KIM CHI,Asparagus& Mush stirfry,Spring Rolls&Sweet Sour sauce

[Guest guest]

Hello!

While some of these are not quick.. after made they can either be frozen for

a quick one later or are pickeled and be kept from weeks to months!Hope you

all enjoy these recipes as we do!

Warm Regards

Niccii

 

 

 

 

* Exported from MasterCook *

 

Kim Chi ( A Traditional Pickle)

 

Recipe By : koneman confident cooking Japanese and korean booklet

Serving Size : 6 Preparation Time :0:09

Categories : Vegtable

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Lg Chinese cabbage -- Or Savory

1/2 C rock salt

1/2 Tsp cayenne pepper

5 green onion

2 Cloves Garlic -- Finely Chopped

2 ginger -- Inches, Grated

3 Tsp chili -- Or Bottle Paste

-- Up To 3 Table!

1 Tbsp Sugar

2 1/2 C Cold Water

 

1.

Cut cabbage in half, then into large bite-sized pieces. Place a layer of

cabbage in a large bowl and sprinkle with a little salt. Continue with

layers of cabbage and salt, finishing with a salt layer. Cover with a upside

down dinner plate that will fit as snuggly as possible on top of

cabbage.Weigh down the plate with cans or small brick and leave the bowl in

a cool place for 5 days.

 

2.

Remove weights an dplate, pour off any liquid, then rinse the cabbage well

under cold running water. Squeeze out any excess water and combine cabbage

with the cayenne pepper , green onions, garlic a d chili and sugar. Mix well

to combine before spooning the cabbage into a large sterilized jar. Pour the

water over top and seal with a tight fitting lid.

 

Refrigerate for 3-4 days before eating.

 

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NOTES : Kim Chi is a accompaniment eaten with korean main meals and with

steamed rice.For authentic flavor, use 3 table of chili.Bottled chili paste

can be used instead of fresh chili.

* Exported from MasterCook *

 

 

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb asparagus, stiff ends peeled

1/4 Lb brown button mushrooms (or mixed

mushrooms)

2 garlic cloves

1 T fermented black soybeans

1 1/2 T rice vinegar

1 T tamari (or soy sauce)

1 T potato starch (or cornstarch)

1 T brown sugar

1 T sake or other rice wine

 

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5

minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans

together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set

aside.

Fill a glass with water and set handy next to the stove. Put a

skillet over high heat. When the pan is hot, dump the garlic mixture

into the pan. Stir fry for one minute, adding water as the mixture

begins to stick -- add just a little at time. Add the asparagus and

stir fry for 10 minutes (or until asparagus is just shy of being

crisp-done), again adding water just as needed. Add mushrooms and

stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a

last stir to make sure starch is well mixed), stir until evenly coated

and sauce thickens. Serve immediately.

 

Comments:

Fermented black soybeans are available in Asian markets. Usually

labled " salted black beans " . I find them in the preserved food

section in plastic bags.

 

 

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* Exported from MasterCook *

 

Title: VEGETARIAN SPRING ROLLS WITH SWEET AND SOUR S

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Categories: Chinese -- Appetizers

Yield: 6 servings

 

1 T Polyunsaturated oil

1 Clove garlic -- crushed

50 G Mushrooms -- chopped ( about 2

- oz)

2 Green shallots -- chopped

1/4 Red pepper -- chopped

2 C Shredded Chinese cabbage

2 Ts Water

2 Ts Salt-reduced soy sauce

1/4 Sm veggie stock cube -- crumbled (was chick)

1 Tb Cornstarch

6 Spring roll wrappers

1 Egg white -- lightly beaten,or water

 

Heat oil and garlic in pan -- add mushrooms, cook

for 2

minutes. Add shallots -- pepper and cabbage,

cook,

covered -- until cabbage is

wilted. Stir in blended

water -- sauce, stock cube

and cornstarch. Divide

mixture between wrappers -- fold sides in, roll

up.

 

Brush rolls lightly with egg white or water

-- place on baking

paper*-covered oven tray -- bake in moderately

hot oven

for about 25 minutes or until lightly

browned.

 

1 Serve with sauce. Total fat: 4.5 g Fat per roll:

negligible * with non-stick coating product --

perhaps non-stick

pan or cooking spray could

be substituted)

 

Sweet and Sour Sauce: 1/2 cup pineapple

juice 2 Tb

white vinegar 1 Tb no-added-salt tomato

sauce 2 tsp

brown sugar 1 tsp cornstarch 1 tsp water

 

Combine juice -- vinegar, sauce and

sugar in pan; blend

cornstarch and water -- add to pan; stir

over heat until

sauce boils and thickens slightly.

Source: Australian

Woman's Weekly -- Healthy Heart

Cookbook posted by Linda

Davis

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double recipe and freeze extras!

 

 

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