Vegetable Dish Table of Content

Vegetarian Dish Page 1:

Vegetarian Dish Page 2

• Heat oil in pan, add onion and celery and cook until softened.
• Add garlic and spices and cook for 1 minute, stirring constantly.
• Add lentils and water, bring to boil, cover and simmer 20 minutes, stirring occasionally.
• Remove from heat and mix in the chick peas, crumbs, cilantro, salt and pepper.
• Leave to cool slightly.
• Two patties per serving.
• Using dampened hands, shape the mixture into small balls, then flatten slightly and roll in the flour to lightly coat.
• Heat remaining oil in a large frying pan, add the rissoles, and fry for 3 minutes per side, until crisp and golden.
• Drain on paper towels and serve immediately garnished with celery leaves.

• Heat wok or skillet over high heat. 
• Add oil; swirl to coat sides. 
• Add grated ginger; cook 20 seconds until fragrant. 
• Add egg. Cook, stirring, until lightly scrambled. 
• Add rice and crystallized ginger. 
• Stir-fry 90 seconds until heated through. 
• Add pineapple, stock or water, oil and salt. Mix well; 
• stir-fry until heated through, about 2 minutes.

• Mix the flour and water. 
• As soon as you can bear the heat, knead the dough smoothly together for 3 minutes (it should become "earlobe soft", i.e. the texture should become soft and approximately the same as squeezing your earlobe). 
• Cover in a bowl with a wet towel and let sit for at least 1/2 hour.

• Form the dough into a cylinder about 12" long. Use a ruler to get the cylinder exactly 12" long, and use a sharp knife to cut it into 12 pieces, each 1" long. 
• Stand each of these sections on end and roll into a cylinder. 
• Flatten them into round cakes. 
• Brush one side of each with sesame oil. 
• Put two cakes together, oiled sides in, and roll to about 7" diameter. 
• Pan fry each pair, still together, in an ungreased skillet over medium low heat. 
• They should take less than 1 minute on the first side to get light brown spots (don't worry too much about the brown spots. You want the pancakes cooked, but the edges shouldn't dry out or they will crack), and about 1/2 minute on the other. 
• Pull the cakes apart immediately into two pancakes. 
• Pile them and keep them covered to keep them from drying while you finish the batch.

1 Fresh coriander root, -finely chopped 

1 sm Fresh red chilli, finely -chopped 

2 Cloves garlic, crushed 

1 tb Sugar 2 tb Rice vinegar 1

/3 c Smooth peanut buffer 

1/4 c Coconut milk

Oil for deep-frying

• Wrap tofu in 3 sheets of absorbent paper, weigh down with plate; 
• let stand for 4 hours. 
• Just before serving, cut tofu into 2cm cubes. 
• Deep fry cubes in hot oil in batches until well browned; 
• drain on absorbent paper. 
• Serve hot with warm peanut sauce. 

Peanut Sauce: 

• Combine coriander root, chili, garlic, sugar and vinegar in pan, stir over heat until sugar is dissolved. 
• Stir in peanut buffer and coconut milk, stir until heated through. 
• Serve sprinkled with fresh coriander and chili, if desired. 

• Spring roll wrappers (ecru colored, thin package found in the freezer section and usually a red plastic packaging). 
• Cucumber, remove the seeds, slice in long strips. 
• Firm or extra-firm tofu, slice in 1/4 in thick and fry on both sides, pressing out the water, till golden, then cut into strips. 
• Egg, beaten and fried (make it flat, as in one or two big pieces, not scrambled at all), cut into strips. 
• Bean sprouts, fresh and trimmed neatly of roots. 
• Plum sauce, boughten (or make your own dipping sauce). 
• Optional: freshly cooked crab meat, to sprinkle on top when serving, and maybe thinly sliced chilies. 

• Defrost the spring roll wrappers in the refrigerator overnight, unwrapped in the original package. If you try to defrost them faster, they will tend to dry out and become brittle, or else become soggy. At all times while eating, keep the spring roll wrappers covered to keep them from drying out, most easily in the package, tucking the only open end underneath. It's best to just slit that one end and put the stack back in the package after 'peeling' off the layers you're ready to eat.
• Amount wise for the ingredients. It doesn't matter, but you'll need practice to make it come out even. A package of wrappers is 500g, more than a complete meal for 4, even if you make each roll small. So, make a little more so you don't run out. Leftovers, you can always eat it without some of the items. Vegetarian version, just don't use the sausage. The plum sauce, tofu, egg and crispy vegetables is enough.
• Make each roll as you eat, by laying it out on a plate, then putting at least one strip of everything (to taste) and a few bean sprouts on the roll (don't make it too fat or it will fall apart when you try to eat it), put some plum sauce on and roll it up tightly, tucking the ends in. If you're making them to serve, you can roll without sauce, lay them on a plate, cut them, then put the sauce on, and sprinkle on the optional things. We eat them as a family meal so we all make our own as we want. The sauce can drip down to the bottom and sometimes make the bottom of your roll soggy as you eat from the top end, so make sure you don't put too much sauce in!
• The fried version uses the same rolls but entirely different ingredients, and can be quite greasy as it is deep-fried and the insides are fried first to done. It involves ground pork, carrot, napa, (optional ground raw shrimp/crab meat), wood ear mushrooms and bean thread noodles (salt, pepper, light soy sauce). I forget what else exactly.. but basically you put all this together, fry it till it's quite dry, then let it cool a little so it doesn't steam the wrappers to mush, and then deep-fry. Eat right away with sweet chili sauce. (nam jim gai) Or, with plum sauce. 
• My opinion is generally fresh spring rolls are served with a sweet/sour sauce like plum, not with peanut sauce. The dip has ground roasted peanuts on top sometimes, but it is not a peanut dip. The dip is usually thick, while the Vietnamese versions I've had use a thin, watery sauce, also sweet/sour.

• 8 oz. Firm Tofu (firmer the better) 
• 10 oz. rice sticks (Thai or chinese rice noodles ~1/8" wide)

• 1/4 c. Soy Sauce, light sodium works best 
• 1/4 c. white vinegar 1/4 c. less 1 T. sugar 
• 1 T. paprika (for color, optional) 
• 1/4 c. vegetable oil {plus a little extra if you use eggs} 
• 2 cloves garlic, minced approx 2 c. chopped, assorted vegetables (broccoli, carrots, etc...) {2 eggs} 
• 8 oz bean sprouts 
• ground roasted unsalted peanuts and ground red pepper (for garnish) limes cut into wedges (for garnish)

• Place 3 folded paper towels on a plate, then the tofu on the towels, 3 more folded paper towels on top of the tofu, another plate on top of that and then a heavy object on top of that. The idea is to remove any excess water from the tofu. 
• In lukewarm water, let the rice sticks soak for 20 minutes while you prepare the rest of the ingredients, then drain thoroughly. 
• Cut the tofu into pieces ~ 1/2"x1"x1/4" 
• Mix the Soy Sauce, vinegar, sugar and paprika together. Set aside.

• In a pre-heated wok, add the oil. When the oil is heated add the garlic. Do not burn the garlic! When the garlic just starts to turn light brown, add the tofu. I personally like to stir fry my tofu until it turns light brown all over for extra texture, if you like you can cook the tofu until it just starts to turn brown for a less chewy texture. 
• Add the chopped vegetables, stirring constantly. Cook for a couple of minutes until the vegetables are heated but have not lost crispiness. 
• Add the drained rice sticks and carefully mix them to coat with oil. Cook for about 1 minute. 
• Add the Soy Sauce mixture. Bring to boil, reduce heat to medium and continue gently mixing until all liquid is absorbed. 
• {On each side of the wok, carefully lift up the phad thai, add ~ 1 t. oil and then 1 of the eggs. Break the yolk, and cover the egg with the phad thai. Cook until eggs have set.} 
• Add the bean sprouts and continue cooking while mixing them in for about 2 minutes. 
• Serve the phad thai immediately on a pre-heated platter, garnished with the peanuts and red pepper, and with lime weges for all the diners. Or, do as I do, just place a bowl of peanuts and a bowl of red peppers to allow for individual tastes.

• 1 broccoli head, cut into thin 2" long sections 
• 1/2 red pepper, cut into thin 2" strips

• 1 clove garlic, minced 
• 3-4 squirts soy sauce 
• 2-3 shakes fermented soy bean sauce

• Heat a little oil in a wok (try sesame oil) and toss in garlic, stirring briskly for 30 secs. 
• uickly add veges and sauce and a little water and stir fry for about a minute.

• 1/3 cup sliced canned bamboo shoots 
• 1 medium Japanese eggplant 
• 1 medium zucchini 
• 15 green beans
• 1/2 pound tofu

• 3 tablespoons vegetable oil 
• 3 tablespoons red curry paste 
• 2 cups vegetable broth 
• 2 cups water 
• 3 tablespoons fish sauce 
• 1 tablespoon sugar  
• 1  handful fresh basil leaves 
• 5 small Thai chili peppers 

• Chop eggplant and zucchini (peeling is not necessary) into 1 inch dice. 
• Press tofu to remove all excess liquid, then cut into small cubes. 
• Trim green beans, cut into 1 inch lengths. 
• Slice chilis on the diagnoal into thin ovals (remove seeds and veins if desired).

• Warm oil in a saucepan, add curry paste. (If it pops wildly, remove briefly from heat.) 
• Mix the paste around until it is broken up and fragrant. 
• Add vegetable stock and water, bring it to a boil. 
• Add fish sauce, sugar, bamboo shoots, eggplant, zucchini, and green beans. 
• Return curry to a boil and simmer until vegetables are barely done. 
• Remove from heat, add basil, chili peppers, and tofu. 
• Let stand for 10 minutes, adjust seasoning with fish sauce, and serve with rice.

• 2 large carrots, cut into chunks 
• 1 large parsnip cut into chunks 
• 425g can Chinese straw mushrooms, drained and halved 
• 100g sweetcorn kernels, drained if canned, thawed if frozen 
• 500g firm tofu, drained and cut into cubes

• 1 tbsp vegetable oil 
• 1 onion, chopped 
• 2 garlic cloves, chopped 
• 1 tbsp vegetarian Thai green curry paste 
• 400g can of coconut milk 
• 200ml vegetable stock  
• juice of 1 lime 
• 4 tbsp chopped fresh coriander (cilantro)

• Heat the oil in a large, heavy based pan and fry the onion for 3-4 minutes, stirring occasionally, until softened. 
• Stir in the garlic and cook for a further 3-4 minutes. 
• Add the curry paste and stir-fry for 1 minute, then add the coconut milk and stick. 
• Bring to the boil, add the carrots and parsnip and simmer for 15 minutes. 
• Add the mushrooms, sweetcorn and tofu and stir gently so that everything is covered in the sauce, but try not to break the tofu too much. 
• Cover and simmer for 5 minutes until piping hot. 
• Stir in the limejuice and coriander and season to taste. 
• Serve with plain rice or noodles.

• 140g / 5oz rice ribbon noodles
• 140g / 5oz firm tofu, cut into rods

• groundnut oil for frying  
• 4 cloves garlic, chopped finely 
• 4 tbsp vegetable stock 
• 2 tbsp fresh lime juice 
• 1 tbsp unrefined sugar 
• 2 tbsp soy sauce 
• 1 tsp sea salt 
• ½ tsp dried chilli flakes 
• 115g / 4 oz peanuts, chopped 
• 450g / 1lb beansprouts 
• 3 spring onions, the whites cut thinly crosswise, the greens sliced into thin lengths 
• 2 limes or 1 lemon quartered lengthwise to garnish

• Heat about 2.5 cm / 1 inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden all over. 
• Remove with a slotted spoon and drain on kitchen paper. 
• Pour all but two tbsp oil from the wok, sauté the garlic, add the drained noodles and toss until they are coated with the oil. 
• Add the stock, limejuice, sugar and soy sauce and toss well, gently pushing the noodles around the pan. 
• Then add the tofu, salt, chilli flakes and half the peanuts. 
• Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two, until the beansprouts have softened slightly. 
• Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts. 
• Place the lemon / lime wedges around the edge.

• if you have a rice cooker, just follow its operational manual. or
• add twice amount water as rice in the cooker pot;
• cover the pot and press the cook (start) button;
• wait until cooker sensor releases the cooking which indicates the rice is done;
• unplug the power and rice should be ready to eat.  The entire process is about 30 minutes.

If you don't have a rice cooker and use a saucepan:

• All you have to do is to put the rice in a pot, add twice the amount of water (this varies with the kind of rice, and how "sticky" you like it), add in a dash of salt, cover and turn on the heat. 
• As soon as it starts to boil, turn the heat way down (as low as you can get it) and let it simmer or steam away until all the water is gone. 
• The first step is the only "difficult" part if you can call it that because you have to keep an eye on it. It boils over easily, but that's mostly because I am impatient and I like to turn it up high so it boils faster. You can leave it at low the whole way through, it will just take longer. BTW, this does take a while to cook, I will say at least 30 min. That's 30 completely unsupervised minutes, so it's really not that bad.

• 2 pounds Ripe tomatoes -- chopped 
• 1/2 small Yellow or Bermuda onion -- finely minced 
• 1 Serrano or jalapeno peppers -- to taste, minced (1 to 3) 
• 4 tablespoons Chopped fresh cilantro 
• 1 tablespoon Red wine vinegar -- or more, to taste 
• Salt -- to taste