Oriental Dishes – Show 7080

CASHEW CHICKEN-LIKE

1 T olive oil
2 c Chicken Gluten
1 c pea pods or ½ c sweet peas
1 c mushrooms, sliced
1 (8 oz) can bamboo shoots, drained
1 c water
1 T Chicken Like Seasoning
2 T unfermented soy sauce
2 T cornstarch
1 tsp turbinado sugar
2 T nutritional yeast flakes
4 green onions, cut in 1” long
½ c honey roasted cashew nuts

Cut chicken gluten in 1” x 1” squares.  Pour 1 T olive oil in the large skillet over high heat.  Add chicken gluten, pea pods, or sweet peas, mushrooms, bamboo shoots.  Stir-fry until vegetables are tender crisp.  In a small bowl, mix water, chicken like seasoning, soy sauce, cornstarch, turbinado sugar and nutritional yeast flakes.  Add to chicken and vegetables mixture.  Cook until thickens, stirring constantly.  Add green onions and cashew nuts.  Toss gently and cook until the green onions are wilted.  Serve with brown rice, or whole wheat pasta.  Very delicious!

BEEF-LIKE EGG ROLLS

2 c ground walnut gluten
2 green onions, chopped
1 cloves garlic, minced
1 tsp unfermented soy sauce
1 T nutritional yeast flakes
½ tsp paprika
1 pkg egg roll wrappers

Mix all ingredients except egg roll wrapper.  Wet with water on the edge of the wrapper.  Place 1-2 teaspoonful mixture in the middle of the wrapper.  Fold it in half and seal it tight.  Fry them until golden brown on both sides, or you may steam for 10 minutes.
Yummy!

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STEAK & CELERY STIR-FRY

1 T olive oil
2 c walnut gluten, sliced
2 stalks celery, diagonally sliced
1 red bell pepper, sliced
2 cloves garlic, minced
¾ c water
2 tsp cornstarch
4 tsp soy sauce, unfermented
4 tsp nutritional yeast flakes
2 tsp toasted sesame seeds
1 tsp paprika
2 tsp turbinado sugar

Put olive oil in a hot large skillet.  Add walnut gluten, celery, red bell peppers, and garlic.  Stir-fry until vegetables are tender crisp.  In a cup, put water & remaining ingredients.  Mix well.  Pour cornstarch mixture into the skillet, stir & cook until thickens.  Serve with hot brown rice. Very Delicious!

FRIED RICE

1 carrot, diced
½ onion, diced
1 stalk celery, diced
¼ c fresh parsley, chopped
2 green onions, chopped
½ c walnut gluten, diced
1 T olive oil
2 c cooked brown rice
1 T additional olive oil
½ c chopped pecans or walnuts
1 ½ T unfermented soy sauce
2 T nutritional yeast flakes

In a heated large skillet, add 1 T olive oil.  Saute carrot, onion, celery, parsley, green onions, and walnut gluten until tender and crispy.  Add remaining ingredients and mix well.  Fry few more minutes.  Very Delicious!

KOREAN SOYBEAN PATTIES

1 c soaked soybeans
1 c water
¼ c whole wheat flour
½ tsp sea salt
1 T nutritional yeast flakes
½ tsp onion powder
½ tsp garlic powder
½ carrot, finely shredded
½ onion, finely shredded
1 green onion, shredded

Blend soybeans and water until smooth.  Add and mix whole wheat flour.  Add remaining ingredients.  Mix well.  Spoon onto a heated large oiled skillet over medium to high heat.  Cook until golden brown on both sides.  Yummy!

SWEET & SOUR NOODLE

½ of 13.25 oz rice noodles or thin Spaghetti
1 T olive oil
½ onion, thinly shredded
1 carrot, thin match sliced
½ cucumber with skin, thin match sliced
2 green onions, chopped
2 cloves garlic, minced
4-5 T soy sauce, unfermented
4 T lemon juice
4 T turbinado sugar
2 T toasted sesame seeds

Cut spaghetti into ¼ size to make 2 cups.  Cook until tender (about 10 minutes).  Drain and rinse with running cold water.  Drain excess water.  Transfer into a large bowl.  Add remaining ingredients and mix with HAND.  Very Delicious!