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.Whisk in remaining sauce ingredientsand set aside.Saute: Stir-fry half the ginger and half the garlic in1 T.oil.Add tofu chunks, stir-fry for 5-8 minutes.Mix with sauce.Wipe wok clean, saute remaining ginger & garlic in 2 T.oil.Add onionsand fresh pepper, saute for about 5 min.Add chopped broccoli, cashewsand tamari; stir-fry until broccoli is bright green.Toss saute withsauce, mixing in the minced scallions as you toss.Serve over rice.SWEET & SOUR TOFUSource: The Enchanted Broccoli ForestIngredients1 lb.tofu1/4 c.lemon juice1/4 c.tamari sauce6 T.water1/4 c.tomato paste2 T.honey1 tsp.ginger4 cloves of garlic8 scallions, minced1 green & 1 red bell pepper, sliced in strips1 lb.mushrooms1 c.toasted cashewsInstructionsCut tofu into small cubes; set aside.Combine lemon juice, tamari,water, tomato paste, honey, ginger, and garlic; mix until well blended.Add tofu to this marinade, stir gently, and let marinate for severalhours (or overnight).Stir-fry scallions, bell peppers, and mushroomsin 2 tsp.of oil.After several minutes, add tofu with all themarinade.Lower heat, continue to stir-fry until everything is hotand bubbly.Remove from heat and stir in cashews.Serve over rice.CRISP-FRIED TOFU AND GREENSSource: The Moosewood Restaurant Kitchen GardenIngredients2 cakes of tofu, frozen overnight and thawed1/2 c.water or vegetable stockhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/chinese/stir-fry-coll.html (2 of 3) [12/17/1999 11:07:44 AM]COLLECTION: Stir-Fry Recipes1 tsp.cornstarch1/2 c.cornmeal or cornstarchMarinade: 1/3 c.soy sauce1/4 c.rice vinegar1 T.finely grated gingerroot2 cloves garlic, minced or presseddash cayenneSauce: 3 T.soy sauce1/4 c.dry sherry2 tsp.rice vinegar2 tsp.honey or brown sugarVegetables: 3 T.oil3 cloves garlic, minced or pressed1 c.thinly sliced onion6 c.mix of coarsely chopped pak choi, chard, kale,nappa cabbage or 9 c.chopped spinachInstructionsGently squeeze as much liquid out of thawed tofu as possible.Cut tofu crosswise into 1/2-inch thick slices, then diagonally,to make 4 triangles.* Combine marinade ingredients and mix well.Arrange tofu triangles in one layer in a dish and cover withmarinade.Allow to sit for at least 10 minutes to absorb theflavors.Prepare sauce mix by combining all ingredients in asmall bowl.In a separate bowl mix the water or stock and the1 tsp.cornstarch.Dredge marinated tofu pieces in cornmeal orcornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,for 3-4 minutes on each side.Drain and keep warm in 200F oven.Add leftover marinade to sauce mix.Heat 3 T.oil in a wok.Stir-fry garlic and onion until onion is tender.Add greens andcontinue stir-frying until just wilted but not mushy.Add saucemix and cornstarch mix and stir-fry just until sauce is thickened.Add reserved fried tofu.Serve with rice.* I cut the tofu into many more smaller triangles.This last recipe in particular is incredibly flavorful! Enjoy!marahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/chinese/stir-fry-coll.html (3 of 3) [12/17/1999 11:07:44 AM]Wonton noodlesWonton noodlesFrom: yleung@athena.mit.edu (Yolanda A Leung)Date: 3 Aug 1993 19:17:02 GMTShrimp Won-Ton1/3 lb raw, shelled shrimp1/4 t rice wine1/4 t salt1/2 t cornstarch1/4 t MSG (optional)1/4 cup bamboo shoot, diced1 t chopped ginger root30 won ton skinsRince and de-vein shrimp, drain and cut each into 3 pieces; mix withrice win, salt, cornstarch and MSG.Add bamboo shoot and chopped gingerroot.mixing thoroughly.Taking one won-ton skin, put a teaspoon of filling inthe center.Trace water with fingertips along edge and fold over to formtriangle with filling in the center.Bring the two outside corners togetherand using another drop of water, pinch the 2 edges together to seal.Boil 6 cups of water; add won ton and green vegetable; cover.When won tonsrise to the surface of the water remove, won-ton with green vegetablesdrain and portion into serving bowls with soup and seasoning.Soup for Wonton6 C stock1 t rice wine1 1/2 t salt1 T shredded gingger rootHeat all above ingredients to boiling.Seasoning in each bowl1/4 t black pepper1/2 t sesame oil1/2 T soy sauce1 T chopped green onionPut these into each individual serving bowl.http://www.cs.cmu.edu/~mjw/recipes/ethnic/chinese/wonton-noodles.html (1 of 2) [12/17/1999 11:07:45 AM]Wonton noodlesmarahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/chinese/wonton-noodles.html (2 of 2) [12/17/1999 11:07:45 AM]French DishesFrench DishesIndexCassouletFondue SavoyardeFrench Onion Soupamylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/french/index.html [12/17/1999 11:07:50 AM]German DishesGerman DishesIndexGerman Onion PieGerman Tomato SaladGerman Chocolate CakeGerman SurpriseChocolate CakeGrandma's German Potato SaladHessian Dishes : COLLECTIONSauerbraten (Sour roasted beef)Sauerbraten (2)German Sauerbraten (3)amylhttp://www.cs.cmu.edu/~mjw/recipes/ethnic/german/index.html [12/17/1999 11:07:53 AM]Grandma's German Potato SaladGrandma's German Potato SaladFrom: morrissey@stsci.edu (Mostly Harmless)Date: Tue, 13 Jul 1993 17:23:04 GMT1 lb.fat back or bacon 2 tsp celey seed1 cup chopped onion 1/2 cup chopped celery4 Tbsp.flour 1 cup vinegar4 Tbsp.sugar 1 cup water3 tsp.salt 12 cups cooked potatoes, choppedpepper parsleyCook bacon til crisp; drain (reserving 1/2 cup fat), and crumble.Cook onion and celery in fat til just tender.Blend in flour, sugar, salt, celery seed, and pepper to taste.Add vinegar and water.Cook and stir til thickened and bubbly.Add bacon and potatoes; heat thoroughly, tossing lightly so as notto break up the potato slices.Grnish with parsley.Can be served warm or chilled, but you taste the bacon fat a bit morewhen it's chilled.marahttp://www.cs.cmu.edu/~mjw/recipes/ethnic/german/germ-pot-sal.html [12/17/1999 11:07:57 AM]COLLECTION: Hessian DishesCOLLECTION: Hessian DishesFrom: hz225wu@unidui.uni-duisburg [ Pobierz całość w formacie PDF ]