Asian Oriental Vegetable Mainly Medley (19 Assorted Recipes) by brianjwood

[rottiedogs]

Asian Oriental Vegetable Mainly Medley (19 Assorted Recipes)
Submitted by brianjwood on August 13, 2002 at 10:03 am

DESCRIPTION
Asian/Oriental Vegetable (mainly)Medley (19 assorted recipes)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
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Title: Asian Marinated Eggplant
Categories: Chinese
Yield: 6 Servings

1/4 c Tamari (Japanese soy sauce)
2 T Loosely Packed Cilantro
-(Coriander Or Chinese
Parsley) Leaves
1 T Rice Wine Vinegar
1 t Toasted Sesame Oil
1 1/2 Med. Cloves Garlic,Smashed
-And Peeled
3/8 oz Peeled Fresh Ginger (1 By
-1/4 Piece Cut
Crosswise Into 1/4 Inch
-Slices
4 md Sized (2 Oz. Each) Chinese
-Eggplants *

* (here they call them japanese - the small skinny light purple or lavender ones) combine all ingredients except eggplant in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes. turn eggplants skin side down. Cover tightly with microwave plastic wrap. cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course i'd baste that with a soy based marinade). You could try this over a wok steamer rather than in the microwave. .

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Title: Asian Vegetable Sauce
Categories: Chinese
Yield: 4 Servings

1 T Sesame oil or chili oil
2 Cloves garlic
1 T Grated fresh ginger root
1 t Cornstarch
1/4 c Coy sauce
2 T Orange juice
1 T Rice or white vinegar
1 T Sherry
1/4 lb Snow peas
1/4 lb Fresh mushrooms
2 Carrots
-sliced
1 lb Soba noodles
-or
-ravioli
-to package

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious asian pasta primavera. Combine oil, garlic, and ginger root in 2 quart microwave safe casserole. Microwave, uncovered, on high for 45 seconds. Combine cornstarch with soy sauce in small bowl and stir until smooth. Add soy sauce mixture to garlic ginger, along with orange juice, vinegar and sherry. Mix well. Microwave, uncovered, on high until boiling and slightly thickened, 2-3 minutes, stirring after 1 minutes. Stir after cooking until sauce is smooth. Add snow peas, mushrooms and carrots.
Cover tightly with lid, or plastic wrap turned back slightly on one side. Microwave on high until vegetables are tender crisp, 33-4 minutes, stirring once. Serve over ot cooked noodles or ravioli.

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Title: Asparagus Salad With Pickled Ginger
Categories: Chinese
Yield: 4 Servings

12 Medium-size asparagus
4 Pieces pickled red ginger
----- DRESSING =======================
1 T Thin soy sauce
1/4 t Ginger juice
1 pn Sugar
1 T Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough
white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled.

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Title: Bean Curd-Stuffed Tomato - {Ca Chua Don Dau Hu}
Categories: Vegetables
Yield: 4 Servings

4 md tomatoes
1 bean curd,mashed to a paste
1/4 c straw mushrooms
2 T cellophane noodles,soaked
-in warm water
for 20 minutes,drained,
-finely,Chopped
White part of 1/2 leek
-chopped
Freshly-ground white pepper
-to taste
1/2 t salt
1/4 t granulated sugar
2 T vegetable oil

Remove and discard the tops and pulp of the tomatoes. Combine the remaining ingredients, except for the oil, and stuff into tomatoes.

Heat the oil in a frying pan over a high flame. Put the tomatoes in the pan, stuffed-side down, then turn the heat down to medium and cover. Fry until brown, about 3 minutes more. Remove from heat.

Serve with either Buddhist Nuoc Leo (see recipe) or thin soy sauce.

This recipe yields 4 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Beef Sukiyaki
Categories: Beef
Yield: 4 Servings

2 oz cellophane noodles
3 T suet (or peanut oil)
6 scallions,cut into 1" slices
10 shiitake mushrooms - (abt 8
-oz)
8 oz Chinese cabbage,thinly
-sliced
4 oz snow peas
(or bamboo shoots (or bean
-sprout,Sliced
2 T sugar
1 1/2 lb top sirloin,prime (or
choice grade ),very thinly
-sl
1/2 c sake
1/2 c soy sauce
2 c beef stock,or more as
-necessary
8 oz firm tofu
1 bn trefoil - (3 oz of leaves)
Short-grain sticky rice

Cook the noodles al dente according to the package directions.
Rinse under cold water and cut into 2-inch lengths.

Heat half of the suet in a large heavy saute pan or wok over medium- high heat until it begins to melt. Cooking the ingredients in 2 batches, add half of the scallions, mushrooms, cabbage, and snow peas, and toss to coat with hot fat. Stir in half of the sugar and caramelize the vegetables for about 2 minutes. Push the vegetables to the side and add some of the beef in 1 layer, sear until browned on all sides, about 1 to 2 minutes, and then push it aside as it cooks and add more of the beef until you have used half of it; do not overcook.

Add 1/4 cup each of sake and soy sauce, about 1 cup of the stock, and half of the tofu. Bring to a boil. Turn down the heat to medium-low, add half of the noodles and trefoil, and simmer briefly, until the vegetables are just cooked, about 2 to 3 minutes. Keep warm while you prepare the second batch, repeating the process. Serve in warm bowls with the rice on the side.

Notes: Cellophane noodles are called for in this recipe, but
traditionally, shiratake -- a thin starchy noodle made from a root vegetable -- is used. Shiratake is hard to find unless you have a good Japanese market nearby. One option with this recipe is to double the amount of noodles and omit the rice.

Suet is a little-used ingredient these days, but it gives the dish a richness that the oil does not. Traditionally, raw egg is used with sukiyaki, as a dip; it cooks immediately on contact with the hot food. However, due to health concerns, the egg is often omitted and it is not recommended if you are preparing the dish in your kitchen to bring to the table. If you prefer to omit the tofu, add more beef or vegetables.

This recipe yields 4 servings.

Comments: Sukiyaki is a Japanese stir-fry that is traditionally
prepared at the table in a special pan. Guests use chopsticks to serve themselves out of the pan or to cook the meat in the simmering broth, as with fondue. This recipe has been adapted so that it can be prepared quickly in your kitchen. It uses trefoil, a member of the parsley family, which has a long thin stem with many 3-pointed leaves. It has a light flavor somewhat similar to sorrel or celery. Trefoil can be found in some Asian markets but if it is not available, use 3 ounces of sorrel or spinach.

Source:
"Japanese Recipes at http://www.cooking.com"
S(Formatted for MC5):
"05-11-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Bhindi (Okra) Curry
Categories: Condiments
Yield: 1 Servings

1 t Mustard seed
1 t Coriander seed
1/2 t Fenugreek seed
-- slightly crushed
1 t Ground turmeric
2 t Ground cumin
2 t Paprika
1/2 t Heenj (asafoetida)
12 oz Okra
3 T Mustard oil
1 md Onion,chopped
2 Garlic cloves,chopped
2 Inch piece ginger,chopped
4 oz Tomatoes
1 Green pepper,chopped
2 Chiles,chopped

Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan, and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a
side vegetable. From: tony walton - sun uk - watchmoor customer
support engineer in rec.Food.Recipes. Formatted by cathy harned.

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Title: Bhindi Subji (Okra And Tomatoes)
Categories: Indian
Yield: 4 Servings

2 lb Okra,fresh or thawed
4 T Vegetable oil
1 Onion,medium and minced
4 Garlic cloves,chopped
1/2 t Cumin seed
2 Green chilies,chopped
1/4 c Coriander leaves-fresh/chopd
1/4 t Turmeric
16 oz Stewed tomatoes (1 can=8 oz)
2 T Vinegar
1/2 c Water
1 T Black pepper,ground
1 pn Salt

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside. Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies (optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir once or twice. Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and simmer 15 mins. Add okra, black pepper and salt. Cover and cook until okra is tender, about 20 mins.

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Title: Bok Choy & Chinese Mushrooms
Categories: Low
Yield: 4 Servings

1 1/2 c Vegetarian Chicken-Flavored
Broth
4 Shitake Mushrooms,Cut To
1/2 Inch Pieces (Rehydrated Or
Fresh,No Stems)
4 Button Or Straw Mushrooms
Cut If Necessary
1 Green Onion,Sliced Thin
1 Largish Clove Fresh Garlic
Minced Or Pressed
1 Inch Square Fresh Ginger
Minced Or Pressed
4 c Chopped Bok Choy
2 T Corn Starch Mixed With
1/4 c Cool Water)

Pour broth into skillet. Add half the scallions, the garlic and the ginger. "sautee" for a few minutes, then add the mushrooms. steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing every minute) or in a steamer. thicken the broth with corn starch. Make it slightly thicker than you want the sauce to be, since the moisture from the boy choy will thin it a bit. toss in the bok choy and mix. Serve over steamed rice (or your favorite grain)
00 pst from: sally charette converted to mm
format by dale & gail shipp, columbia md. from: dale shipp

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Title: Bok Choy With Hot Bacon Sauce
Categories: Chinese
Yield: 6 Servings

2 T Sugar
2 T Vinegar
2 T Worcestershire Sauce
1/4 c Chili Sauce
6 sl Bacon,Cooked And Crumbled
2 T Cooking Oil
3 c Chopped Bok Choy

Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. origin:
recipes of british columbia, canada. Book shared by: sharon stevens.
Aug/91

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Title: Bok Choy, Mushroom, And Bean Curd Soup
Categories: Chinese
Yield: 4 Servings

1 c water
8 shiitake mushrooms,Dried
6 c chicken broth
1 fresh ginger - (1" long)
-peeled, sliced
into thin rounds,then thin
-strip,Sliced
2 scallions,white and green
-parts,thinly sliced
2 T vegetable oil
1 lb bok choy - (abt 1/2 head)
-sliced 1/2" pieces
1/2 t kosher salt
1/8 t freshly-ground black pepper
4 oz firm bean curd,diced

Bring the water to a boil. Pour the hot water into a bowl with the dried shiitake mushrooms. Set aside to let the mushrooms hydrate for about 20 minutes. Save the soaking liquid. Trim and discard the mushroom's tough stems. Slice the mushrooms into 1/8-inch strips.

In a medium soup pot, simmer the chicken broth with the mushroom
soaking liquid (be careful not to add any grit or sand that may be at the bottom of the mushroom broth). Add half the ginger slices and all the scallions to the broth and simmer for 10 minutes.

Heat the oil in a large skillet or wok. Stir-fry the bok choy over high heat for 3 minutes, or until crisp-tender. Season the bok choy with the salt and pepper. Add the bok choy, mushrooms, and bean curd to the broth, and continue to simmer for 5 minutes.

Serve the soup in bowls with the remaining ginger sprinkled on top.

This recipe yields 4 servings.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-21-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Braised Eggplant - {Ca Phao Kho}
Categories: Vegetables
Yield: 4 Servings

2 lb Japanese eggplant,halved
-lengthwise
1 T vegetable oil
2 lg garlic cloves,peeled and
-minced
6 oz beef,Ground
1 T fish sauce (nuoc mam)
Coarse sea salt,to taste
Freshly-ground white pepper
-to taste

Char the eggplants on all sides over an open flame on medium-high heat or in a dry skillet on an electric stove. When the skin has blackened on all sides, allow to cool. Peel the eggplant and cut into large chunks.

Heat the oil in a clay pot or heavy-bottomed pot over medium heat. Add the garlic and stir-fry until golden, about 10 minutes. Add the ground beef and stir so the beef separates, about 5 minutes. Reduce the heat to low, add the eggplant and fish sauce, and season with salt and pepper. Braise, partially covered, until the eggplant has cooked down but is still slightly chunky, about 30 minutes.

Variation: If you do not like the smoky flavor of the charred
eggplants, simply skip step 1. Instead, cut the eggplants, skin on
into large chunks and proceed with step 2.

This recipe yields 4 to 6 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Broccoli In Oyster Sauce
Categories: Chinese
Yield: 4 Servings

1 bn Chinese broccoli (gai larn)
(available at Chinese
-stores)
6 c boiling water,mixed with
1 t salt,and also
1 T groundnut/peanut oil
(or 6 cups light chicken
-broth/stock)
----- FOR THE SAUCE ==================
1 T chicken broth (stock)
1/4 c oyster sauce (available at
-Chinese store

Trim each stalk of broccoli. Use only the top 6 inches of each
broccoli stalk. Discard the leaves except for the young leaves at the tips. Wash the broccoli under cold running water, and pat dry with paper towels.

Bring the water to a rolling boil. Add the broccoli and boil over high heat for 2 to 3 minutes.

Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce. Strain the broccoli out of the water, arrange neatly on a serving plate and cut the stalks in halves with a pair of scissors.

Spoon the oyster sauce over the broccoli greens and serve.

This recipe yields 4 servings.

Comments: Chinese broccoli, or kale, does not resemble Italian
broccoli, which is a member of the cabbage and cauliflower family. It is, instead, a stem vegetable with small white flowers and dark green leaves. The stems are slender and juicy, while the leaves have a slightly bitter taste. This vegetable was cultivated originally in China's southern states, particularly Guangzhou (Canton), but is now grown in most parts of China.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-20-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Broccoli Stir-Fry With Soba
Categories: Vegetables
Yield: 4 Servings

Oil
Broccoli
Sliced scallions
Minced ginger
Minced garlic
Soba (buckwheat noodles)

1. Slice broccoli on the diagonal for stir-frying - flowers, stalks and all. 2. Using a small amount of broccoli at a time, stir-fry in a little oil, along with scallions, ginger and garlic. 3. Serve as a topping for japanese soba (buckwheat noodles).

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Title: Carrot And Radish Pickles - {Ca Rot}
Categories: Accompaniment
Yield: 4 Servings

1 c julienned carrot
1 c julienned daikon radish
1 T salt
2 T sugar
1/4 c white vinegar

Sprinkle carrot and radish with salt, allow to stand for 10 minutes.
Press vegetables gently with a dry towel to remove excess moisture.
Rinse and drain.

In a mixing bowl, combine sugar and vinegar with vegetables, then marinate for at least 2 hours before serving. Best when served chilled.

This recipe yields 4 servings.

Source:
"Vietnamese Recipes at http://www.recipehound.com"
S(Formatted for MC5):
"05-03-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Chinese Hot & Sour Soup
Categories: Chinese
Yield: 4 Servings

3 Dried Wood Ears
20 Dried Tiger Lily Buds
3 c Hot Water
1/4 lb Pork Butt
Marinade
1/2 t Rice Wine Or Dry Sherry
1/2 t Cornstarch
1 t Sesame Oil
1 t Salt
2 oz Fresh Mushrooms,Sliced
1/4 c Shredded Bamboo Shoots
1 3" Square Bean Curd,Sliced
2 T Worcestershire Sauce
2 t White Vinegar And Adjust
5 T Cornstarch
5 T Water
1 Egg,Beaten
1/2 t Black Pepper
1/2 t White Pepper
1 T Sesame Oil
6 1/2 c Chicken Broth Or White
-Stock
1/4 c Water Chestnuts

Soak wood ears and lily buds in 3 cups hot water 15 minutes to
soften. remove stems from softened wood ears. Shred wood ears with a cleaver. slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean
curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

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Title: Crispy Green Onion Pancakes
Categories: Chinese
Yield: 4 Servings

3 c all-purpose (plain) flour
-plus extra
as needed
1 c water,Boiling
1/4 c water,Cold
4 t Asian sesame oil - (about)
1 t coarse salt,or more to taste
2 T green (spring) onion,Chopped
1/4 c peanut oil,or as needed

In a food processor fitted with the metal blade, place the 3 cups flour. With the processor motor running, pour the boiling water through the feed tube in a slow, steady stream. When the dough starts to pull away from the sides of the work bowl in 5 to 10 seconds, add the cold water. Continue to process until the dough comes together in a rough ball, about 15 seconds. If the dough is sticky, add a little more flour and continue processing for 30 seconds longer.

Turn out the dough onto a lightly floured work surface. Knead until smooth, soft, elastic and no longer sticky, 1 to 2 minutes, dusting lightly with flour if needed to reduce stickiness. Gather the dough into a ball, place in a lightly oiled bowl and turn to coat lightly on all sides. Cover the bowl with plastic wrap and let rest for 30 minutes.

Turn out the dough onto a lightly floured surface. Knead only until smooth and no longer sticky, 1 to 2 minutes. Cut the dough into 4 equal pieces. Roll out 1 piece into a 10- to 12-inch round about 1/8- inch thick. Evenly brush the top with a thin film of about 1 teaspoon sesame oil. Sprinkle 1/4 teaspoon of the coarse salt and 1 1/2 teaspoons of the green onion evenly over the round. Starting from one side, roll up tightly and pinch the ends to seal in the onions. Anchor one end and wind the long roll around it into a flat spiral coil. Tuck the end under and press the coil to flatten slightly. Roll out the
coil into a pancake 7 to 8 inches in diameter and about 1/4-inch thick. Cover with a kitchen towel. Repeat with the remaining dough.

To fry the pancakes, heat a 9-inch frying pan over medium heat. When hot, add enough of the peanut oil to coat the bottom with a 1/8-inch layer. When the oil is medium-hot, add 1 pancake, cover and fry, shaking the pan occasionally, until the bottom is golden brown and crisp, about 2 minutes. Using a wide spatula, turn the pancake over; if the pan is dry, add a little more oil. Re-cover and continue to fry, shaking the pan occasionally,until the second side is golden brown and crisp, about 2 minutes longer.

Remove the cover, slide the pancake onto a cutting board and cut into wedges. Transfer to a serving dish and serve at once, or keep warm while you fry the remaining pancakes.

This recipe yields 4 pancakes; serves 4.

Comments: These flaky flat breads can be found in street stalls
throughout northern China and in Taiwan. Although the bread requires patience and labor, it is such a delectable treat that it is well worth the effort.

Source:
"Chinese Recipes at http://www.cooking.com/recipe"
S(Formatted for MC5):
"04-20-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Title: Fresh Cilantro & Mint Chutney
Categories: Indian
Yield: 1 Servings

3/4 c Chopped fresh cilantro
-- (firmly packed)
1/2 c Mint,fresh,chopped &
-firmly packed
1 Fresh hot green chili (opt.)
1 T Lemon juice
3/4 c Plain yogurt
1/4 t Salt,(more if desired)

Put the cilantro, mint, green chili, lemon juice, and 3 tablespoons water into the container of a blender or food processor. Blend until smooth, pushing down, if necessary, with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon of the salt, mix, and taste. Add more salt if you need it.

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Title: Grilled Japanese Eggplant With Garlic-Chili Goat Cheese
Categories: Japanese
Yield: 6 Servings

8 Japanese Eggplants
Olive Oil
Salt And Pepper
1/2 lb Fresh Mild Goat Cheese
-(Chevre)
2 t Minced Garlic
1 t Red Pepper Flakes
6 Basil Leaves,Shredded

Prepare the grill. Cut the eggplants in half lengthwise. Brush the cut edges with olive oil and season with salt and pepper. In a mixing bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of salt and blend well. Refrigerate until ready to use. Place the eggplant halves on the grill, flesh side down, and cook until almost soft. About two minutes. Remove from the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once. Serves four. origin: newspaper, foods section shared by: sharon
stevens.

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Title: Green Tomato Salsa With Thai Spices
Categories: Salsa
Yield: 8 Servings

4.00 Green tomatoes (about 2 lbs)
1.00 lg Red onion
0.25 c Fresh cilantro,minced
2.00 T Fresh lime juice
2.00 T Fish sauce
1.00 T Rice vinegar
2.00 t Serrano chile
--seeded & minced
2.00 t Fresh ginger
--peeled & minced
2.00 t Ground coriander
2.00 t Vegetable oil
1.00 t Sesame oil
1.00 c Chopped green onions
1.00 c Yellow bell pepper
--julienne cut

1. Cut tomatoes and red onion in half vertically. Cut each half
horizontally into thin slices. Set aside. 2. Combine cilantro and next 8 ingredients (cilantro through sesame oil) in a large bowl; stir well. Add tomatoes, red and green onions and bell pepper; toss well. Let stand 1 hour. Serving size: 1 cup source: cooking light note: fish sauce is a salty condiment that can be found in asian markets, specialty shops, and some supermarkets.

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