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three vegetarian entrees

These are actually for velvetcherri, but this is the easiest way to share them. And it means I don't have to carry around the scrap of paper I save them on anymore, either. :D

These recipes are meant to be served with your Asian starch of choice--rice, soba noodles, what-have-you. If you're serving carnivores, they're great with chicken breast stir-fried in the same sauce.

Braised Cauliflower with Oyster Sauce
1 head cauliflower, cut into bit-sized florets (this takes a while, so leave time)
1 tablespoon peanut oil (or other cooking oil)
2 cloves garlic, minced
2 slices fresh ginger (piece about 1 inch square), minced
3 tablespoons oyster sauce (does have oysters in it, but you can probably sub with soy sauce without too much trouble)
2 cups water or stock (can be made with veggie broth if you're going all the way)

Heat oil and stir-fry garlic and ginger until garlic is translucent but not browned. Add cauliflower and stir-fry a few seconds until coated. Add oyster sauce and stock, bring to a slow boil, and simmer 10-15 minutes, until cauliflower is softened.

Stir-Fried Chinese Greens
1 tablespoon peanut oil (or other cooking oil)
1 1/2 pounds Chinese greens (I tend to use some variety of bok choy)
1 tablespoon soy sauce
2 tablespoons water

Heat oil and then stir-fry greens until wilted slightly. Add soy sauce and water and stir-fry for a few more minutes until softened slightly.

Mange-Tout with Water Chestnuts
8 oz can of water chestnuts, drained, rinsed, and sliced
1 tablespoon peanut oil (or other cooking oil)
3 tablespoons spring onions (scallions), finely chopped
8 oz mange-tout (snow peas) (or asparagus, cut into bite-sized pieces)
1 tablespoon soy sauce
2 tablespoons water
1/2 teaspoon sugar
1 teaspoon sesame oil

Heat oil and then stir-fry spring onions for a few seconds. Add mange-tout and stir-fry for another minute, until coated. Add soy sauce, water, sugar, and sesame oil and stir-fry three minutes, until mixed and mange-tout begin to soften. Add water chestnuts and stir-fry until all vegetables are cooked through.

Enjoy!

Comments

( 1 comment — Leave a comment )
sidlj
Jan. 16th, 2010 11:35 pm (UTC)
Ooh!

*memories*
( 1 comment — Leave a comment )

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