Vegetarien stir fry receipe?!
Vegetarian : Szechuan Stir-Fry
1 cup snow peas
1 cup broccoli florets
1 tablespoon peanut oil
1 slice fresh ginger (1/3-inch thick)
1 cup sliced fresh mushrooms
1 carrot, peeled and shredded
1 celery rib, cut into 1-inch shreds
2 tablespoons TABASCO? brand Soy Sauce
1/4 cup chicken or vegetable broth
2 teaspoons cornstarch
1/2 teaspoon pepper
Bring salted water to a boil in a large kettle. Add snow peas and cook 5 seconds; remove with a slotted spoon to a colander and rinse with cold water.
Add broccoli to boiling water and cook until florets turn bright green, about 2 to 3 minutes. Drain in colander and rinse with cold water. Dry snow peas and broccoli on paper towels.
Heat oil in a wok or large skillet over medium-high heat until hot but not smoking. Add ginger and cook until brown, 1 to 2 minutes; discard ginger. Add snow peas, broccoli, mushrooms, carrot, and celery. Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Whisk together TABASCO? Soy Sauce, chicken broth, cornstarch, and pepper in a small bowl. Add to wok and bring to a boil while stirring. Stir-fry until sauce thickens and coats vegetables, 1 to 2 minutes.
Makes 4 to 6 servings.
More on these links!
Vegetarian:
http://www.whfoods.com/genpage.php?tname...
http://vegweb.com/index.php?topic=10696....
http://visualrecipes.com/recipe-details/...
http://vegetarian.about.com/od/stirfries...
Answers: Here are a recipes for you. Hope this helps!
Vegetarian : Szechuan Stir-Fry
1 cup snow peas
1 cup broccoli florets
1 tablespoon peanut oil
1 slice fresh ginger (1/3-inch thick)
1 cup sliced fresh mushrooms
1 carrot, peeled and shredded
1 celery rib, cut into 1-inch shreds
2 tablespoons TABASCO? brand Soy Sauce
1/4 cup chicken or vegetable broth
2 teaspoons cornstarch
1/2 teaspoon pepper
Bring salted water to a boil in a large kettle. Add snow peas and cook 5 seconds; remove with a slotted spoon to a colander and rinse with cold water.
Add broccoli to boiling water and cook until florets turn bright green, about 2 to 3 minutes. Drain in colander and rinse with cold water. Dry snow peas and broccoli on paper towels.
Heat oil in a wok or large skillet over medium-high heat until hot but not smoking. Add ginger and cook until brown, 1 to 2 minutes; discard ginger. Add snow peas, broccoli, mushrooms, carrot, and celery. Stir-fry until vegetables are crisp-tender, 3 to 5 minutes.
Whisk together TABASCO? Soy Sauce, chicken broth, cornstarch, and pepper in a small bowl. Add to wok and bring to a boil while stirring. Stir-fry until sauce thickens and coats vegetables, 1 to 2 minutes.
Makes 4 to 6 servings.
More on these links!
Vegetarian:
http://www.whfoods.com/genpage.php?tname...
http://vegweb.com/index.php?topic=10696....
http://visualrecipes.com/recipe-details/...
http://vegetarian.about.com/od/stirfries...
Ingredients :
10g peanuts
3 tbsp brown sugar
200g Chinese noodles
200g broccoli
540g whole water chestnuts
200g mange-tout
200g oyster mushrooms
2 onions
2 cloves garlic
1 piece of fresh ginger (around 1 cm)
2 tbsp peanut oil
6-8 tbsp soy sauce
Recipe :
Crush the peanuts roughly. Put the sugar in a pan and caramelise the peanuts.
Cook the noodled according to the instructions on the packet.
Wash and chop the brocolli and drain the chestnuts. Wash the mange-tout and oyster mushrooms, chopping up if necessary, peel the onions and garlic. Chop the onions into round slices and chop the garlic finely. Peel and finely chop the ginger.
Heat the oil in your wok and throw in the onions and garlic. Add the vegetables and cook for around 10 minutes, stirring constantly. Add the noodles and chestnuts, mix for a moment, season with soy sauce and add the caramelised peanuts to serve.
I am no help
FIRST don't add any meat or broth
I can not imagine no tofu
That's a goner...
soy curd ???
sorry
You have to be careful in choosing the oil you use. Some have known carcinogens or will cause allergic reactions. Some woks unless seasoned properly taint the food with chemical from the metal another cause of cancer.
try this
Spring Vegetable Stir-Fry
* 1 tbsp oil
* 1 garlic clove, sliced
* 1 in pinch ginger root, finely chopped
* 4 oz baby carrots
* 4 oz patty pan squash
* 4 oz green beans, topped and tailed
* 4 oz sugar snap peas, topped and tailed
* 4 oz young asparagus, cut into 3 inch pieces
* 8 scallions, trimmed and sliced down the middle
* 4 oz cherry tomatoes
Dressing:
* juice of 2 limes
* 1 Tbsp honey
* 1 Tbsp soy sauce
* 1 tsp sesame oil
Heat the oil in a wok or large frying pan.
Add garlic and ginger, stir-fry over med-high heat for 1 minute.
Don't burn the garlic though!
Turn the heat to high.
Add the carrots, squash, beans, and stir-fry 3-4 min.
Add the peas, asparagus, scallions, tomatoes for 2 more min.
Add the dressing and fry 2-3 minutes more or until just crispy tender.
Serve with brown rice.