HT 7j: Chinese Dinner #2
Chinese Dinner #2
Watercress Salad
Spring Rolls
Vegetable Lo Mein
Spicy Eggplant
Vanilla lce Cream
Spring Rolls
Vegetable Lo Mein
Spicy Eggplant
Vanilla lce Cream
|
Watercress Salad Serves 4
• 1 small cauliflower
• 1/2 cup Chinese sesame oil • juice of 1 lemon • 1/4 teaspoon chervil • 1/4 teaspoon tarragon • 1/4 teaspoon basil leaves • 1/4 teaspoon dry mustard • salt and pepper to taste • 2 bunches watercress (remove stems) • 1/2 cup slivered almonds (roasted) • 1 16-ounce can water-packed artichoke hearts (drained and sliced) 1. Cut cauliflower into small flowerets and steam for 5 minutes. Cool.
2. Place cauliflower, oil, lemon juice, and seasonings in a container. Cover and chill for at least 1 hour.
3. Place watercress leaves in colander and rinse with cold water. Drain excess water.
4. Arrange the leaves on 4 small plates. Place artichoke slices on watercress leaves. Pour cauliflower mixture on top of artichoke slices. Top with slivered almonds and serve.
Spring Rolls Makes 1 dozen
• 1/2 pound broccoli (cut in small flowerets)
• 2 cups Chinese cabbage (finely sliced) • 1 cup bamboo shoots • 1 cup sliced water chestnuts • 1/4 pound bean sprouts • 1 cup chopped tofu • 1 package eggless pastry wrappers (thawed) • 5 tablespoons Chinese sesame oil • 1 tablespoon minced fresh ginger • 1/4 teaspoon hing • 1/4 teaspoon black pepper • 1 1/2 tablespoons soy sauce • 1 1/2 teaspoons salt • 1 1/2 tablespoons ground coriander • 4 cups oil for frying 1. In wok heat sesame oil, then add hing, fresh ginger, black pepper, and broccoli. Cover and cook on medium heat for 10 minutes. Add cabbage and fry for 3 more minutes. Add bamboo shoots, water chestnuts, and chopped tofu. Fry for 3 more minutes. Add bean sprouts, salt, ground coriander, and soy sauce. Fry for 2 more minutes. Put in colander to drain excess juices.
2. Heat 4 cups oil in wok.
3. Unwrap pastry. Have a small bowl of water handy to seal pastries. In center of pastry put 4 tablespoons stuffing. Fold sides over toward center, roll, and seal. Repeat with all 12 rolls.
4. Oil should be very hot. Fry each roll on each side for 30 seconds. They will be reddish brown. Drain on paper towels. Serve warm with a sweet-and-sour sauce if desired.
Note: Eggless pastry wrappers may be purchased at Chinese, Thai, Philippine, or other specialty shops.
Vegetable Lo Mein Serves 4
• 1/2 pound thin spaghetti
• 3 tablespoons vegetable oil • 1 medium carrot (cut in sticks) • 2 cups cauliflower (cut in small flowerets) • 1 green pepper (thinly sliced) • 1/4 pound Chinese pea pods (ends removed and left whole) • 1/2 pound crumbled tofu • 3 tablespoons soy sauce • 2 tablespoons Chinese sesame oil 1. Cook spaghetti, Just until tender. Drain and rinse in cold water, Place in a large bowl, toss with 1 tablespoon oil, and refrigerate for 1 hour.
2. Combine all the vegetables with the tofu and set aside.
3. In wok heat 2 tablespoons oil and add spaghetti. Stir gently until it is evenly coated. Continue to fry the spaghetti over medium heat until lightly browned (about 5 minutes). Mix in the vegetables and tofu. Stir fry for 5 minutes longer. Add soy sauce, cover, and steam over low heat for 5 minutes. Remove lid, stir in sesame oil, and serve hot.
Spicy Eggplant Serves 4
• 2 medium eggplants (peeled and cut in 1/4-inch strips)
• 1 tablespoon minced ginger • 3 tablespoons vegetable oil • 1/4 teaspoon hing • 1 green chili (minced) • 1 teaspoon mustard powder • 1/3 cup water • 1 tablespoon Chinese sesame oil • 1 tablespoon turbinado sugar • 1 1/2 teaspoons salt • 1 1/2 teaspoons lemon juice • 1 1/2 tablespoons soy sauce • 1 teaspoon cornstarch 1. In wok heat oil, add ginger, hing, green chili, and mustard powder. Add eggplant, cover, and fry on high heat for 15 minutes, stirring occasionally.
2. In small bowl combine water, sesame oil, sugar, salt, lemon juice, soy sauce, and cornstarch. Add this sauce to eggplant and fry for 1 minute. Garnish with parsley or Chinese parsley leaves. Serve hot.
Vanilla Ice Cream Serves 4
• 1 1/2 cups whipping cream
• 1/2 cup evaporated milk • 1/2 cup yogurt • 1/2 cup turbinado sugar • 1 1/2 teaspoons vanilla 1. In bowl combine whipping cream, sugar, and vanilla. Whip with mixer until stiff. Add evaporated milk and yogurt. Mix 30 seconds on low speed.
2. Cover and put in freezer. Stir every 45 minutes until frozen (about 5 hours).
Link to this page: https://prabhupadabooks.com/htb/7/ht-7j-chinese-dinner-2
|