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Title: Asian Cole Slaw I
3/4 C peanut oil
1/4 C vinegar
1/2 C sugar
2 T soy sauce
1 - package ramen noodles, crushed and toasted
1/2 C sliced almonds, toasted
2 lbs. cabbage, finely sliced
Mix oil, vinegar, sugar, and soy sauce in pot and heat. Let cool.
Put desired amount of cabbage in bowl and add vinegar/oil mixture as desired. Top with toasted noodles and sliced almonds.
From bigoven.com
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Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Friday, January 9, 2009
Sunday, January 4, 2009
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Title: Vegetable Lo Mein
12 oz. Chinese noodles or linguine
2 t toasted sesame oil
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
4 - scallions, chopped
2 1/2 C napa cabbage, shreeded (can substitute bok choy)
1 - small carrot, shredded
1 1/2 C snow peas
1 - clove garlic, minced
2 t fresh ginger, minced
3 T soy sauce
Cook the noodles according to the package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat evenly. Set aside.
Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, 3-5 minutes. Set aside.
Reheat the skillet, add 1 tablespoon peanut oil, and stir-fry the scallions and cabbage for 1 minute to soften slightly. Add the carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes.
add the noodles, tofu, and remaining 2 tablespoons soy sauce, tossing to combine.
From Vegan Planet
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Title: Vegetable Lo Mein
12 oz. Chinese noodles or linguine
2 t toasted sesame oil
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
4 - scallions, chopped
2 1/2 C napa cabbage, shreeded (can substitute bok choy)
1 - small carrot, shredded
1 1/2 C snow peas
1 - clove garlic, minced
2 t fresh ginger, minced
3 T soy sauce
Cook the noodles according to the package directions. Drain and place in a large bowl. Add the sesame oil and toss to coat evenly. Set aside.
Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, 3-5 minutes. Set aside.
Reheat the skillet, add 1 tablespoon peanut oil, and stir-fry the scallions and cabbage for 1 minute to soften slightly. Add the carrot, snow peas, garlic, and ginger and stir-fry for 1 minute. Add 1 tablespoon of the tamari and stir-fry until the vegetables are tender, about 3 minutes.
add the noodles, tofu, and remaining 2 tablespoons soy sauce, tossing to combine.
From Vegan Planet
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Title: Rice Noodles with Asian Pesto
2 - large cloves garlic, peeled
1 - hot chile, seeded
1/3 C dry-roasted peanuts
1 t fresh ginger, minced
1 1/2 C fresh cilantro
1/2 C fresh parsley
3 T toasted sesame oil
3 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
1 T soy sauce
1 lb. rice noodles
In a food processor, combine the garlic, chile, peanuts, and ginger and process until minced. Add the cilantro and parsley and process into a paste. With the machine running, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and process until smooth. Set aside.
Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, about 5 minutes. Sprinkle with soy sauce. Reduce the heat to low and keep warm.
Prepare the rice noodles. Toss the noodles with the pesto to coat evenly. Top with the tofu and the remaining tablespoon of sesame oil.
From Vegan Planet
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Title: Rice Noodles with Asian Pesto
2 - large cloves garlic, peeled
1 - hot chile, seeded
1/3 C dry-roasted peanuts
1 t fresh ginger, minced
1 1/2 C fresh cilantro
1/2 C fresh parsley
3 T toasted sesame oil
3 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch dice
1 T soy sauce
1 lb. rice noodles
In a food processor, combine the garlic, chile, peanuts, and ginger and process until minced. Add the cilantro and parsley and process into a paste. With the machine running, add 2 tablespoons of the sesame oil and 2 tablespoons of the peanut oil and process until smooth. Set aside.
Stir-fry the tofu in 1 tablespoon peanut oil until golden brown all over, about 5 minutes. Sprinkle with soy sauce. Reduce the heat to low and keep warm.
Prepare the rice noodles. Toss the noodles with the pesto to coat evenly. Top with the tofu and the remaining tablespoon of sesame oil.
From Vegan Planet
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Title: Pad Thai
12 oz. rice noodles
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch strips
2 T soy sauce
1/2 - small red bell pepper, cut in thin strips
4 - scallions, minced
1 - clove garlic, minced
1 - medium tomato, peeled, seeded, and chopped
2 T sweetener
2 T rice vinegar
1/2 C bean sprouts
1/4 C dry-roasted peanuts
Prepare the rice noodles.
Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tablespoon of the soy sauce, stirring to coat. Set aside.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the bell pepper, scallions, and garlic, and stir-fry until softened, about 5 minutes. Add the tomato, sweetener, vinegar, and remaining 1 tablespoon soy sauce. Cook for about 3 minutes to blend the flavors.
Add the rice noodles and tofu and toss gently to combine and heat through, about 5 minutes.
Garnish with bean sprouts and peanuts.
From Vegan Planet
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Title: Pad Thai
12 oz. rice noodles
2 T peanut oil
8 oz. extra-firm tofu, cut in 1/2 inch strips
2 T soy sauce
1/2 - small red bell pepper, cut in thin strips
4 - scallions, minced
1 - clove garlic, minced
1 - medium tomato, peeled, seeded, and chopped
2 T sweetener
2 T rice vinegar
1/2 C bean sprouts
1/4 C dry-roasted peanuts
Prepare the rice noodles.
Heat 1 tablespoon of the peanut oil in a large skillet over medium-high heat. Add the tofu and stir-fry until lightly browned, about 5 minutes. Add 1 tablespoon of the soy sauce, stirring to coat. Set aside.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the bell pepper, scallions, and garlic, and stir-fry until softened, about 5 minutes. Add the tomato, sweetener, vinegar, and remaining 1 tablespoon soy sauce. Cook for about 3 minutes to blend the flavors.
Add the rice noodles and tofu and toss gently to combine and heat through, about 5 minutes.
Garnish with bean sprouts and peanuts.
From Vegan Planet
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Title: Indonesian-Style Rice
3 - shallots, peeled
2 - small hot red chiles, seeded
1 - clove garlic, peeled
1/4 t salt
2 T peanut oil
1 - large carrot, shredded
2 C napa cabbage, finely chopped
1 C tempeh, poached and crumbled
3 T soy sauce
2 1/2 t sweetener
3 C cooked long-grain rice
1 - medium cucumber, peeled, seeded, and shredded
1/2 C dry-roasted peanuts
Cook the rice.
In a food processor, combine the shallots, chiles, garlic, and salt and process until smooth. Set aside.
Heat the peanut oil in a large skillet over medium heat. Add the carrot and cabbage and stir-fry until slightly softened, about 1 minute. Add the tempeh, 1 1/2 tablespoons of the soy sauce, and the sugar and cook until the tempeh is lightly browned, about 2 minutes. Stir in the reserved shallot mixture and cook until fragrant, about 30 seconds. add the rice and the remaining 1 1/2 tablespoons soy sauce and stir-fry to combine all the ingredients and heat through, about 10 minutes.
Garnish with cucumber and peanuts.
From Vegan Planet
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Title: Indonesian-Style Rice
3 - shallots, peeled
2 - small hot red chiles, seeded
1 - clove garlic, peeled
1/4 t salt
2 T peanut oil
1 - large carrot, shredded
2 C napa cabbage, finely chopped
1 C tempeh, poached and crumbled
3 T soy sauce
2 1/2 t sweetener
3 C cooked long-grain rice
1 - medium cucumber, peeled, seeded, and shredded
1/2 C dry-roasted peanuts
Cook the rice.
In a food processor, combine the shallots, chiles, garlic, and salt and process until smooth. Set aside.
Heat the peanut oil in a large skillet over medium heat. Add the carrot and cabbage and stir-fry until slightly softened, about 1 minute. Add the tempeh, 1 1/2 tablespoons of the soy sauce, and the sugar and cook until the tempeh is lightly browned, about 2 minutes. Stir in the reserved shallot mixture and cook until fragrant, about 30 seconds. add the rice and the remaining 1 1/2 tablespoons soy sauce and stir-fry to combine all the ingredients and heat through, about 10 minutes.
Garnish with cucumber and peanuts.
From Vegan Planet
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Title: Asian Noodle Salad
3/4 C creamy peanut butter
1/4 C soy sauce
2 T rice vinegar
1 T Asian chili paste
3 - cloves garlic, minced
1/2 C water
12 oz. udon noodles
1 T toasted sesame oil
1 - large carrot, shredded
2 C cored and finely shredded napa cabbage
1/2 - small red bell pepper, cut in matchsticks
1 - bunch scallions, minced
In a medium-size bowl, combine the peanut butter, soy sauce, vinegar, chili paste, and garlic, stirring to blend well. Add the water, whisking to make a thick sauce. Set aside.
Cook the noodles in a large pot of boiling water until just tender, 6-8 minutes. Drain and rinse the noodles under cold running water, then transfer to a large serving bowl. Toss with the sesame oil to coat.
Add the carrot, cabbage, bell pepper, and scallions to the noodles. Add just enough of the peanut sauce to caot, tossing gently to combine.
From Vegan Planet
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Title: Asian Noodle Salad
3/4 C creamy peanut butter
1/4 C soy sauce
2 T rice vinegar
1 T Asian chili paste
3 - cloves garlic, minced
1/2 C water
12 oz. udon noodles
1 T toasted sesame oil
1 - large carrot, shredded
2 C cored and finely shredded napa cabbage
1/2 - small red bell pepper, cut in matchsticks
1 - bunch scallions, minced
In a medium-size bowl, combine the peanut butter, soy sauce, vinegar, chili paste, and garlic, stirring to blend well. Add the water, whisking to make a thick sauce. Set aside.
Cook the noodles in a large pot of boiling water until just tender, 6-8 minutes. Drain and rinse the noodles under cold running water, then transfer to a large serving bowl. Toss with the sesame oil to coat.
Add the carrot, cabbage, bell pepper, and scallions to the noodles. Add just enough of the peanut sauce to caot, tossing gently to combine.
From Vegan Planet
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Title: Asian Cole Slaw II
2 1/2 C green cabbage, cored and shredded
1 C daikon radish, peeled and grated
1/2 C carrots, grated
1 - large scallion, minced
2 T fresh cilantro, chopped
1 T ginger, peeled and minced
2 T lime juice
1 T rice vinegar
1 T toasted sesame oil
1 t soy sauce
1 t sweetener
0 - salt and pepper
In a large serving bowl, combine the cabbage, daikon, carrots, scallion, and cilantro. Set aside.
In a small bowl, whisk together the ginger, lime juice, vinegar, sesame oil, tamari, sugar, and salt and pepper to taste until well blended. Pour the dressing over the vegetables and toss gently to coat well. Taste and adjust the seasonings.
Refrigerate, covered, until ready to serve. This slaw will keep for up to 3 days, although the flavors will get stronger the longer it sits.
From Vegan Planet
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Title: Asian Cole Slaw II
2 1/2 C green cabbage, cored and shredded
1 C daikon radish, peeled and grated
1/2 C carrots, grated
1 - large scallion, minced
2 T fresh cilantro, chopped
1 T ginger, peeled and minced
2 T lime juice
1 T rice vinegar
1 T toasted sesame oil
1 t soy sauce
1 t sweetener
0 - salt and pepper
In a large serving bowl, combine the cabbage, daikon, carrots, scallion, and cilantro. Set aside.
In a small bowl, whisk together the ginger, lime juice, vinegar, sesame oil, tamari, sugar, and salt and pepper to taste until well blended. Pour the dressing over the vegetables and toss gently to coat well. Taste and adjust the seasonings.
Refrigerate, covered, until ready to serve. This slaw will keep for up to 3 days, although the flavors will get stronger the longer it sits.
From Vegan Planet
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---begin-tinykitchen---
Title: Indonesian-Style Vegetable Salad
1 T peanut oil
1/2 C shallots, chopped
2 - cloves garlic, minced
2 t fresh ginger, grated
1/2 C creamy peanut butter
2 t sweetener
1/4 t cayenne
3 T lemon juice
2 T soy sauce
1 C unsweetened coconut milk or water
1 - small head green cabbage, cored and finely shredded
1 - small carrot, shredded
1 C jicama, peeled and shredded
1/3 C dry-roasted peanuts, chopped
1/4 C raisins
1/2 C bean sprouts
Heat the peanut oil in a medium-size skillet over medium heat. Add the shallots, garlic, and ginger. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, brown sugar, cayenne, lemon juice, tamari, and as much coconut milk as necessary to make a thick sauce. Reduce the heat to low and simmer for 5 minutes, stirring a few times.
Transfer to a blender or food processor and process until smooth.
Place the cabbage, carrot, jicama, peanuts, and raisins in a large serving bowl. Pour in the sauce to combine, and sprinkle bean sprouts on top.
From Vegan Planet
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