Text 18736, 110 rader
Skriven 2007-08-09 19:21:55 av Carol Shenkenberger (3:800/201)
     Kommentar till en text av Janis Kracht
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.

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
spawn some ideas!

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

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.

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

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)