Monday, February 8, 2010

Market Fresh: Chinese Vegetables

We decided that we would do several posts in preparation for the Chinese New Year! So this week will be an international focus on Chinese food with Friday switching to Valentine's Day for two. We hope you enjoy!

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!