Posted by admin | Posted in vegetarian | Posted on 10-05-2010
Tags: cooking, food, japanese, recipe, recipes
I am looking for Vegetarian chinese/japanese recipes ?
I am looking for Vegetarian chinese/japanese recipes ?
Recipes that I can make at home. I dont mind ‘fussy’ recipes – I love to cook.
My only 3 requirements are:
1-Vegetarian
2-No weird/hard to find ingredients
3-No tofu!
Chinese….
Vegetables with Peanut-Curry Sauce
2 tbs crunchy peanut butter
1-2 tsp curry powder
1/4 cup water
1-2 tsp vegetable oil
1 pinch mustard seeds
2/3 cup thinly sliced onion
1 clove garlic, minced
1 medium-small carrot, thinly sliced
1/2 cup broccoli, 1/2 inch pieces
1/3 cup peas
1 cup cabbage, sliced or shredded into 1/8 in ribbons
black pepper and red pepper flakes to taste
Cooked rice
Directions
Combine the peanut butter, curry powder and water in a small bowl. Set aside.
Heat the oil in a skillet over medium high heat and add the mustard seeds and onion. Be careful, the mustard seeds will start popping. Saute until the onion starts to brown and add the garlic. If it starts to stick at any point add some water a little at a time. Saute another couple seconds to brown the garlic and add the carrots, broccoli and peas. Add the peanut butter mixture and stir to coat everything. Add more water if needed to distribute the sauce better. Add the cabbage and black and red pepper and toss to coat. Remove from heat when there when the water is almost gone. Allow to sit or a few moments and serve with hot steamed rice.
Steamed Eggplant
Ingredients
1 tablespoon oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 1/2 pounds Chinese eggplant
Sauce:
3 tablespoons light soy sauce
2 tablespoons red wine vinegar
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon sesame oil
1 teaspoon chili paste with garlic (optional)
Directions
Slice eggplant diagonally into 2-inch long slices. Put on plate. Place plate on rack
in pot or steamer. Steam covered over boiling water 30 minutes.
Combine sauce ingredients in bowl. Mix well.
Heat oil in wok. Stir-fry garlic and ginger on low flame until aroma comes, about 30 seconds. Pour in sauce. Bring to boil. Remove from heat and cool.
Pour sauce over eggplant, serve and enjoy!
Spicy and Sour Cabbage
9 oz cabbage
1 hot red chili (chilli) pepper
4 tbsp (50 ml) vegetable oil
1/2 tsp scallions, chopped
5 whole Sichuan peppercorns
3/4 tsp salt, or to taste
1 1/2 tsp vinegar
1 1/2 tsp sugar
1/4 tsp MSG (optional)
Directions
Wash the cabbage and cut into diamond-shaped pieces, 1 inch (3 cm) each side.
Seed and dice the chili pepper.
Heat the oil in a wok until the oil surface ripples. Add the scallions, peppercorns and salt. Add the chili pepper and stir-fry 30 seconds. Add cabbage and stir-fry 2 minutes. Stir in the vinegar, sugar and MSG. Remove and serve.
Japanese…
Roasted Japanese Eggplant with Green Herb Sau
6 Japanese eggplants, 6 to 8 inches long
1 cup Fresh cilantro leaves
1 cup Fresh Italian parsley leaves
1 tsp Ground cumin seeds, roasted
Zest of 2 lemons
1/2 cup Lemon juice
Black pepper
Salt
Method:
Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape.
Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour.
Vegetarian Soba Noodle Sushi
0.3 kg soba noodles blanched al dente
1/4 cup finely-sliced scallions, green part only
40 ml light soy sauce
20 ml rice wine vinegar
40 ml Wasabi Oil see * Note
1/4 cup finely-chopped pickled ginger
10 nori sheets
1 cucumber peeled, and
finely julienned
1 red bell pepper julienned
1 yellow bell pepper julienned
SOY SYRUP
1 cup thin soy sauce
1/2 cup freshly-squeezed orange juice
1/4 cup brown sugar
GARNISH
Scallions
1/4 cup toasted sesame seeds
Method:
In a large mixing bowl, combine soba noodles, scallions, soy sauce, rice wine vinegar, wasabi oil, and pickled ginger. Taste for seasoning.
On a sushi mat, place one sheet of nori, shiny-side down. On the bottom third of the nori, place a thin layer of the noodle mixture. Place some cucumber and peppers on top. Roll tightly. Moisten the top edge of the nori with water to seal the sushi roll closed.
For the Soy Syrup: In a saucepan combine soy sauce, orange juice, and brown sugar. Reduce until an almost syrupy consistency is achieved. Let cool. As it cools, the syrup will thicken.
Slice and arrange sushi on a white platter. Drizzle it with Wasabi Oil and Soy Syrup. Garnish with scallions and sesame seeds.
This recipe yields 8 to 10 servings
Japanese Vegetarian Cooking Recipe
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