Is Valentines day just for lovers?.. or can it be for loving?
This years lovely meal will be Chinese .
Here are the special dishes I have come up with.
1/2 cup thinly sliced leek
1 Tbsp Olive oil
1 Tbsp toasted sesame oil
1 lb firm tofu, crumbled
3/4 Cup diced shiitake mushrooms
3/4 Cup diced green cabbage
1 Tsp minced ginger
2 Cloves garlic, minced
4 Green onions, diced
1/2 cup minced cilantro
2 Tbsp soy sauce
1/2 Red pepper , minced (optional)
Won-ton wrappers (vegan if possible)
Saute the crumbled tofu, leeks,mushrooms and cabbage in olive oil along with ginger and garlic for a few minutes. When the tofu and mushrooms are almost done cooking, add the green onion, soy sauce, sesame oil , stir well.Cook for a few more minutes then add the cilantro and set aside.
Put about 1 tablespoon of the mixture into each won-ton wrapper . Wet the edges of the wrapper with a bit of water, then fold in half and press to seal. Fold together two of the pointed ends This will help to seal the filling inside the dumpling.
Heat a couple of inches of water in wok and place a vegetable steamer inside. Cover the bottom of the steamer in a layer of lettuce or wax paper. Place the dumplings on top 10 at most cover, and steam for 3-5 minutes. Serve with a tamari ginger dipping sauce.
2-Cups sliced dried shiitake mushrooms
4 Tbsp cooking wine or sake
1 Tbsp soy sauce
1 Tbsp rice syrup
1 Tbsp sesame oil
2 Green onions, diced
2 Tsp toasted sesame seeds
Rinse the mushrooms and mix together with the sake,soy sauce and rice syrup .You may need to add a little bit of water if they seem too dry. Set aside to soak for a few hours or overnight.
Drain mushrooms and place in a cast iron pan with sesame oil, green onion and sesame seeds. Saute for 1-2 minutes.
1 Lb Seitan, diced
4 Carrots, sliced into matchsticks
4 Celery stalks, sliced in thin diagonals
5 Green onions, sliced into 1-inch pieces
1 Small lotus root, peeled and sliced into thin rounds
1 Cup vegetable broth or dashi
1/4 Cup soy sauce
2 Tsp grated ginger
3/4 Cup bean sprouts
1 Can water chestnuts, rinsed (optional)
1/2 Tsp Chili flakes (optional)
1/2 Cup water
1/4 Cup arrowroot flour
Combine all ingredients, except the arrowroot and water in a large pot. Cover and allow to cook for 20-25 on low heat.
Mix together the arrowroot and water. Add pot, stirring well.Cook for another 3-5 minutes
2 Cups cooked brown rice
1/2 Cup snow peas
1/2 Cup corn niblets
1 Shallot, diced
Splash of cooking wine
1/2 Cup Cilantro, diced
1 Tbsp soy sauce
1 Tbsp olive or sesame oil
In a wok or a large frying pan heat oil and add shallots, corn and wine saute for a few minutes then add snow peas and rice. Saute for 2-3 more minutes then add soy sauce and cilantro. Serve.
1/2 Tbsp sesame oil
1 Shallot, sliced into thin half moons
1 Tsp grated ginger
1 Lg bunch asian greens ( I used choy sum)
1 Tbsp roasted sesame seeds
1 Tsp soy sauce
In a lag frying pan or wok, heat the oil. Add shallots and ginger. Saute for 2 minutes. Add greens and soy sauce. Saute until greens turn bright green , stir in sesame seeds. Serve.