Text 18770, 131 rader
Skriven 2007-08-09 11:02:38 av Janis Kracht (1:261/38)
  Kommentar till text 18736 av Carol Shenkenberger (3:800/201)
Ärende: Hi back!
================
> For some odd reason your 2 notes to me havent gotten to my BBS yet but when
> grabbing some stuff off Docs, I saw them.

Hmm.. let's hope it's just a fluke.. :(

> So you have a garden of Bok Choy just now? I have ideas!  I figure you have
> many standard recipes so the next 12 posts will have lots of ideas, some of
>them probably a little strange to you but hopefully interesting enough to spaw
> some ideas!

I invested a while back in a few chinese cookbooks.. mostly because after
talking one night to Bin Li in ICQ, I wanted to make Peking Duck <smile> -
Turned out great, and I was totally addicted :) I keep finding more asian style
cookbooks and ingredients so this is great, thanks :)


>I'll look later for some rice flower ideas as well but thats a separate search
> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Vietnamese Chicken Salad with Hot Tahini Sauce
> Categories: Chicken
> Yield: 6 Servings

> Bonnie Bracey
> 8    Green onions -- julienned
> GRWP92A
> 1 sm Carrot -- julienned
> 2    Chicken breasts -- whole
> 5 c  Bok choy -- shredded
> Skin removed
> 2 tb Peanuts
> DRESSING-----
> 1/4 c  Tahini
> 3 tb Red wine vinegar
> 1 1/2 tb Chinese Hot Oil
> 2 ts Sugar
> 3 tb Soy sauce
> 1    Garlic clove -- minced
> 1/4 c  Peanut oil

> Cook the chicken.  Cool and cut into thin strips. Cut onions and
> carrot into thin julienned strips.  Mix chicken, onions, carrots and
> bok choy. Sprinkle peanuts on top. For the dressing, beat tea into
> tahini in a small bowl then mix in all the remaining dressing
> ingredients. Serve salad with the dressing on the side. Dressing is
> very spicy.

> ^^^^^^^^^^ This is a wonderful spicy dressing and it is best served
> on the side so that diners can adjust the heat level to their own
> preference.

> Source: ORIGIN UNKNOWN - From Bonnie Bracey's Database  Downloaded
> from *P 10/18/1992 Formatted for M-M  12/13/1992  by  Joe  JPMD44A
> Comiskey

> Recipe By     :

> From: Love2bake@aol.Com               Date: Thu, 8 Dec 1994 14:07:56
> ~0500

> MMMMM

> MMMMM----- Recipe via Meal-Master (tm) v8.05

> Title: Baby Corn, Bok Choy, & Tofu Stirfrylowfat
> Categories: Diet, Vegetables, Oriental, Desserts
> Yield: 8 Servings

> Formatted for MM by
> Diane crhn32b
> 2 ts Toasted sesame oil
> 1/2 tb Ginger -- finely chopped
> 1 lg Garlic clove -- finely
> Choped
> 4 c  Bok choy -- cut diagonally
> Into 1" slices
> 3/4 lb Firm tofu -- drained and
> Cut
> Into 1" chunks
> 1 cn 15oz Baby Corn
> 1 tb Dry sherry
> 1/2 tb Chili paste with soy bean
> 1 1/2 tb Hoisin sauce
> 1 tb Water
> 1 tb Cornstarch

> Heat the oil in a wok or 12-inch fry pan.  Add the ginger and garlic,
> and cook over medium heat for 30 seconds. Add the bok choy, and cook
> until the leaves soften and turn a deeper green. Add the tofu, baby
> corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes
> on medium heat, stirring frequently. In a small bowl, combine the
> water and cornstarch, stirring until smooth. Move the stir-fry
> ingredients to the sides of the pan to make a well in the center of
> the wok or fry pan, and add the cornstarch to the liquid remaining in
> the well. Stir until the cornstarch clarifies and the mixture
> thickens. Move the stir-fry ingredients into the well and coat them
> with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings
> Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo,
> 0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium Exchanges: 1/4 fat,
> 3/8 meat, 1/10 starch, 2 vegetable SOURCE: The N/S Flavor Set-Point
> Weight-Loss Cookbk =20

> MMMMM

Great Recipes, thanks :) :)

> One thing many of these recipes do is use sherry in place of mirin or sake.
>It's a reasonable sub but not the same so when you see sherry, if you have any
> sake or mirin, use that instead.  The amounts will be the same.

Oh yeah, for sure I've noticed the difference..

> Also, if you see sesame oil used by the TB, it's a mixed milder form not the
>deeper flavored one from roasted seeds (if you see 1 TS or less, they mean the
> full flavored one).

> Bok Choy + Sesame oil = EXCELLENT
> xxcarol

Yep, yummy :)

I also have sugar snap peas growing all the time in my garden.. I make sure I
keep them going all season because I use them so much in my stir fry cooking ..
I also gave up on regular peas when I realized what PIA it was to shuck them
Lol

Take care,
Janis

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