Chinese Vegetarian Cuisine

Chinese Vegetarian Cuisine - Getting That Authentic Flavor
By Abhishek Agarwal

Soba Noodles with Ginger Sauce

1/2 cup fat-free cholesterol-free egg substitute
1 package (8 ounce) soba (buckwheat) noodles or uncooked vermicelli
1 cup Green Giant frozen sweet peas (from 1 pound bag)
3 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons finely chopped ginger root
1/8 teaspoon red pepper sauce
1 clove garlic
1 cup shredded spinach leaves

1) Use your favorite cooking spray and a 10-inch non-stick skillet; heat over medium heat. Pour in 1/4 cup of the egg substitute, rotating the skillet to cover the bottom of the pan. Cook for 1 minute or until the egg substitute is set. Roll and remove from skillet to cool. Continue this process until the egg substitute is used completely.
2) Cook noodles as directed on box. Combine peas for the last 3 minutes of cooking. Drain.
3) Using a large bowl, mix together the soy sauce, lemon juice, oil, ginger root, pepper sauce and garlic clove until well blended. Shred egg rolls finely and add to mixture in bowl.
4) Combine noodles, peas and spinach into bowl mixture. Stir gently until coated evenly.

Another recipe that is favored in Chinese vegetarian cooking would be...

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 could water
1 tablespoon sesame oil
1 medium onion, chopped (1/2 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, optional

1) Mix together water, vinegar, honey, soy sauce, ginger and pineapple juice
2) In small bowl put Tofu and pour in juice mixture
3) Toss gently. Cover. Refrigerate 1 to 2 hours
4) Remove Tofu from marinade. Reserve marinade.
5) Dissolve cornstarch in 2 tablespoons water
6) Heat sesame oil using a WOK or 12 inch skillet over medium high heat
7) Add onion and carrots. Stir-fry about 3 minutes or vegetables are crisp-tender
8) Add pineapple, Tofu and bell pepper; gently stir-fry 2 minutes.
9) Combine cornstarch and reserved marinade. Add to Wok or skillet. Cook 2 additional minutes, occasionally stirring. Lower heat; Cover. Cook 2 minutes

Serve over rice. Sprinkle with nuts (optional).

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Article Source: Abhishek_Agarwal

Shanghai Chicken Salad

Serves 4

Ingredients:

2 tbsp. sesame tahini sauce
2 tbsp. reduced sodium soy sauce
2 tsp. white vinegar
1/8 tsp. cayenne pepper
1 green onion, chopped
1 tbsp. cilantro (coriander), chopped
1 tbsp. water
3 c. cooked, diced chicken
1/2 head lettuce
2 tbsp. peanuts, chopped
Directions:

Combine tahini sauce, soy sauce and vinegar in small bowl.
Blend in cayenne pepper, green onion and cilantro. Whisk until blended.
Mix in water. Gently combine chicken with dressing.
Mound lettuce on platter or individual plates. Arrange chicken salad on lettuce and sprinkle with chopped peanuts.

There are hundreds of more recipes in this site with pictures. I recommend you to visit it and enjoy chinese food.

Cantonese Roast Duck 1 duck, about 5 pounds, fresh or frozen 1 tablespoon salt 1 scallion 3 slices fresh ginger Glaze: 1 tablespoon light corn syrup 2 tablespoons water 1 tablespoon soy sauce Few sprigs fresh cilantro, for garnish 1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat drywith paper towels. Rub the entire surface of the duck, inside and out,with the salt. Cover and refrigerate for several hours, or, overnight. 2. Put the scallion in the cavity and lay the slices of ginger on top ofthe duck. Add at least 2 inches of water to a large flameproof roastingpan with a lid and put the pan on the stove. Place a large rack in theroasting pan and bring the water to a boil. Choose an oval casserole largeenough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to timeand adding more boiling water if necessary. Save the duck broth to use insoups or stir fry dishes. When done, remove the duck from the casseroleand place it on a rack to dry. 3. Combine the ingredients for the glaze in a small saucepan and bring toa boil. With a pastry brush, paint the hot glaze over the surface of theduck. Allow duck to dry for 1 hour. 4. Preheat the oven to 375F. Roast the duck, breast side down, for 20minutes. Turn over and continue to roast for 40 more minutes.5. Transfer duck to a chopping board and allow to cool slightly. Using acleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve. =============================== Important: There is a site that contains all the ingredients needed to cook good chinese food: Chinese food recipes with pictures of each one to make it more easy for you.

Chinese Food Ingredients

Thanks to the site Chinese Food Recipes I can add to our Blog some "Food Ingredients" to help our bloggers to cook their chinese food.

We'll add a couple now and we hope to continue adding more in the future. I suggest you visit the site named above for a more an complete information about Ingredients.

Agar-Agar

This is a type of gelatine made from seaweed. Does not require refrigeration, and produces a firm jelly with
an interesting crunchy texture.

Bamboo Shoots

Can be bought fresh, dried or canned in Asian cookery. Fresh shoots are sweet and crunchy. Can ones
should be boiled in water for 5 mins to remove metallic taste.