Today, I'm going to share a few recipes for vegetarian and vegetable-focused Chinese dishes. We invited guests over to enjoy our Chinese feast and this Vegetable Lo-Mein was a huge hit!

VEGETABLE LO-MEIN
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6 garlic cloves, minced
2 Tb. fresh ginger, minced
1/2 c. vegetable or canola oil
1 Tb. sesame seeds
1/2 c. smooth peanut butter
1/2 c. soy sauce
1/4 c. chicken or vegetable stock
1/4 c. rice wine vinegar
1/4 c. honey
1/2 tsp. hot chili oil
2 Tb. dark sesame oil
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 pound linguini
1 c. bean sprouts
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Combine the garlic, ginger, oil, sesame seeds, peanut butter, soy sauce, stock, vinegar, chili oil, sesame oil, black pepper, and cayenne pepper in a bowl. Stir well to fully combine.
Cook the linguine as directed until al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the sprouts, red and yellow bell peppers, and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

CHINESE BROCCOLI
(adapted from allrecipes.com)
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2 bunches broccoli, cut into florets
2 Tb. white sugar
1 Tb. cornstarch
2 Tb. soy sauce
1 Tb. rice vinegar
1 Tb. sesame oil
3 Tb. hoisin sauce
1 tsp. fresh ginger root, minced
2 cloves garlic, minced
Sesame seeds (opt.)
Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until just tender, about 3 minutes. Drain and set aside.
Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 4 to 6 minutes. Toss the broccoli in the sauce, pour into serving dish, sprinkle with sesame seeds if desired, and serve.

EGG ROLLS
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1/2 lb. pork sausage
1/4 head of cabbage, shredded
1/4 head of napa cabbage, shredded
1/2 c. carrot, shredded
1/2 c. bean sprouts
2 cloves garlic, minced
2 Tb. Hoisen Sauce
2 Tb. Smooth Peanut butter
1 package Egg Roll wrappers
Brown sausage. Add vegetables and garlic and saute until slightly cooked but still crunchy. Add sauce and peanut butter. Divide mixture into egg roll wrappers - about 2 Tb./wrapper.
To Roll: Place filling lengthwise towards end closest to you. Fold sides in and slowly roll. Seal edge with water.
Fry in a deep fryer until golden brown or bake in oven at 400 for about 15 minutes or until golden. Serve with Sweet & Sour and enjoy!
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