Best The Monks Mixed Vegetable Ensemble Recipes

THE MONKS MIXED VEGETABLE ENSEMBLE

Steps:

• Casserole: trim the asparagus, carrots and bamboo shoots to the same thickness as the asparagus and cut into 1-2 inch segments.
• Soak the dried mushrooms for 1/2 hour in hot water and then shred. Cut cabbage into 1 inch slices.
• Place 1st three in wire basket. Deep fry for 6 to 7 minutes. Drain.
• Heat butter and sesame oil in casserole. When butter melts add mushrooms and cook for 30 seconds then add the cabbage and the salt. Stir fry gently over med heat for 3 to 4 minutes.
• Add deep fried vegetables and remaining ingredients. Increase heat to high and stir and turn vegetables for 3 to 4 minutes. Serve in casserole.
• MONKS:.
• NOTE: 2 ounces dried lily buds, stems should be 2 ounces lily bud stems. The zaar computer threw fits with the second version. It liked the first which makes no sense in the recipe.
• You can sub any hard vegetable for the asparagus. Use 4 tbsp soy sauce. Increase the broth to 12 tablespoons.
• Cube the tofu [after draining and pressing] into 1 inch cubes. Deep fry for 2 to 2 minutes with the other deep fry vegetables.
• Soak cellophane noodles in hot water for 5 minutes and drain. Cut buds into 2 inch long pieces and soak in 1 cup hot water for 1/2 hour with dried mushrooms [save the water].
• When the mushrooms, noodles and buds are soft, add to casserole with other vegetables along with the soaking water. Thicken if needed with cornstarch.
• Cook for 10 minutes covered in casserole.
• Sprinkle with the sherry and extra seseme oil.

VEGETARIAN DUMPLINGS (BUDDHIST MONK DUMPLINGS)

Steps:

• For the filling:.
• Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside.
• For a variation on the filling you can add chopped bok choy, spinach, spring onion.
• For the pastry :.
• Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour.
• To make the dumpling shape:.
• Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge.
• Steam for about 15 minutes until they are swollen and cooked through.

LO HAN JAI - BUDDHIST VEGETARIAN STEW

Steps:

• Soak the mushrooms in hot water for 10 minutes; squeeze out the excess water; then remove stems and leave the mushrooms whole. Reserve the soaking water.
• Soak the cloud ears in warm water until soft (about 10 minutes), then cut into smaller pieces.
• Boil the bean thread in water to cover for 5 minutes, then drain.
• To prep the snow peas, remove the strings, then cut into thin slivers.
• Mix the water and cornstarch to form a slurry for thickening. The cornstarch will continue to settle out, so you'll need to stir this again just before you use it.
• Heat wok until smoky. Add vegetable oil. Stir-fry mushrooms, cloud ears, bamboo shoots, water chestnuts, carrot, cabbage and cook for 3-4 minutes over high heat.
• Add bean thread and broth. Cover and cook for 5 minutes over low heat.
• Add tofu, bean sprouts, snow peas and soy sauce. Cover and simmer for two minutes.
• Stir the water and cornstarch mixture, then add to the pan to form a light gravy, adjusting if necessary.
• Drizzle with sesame oil.
• Note: Traditional Lo Han Jai ingredients include: ginkgo nuts, lotus root, dried oysters, lily stems, seaweed hair, fried tofu, and dried bean curd sticks. If you live near an oriental market, you may be able to get these; if not, this simplified recipe will give you a sense of the dish.

ROASTED MIXED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.