HT 7i: Chinese Dinner #1
Chinese Dinner #1
Hot-and-Sour Vegetable Soup
Manapua
Fried Rice
Sweet-and-Sour Tofu Vegetable
Almond Cookies
Manapua
Fried Rice
Sweet-and-Sour Tofu Vegetable
Almond Cookies
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Hot-and-Sour Vegetable Soup Serves 4
• 4 cups vegetable broth
• 2 tablespoons soy sauce • 1/2 teaspoon salt (omit if broth is salted) • 1/4 teaspoon hing • 1/2 teaspoon white pepper • 1/2 cup corn kernels • 1 cup shredded Chinese cabbage • 1/2 cup chopped celery • 1/2 pound diced tofu • 2 tablespoons lemon juice • 2 tablespoons cornstarch • 1/4 cup water • 1 teaspoon sesame oil In a 3-quart saucepan combine vegetable broth, soy sauce, and seasonings. Bring to a boil and add vegetables. Cover and simmer for 15 minutes. Add tofu and lemon juice, and cook uncovered for 5 minutes longer. Mix together cornstarch and 1/4 cup water. Stir the paste into the soup, and continue to cook until the soup becomes slightly thicker, about 3 minutes. Mix in sesame oil and serve hot.
Manapua Makes 1 dozen
• 1 package dried yeast
• 1 cup warm water (105°F.) • 1 tablespoon turbinado sugar • 2 tablespoons salad oil • 1 teaspoon salt • 3 cups flour (1 unbleached white, 2 whole wheat) • Vegetable-cashew filling (recipe follows) • 2 tablespoons butter 1. In large bowl dissolve yeast in warm water, add sugar, salt, and salad oil. Set aside for approximately 10 minutes, or until the mixture is bubbly. Stir in flour, a little at a time until the dough holds together. Turn dough onto a lightly floured board and knead until smooth and elastic (about 5 minutes). You may need to add a little flour to prevent sticking. Place dough into a lightly greased bowl, cover, and let rise in a warm place until doubled in bulk (about 50 minutes).
2. While the dough is rising the filling should be made.
Filling:
• 2 cups finely chopped broccoli
• 2 cups chopped Chinese cabbage • 1 teaspoon minced fresh ginger • 1/2 cup sliced water chestnuts • 1 cup chopped cashews • 1/4 teaspoon hing • 1 tablespoon oil • 3 tablespoons soy sauce • 1 teaspoon turbinado sugar • 1/4 cup water • 1 tablespoon cornstarch • 1/4 teaspoon lemon juice • 1 tablespoon Chinese sesame oil 1. In small bowl mix together soy sauce, sugar, water, cornstarch and lemon juice. Set aside.
2. Heat 1 tablespoon oil in skillet. Add hing and fresh ginger. Fry for 1 minute. Stir in broccoli and cabbage and fry on high heat for 3 minutes. Mix in water chestnuts and cashews, and continue to fry for 3 minutes longer.
3. Pour the soy sauce mixture into the vegetables, and cook until the liquid thickens. This should take about 2 minutes. Remove from heat; mix in 1 tablespoon sesame oil, and cool.
4. When dough has risen, punch down and knead on lightly floured board for 1 minute.
5. Preheat oven to 350°F.
6. Divide dough into 12 equal balls. Roll each ball into a 5-inch circle. Place two rounded tablespoons of filling in the center of each circle. Bring dough up around filling, pleating it as you pull il along. Twist to seal.
7. Place the buns 2 inches apart on a greased baking sheet. Cover and let rise for 30 minutes.
8. Bake at 350°F. for approximately 20 minutes, or until golden brown. Brush with butter and serve warm.
Fried Rice Serves 4
• 1 cup rice
• 2 cups water • 7 tablespoons Chinese sesame oil • 1/3 cup chopped tofu • 1/2 cup bamboo shoots • 1 medium carrot (coarsely grated) • 1 small zucchini (chopped in fine pieces) • 2 stalks celery (sliced in 1/2 inch slices) • 1 cup thinly sliced cabbage • 1/4 pound fresh bean sprouts • 1/4 cup chopped almonds • 2 teaspoons salt • 1 tablespoon soy sauce • 1 teaspoon grated fresh ginger • 1/4 teaspoon hing • 1 tablespoon ground coriander 1. In 1-quart saucepan heat 1 tablespoon sesame oil, add rice, and fry for 30 seconds. Add water and 1/2 teaspoon salt and bring to a boil. Cover and cook on low heat for 18 minutes. Set aside.
2. In skillet heat 4 tablespoons sesame oil, grated ginger, and hing. Add carrots, zucchini, and celery. Cover and fry for 10 minutes on medium heat, stirring occasionally. Add cabbage, and fry for 5 more minutes uncovered. Add bean sprouts and bamboo shoots, and fry on high heat for 3 more minutes. Stir in soy sauce. Empty fried vegetables into a bowl.
3. In skillet heat remaining 2 tablespoons sesame oil. Add chopped almonds and chopped tofu and fry for 1 minute. Add rice and fry for 2 minutes on high heat. Sprinkle with ground coriander and remaining salt. Add to vegetables and stir gently.
Sweet-and-Sour Tofu Vegetable Serves 4
• 1/2 cup orange juice
• 1/2 cup apple juice • 1/4 cup lemon juice • 2 tablespoons turbinado sugar • 2 tablespoons cornstarch • 1/2 pound firm tofu (cut in 1-inch cubes) • 2 cups oil • 3 tablespoons ghee or oil • 1 tablespoon grated fresh ginger • 1/4 teaspoon hing • 1 large green pepper (cut in 1 inch wide strips) • 2 medium carrots (cut in 2-inch sticks) • 2 medium zucchini • 1/4 pound Chinese pea pods (ends removed) • 1 cup pineapple chunks (fresh, or canned in unsweetened juice) • 1/3 cup water • 3 tablespoons soy sauce • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 1 tablespoon Chinese sesame oil 1. Combine orange, apple, and lemon juices, turbinado sugar, and cornstarch in a small bowl. Set aside.
2. In a small saucepan heat 2 cups oil. Fry tofu cubes until golden brown, about 5 minutes. Set aside.
3. Cut zucchini lengthwise in half, then slice in pieces 1/2-inch wide.
4. Heat 3 tablespoons oil in wok over medium heat, add ginger and hing. Fry for 30 seconds, then add pepper strips. After 2 minutes add carrots, zucchini, and pea pods, and stir fry for 3 minutes longer. Add water, soy sauce, salt, pepper, and pineapple chunks, if fresh. Cover and simmer for 8 minutes or just until vegetables are slightly tender.
5. Stir in fried tofu cubes and juice mixture. If canned fruit is being used it should also be added at this time. Stirring gently, cook until the sauce thickens, about 3 minutes. Remove from heat, stir in sesame oil, and serve immediately.
Almond Cookies Makes 1 dozen
• 1/2 cup soft butter
• 1 cup flour • 1/3 cup turbinado sugar • 3 tablespoons ground almonds • 12 whole almonds • 1 drop almond flavoring 1. Preheat oven to 350°F.
2. Combine all above ingredients except whole almonds.
3. When thoroughly mixed, roll into 12 balls. Then press each ball firmly in palms of hands. Put one almond in the center of each cookie.
4. Place on ungreased cookie sheet. Bake for 10-12 minutes or until golden around edges.
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