Chow Mein
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetable Chow Mein
This is a very quick and simple to prepare chow mein. The textures and flavours are totally incredible and this is perfect for serving alongside any other Chinese dishes. You will never need to miss the takeaway again. This is delicious.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
 20 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
125 g dried eggless noodles, re-hydrated as per pack instructions
350 g shop bought and prepared stir fry mix, or alternatively, a handful each of beansprouts, carrots and any other vegetables you enjoy. These should be finely sliced.
3 tablespoons groundnut oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 spring onions, chopped
For the sauce
1/2 red chilli, finely chopped (optional)
1 tablespoon dark soy sauce
1 teaspoon black rice vinegar
1 tablespoon shaoxing wine
5 tablespoons light soy sauce
1 tablespoon sugar
120 ml water
Other ingredients
1 teaspoon toasted sesame oil (optional)
Chopped spring onions to garnish
METHOD
In a wok or large frying pan heat the oil until it is hot. Add the garlic and ginger and stir for a few seconds, and then add the spring onions. Continue to fry for a few seconds and then add the re-hydrated noodles.
Continue to stir fry for a minute and then add the vegetables. Stir fry for 2-3 minutes for the vegetables to be heated through.
Now add the sauce, stir well to mix, drizzle over the sesame oil (if using), mix again and serve with a garnish of spring onions.
RECIPE NOTES
Be sure to serve this dish with other dishes from my Chinese “Saturday Night Takeaway” series for a full authentic Chinese meal.
RECIPE TIPS
This is so quick to prepare , that this can be left to the last minute after you have prepared any other dishes that you will serve alongside.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Kung Pao Tofu with Baby Corn and Toasted Chashews
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Kung Pao Tofu with Baby Corn and Toasted Chashews
I think Kung Pao, for me, is one of the best Chinese dishes ever created. The incredible depth of flavours and delightful textures. Everything in a Kung Pao just works. If you love Chinese food then this will become a favourite for sure. Not only is this quick and easy to prepare but, as I say, the flavour of this dish is absolutely delicious. Deep and fragrant and perfect for all of the family.
Originally posted as part of the “Saturday Night Takeaway” series by, The Gourmet Vegan
| 15 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 200 g block firm tofu, sliced, quartered and quartered again. 16 pieces
For the tofu marinade
1 tablespoon tamari
1 teaspoon agave nectar
1/2 teaspoon black rice vinegar
1 teaspoon shaoxing wine, or dry sherry
Other ingredients
1 tsp cornflour
2.5 tablespoons peanut oil, or vegetable oil
5 baby sweetcorn, cut into bite size pieces
50 g cashews, toasted in a dry pan
1 medium carrot, cut into batons
1 medium onion, chopped
1 teaspoon garlic, minced
1 teaspoon ginger, minced
For the sauce
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 teaspoon black rice vinegar
2 teaspoons caster sugar
4 tablespoons water
1/2 chilli, chopped (optional)
1 teaspoon corn flour mixed with a little water
METHOD
Start by preparing the tofu. Press well between some kitchen paper to remove as much water as possible and place the slices into a dry pan over a medium heat. Fry for 4-5 minutes on each side until they are golden brown and of a firm texture.
Place into a bowl with all of the marinade ingredients and stir well until the tofu has absorbed all of the marinade. Put to one side.
Next prepare the sauce.
Put all of the sauce ingredients in a jug, except for the cornflour and water mix, ready for adding to the dish later. Put to one side.
Now prepare the vegetables.
Put the corn, carrot and onion in a pan of boiling water and blanch for 2 minutes max and drain and set aside.
Have everything ready and at hand and now you can assemble the dish.
Stir 1 teaspoon of cornflour into the marinated tofu and In a wok or large frying pan heat the oil. When hot, put in the garlic and ginger, fry for a few seconds and now add the tofu. Continue to fry for a few seconds more and then add the blanched vegetables and the cashews.
Continue to stir fry for 2-3 minutes until all of the vegetables are heated through and add the sauce. Stir well and add the cornflour and water mixture. Stir a few times allowing the cornflour to thicken the sauce and serve.
RECIPE NOTES
Serve alongside my Vegetable Chow Mein for a truly delicious meal.
RECIPE TIPS
Can be prepared in advance and reheated when ready to serve.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Mushroom Fried Rice
Posted on April 19, 2013 by The Gourmet Vegan - No Comments
Mushroom Fried Rice
I wasn’t even sure if it would be possibly to replicate the flavours in a takeaway mushroom fried rice, but I was extremely and pleasantly surprised. Part of the Gourmet Vegan Saturday Night Chinese Takeaway. Simple and delicious, this is an amazing friend rice recipes to accompany any other Chinese dishes.
Originally posted as part of the “Saturday Night Takeaway” feature by, The Gourmet Vegan.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
200 g long grain white rice
500 ml water
1/2 teaspoon salt
2 tablespoons groundnut oil
2 large spring onions, chopped
1 red chilli, chopped ( optional )
150 g mushrooms, chopped
3 tablespoons sweetcorn
2 handfuls frozen peas
1 teaspoon sugar
2 tablespoons light soy sauce or tamari
METHOD
Start by preparing the rice. Soak the rice in a bowl of water with a teaspoon of salt for 30 minutes. This helps to soften the rice and removes the excess starch.
Rinse well in a sieve, under running water, and put into a saucepan with 500 ml of water and the 1/2 teaspoon salt. Bring to the boil, reduce the heat to low, cover and cook until all of the water has been absorbed.
Set aside and allow to go cold. Fluff with a fork so that all of the grains are separated.
To complete the dish, heat the oil in a large frying pan. When hot, add the spring onions, stir for 10 seconds before adding the rice and mushrooms. Continue to fry for a further 20-30 seconds before adding all of the other ingredients. Continue to fry until the vegetables have started to soften but are still crisp and serve.
RECIPE NOTES
Serve alongside other dishes from my Chinese “Saturday Night Takeaway” feature.
RECIPE TIPS
If the rice is soaked in advance, this dish can be prepared in as little as 15 minutes.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
