Test - go ahead and read - you know you want to

On Mon, 19 Jan 2004 10:51:20 +0000, Kate Dicey
wrote:

Sharon Harper wrote:

But wait - where is the recipe for No Beef and Asparagus???

I want the one for No Beef with No Asparagus! I like asparagus, but it
won't be in season here for a while...

I'm still waiting too.

Patience is a virtue.



NightMist
--

My karma ran over my dogma

LOL!!

I have the cookbook and the recipe!
I've just not tried adapting it to vegetarian.

I'll have to dig out my vegetarian chinese cookbook and start swapping
recipes with you.
You have to be careful though, my family will tear each other to
pieces for the last helping of oyster sauce lo mein or the last fried
dumpling. I'd hate to be responsible for turning Spike and Giles into
pirhana. (G)

NightMist
has a family of dim sum junkies

On Mon, 19 Jan 2004 01:59:03 GMT, "frood"
wrote:

And here I thought I had a little time before I actually had to get out the
cookbook. (I tried it once without the recipe, and it turned out horribly -
and I've been making this for years! Maybe it was the cook's helpers that
messed it up - yeah, that's the ticket! Giles and Spike mucked it up! It's
really not hard!)

No Beef with Asparagus (a vegan adaptation of a recipe called Beef with
Asparagus from The Chinese Cookbook by Craig Claiborne and Virginia Lee)

1 1/2 c. strip style TVP (textured vegetable protein - look at a can of
chili and you'll see it in there)
2 T soy sauce
1 T cornstarch
12 asparagus spears (more or less to taste)
1 1/2 tsp sugar
1 1/2 tsp salt
3 T sherry or shao hsing wine
3 T vegetable broth

Rehydrate TVP in 3 c. water - bring to a boil (I do this in the microwave)
and allow to sit for 5-10 minutes. Drain, reserving 1/4 c. water to mix with
vegetable broth powder. Stir in cornstarch, 1 T oil (dark toasted sesame oil
is really yummy) and soy sauce. Set aside.

Combine sugar and salt; set aside. Mix vegetable broth powder with reserved
tvp water according to directions (or use prepared broth). Combine broth
with wine; set aside.

Cut asparagus into 1-inch lengths (more or less) and boil for 30-60 seconds.
Plunge parboiled asparagus into bowl of ice water to stop cooking. Drain.

Add a small amount of oil (I like walnut oil) to heated wok. When almost
smoking, add asparagus. Sprinkle with sugar/salt mixture and cook, stirring,
about 10 seconds. Add tvp and stir to blend. Add wine/broth mixture and cook
1 minute or less, stirring until heated through, and sauce is almost
absorbed.

Serve with rice. Makes 6 servings (WW = 2 pts/serving, not counting rice)

--

My karma ran over my dogma

Oooh! Now you've got *me* drooling! Does oyster sauce actually have oyster
in it? I've tried dumplings a few times, and liked the results, but never
worked at them. They seem too time-consuming. Don't worry about Giles and
Spike. Manners I can work on. Besides, until their chopstick-grabbing
techniques improve, there will always be plenty for me to grab!

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"NightMist" wrote in message
...
LOL!!

I have the cookbook and the recipe!
I've just not tried adapting it to vegetarian.

I'll have to dig out my vegetarian chinese cookbook and start swapping
recipes with you.
You have to be careful though, my family will tear each other to
pieces for the last helping of oyster sauce lo mein or the last fried
dumpling. I'd hate to be responsible for turning Spike and Giles into
pirhana. (G)

NightMist
has a family of dim sum junkies

But screaming hissy fits get faster results. :-)
Diana

--
Queen of FAQs
Royal Peace Maker
http://photos.yahoo.com/lunamom44

"NightMist" wrote
I'm still waiting too.

Patience is a virtue.



NightMist
--

My karma ran over my dogma

The oyster sauce I have bought in the past has no oysters in it.
I guess it's one of those things like steak sauce not haveing steak in
it.

The oyster sauce lo mein is one of those really simple, fast and cheap
foods that can jazz up a plain meal. The whole trick is fussing with
the noodles for ten minutes. From "Chinese Meatless Cooking" by
Stella Lau Fessler
You need:

1/2 pound fresh or 1/4 pound dried chinese noodles (you can use
linguine or other noodles but may have to alter the cooking time a
little)
1/2 cup shredded scallion
2 tablespoons oyster sauce
1 tablesoon soy sauce
2 tablespoons oil
1/2 cup of stock

In a big pan, bring half a gallon of water to a boil and drop in the
noodles. Bring to a rapid boil again (stirring to keep the noodles
loose) and add a cup of cold water. Bring to a boil again, cook for
one minute, drain and rinse in cold water.
Heat the oil for stir frying, add the scallions and stir them up for a
few seconds. Add the oyster sauce, mix well and then add the noodles.
Add the soy sauce and the stock and mix well. Cook until most of the
liquid has been absorbed. Serve hot.

I usually double this for 6 people, it goes really well with less
seasoned vegetable dishes or with dishes that are on the sweet side.

The dumplings aren't too bad so far as time goes. If you get a kid to
help you roll the wrappers out, it can go pretty fast. If you have an
oriental grocery nearby you can buy dumpling wrappers, which would
make the whole process very fast and easy. The great thing about
dumplings is they are so versatile, you can put almost anything in
them. For me it is also a great way to get Ash to eat green
vegetables. I just shred everything up in the food processor and then
mix in some soaked cellophane noodles. He adores the noodles in fried
dumplings, and since the noodles stick to all the rest of the filling
he will actually eat the vegetables in order to get the noodles.
Sneaky sneaky me.

I think I'm cooking chinese tonight.
I've got a jar of sprouts ready to cook anyway.

NightMist
completely out of tree ear fungus though, and no place to buy it local
anymore. *sigh*

On Tue, 20 Jan 2004 03:18:56 GMT, "frood"
wrote:

Oooh! Now you've got *me* drooling! Does oyster sauce actually have oyster
in it? I've tried dumplings a few times, and liked the results, but never
worked at them. They seem too time-consuming. Don't worry about Giles and
Spike. Manners I can work on. Besides, until their chopstick-grabbing
techniques improve, there will always be plenty for me to grab!

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply




--

My karma ran over my dogma

Sounds great - I'm saving for future reference. :-)

--
Wendy
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"NightMist" wrote in message
...

The oyster sauce I have bought in the past has no oysters in it.
I guess it's one of those things like steak sauce not haveing steak in
it.

The oyster sauce lo mein is one of those really simple, fast and cheap
foods that can jazz up a plain meal. The whole trick is fussing with
the noodles for ten minutes. From "Chinese Meatless Cooking" by
Stella Lau Fessler
You need:

1/2 pound fresh or 1/4 pound dried chinese noodles (you can use
linguine or other noodles but may have to alter the cooking time a
little)
1/2 cup shredded scallion
2 tablespoons oyster sauce
1 tablesoon soy sauce
2 tablespoons oil
1/2 cup of stock

In a big pan, bring half a gallon of water to a boil and drop in the
noodles. Bring to a rapid boil again (stirring to keep the noodles
loose) and add a cup of cold water. Bring to a boil again, cook for
one minute, drain and rinse in cold water.
Heat the oil for stir frying, add the scallions and stir them up for a
few seconds. Add the oyster sauce, mix well and then add the noodles.
Add the soy sauce and the stock and mix well. Cook until most of the
liquid has been absorbed. Serve hot.

I usually double this for 6 people, it goes really well with less
seasoned vegetable dishes or with dishes that are on the sweet side.

The dumplings aren't too bad so far as time goes. If you get a kid to
help you roll the wrappers out, it can go pretty fast. If you have an
oriental grocery nearby you can buy dumpling wrappers, which would
make the whole process very fast and easy. The great thing about
dumplings is they are so versatile, you can put almost anything in
them. For me it is also a great way to get Ash to eat green
vegetables. I just shred everything up in the food processor and then
mix in some soaked cellophane noodles. He adores the noodles in fried
dumplings, and since the noodles stick to all the rest of the filling
he will actually eat the vegetables in order to get the noodles.
Sneaky sneaky me.

I think I'm cooking chinese tonight.
I've got a jar of sprouts ready to cook anyway.

NightMist
completely out of tree ear fungus though, and no place to buy it local
anymore. *sigh*

Hey, if you can make spring come faster with hissy fits, *do* share the
secret, wouldja? g

--pig

On 1/20/04 10:48, opined:

But screaming hissy fits get faster results. :-)
Diana

Piggy!
If there were asparagus present around me, it wouldn't last long!
--
Whoohoo!
Dreamweaver, although I might consider sharing if you invited me to a Pow
Wow with you!


"Piglet" wrote in message
...
Gee, and when I saw the changed subject line, I thought "Maybe somebody is
looking for someone to Test some Asparagus for them......I could do that."

--pig, sad that there's no free asparagus

lol

On 1/18/04 18:19, opined:

I'm glad I checked the thread! Go figure! It went from playing with a
test
post to Asparagus! Are we good or what?

Whoohoo!
Dreamweaver

YES PLEASE! [And yes I meant to shout!!]
--
Whoohoo!
Dreamweaver - very ready for Spring!

"Piglet" wrote in message
...
Hey, if you can make spring come faster with hissy fits, *do* share the
secret, wouldja? g

--pig

On 1/20/04 10:48, opined:

But screaming hissy fits get faster results. :-)
Diana

Somebody's getting asparagus presents? yum! How are they wrapped?

--
Wendy (last night's asparagus were splashed with balsamic vinegar. Giles
didn't like them that way, so more for me.)
http://griffinsflight.com/Quilting/quilt1.htm
de-fang email address to reply


"Dreamweaver" wrote in message
...
Piggy!
If there were asparagus present around me, it wouldn't last long!
--
Whoohoo!
Dreamweaver, although I might consider sharing if you invited me to a Pow
Wow with you!