Vegan Recipes: China
[This page is in the earliest
stages of development:
30 April 2007
]
fried mushrooms, tofu and cashew nuts
mange-tout in black-bean sauce, simple
mange-tout, 1 pack
vegetable oil, for frying
black bean sauce, 1 jar
- over a strong heat, fry the mange-tout in a heavy bottomed pan, turning the mange-tout frequently.
- reduce the heat, and over a medium heat, stir in the black bean sauce
- reduce the heat until ready to serve
mange-tout in black-bean sauce, superior
mange-tout, 1 pack
vegetable oil, for frying
black beans, cooked, 100g
ground ginger, half teaspoon
garlic powder
shoyu / soy sauce
terriyaki sauce
- over a strong heat, fry the mange-tout in a heavy bottomed pan, turning the mange-tout frequently.
- reduce the heat, and over a medium heat stir in the black beans, ground ginger, garlic powder, shoyu and terriyaki sauce.
- reduce the heat and simmer gently for 15 minutes
stir-fried vegetables, simple
stir-fried vegetables, superior
sweet and sour vegetables, simple
vegetable oil, for frying
chopped onion, frozen, 2 serving spoons
sliced mixed pepeprs, frozen, 1 bag
garlic (powder, dried, chopped, or paste), to suit your taste
gound ginger, 1 teaspoon
ground mixed spice , half teaspoon
chinese vegetables, 1 can
water chestnuts, 1 can
bamboo shoots, 1 can
chopped tomatoes, 2 cans
pineapple cubes, 2 cans
sweet and sour sauce, 1 jar
- over a strong heat, fry the onion and peppers in a heavy bottomed pan, turning the vegetables occasionally
- once all the water from the frozen vegetables has been driven off, add the garlic, ginger and mixed spice to the pan and fry until golden brown, turning the vegetables and spices frequently
- drain the liquid from the cans of chinese vegetables, water chestnuts and bamboo shoots (possibly reserving the liquid for boiling a rice accompaniment), and add the vegetables to the pan
- add the chopped tomatoes and the pineapple cubes and sweet and sour sauce to the pan, and stir into the vegetables and spices
- bring to the boil and then reduce the heat to allow the contents of the pan to simmer until ready to serve
- serve with boiled rice and noodles
sweet and sour vegetables, superior
vegetable oil, for frying
onion, large, x1
red pepeprs, x3
garlic, 5 cloves
ginger root
ground mixed spice , half teaspoon
chinese vegetables, 1 can
water chestnuts, 1 can
bamboo shoots, 1 can
tomatoes, x4
pineapple cubes, 2 cans
sweet and sour sauce, 1 jar
sugar, 2 desert spoons
vinegar, 50 ml
- peel and chop the onion
- remove the stalk and seeds from each pepper, then slice the peppers
- wash and quarter the tomatoes
- grate the ginger, sufficient to heap on a serving spoon
- over a strong heat, fry the onion and peppers in a heavy bottomed pan, turning the vegetables increasingly as they cook
- add the garlic and ginger to the pan and continue to fry until golden brown, turning the vegetables and spices frequently
- add the tomatoes to the pan, turning the vegetables and spices frequently
- add the mixed spice to the pan and fold into the vegetables and spices
- drain the liquid from the cans of chinese vegetables, water chestnuts and bamboo shoots (possibly reserving the liquid for boiling a rice accompaniment), and add the vegetables to the pan
- add the pineapple cubes, sweet and sour sauce, sugar and vinegar to the pan, and stir into the vegetables and spices
- bring to the boil and then reduce the heat to allow the contents of the pan to simmer until ready to serve
- serve with stir-fried vegetables, boiled rice and noodles
