1 tbsp. oil
1/2 - 1 onion, finely chopped
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
1 tsp. Chilli powder
2 tsp. ground coriander
1 1/2 cup vegetable stock (1 cup water with 1 cube of vegetable stock)
2 tbsp. soy sauce
For more spice add Thai or Szechwan sauce
1-2 Tbsp corn starch to thicken
Vegetables:
1 cup sliced mushrooms
1 carrot, in small julienne strips
1 celery stalk, cut into small pieces
1 can baby corn
1 pkg. 454g Shanghai noodles, cooked as per instruction on pkg.
(8 minutes)
Begin to boil water in pot for noodles. Add noodles when water is ready.
Heat oil and stir-fry onion, garlic, ginger, mushrooms, chili and coriander until onion is soft.
Mix vegetable stock, soy sauce and cornstarch. Heat to allow cornstarch to mix smoothly (1-2 minutes in the microwave). Add to stir-fry with the remaining ingredients. Cook for a few minutes until carrots soften.
Strain noodles and add to stir-fry. Mix together and serve.
Egg Tarts
6 eggs
2 cups of milk
1 cup of sugar
Approximately 30 frozen tart shells
Preheat oven to 375 degrees Celsius. Separate tart shells, but
leave in foil liners. Place tart shells onto baking sheet. Combine eggs, milk and sugar in a bowl. Mix well to create
filling. Pour filling into shells. Bake in batches of ten for 20
to 22 minutes or until shells are lightly browned and filling is no
longer runny.
Makes 30 tarts.
Egg Drop Noodle Soup
4 cups seasoned vegetable broth
1/2 cup frozen mixed vegetables
8 large Chinese black mushrooms
1 egg, beaten
4 oz. rice vermicelli
Sliced green onions to garnish, optional
Soak mushrooms in hot water until soft (about 30 minutes). Cut off and discard stems. Squeeze and pat dry with paper towels and cut into shreds. Set aside for later use. Prepare rice vermicelli according to package instructions. Drain and leave for later use. Bring vegetable broth and vegetables to a boil in a large pot. Slowly add egg to the boiling broth, stirring constantly. Add rice noodles and mushrooms to soup. Serve hot, garnished with chopped green onions, if desired.
Makes 4 servings
Mixed Vegetable Curry
1 can sliced mushrooms
4 large Chinese black mushrooms
1 cup frozen mixed vegetables
1/2 pound tomatoes, seeded and diced
2 teaspoons curry powder
1 teaspoons minced garlic
Seasoning:
2 tablespoons soy sauce
1/3 teaspoon salt
1/3 teaspoon sugar
1 teaspoon chicken powder
1 3/4 cups water
Thickening:
1 1/2 tablespoon corn starch
4 tablespoons water
Soak the black mushrooms in hot water until soft. Pat dry with paper towels. Remove stems. Drain and dice.
Defrost frozen vegetables in microwave. Drain well and leave for later use.
Sauté mushrooms with 4 tablespoons oil. Add curry powder and garlic. Sauté well. Add black mushrooms, tomatoes and seasoning. Bring to boil over low heat for about 5 minutes. Put in vegetables and cook for awhile. Pour in thickening. Mix and bring to boil as curry chowder.
Serve over cooked rice or as a separate vegetable dish.
Makes 2 servings.
Moo Shu Vegetables
1 tbsp. Olive oil
2 garlic cloves
1 tbsp. Chopped fresh ginger
1/2 cup green onions chopped
1 cup of sliced mushrooms
2 large carrots, small thinly sliced strips
1/2 - 1 red pepper
1/2 - 1 green pepper
1 cup of snow peas
1 cup of bean sprouts
2 tbsp. Soy sauce
Hoisin sauce
In a wok or large frying pan fry garlic, ginger and mushrooms. Add the carrots. Add the peppers. Add the snow peas.
Rinse bean sprouts and add after the other vegetables are almost ready. Add the soy sauce. This part will only take a couple of minutes. Place a wrap on a plate. Put some hoisin sauce on the wrap and then the vegetables. Roll it like a fajita.
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