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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Vegetarian’

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

Mar

2009

Tofu Delight

Tofu Delight is a wonderful dish to incorporate more tasty tofu into your diet!

tofudelight

1 package firm or extra firm tofu (14 oz. or 16 oz.)
4 oz. fresh snow peas
1/2 can sliced water chestnuts (2.5 oz.) drained
6 medium size dried shitake mushrooms (soaked in warm water for 10 minutes or longer, until soft)
4 cloves garlic
2 scallions, including the green top
1/2 red bell pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1/4 cup chicken broth

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper

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). Wash and break off the tips of the fresh snow peas. Remove stringy edges from the pea pods, and discard. Drain water from the softened mushrooms. Cut off the stems if any and cut mushrooms into quarters. Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop. Cut red bell pepper into 1-inch long strips. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot. Place tofu pieces in pan and fry for 5 minutes on each side until both sides are slightly golden brown. Remove cooked tofu from pan and onto a plate. Add snow peas, mushrooms, garlic, green onions and chicken broth to pan. Cook and stir for approximately 1 minute. Return cooked tofu back into the pan and add water chestnuts and red bell pepper strips. Pour in the sauce mixture. Gently stir-fry to mix thoroughly. Cook for another minute. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 12 minutes

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