Vegetable Dishes
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Baked Beans
Boiled White Beans,
  Flageolets
Braised Cauliflower with
  Garlic and Anchovies
Candied Sweet Potatoes
Cauliflower with
  Quinoa & Feta Cheese
Cauliflower Kung Pau

Eggplant Tomato Casserole
Home Made Sauerkraut
Kung Pao Tofu
Latke, White Potato
Latke, Sweet Potato
Latke, Beet & Parsnip
Mexican Quinoa Casserole
Oven Roasted New Potatoes
Oven Roasted Root Vegs

Pasta with Red Peppers
  and Anchovies
Potato Pancakes
Quinoa Pilaf
Quinoa and Black Beans
Ratatouille
Red Cabbage
Roasted Zucchini with Garlic
Sauerkraut (cooked)

Sautéd Carrots
Spaghetti Puttanesca
Spätzel (Small Dumplings,
  German style)
Spicy Eggplant Stirfry
Stir-fried Vegetables with
  Black Bean Sauce
Stir-fried Spinach
Tofu with Scallions

Spicy Eggplant Stir-fry

1 large eggplant
Sauce for Spicy Eggplant
1 cup hot water

This dish depends upon the sauce, which can be obtained in large Chinese supermarkets. The brand name is "Amoy", labeled "Sauce for Spicy Eggplant" and it comes in small (7.8 oz) jars.

Peel and dice the eggplant into½" to 1" cubes. Heat a large fry pan, preferably non-stick. Add the eggplant (Hint, add the tougher parts, near the stem, first). Sauté under high heat, stirring continuously, until the pieces are turning brown, and the edges are rounded. Add most of the hot water and simmer until tender, testing with a fork (only a few minutes additional). Add a bit of additional water if needed. When done there should be perhaps ¼ cup of liquid in the pan.

Reduce heat, and add 2 heaping tablespoons of the sauce, about a half to a third of the 7.8 oz jar. Stir quickly, remove from heat and serve.

Kung Pao Tofu

2 14 oz packages extra-firm tofu
2 tablespoons canola oil
1 large red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon sesame oil
½ cup soy sauce
¼ cup granulated sugar
¼ teaspoon red pepper flakes, crushed
1/ tablespoon cornstarch mixed with 2 tablespoons water
2 scallions, minced
¼ cup roasted salted peanuts

Drain the tofu, wrap in paper towels for 10 minutes (to dry it) and cut it into½ inch cubes.

Sauté for 3-4 minutes the pepper, garlic, ginger in the oil, with the sesame oil mixed in. mix in the tofu and Sauté for 6 minutes more.

In a bowl, mix the soy sauce and sugar and add to the pan. Stir in the pepper flakes and bring to a boil, reduce to a simmer and simmer for 5 minutes. Mix in the cornstarch mixture and cook till the mixture thickens, about 1 minute. Stir in scallions and peanuts, serve.

    

Stir-fried Vegetables with Black Bean Sauce

3-4 cup vegs: carrots, broccoli, onion, peas, red peppers
3 scallion
2 tbls black bean garlic sauce (in a jar at Chinese stores)
½ - 1 cup hot water
Black bean garlic sauce

The dish depends upon "Black Bean Garlic Sauce" which can be found in all chinese stores in a jar. Lee Kum Kee brand is preferred.

Trim fat from pork, cut into thin strips. Stir fry and put aside, covered. Skip this step if you are using leftover pork, just cut it up.

Stir fry vegs till done, but crisp. Add hot water, 2 heaping tablespoons of the sauce, stir. Add chopped scallions. Bring back to a boil. You can adjust the amount of sauce to your preference.

Remove from heat and serve.

Stir-fried Spinach

1 pound Spinach, cleaned and stems removed
1-2 Tablespoons pine nuts (optional)
2-3 cloves garlic, mashed
1-2 Tablespoons olive oil
1-2 Tablespoons Balsamic vinegar
salt, pepper

In a large teflon pan, Sauté the pine nuts in the half of the olive oil for a few minutes, then add the garlic, Sauté an additional minute. Add half the spinach and Sauté for a few minutew till limp. Remove to a dish, add the remaining oil and spinach and Sauté it also, removing when done. Add salt and pepper and the vinegar and serve.

Can substitute beet greens for spinach.

Oven Roasted New Potatoes

1 lb small potatoes
½ cup olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste

Cut the potatoes into about 1 inch cubes. For very small ones, don't cut or just cut in half. Put in pan with oil and spices, toss. Cook at 425F for 35 minutes or until done. Half way through, toss them. Add more oil if needed.