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Archive for the ‘Vegetarian’ Category

8

Mar

2012

Tofu with Kale

This vegetarian dish is full of protein and vitamins thanks to the so called “Super-Food” kale.

tofuwithkale

1 package firm or extra firm tofu (14 oz. or 16 oz.)
1 bundle fresh kale (about 10 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 cup water with ½ teaspoon salt and ¼ teaspoon pepper to boil the kale

Sauce:
½ cup vegetable broth
2 to 3 medium size dried shitake mushrooms (soaked until soft  in warm water for 10 minutes or longer)
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
A few drops of Sriracha hot chili sauce or Tabasco sauce (optional)

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise and then crosswise cut into ¼ inch thick pieces (about 20 pieces total).

Break off the tough stem portion of  kale and discard. Wash and rinse the kale leaves.  Use one hand to hold several kale leaves tightly together and cut them into ½ inch pieces. Repeats to finish the rest of kale. (Looks like a lot of Kale but it will cook down once boiled)

Cut off stems if any from the soaked, soft mushrooms and finely chop them. Wash and trim the green onion then finely chop.   In a small bowl, mix the sauce ingredient together and set aside.

To Cook:
In a medium size pot with cover add 1 cup water, ½ teaspoon salt , ¼ teaspoon pepper and the kale.  Bring to a boil over medium-high heat.   Lower the heat to medium.  Stir well, cover and cook for about 5 minutes until the water is almost absorbed and the kale is tender.  Remove from heat, keep warm and set aside.

Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. When the oil is hot, place tofu pieces in pan and sprinkle 1 teaspoon salt over the tofu.  Pan fry the tofu for 5 minutes on each side until both sides are slightly golden brown.   Pour in the sauce mixture over the tofu and gently stir.  Cook uncovered for about 1 minute then remove from heat.  Place the cooked kale onto a large serving plate and spread them around evenly.  Spoon the cooked tofu with sauce over top the kale.   Serve hot or warm.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 18 minutes


25

Dec

2011

Stir-Fry Mixed Vegetables

With the holiday season behind us, it’s time to start thinking New Year resolutions! Ours includes eating right and eating healthy. Here’s a great vegetable stir-fry dish that makes for a perfect side dish or complete meal when served with rice. You are welcome to substitute our favorite vegetables below with any other firm vegetable such as cauliflower, celery, green bell peppers, baby corn and more!

stir-fry-mixed-vegetables

6 fresh mushrooms (4 oz.)
4 oz. fresh broccoli
4 oz. fresh snow peas
1 carrot (4 oz.)
½ small yellow onion (3 oz.)
½ red bell pepper (3 oz.)
½ can (drained 2 ½ oz.) sliced water chestnuts
½ can (drained 2 ½ oz.) sliced bamboo shoots
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper

Preparation:
Wash and trim stems of mushrooms and slice into ¼-inch thin pieces. Wash and cut broccoli into small florets. Wash and break off the tips of the fresh snow peas, remove stringy edges from the pea pods and discard them. Peel carrot and slice diagonally into ¼-inch thin pieces. Cut onion along the grain in half then crosswise slice into ¼-inch thin slices. Cut red bell pepper into thin 1-inch long strips.

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium high heat. When the oil is hot, add mushrooms, broccoli, snow peas, carrots and onions. Cook and stir for about 3 to 4 minutes. Add soy sauce, sesame oil, salt, sugar and black pepper, stir well. Add red bell peppers, water chestnuts and bamboo shoots. Cook and stir for 1 to 2 more minutes until the vegetables are tender but still crunchy. Serve hot.

Makes 4 servings
Preparation: 15 to 20 minutes
Cooking time: 7 minutes


27

Sep

2011

Vegetable Egg Rolls

Vegetarian egg rolls were one of my most popular appetizers in my two California restaurants. Don’t forget to serve them with my tasty sweet and sour dipping sauce.

veg-egg-roll-2

1 package egg roll wrappers (20 pieces) – found in the produce section of most supermarkets.
1 egg, beaten (to seal the egg rolls)
3 cups canola or vegetable oil for deep-frying

Filling:
1 pound cabbage (one very small or half of a medium size)
2 large celery stalks
1 large carrot
1 small yellow onion (6 oz.)
½ red bell pepper (4 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Preparation:
Wash and core the cabbage. Cut cabbage in half, then into quarters, and again into 8 wedges. Cut crosswise, shredding the cabbage into ¼-inch thin strips. Cut celery crosswise into ¼-inch thin pieces. Slice carrot diagonally into ¼-inch thin pieces then cut into thin strips. Cut onion along the grain in half and then into quarters. Cut crosswise into ¼-inch thin slices. Cut red bell pepper into thin 1-inch long strips.

Vegetable Egg Roll

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium high heat. When the oil is hot, add cabbage, celery, carrots and onions. Cook and stir for about 4 minutes. Add soy sauce, salt, sugar and sesame oil. Stir-fry until the vegetables are tender, approximately 2 to 3 more minutes. Add red bell peppers and mix well. Remove from heat. Drain the cooked vegetables through a colander. Stir until all liquid is drained. Cool to room temperature. Note: You may make the filling ahead of time and refrigerate until ready to assemble.

To Assemble:
Place ½ cup of vegetable filling diagonally across the center of an egg roll wrapper. Lift one lower corner flap over the filling and tuck the point of the corner under the filling. Bring the corners of each side over the top of the enclosed filling. Lightly brush the remaining triangle with the beaten egg and then roll into a neatly sealed egg roll.

To Fry:
Heat 3 cups of oil in wok or a deep fryer over medium heat. When the oil is hot, drop one egg roll at a time into the hot oil. Deep-fry about 5 egg rolls at one time for 3 to 4 minutes until light golden brown. Transfer the egg rolls onto paper towels and let the oil drain off while deep-frying the remaining egg rolls. Serve the egg rolls warm with sweet and sour sauce for dipping.

Makes 20 egg rolls
Filing preparation and assembly: 50 minutes
Cooking the filling: 7 minutes
Deep frying time: 12 to 16 minutes


4

Oct

2010

Hot and Sour Cabbage

My mom thankfully flew in to help out the other week while my husband was traveling for work. I won’t even tell you about the hundreds of yummy wontons and potstickers she made for us because you might get jealous. While in town, she also whipped up another tasty stir-fry side dish. I could not get over how incredibly easy it is to make. Her super simple Hot and Sour Cabbage has some kick and goes well with any kind of meat or seafood main course.

hot-and-sour-cabbage

1 pound head cabbage (about half of the small to medium size cabbage)
4 dried red hot chili peppers
1 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons white vinegar

Preparation:
Wash and trim outside of the cabbage. Cord the cabbage and cut the cabbage into 1 inch chunks.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium high heat. Break each of the dried chili peppers in half and add to wok. Brown the peppers for about 2 minutes until the oil begins to smoke and the peppers turn dark. Add the cabbage to wok. Stir-fry for about 2 minutes then add soy sauce and white vinegar. Stir constantly for about 4 minutes and cook the cabbage until it becomes tender yet still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 8 minutes


1

Jul

2010

Cucumber Salad

This is a very simple and easy to make side dish or salad.  It can be served with all types of main dishes. This holiday weekend, try serving the cucumbers with hamburgers, BBQ pork ribs or grilled chicken. My daughter makes this dish often for her family. It’s the only way she can get my grandson to eat his vegetables these days!

cucumber-salad

1 whole fresh English cucumber (about 12 oz. to 14 oz.)
1½ tablespoons white vinegar
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons sugar
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon red hot chili oil

Preparation:
Wash and trim the ends of the cucumber. Do not peel the skin. Cut the cucumber lengthwise in half. Slice crosswise into ¼ inch thin pieces. Place the sliced cucumbers into a medium size bowl. Add the white vinegar, soy sauce, sugar, sesame oil, salt and chili oil. Mix all the ingredients together thoroughly. Cover and chill in the refrigerator for at least 10 minutes before serving.

Makes 4 servings as a side dish.
Preparation time: 5 minutes


9

Oct

2009

Braised Jalapeno Peppers

The people in China’s Szechwan province create many kinds of braised hot chili pepper dishes. Since fresh jalapeño peppers are accessible in most supermarkets, you can make this wonderful and spicy side dish at home.


1 pound fresh green jalapeño peppers
2 tablespoons canola or vegetable oil (for cooking in a non stick wok or a fry pan)
¼ cup white vinegar
¼ cup soy sauce (Kikkoman brand)
1 teaspoon sugar

Preparation:
Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use a small knife to carefully cut out the white color membranes with seeds. Try not to touch them with your fingers as they are very hot!

To Cook:
Heat 2 tablespoons oil in a non-stick wok over medium heat. When the oil is hot, add peppers. Cook and brown the peppers for about 5 minutes. Add white vinegar, soy sauce and sugar. Lower the heat to medium-low. Cook and stir until the peppers are soft and tender for about 10 minutes.  Serve warm or cold.  Goes well with steaks and other meats.

Makes 6 to 8 servings as a side dish
Preparation time: 10 minutes
Cooking time: 15 minutes


23

Jul

2009

Summer Spicy Noodles

Summer is in full swing and the last thing I want to do on a hot day is slave over a hot stove! Cold noodles make for a great summer time dish. Served them room temperature or chilled. These noodles go well with any BBQ meat entrée.


½ package thin spaghetti (8 oz.)
6 cups water
1 teaspoon salt for boiling the spaghetti
1 small carrot
½ English cucumber

Sauce:
3 cloves garlic
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons water
2 tablespoons white vinegar
2 tablespoons smooth peanut butter (Skippy brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
1 teaspoon dried crushed red chili peppers

Preparation:
Peel and slice carrot diagonally into ¼ inch thin pieces and then cut into strips. Put in a small bowl and set aside. Wash (do not peel) the cucumber, slice diagonally into ¼ inch thin pieces and then cut into strips. Put in a small bowl and set aside. Crush, peel and finely mince the garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
In a medium size pot, bring 6 cups water to a boil over high heat. Break the spaghetti in half and place into the boiling water. Add salt and stir well. Boil uncovered for approximately 8 minutes while stirring occasionally. Drain the cooked spaghetti through a colander and drain well (do not rinse with cold water), put in a large bowl and set aside.

In a small sauce pan, bring the sauce mixture to boil over medium-high heat and boil for just a few seconds. Remove  from heat. Pour sauce over spaghetti in bowl. Toss, mix well together and let the noodles rest in the bowl for at least 10 minutes. The noodles will expand just a bit and the sauce will adheres to the noodles. Toss the noodles again before serving. You can also refrigerate and serve cold. Sprinkle cucumber and carrot strips on top of the noodles to serve.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 10 minutes


1

Jul

2009

Hot and Spicy Potato Strips

I have fond memories of Hot and Spicy Potato Strips while growing up. They are not exactly the American French fry but rather used as one of our vegetable side dishes at home in China. You can make them mild or hot but as a family, we prefer hot! Why not serve with hamburgers and hot dogs during this weekend’s Fourth of July celebration!


2 large size russet potatoes (about 1-½ pounds)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
2 tablespoons water
1 tablespoon soy sauce (Kikkoman brand)
2 teaspoons white vinegar
1 teaspoon pure sesame oil
¾ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and peel the potatoes. Slice the potatoes lengthwise into ¼ inch thick pieces. Crosswise cut the potatoes into ¼ inch thick strips.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot. Brown crushed red chili peppers for a few seconds. Add potato strips, cook and stir for about 3 minutes. Lower heat to medium. Add water, soy sauce, vinegar, sesame oil, salt, and sugar to wok. Cook and stir constantly for 6 to 7 minutes. The potato strips should be tender and slightly crispy. Serve hot.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 10 minutes


8

Jun

2009

Stir-Fry Bok Choy

Bok Choy is readily available in the vegetable section of most supermarkets. It’s a member of Chinese cabbage family. Often, Bok Choy can be very large. If that is the case, just cut in half lengthwise. The other half will keep fresh in the refrigerator for at least one week.

Stir-fry Bok Choy is very tasty and my family gives this recipe the thumbs up. As an alternative however, you can also blanch or steam the Boy Choy then drizzle with Oyster Sauce and serve.


1 pound fresh Bok Choy
2 cloves garlic
1 teaspoon finely grated fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation
Trim the ends and wash each stalk well. Lengthwise cut each stalk once or twice (depends on the size of the stalk), about ½ inch wide. Crosswise cut the stalks into 2 inch chunks. Crush, peel and finely chop the garlic. Peel and finely grate ginger root

To Cook
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown garlic and ginger for a few seconds. Add Bok Choy. Cook and stir for about 1 minute. Add soy sauce, sesame oil, salt and sugar. Cook and stir for another 2 to 3 minutes until the green leaves are soft and the white parts are tender but still crunchy. Serve hot or warm.

Makes 4 servings
Preparation time: 6 minutes
Cooking time: 3 to 4 minutes


20

May

2009

Stir-Fry Bean Sprouts

Always wonder what to do with bean sprouts? They make a nice little side dish and are simple to stir-fry. Keep in mind that bean sprouts retain a lot of liquid and so careful not to over cook them.


1 pound fresh bean sprouts
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon white vinegar
1 tablespoon rice wine or cooking sherry wine
3/4 teaspoon salt

Preparation:
Rinse the bean sprouts under cold running water. Drain excess water through a colander. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok over high heat. When the oil is hot, brown onions for a few seconds. Add bean sprouts to wok, cook and stir for 1 minute. Add vinegar, cooking wine and salt. Cook and stir until the bean sprouts are cooked through and still crispy, approximately 1 to 2 minutes. Drain any excess liquid and transfer the bean sprouts onto a plate. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 minutes

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