3ABN Cooking Recipes : Oriental Vegetarian Dishes By Kyong Weathersby

http://vegetarianandvegancooking.blogspot.co.uk/ Kyong Weathersby presenting a cooking lesson on 3ABN. They are teaching on how to prepare an oriental dish of Cashew Chicken – Like etc. Cashew Chicken-Like
1 Tbsp. olive oil
2 c. Chicken Gluten*
1 c. pea pods or 1/2 c. sweet peas
1 c. mushrooms, sliced
1 8-oz. can bamboo shoots, drained
1 c. water
1 Tbsp. Chicken Like seasoning*
2 Tbsp. unfermented soy sauce
2 Tbsp. cornstarch
1 tsp. turbinado sugar
2 Tbsp. nutritional yeast flakes
4 green onions, cut in 1-inch pieces
1/2 c. honey roasted cashew nuts
1. Cut chicken gluten into 1 X 1 inch squares. Pour 1 Tbsp. olive oil into a large
skillet over high heat. Add chicken gluten, pea pods, mushrooms and bamboo
shoots. Stir-fry until vegetables are tender-crisp.
2. In a small bowl, mix water, chicken-like seasoning, soy sauce, cornstarch,
turbinado sugar and nutritional yeast flakes. Add to chicken and vegetable
mixture. Cook until thickens, stirring constantly.
3. 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 c. green onion, chopped
1 clove garlic, minced
1 tsp. unfermented soy sauce
1 Tbsp. nutritional yeast flakes
1/2 tsp. paprika
1 pkg. egg roll wrappers
1. Mix all ingredients except egg roll wrappers. Wet with water on the edge of
the wrapper. Place 1 – 2 teaspoonsful of the mixture into the middle of the
2. Fold in half and seal tightly. Fry on both sides until golden, or steam for 10
minutes. Yummy!

Steak and Celery Stir-Fry
1 Tbsp. olive oil
2 c. Walnut Gluten, sliced
2 stalks celery, diagonally sliced
1 red bell pepper, sliced
1 clove garlic, minced
3/4 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
1. Put olive oil into a large, hot skillet. Add walnut gluten, celery, red bell
peppers and garlic. Stir-fry until vegetables are tender-crisp
2. In a cup, put water and remaining ingredients. Mix well. Pour cornstarch
mixture into the skillet, stir and cook until it thickens. Serve with hot brown
rice. Very good! Kyong Weathersby http://www.kyongcw.com/

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