VIEWS: 23 PAGES: 7 POSTED ON: 11/8/2009
Note: If number of servings is less than 8, double or multiply ingredients appropriately to yield about 8 servings. Sesame Eggplant Salad 2 tablespoons canola oil 1 1/2 lbs Japanese eggplants, thinly sliced crosswise 1/4 cup water Dressing 2 tablespoons sesame seeds, toasted 2 tablespoons unseasoned rice vinegar 2 tablespoons soy sauce 1 tablespoon dark sesame oil 1 tablespoon canola oil 1 teaspoon sugar 1 teaspoon minced ginger 1/2 teaspoon minced garlic, i like more 1/2 teaspoon Asian chili sauce, to taste 3 tablespoons minced or slivered green onions, including tops 4 servings 25 minutes 15 mins prep 1. Place wok or skillet over high heat. 2. When hot, add 2tbs. 3. oil and swirl to coat the pan. 4. When hot but not. 5. smoking, about 1 minute, add eggplant, stir fry about 1 minute. 6. Add water,, or more as needed, and continue to stir-. 7. fry moving pan off and on the heat as necessary to. 8. prevent scorching, until water evaporates and eggplant. 9. is tender when pierced, about 5 minutes. 10. Transfer to a bowl and let cool to room temperature. 11. Mix all dressing ingredients in a bowl, whisk to blend. 12. Pour over cooled eggplant and toss to coat well. 13. To serve, mound on a serving plate and garnish with onions. Cucumber Salad 1/4 c rice or white vinegar 1/4 c water 1/4 c sugar 1 tblsp , soy sauce, or salt 1 chili, minced about 10 inches cucumber several sprigs coriander, finely minced In a small saucepan, combine vinegar, water, sugar, and soy sauce and bring to boil. Remove from heat and add chili. Let cool. Meanwhile, slice cucumber in 1/2 lengthwise and slice thinly. Mix all ingredients together when liquid has cooled. Thai Style Broccoli Salad 1/4 2 1 1/2 1 1 1 1/2 1/2 2 3 1/2 1/2 1 1/4 cup chunky peanut butter tablespoons sugar tablespoons hot water tablespoon fresh lime juice tablespoon soy sauce teaspoons sesame oil teaspoon red pepper flakes tablespoons canola oil cups fresh broccoli florets cup juliened red bell peppers cup thinly sliced onions, wedges clove garlic, minced cup chopped peanuts 4 servings | 14 minutes 10 mins prep 1. In a small bowl combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes. 2. Whisk until well blended and set aside. 3. Heat vegetable oil over medium high heat in a large skillet or wok. 4. Add the broccoli, bell pepper, onions, and garlic. 5. Stir fry for 4 minutes or until vegetables are JUST tender crisp. 6. Remove from heat and stir in the peanut butter mixture. 7. Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temp. Vegetarian Stir-Fried Soba Noodles Serving and Prep Info Serves: 4 Preparation Time: 20 minutes Cooking Time: 10 minutes Tools and Appliances Used Cookie Sheet ,Cutting Board, Pot ,Colander, Food Processor Ingredients 4 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon sherry, dry 2 tablespoons water 1 teaspoon sugar pinch red pepper flakes 1/2 cup peanuts, roasted unsalted 1/2 tablespoon oil, vegetable 3 cloves garlic, minced 1 tablespoon ginger, peeled and minced 3/4 cup carrots, bagged baby, grated in food processor 10 ounces broccoli, frozen florets, defrosted and cut into small pieces 1 14-ounce can baby corn, whole spears, rinsed 8 ounces soba noodles, Japanese buckwheat We begin by pre-heating the oven to 350 degrees. We make the sauce for the stir fry by mixing the soy sauce, sesame oil, sherry, water, sugar, and red pepper flakes. We have all the ingredients for the stir fry ready in different bowls. The garlic and ginger together, the broccoli, the carrots, and the corn. We spread the peanuts on a cookie sheet and place in the oven for about 5 minutes. We want them fragrant. We heat a large pot of water over high heat, for the noodles. When the water is boiling, we add the soba noodles and cook according to the package directions. When the soba noodles are done and draining in our colander, we rinse and dry the pot. We add the oil, and heat over medium-high heat. When hot, we quickly add the garlic and ginger. We stir fry for 30 seconds, add the carrots, and stir for another minute. We add the broccoli and the corn and after a minute we add the cooked soba noodles. We add the sauce mixture to the vegetable and soba noodles, stir, and heat over medium-low heat for a few minutes. We serve with the toasted peanuts on top and some more red pepper flakes. PAD THAI - VEGETARIAN Yield: 4 servings 2 qt ;water 3/4 lb Mung bean sprouts 6 oz Rice noodles (1/4-inch wide) SAUCE-------------------------------3 3 1 1/4 tb tb tb c Fresh lime juice Catsup Brown sugar Fish sauce* or soy sauce REMAINING INGREDIENTS-----------------------3 tb Peanut oil or vegetable oil 3 To 4 cloves garlic; minced -or pressed 1 tb Fresh chile; minced OR 1 1/2 ts Crushed red pepper flakes 2 c Carrots; grated 4 lg Eggs; lightly beaten with -a pinch of salt 2/3 c Peanuts; chopped 6 To 8 scallions; chopped -(about 1 cup) *Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain. Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once. Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood Thai Noodles With Spicy Peanut Sauce Noodles 12 ounces linguine 4 tablespoons sesame oil Sauce 1/2 cup green onions, chopped 1 cup finely shredded carrots 2 cups frozen stir fry vegetables 3 tablespoons minced fresh garlic 1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced 1/4 cup honey 1/4 cup creamy peanut butter 1/4 cup soy sauce 3 tablespoons rice vinegar 1/2 tablespoon chili-garlic sauce 8 servings | 20 minutes 5 mins prep 1. Cook pasta in a large pot of salted water according to package directions. 2. Drain and return to pot. 3. Add 2 TBSP sesame oil and toss to coat. 4. Set aside. 5. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. 6. Add green onions, carrots, stir-fry veggies, garlic and ginger. 7. Saute until vegetables soften, about 4 minutes. 8. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. 9. Simmer sauce 2 minutes. 10. Pour sauce over pasta and toss well. 11. Transfer to platter and serve warm. 12. Garnish with additional green onions, if desired. 13. Yields 8 side dish servings or 4 main dish servings. 14. **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish. 15. As written, this recipe has some heat, but is still edible for my toddler son. Vegetarian Thai Fried Rice with Pineapple Prep Time : 20min Cook Time : 10min Type of Prep : Assemble, Fry, Stir-Fry Cuisine : Asian, Thai, Vietnamese INGREDIENTS: 2 tablespoons peanut, canola or other neutral-tasting oil 6 whole, dried chili peppers (serrano, thai or other small-sized peppers), optional 1/2 cup chopped scallions, both white and green parts (~8-12 scallions) 1/4 cup minced shallots (~ 2 bulbs) 2 cups cooked white rice, preferably jasmine 1/3 cup grated carrot (~1 large carrot) 8 oz. can pineapple rings, drained, sliced in small wedges 1-2 tablespoons light soy sauce to taste Juice from 1 lime (~ 3 tablespoons) 1 egg, optional (omit for vegan version) Cilantro or mint leaves for garnish PREPARATION: Ingredient note: Light soy sauce (also known as thin soy sauce) is a lighter colored, mild flavored, slightly saltier version of traditional Chinese soy sauce that's available in Asian grocery stores. Don't confuse "light" with "lite." "Lite" soy sauce is a low-sodium version of traditional soy sauce. Light soy sauce is a perfect vegetarian substitute for the fish sauce used in Thai and Vietnamese recipes. Heat frying pan or wok over high heat. When hot, add oil. Swirl to coat bottom of pan. Add the chili peppers (if desired), one half of the scallions (save other half for garnish) and the shallots. Fry until shallots are translucent. Add rice, grated carrot and pineapple. Mix well with onions, shallots and oil. Fry, stirring occasionally until rice takes on a pearly sheen. Add soy sauce and half of lime juice and stir well. For an ovo-vegetarian version: Clear a hole in the rice to expose the bottom of the pan. Crack an egg into the hole and scramble vigorously. When egg starts to set, mix thoroughly with rest of rice mixture. Continue frying until egg is thoroughly cooked. Remove chili peppers and serve rice in a bowl, garnished with remaining half of scallions and cilantro or mint leaves. Serves: 4 Thai Coconut Pudding/ Custard 2 1/2 1/2 1/4 5 1/2 eggs tablespoon all-purpose flour teaspoon vanilla essence or rose essence cup fresh grated coconut (optional) tablespoons brown sugar cup coconut milk mint leaves, for garnish icing sugar, for garnish fresh fruit, cut into chunks or slices to serve butter, for greasing dish 3 servings | 50 minutes 15 mins prep 1. Grease one baking dish or 3 individual ramekins with butter. 2. Preheat oven to 260°C. 3. Beat eggs and sugar well till it thickens. 4. Add essence and coconut milk. 5. Beat again. 6. Mix in grated coconut. 7. I have to add here that I think you should use only fresh coconut for the best result. 8. Mix well. 9. Pour into baking dish. 10. Place dish in a baking tray filled halfway with hot water. 11. Bake for 35 mins or till the top is brown and a tester comes out clean. 12. Chill and serve overturned in a plate or in the ramekins. 13. Dusted with icing sugar. 14. Served with any fruit (mango is wonderful) and garnish with the mint.
Pages to are hidden for
"Sesame Eggplant Salad _101772"Please download to view full document