) for 1 minute
  3. Stir with the tomato until it is tender
  4. Add fried tofu cubes and stir for 2- 3 minutes
  5. Mix the soy sauce, ketchup and rock sugar together with white pepper, all spice powder and ginger powder
  6. Put the sauce mixture and the green part of scallion (or cilantro) into the wok and stew with cover for 3-4 minutes
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Saturday, May 06, 2006

Garlic Cabbage Stir Fry: A Chinese Recipe



garlic cabbage stir fry




  • 2 cloves of garlic, pressed

  • 2 tbsp of vegetable oil

  • 1/2 head of cabbage, finely chopped

  • 1/8 tsp of salt

  • 1 tbsp of rice wine

  • 1/8 tsp of sugar




  1. Preheat the wok and vegetable oil with high heat

  2. Cook the garlic for 1 minute

  3. Put in the cabbage and continually stir to prevent browning

  4. Add rice wine if available

  5. Stir fry until the cabbage is tender

  6. Add salt and sugar for seasoning and immediately serve





Note: Never add salt too early and please wait until the end. Most vegetables will come out more water and the
vegetables themselves may taste too tough and lose their sweetness if you add salt too early. Some people
even just use salt-flavored rice wine for cooking cabbage in order to keep its freshness and sweetness.
Often I like to put some sugar instead of MSG for the reason of good health and to balance all spices.
If you fine your cabbage is turning into brown, either you should turn down the heat or just add a little
water to cool down your wok. But remember, dont pour too much water.




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Wednesday, May 03, 2006

Saucy Soy Chicken: A Chinese Vegetarian Recipe


cactus





  • 3 slices of ginger

  • 3 cloves of garlic, pressed

  • 1 tbsp of veg. oil

  • 1 package of flavored fried tofu cake (cut into thin-pieces) or tofu skin or veggie chicken

  • 1 can of baby corn

  • 1/4 cup of fried peanut

  • 1 tbsp of soy paste (if unavailable, just put 1 tbsp of soy sauce)

  • 1 tsp of soy sauce

  • 1 tsp of sugar

  • 1/2 tbsp of miso pase

  • 1 tsp of black pepper

  • 1 tbsp of corn starch mixed with 1/2 cup of water




  1. Preheat the wok with veg. oil in high heat, then cook with gralic and ginger for 1 minute

  2. Fry the thin fried tofu slices for 3-4 minutes or until the skins get lightly crispy

  3. Stir-fry the peanuts and baby corn together with tofu slices

  4. Put down all the sauces and spices

  5. Have cover on the wok and steam for 2 or 2.5 minutes






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