PLANT BASED CHINESE FOOD RECIPES

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STIR-FRIED NOODLES WITH VEGGIES - FORKS OVER KNIVES



Stir-Fried Noodles with Veggies - Forks Over Knives image

With this easy vegan stir-fried noodle recipe, you can whip up a simple Chinese-style brown sauce, cook some rice noodles, and stir-fry a rainbow of fresh veggies for a fast and fabulous meal.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Number Of Ingredients 13

? cup reduced-sodium soy sauce
? cup low-sodium vegetable broth
¼ cup date molasses or brown rice syrup
2 teaspoons grated fresh ginger
2 cloves garlic, minced
2 teaspoons arrowroot powder or cornstarch
8 oz. dried brown rice or whole wheat noodles
½ cup thinly sliced yellow onion
1½ cups fresh snow pea pods, trimmed
1 cup 1-inch pieces asparagus
½ cup thin, bite-size carrot strips
½ cup chopped fresh chives
Freshly ground black pepper

Steps:

  • Combine soy sauce, vegetable broth, brown rice syrup, ginger, garlic, and arrowroot in a medium saucepan; cook over medium heat until thickened, about 5 minutes.
  • Meanwhile, cook noodles according to package directions. Drain and keep warm.
  • Heat a large skillet over high heat. Add onion; cook and stir 4 minutes, adding water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add pea pods, asparagus, and carrots; cook and stir 3 minutes. Add Chinese Brown Sauce; cook 2 minutes or until heated through, stirring occasionally. Add noodles and chives; toss to coat. Cook 1 minute more. Season with pepper.

CHINESE CABBAGE SALAD WITH MANDARIN ORANGES - FORKS OVER ...



Chinese Cabbage Salad with Mandarin Oranges - Forks Over ... image

Fresh orange juice and ginger brighten the Asian flavors of the dressing in this Chinese Cabbage Salad. When selecting mandarin oranges at the store, opt for ones that are a bit firm to slightly soft, with a noticeable citrus fragrance.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 13

6 mandarin oranges or clementines
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce or tamari sauce
1 tablespoon tahini
2 teaspoons pure cane sugar
2 teaspoons grated fresh ginger
½ teaspoon Asian chili paste (sambal oelek)
2 cups shredded red cabbage
2 cups shredded kale
2 cups packaged fresh julienned carrots
2 cups bite-size strips red sweet peppers
½ cup unsalted dry-roasted peanuts, finely chopped
¼ cup sliced green onions

Steps:

  • Peel, seed, and section mandarin oranges over a bowl to catch juice; reserve 2 tablespoons of the juice.
  • In an extra-large bowl whisk together the reserved orange juice, vinegar, soy sauce, tahini, sugar, ginger, and chili paste. Add orange sections, cabbage, kale, carrots, sweet peppers, ¼ cup of the peanuts, and the green onions; toss to coat.
  • Top servings with the remaining ¼ cup peanuts.

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