Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine

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Thai-style Stir-fried Seafood

Ingredients

2 tbsp vegetable oil
2 tbsp roasted chili paste
1 medium-sized prawn, shelled and deveined with tail left on
1 large prawn, shelled and deveined with head left on 4 mussels 4 scallops
4 crab claws
1 oz squid, cut into 3/4-inch cubes
1 stick celery, sliced
1 oz mixed red, yellow and green bell peppers, sliced
1 piece medium-sized carrot, about 1-1/2-inch long, cut into matchsticks
1-1/2 tbsp Maggi seasoning
1 tbsp oyster sauce
1 tsp sugar
5 Thai basil leaves

Garnish

green salad leaves
fresh coriander leaves

Method

  1. Heat the oil in a wok until very hot. Add the chili paste and stir-fry briefly. Add all the seafood and stir-fry for about 2 minutes until they are almost cooked.
  2. Add all the vegetables, the sauces, sugar and 3 tbsp water, then stir-fry for one more minute.
  3. Mix in the basil leaves, then remove to a serving dish lined with salad leaves. Garnish with the coriander leaves before serving.

Makes 1 serving.

Source: The Blue Elephant Cookbook

Lettuce Wraps with Stir-fried Pork and Shiitake

Ingredients

1 tbsp hoisin sauce
1 tsp cornstarch
1 lb lean ground pork
1 tsp vegetable oil
2 tsp grated fresh ginger
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup shiitake mushrooms, thinly sliced
1/2 cup canned sliced water chestnuts, drained and chopped
1 rib celery, diced
1/4 tsp each salt and pepper
2 green onions, thinly sliced
12 leaves Boston lettuce

Method

  1. Combine hoisin sauce, cornstarch and 1/2 cup water. Set aside.
  2. In large nonstick skillet, brown pork over medium-high heat, breaking up with spatula, until no longer pink, about 6 minutes.
  3. Remove from pan. Drain fat and wipe skillet clean.
  4. Add oil to skillet. Saute ginger and garlic until fragrant, about 1 minute.
  5. Add red pepper, mushrooms, water chestnuts, celery, salt and pepper. Stir-fry until red pepper and celery are tender-crisp, about 3 minutes.
  6. Return pork to pan, stirring to combine. Stir in hoisin mixture. Cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Serve in lettuce cups.

Makes 4 servings.

Source: Canadian Living

Chinese-style Vegetarian Dish with Fresh Beancurd

Ingredients

1 pack fresh beancurd (鮮腐竹)
1 abalone mushroom
1/2 red bell pepper
1/2 pack green bell pepper
1/2 pck yellow bell pepper
1 slice ginger
4 tbsp oil

Sweet and Sour Sauce

1/4 cup ketchup
2 tbsp sugar
1 tsp light soy sauce
3 tbsp white vinegar
1 tbsp cornstarch
1/4 cup water

Method

  1. Cut soy sheet into bite-size pieces.
  2. Cut abalone mushroom into thick slices.
  3. Mix the sweet and sour sauce ingredients in a small bowl.
  4. Remove the cores and seeds of bell peppers and cut into triangular pieces.
  5. Heat 2 tbsp oil in a wok. Add soy sheet peces and stir-fry until golden brown. Remove and set aside.
  6. Add 1 tbsp oil in the wok, saute ginger until fragrant. Add mushroom and bell peppers, stir-fry for 2 to 3 minutes.
  7. Mix in the sauce and bring to a boil.
  8. Return soy sheet and toss to combine and heat through. Remove to serving platter. Serve hot.

Source: Hong Kong magazine


Chinese-style Stir-fried Vegetarian Duck

Ingredients

2 lb all-purpose flour
1 teaspoon salt
1-1/2 tablespoons cornstarch
2 tablespoons oil
1 green pepper, diced
1/3 cup vegetable stock
2 tablespoons light soy sauce
2 teaspoons Shaoxing rice wine
1 teaspoon sugar
1 teaspoon roasted sesame oil

Method

  1. Sift the flour into a bowl with the salt and gradually add 2-1/2 cups warm water to make a dough. Knead until smooth, then cover with a damp cloth and allow to rest in a warm place for 55-60 minutes.
  2. Rinse the dough under cold water and wash off all the starch by pulling, stretching and squeezing the dough with your hands. You should have about 10 oz gluten after 10-15 minutes of washing and squeezing. Extract as much water you can by squeezing the dough hard, then cut the dough into bite-size pieces. Dry thoroughly.
  3. Toss the gluten in 1 tablespoon of the cornstarch. Heat a wok over high heat, add the oil and heat until very hot. Quickly stir-fry the gluten until it is browned all over, then remove from the wok.
  4. Stir-fry the pepper until it starts to brown around the edges, then remove. Pour off any excess oil.
  5. Add the stock, soy sauce, rice wine and sugar the wok and bring to a boil. Return the gluten and pepper and simmer for 1 minute.
  6. Combine the remaining cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle with the sesame oil and serve.

Makes 4 servings.

Source: The Food of China