What is a good, vegetarian, asian, meal?!
One that has protien and all that good stuff
=]
Asian/Chinese, I just had some stir fry rice that reminded me how much I love it!
Thanks a lotWww@FoodAQ@Com
=]
Asian/Chinese, I just had some stir fry rice that reminded me how much I love it!
Thanks a lotWww@FoodAQ@Com
Answers:
Stir fry is a big staple if you think about it!. There's a ton of dishes that involve stir frying ingredients and then adding a variety of sauces!. Mix and match your vegetables in the stir fry and use a variety of sauces to make an entire menu!.Www@FoodAQ@Com
Chinese Rice and Soybeans
Preparation time : Overnight Soaking
Cooking time : 50 minutes
Ingredients :
100g (1/2 cups) dried soy beans750 ml (3 cups) water
1/2 teaspoon salt
220 g (1 cup) brown rice, washed and soaked in 500ml (2 cups) water
Garnishes
1 carrot, diced and blanched
1 cup bell pepper, finely chopped
1 bunch fresh coriander leaves, finely chopped
2 spring onions, finely chopped
Fresh ground black (or Sichuan ) pepper, to taste
Method :
1!. Clean and rinse the soybeans well!. Drain and place in a saucepan with water to cover by at least 2 1/2 cm (1 in)!. Soak overnight!.
2!. The next day, drain the water from the soybeans and *** 3 cups of fresh water!. Bring to a boil over medium heat, cover, and reduce the heat to low!. Cook until the beans adsorb all the water, about 1 hours!. Check the beans occasionally to make sure they don't scorch!. When soft, transfer them to a bowl and set aside to cool!.
3!. Add the salt to the soaked rice and bring to a full boil!. Cover, reduce the heat to very low, and cook for about 30 minutes, or until the rice starts to crackle!. Do not remove the lid while cooking!. Remove from the heat and set aside, still covered, for 15 minutes!. Transfer to a bowl and set aside to cool, turning the rice once or twice with a spoon to cool and try dry evenly!.
4!. When the rice and beans have cooled to warm, carefully fold them together in a large serving bowl!. Stir in all or any of the Garnished and serve!.
Chinese Eggplant Salad
Ingredients :
500g long purple eggplants
Fresh coriander leaves, to garnish (optional)
Dressing
6 cloves garlic, finely minced
1 teaspoon soy sauce
2 teaspoons black Chinese vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon sesame oil
Method :
1!. Pierce the eggplants all over with a fork, then cook in a microwave oven on high for 8 minutes, or steam in a steamer for 10 minutes!.
2!. Drain the eggplants in a colander!. When cool enough to handle, cut the eggplants in half lengthwise, then cut each half into sections, and place them in a mixing bowl!.
3!. Stir all the Dressing ingredients; except the sesame oil together in a separate bowl until the sugar and salt are dissolved!. Using a whisk or fork, beat in the sesame oil until well blended!. Pour the Dressing evenly over the eggplant and toss to coat well!. Transfer to a serving dish!. Garnish with the coriander leaves, if using!.Www@FoodAQ@Com
Preparation time : Overnight Soaking
Cooking time : 50 minutes
Ingredients :
100g (1/2 cups) dried soy beans750 ml (3 cups) water
1/2 teaspoon salt
220 g (1 cup) brown rice, washed and soaked in 500ml (2 cups) water
Garnishes
1 carrot, diced and blanched
1 cup bell pepper, finely chopped
1 bunch fresh coriander leaves, finely chopped
2 spring onions, finely chopped
Fresh ground black (or Sichuan ) pepper, to taste
Method :
1!. Clean and rinse the soybeans well!. Drain and place in a saucepan with water to cover by at least 2 1/2 cm (1 in)!. Soak overnight!.
2!. The next day, drain the water from the soybeans and *** 3 cups of fresh water!. Bring to a boil over medium heat, cover, and reduce the heat to low!. Cook until the beans adsorb all the water, about 1 hours!. Check the beans occasionally to make sure they don't scorch!. When soft, transfer them to a bowl and set aside to cool!.
3!. Add the salt to the soaked rice and bring to a full boil!. Cover, reduce the heat to very low, and cook for about 30 minutes, or until the rice starts to crackle!. Do not remove the lid while cooking!. Remove from the heat and set aside, still covered, for 15 minutes!. Transfer to a bowl and set aside to cool, turning the rice once or twice with a spoon to cool and try dry evenly!.
4!. When the rice and beans have cooled to warm, carefully fold them together in a large serving bowl!. Stir in all or any of the Garnished and serve!.
Chinese Eggplant Salad
Ingredients :
500g long purple eggplants
Fresh coriander leaves, to garnish (optional)
Dressing
6 cloves garlic, finely minced
1 teaspoon soy sauce
2 teaspoons black Chinese vinegar
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 tablespoon sesame oil
Method :
1!. Pierce the eggplants all over with a fork, then cook in a microwave oven on high for 8 minutes, or steam in a steamer for 10 minutes!.
2!. Drain the eggplants in a colander!. When cool enough to handle, cut the eggplants in half lengthwise, then cut each half into sections, and place them in a mixing bowl!.
3!. Stir all the Dressing ingredients; except the sesame oil together in a separate bowl until the sugar and salt are dissolved!. Using a whisk or fork, beat in the sesame oil until well blended!. Pour the Dressing evenly over the eggplant and toss to coat well!. Transfer to a serving dish!. Garnish with the coriander leaves, if using!.Www@FoodAQ@Com
This is a nice simple recipe
BAKED EGGPLANT AND TOFU
6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 head garlic left whole
1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
I put all this onto a big sheet of foil, eliminates clean-up doncha
know!. I sprinkled some lemon pepper on the tofu slices!.
I baked all this in a 400F oven for about 40 minutes, everything looked
well roasted by then!.
I boiled 1 pound whole wheat spaghetti
added all the veggies, including the garlic, squeezed out
dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
tarragon wine vinegar!.
kwvegan veganWww@FoodAQ@Com
BAKED EGGPLANT AND TOFU
6 Japanese eggplants, cut into 1/2 to 3/4 inch slices
1 large onion, sliced
1 head garlic left whole
1 12 ounce tub tofu, sliced - 3 grams fat per 4 ounce serving
I put all this onto a big sheet of foil, eliminates clean-up doncha
know!. I sprinkled some lemon pepper on the tofu slices!.
I baked all this in a 400F oven for about 40 minutes, everything looked
well roasted by then!.
I boiled 1 pound whole wheat spaghetti
added all the veggies, including the garlic, squeezed out
dressed with about 1 1/2 cup canned crushed tomatoes and 1/3 cup
tarragon wine vinegar!.
kwvegan veganWww@FoodAQ@Com
If you're a fan of south asian food, like 80% of the food is veg or vegan so I guess there's a lot of choice!.!.!.sry for not being specific as I don't know what kind of asian food u likeWww@FoodAQ@Com
How about more stir fry!?
Chicken Stir Fry (You can buy Quorn fake meat)
Use lots of veggies & rice!.Www@FoodAQ@Com
Chicken Stir Fry (You can buy Quorn fake meat)
Use lots of veggies & rice!.Www@FoodAQ@Com
Mapo tofu and thai curry!.Www@FoodAQ@Com
Orange tofu!Www@FoodAQ@Com