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Chinese Vegetarian Cooking Is Yummy
from: www.CookingSmarter.comChinese vegetarian cooking is one way people will enjoy great vegetarian cooking. There are several different Chinese vegetarian cooking recipes to choose from. People can choose their favourite Chinese vegetarian cooking recipes, or try a new Chinese vegetarian cooking recipe. Listed here are some great Chinese vegetarian cooking recipes for you to try. There are other recipes available than what is listed here.
Soba Noodles with Ginger Sauce
1/2 cup fat-free cholesterol-free egg product
1 package (8 oz) soba (buckwheat) noodles or uncooked vermicelli
2 teaspoons finely chopped gingerroot
1/8 teaspoon red pepper sauce
1 clove garlic
1 cup shredded spinach leaves
1 cup Green Giant frozen sweet peas (from 1-lb bag)
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon vegetable oil
1. Spray ten-inch nonstick skillet with cooking spray; heat over medium heat. Pour quarter cup of the egg product into skillet; rotate skillet to cover bottom. Cook about one minute or until egg product is set. Roll up cooked egg; remove from skillet and cool. Repeat with remaining egg product.
2. Cook noodles as directed on package, adding peas for last 3 minutes of cooking; drain.
3. In big bowl, mix soy sauce, lemon juice, oil, gingerroot, pepper sauce and garlic clove until well blended. Finely shred egg rolls. Add shredded egg rolls, noodles, peas and spinach to mixture in bowl; stir gently until evenly coated.
Sweet and Sour Stir Fry
1/4 cup water
1 tablespoon cider vinegar
1 tablespoon honey
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
3/4 pound firm tofu, cut into 1-inch cubes
2 teaspoons cornstarch
2 tablespoons cold water
1 tablespoon sesame oil
1 medium onion, chopped (half cup)
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
4 cups hot cooked rice
Sunflower nuts, if desired
1. Mix quarter cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Put tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate one to two hours.
2. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in two tablespoons water.
3. Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about three minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry two minutes.
4. Stir cornstarch mixture into reserved marinade; pour into wok. Cook two minutes, stirring occasionally. Reduce heat; cover and cook two minutes. Serve over rice. Sprinkle with nuts.
Christine Gray is a recognized authority on the subject of Cooking. Her website Cooking Smarter provides a wealth of information on everything you will need to know about Vegetarian Cooking. All rights reserved. Articles may be reprinted as long as the content and links remains intact and unchanged.
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