Vegetarian Chinese Recipe

Question

any of them will work but especially chow mein/ lo mein :]

Answer 1

Tofu Lo Mein

INGREDIENTS

- 8 oz angel hair pasta

- 2 cloves garlic, minced

- 1 inch piece ginger, minced

- 8 oz sliced cremini mushrooms

- 3-4 baby bok choy, sliced (or half a bunch of swiss chard)

- 2 green onions, sliced

For the Tofu

- 1 pkg firm tofu, diced

- 1 tbsp cooking sherry

- 1 tbsp hoisin sauce

- 1 tbsp soy sauce

- few drops of sesame oil

For the Sauce

- 2 tbsp cooking sherry

- 1/4 cup hoisin sauce

- 4 tsp soy sauce

- 1 tsp sesame oil

- 3/4 to 1 cup water

METHOD

1. Cook pasta. When done, rinse with cold water and drain. Set aside.

2. While pasta is cooking, make the tofu. Heat a quality non-stick frying pan over medium heat. Add tofu to pan and cook for 10-15 mins, flipping regularly, until tofu is golden. Mix together sherry, sauces, and oil and add to pan. Cook until liquid has absorbed.

3. Heat a wok over med-hi heat. Put a small amount of oil in the wok and fry the garlic and ginger for 30 seconds. Add in mushrooms and cook for 5 mins, until mushrooms soften enough to your liking. Add some water to the wok if necessary to keep the mushrooms from sticking. Add in bok choy and cook until wilted.

4. Add sauce ingredients and tofu to the wok. Bring to bubbling then remove from heat. Add in pasta and green onions and mix well. Add more water if you want more sauce. Serve.

http://vegandad.blogspot.com/2008/04/tof...

General Tao's Tofu

Ingredients (use vegan versions):

    1 box of firm tofu

    egg substitute for 1 egg

    3/4 cup cornstarch

    vegetable oil for frying

    3 chopped green onions

    1 Tablespoon minced ginger

    1 Tablespoon minced garlic

    2/3 cup vegetable stock

    2 Tablespoons soy sauce

    4 Tablespoons sugar

    red pepper to taste

    1 Tablespoon sherry (optional)

    1 Tablespoon white vinegar

    steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks.  You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary.  Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer/water mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden.  Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger and garlic, cook for about 2 minutes.  Be careful not to burn garlic.  Add vegetable stock, soy sauce, sugar, red pepper and vinegar.  Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

http://vegweb.com/index.php?topic=8769.0

Chinese Ginger Sesame Noodles

Ingredients (use vegan versions):

    2 tablespoons sesame paste (or chunky peanut butter)

    2 tablespoons soy sauce (shoyu, tamari)

    1/2 to 1 teaspoon brown sugar

    2 teaspoons hot chili oil or chili paste

    1 teaspoon Worcestershire sauce (use vegan version)

    1 tablespoon garlic, minced

    2 teaspoons fresh ginger, minced

    3 tablespoons vegetable broth (or water)

    1 large cucumber and/or 4-6 radishes.

    1-2 teaspoons sesame seeds for garnish (optional)

    4-6 servings of dry soba or udon noodles

Directions:

Cook noodles until al dente.  Rinse noodles with cold water and drain thoroughly.  Divide into 4 to 6 portions and place each portion onto individual serving plates.

Combine all other ingredients in a bowl, then transfer to a food blender.  Puree until ingredients are well mixed (less than 10 seconds).

Pour 1-1/2 to 2 tablespoon of pureed sauce onto each plate of noodles.

Slice cucumber thinly (peel only if skin is waxed) and arrange cucumber disks into an outer circle on each plate.  Slice radishes thinly if using them, and do likewise.

Garnish:  Sprinkle 1/4 teaspoon sesame seeds onto sauce in each plate, and serve.

Note:  Remaining unused sauce keeps well covered in refrigerator for up to 1 week.

http://vegweb.com/index.php?topic=8815.0

Kung "POW" Tofu

Ingredients (use vegan versions):

    1 package of firm tofu

    1/2 cup of water(approx)

    1/3 cup of tamari or soy sauce

    2 tablespoons of oil (i used vegetable oil)

    2 tablespoons of rice vinegar

    1 tablespoon of sugar (I used molasses)

    1 teaspoon of red pepper flakes or more to taste

    2 cloves of garlic or more to taste

    1 tablespoon of cornstarch with 2 tablespoons of water

    1/2 cup of onions (chopped)

    2 teaspoons of toasted sesame seeds

Directions:

Freeze tofu overnight for a more.. dare I say "meaty" texture. Drain all excess water before you begin cooking.

Cut the tofu into bite-sized cubes. Heat 2 tablespoons of the vegetable oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels.

In a small bowl, mix together the soy sauce, rice vinegar,  oil, sugar(again I opted to use molasses), crushed red pepper and cornstarch.

Add to your already medium heat skillet your onion and any other veggies you want if any, (chestnuts, snow peas, or scallions would be so yummy in this) for about 3-4 minutes.

Add your fried tofu and sauce from your small bowl to the skillet and cook for another few moments until your sauce has thickened up.

Serve over steamed rice, (brown or white are BOTH yummy). And sprinkle your toasted sesame seeds over the top.

http://vegweb.com/index.php?topic=22092....

Simple Sweet & Sour

Sauce:

Ingredients (use vegan versions):

    1 Tbl corn starch

    1/3 cup Brown sugar

    1/2 teaspoon Freshly minced ginger

    1 Tbl Soy Sauce

    1/4 cup vinegar (I used Rice Vinegar)

    1/4 cup vegetable broth

Directions:

Vegetables of your choice.  I used:

Ingredients (use vegan versions):

    1/2 red onion

    2 cloves garlic

    1 cup chopped up carrots

    1/2 yellow bell pepper

    1 yellow zucchini

    3 cups chopped up mushrooms

    1 handful snow peas

Directions:

Mix together the soy sauce, vinegar and vegetable broth.  Separately, mix together the corn starch and the brown vegan sugar.  Add the corn starch, brown vegan sugar mixture to the liquids.  Add in the minced ginger.  Set this mixture aside.  Saute the vegetables in some additional broth.  Just before the vegetables are cooked, add in the liquid mixture that was set aside, and saute for an additional two minutes.

I served this over brown rice.  It looked as good as it tasted.

http://vegweb.com/index.php?topic=8866.0

More:

http://vegweb.com/index.php?board=374.0

http://www.vegcooking.com/CuisineTypeChi...

http://www.recipezaar.com/recipes.php?ca...

http://www.fatfreevegan.com/includes/eth...

http://www.fatfree.com/recipes/chinese/

Answer 2

ramen noodles, w/o packet. add soy sauce and some vegetables....eat up!!

Answer 3

here's a link:

www.chinesevegetarianrecipe.com

Answer 4

vegweb.com