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#322 - The Joy of Soy Chef Paul Onishi travels all the way from Hawaii to cook with Carol! He shares great recipe ideas and presents a new meat substitute product made from soy. For more information about the soy products, write to Chef Paul at: doctorohs@hotmail.com Bumpin Beef Stir-Fry Over Scallion Cake Noodles Serves 8 2 cups soy beef strips 2 1/2 cups broth (or use bouillon cubes) 3 tablespoon soy sauce (or Bragg's Aminos) 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 1/4 cups fresh parsley, finely chopped 2 tablespoons sesame seeds, toasted 3 cups cooked pasta (thin spaghetti) 1 1/2 cups sliced round onion 1 1/2 cups cubed bell pepper 2 cups quartered tomato 1/2 cup oyster sauce 1/4 cup Dijon mustard 1/4 cup sweet chili sauce 2 tablespoons minced fresh garlic 1 tablespoon grated fresh ginger 2 tablespoons ketchup In a saucepan, add soy beef strips to boiling broth and cook until all liquid is absorbed. Taste test and cook in broth for 5 to 10 minutes longer if not tender. Add soy sauce, Worcestershire, and liquid smoke and mix well over medium high heat. Set aside. Toss pasta with parsley, sesame seeds and olive oil (2 tablespoons). Spread noodles evenly in a non-stick frying pan and cook for 7 minutes over medium high heat. Check underside and flip over when noodles form a golden brown crust. In a non-stick pan, add onions, bell pepper, and tomatoes. Cook over high heat for 10 minutes. Add soy beef strips, oyster sauce, Dijon mustard and sweet chili sauce. Stir over high heat until all ingredients are mixed together well. Transfer cake noodles onto a serving platter and top with bumpin beef mixture and serve. Waialae Country Club Curried Chicken Salad Serves 8 1 1/2 cups soy chicken strips 2 cups chicken broth (made with bouillon cubes) 1 cup finely chopped onion 1 cup diced celery 2 tablespoons minced garlic 1/2 cup chopped macadamia nuts 1/2 cup mayonnaise 1 tablespoon curry powder 3/4 cup mango chutney 4 papayas, halved and seeded In a saucepan, add soy chicken strips to 2 cups of broth. Bring to a boil and heat until all liquid is absorbed. Cool down and place rehydrated chicken in a mixing bowl. Add onions, celery, garlic, macadamia nuts, mayonnaise, curry powder and chutney to chicken and mix well. Chill and portion out 1/2 cup into each papaya half. Chinese Tacos Serves 8 1 cup ground beef (soy product) 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 2 tablespoons hoisin sauce 2 tablespoons hot bean paste 1 1/2 tablespoon sugar 3 tablespoons oyster sauce 1 teaspoon sesame oil 1/2 cup green onion (strips) 1 small package rice stick noodles 4 to 5 Romaine lettuce leaves 2 cups vegetable oil for frying In a saucepan, add ground soy beef to 1 1/2 cups of boiling water and cook until all liquid is absorbed. In a non-stick pan add garlic, ginger, hoisin sauce, hot bean paste, sugar, oyster sauce, and sesame oil. Heat mixture on high for 2 to 3 minutes and add soy beef. Remove from heat and all mixture to cool down to room temperature. Top with green onion strips. Heat oil in a wok or fry pan to 475 degrees. Carefully add handfuls of rice stick noodles to the oil and quickly remove when noodles "puff up". Set on paper towel to drain. Place rice stick noodles and soy beef mixture in separate serving bowls. Prepare Romaine lettuce leaves so that each leaf is about 6 inches in diameter. Place about 2 tablespoons of soy beef mixture in the center of each lettuce leaf and sprinkle 1 tablespoon of fried rice noodle over the top of the beef mixture. Roll up like a taco prior to eating and enjoy. |
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