11th meeting. Chinese

Where? G's
Attendants: Aa, E, Ch, L, G, D

Menu

1) Hot and sour soup (Cook: G)
2) Broccoli-Seitan Stir fry (Cook: G)
3) Granola-dark chocolate cookies (Cook: E)

Hot and sour soup (adapted from http://mysisterskitchen.wordpress.com/2007/02/19/vegetarian-hot-and-sour-soup-with-a-little-help-from-a-friend):

Ingredients:

• 8 Mushrooms (any kind but preferably Chinese mushrooms)
• 8 ounces of Firm bean curd (tofu)
• 4 oz canned bamboo shoots
• 5 cups of vegetable bouillon or stock
  
• 1 cup frozen peas
• 2 TB soy sauce (I use tamari)
• 4 TB white wine vinegar
• 4 TB cornstarch
• salt and pepper
• sesame oil (this adds the perfect touch)

Directions

Bring the bouillon or stock to a boil in a large pan. Add the mushrooms (diced) , tofu (shredded), bamboo shoots (sliced in slivers), and peas. Simmer for 2 minutes.

Mix together soy sauce, white wine vinegar, and the cornstarch

Sir into the soup. Bring the mixture to a boil and season to taste with salt and plenty of pepper. Simmer for a further 2 minutes. Add the sesame oil into the pot or serve each bowl with a few drops of sesame oil sprinkled over the top.

Broccoli Seitan Stir-Fry (G's own):

Seitan (adapted from www.vrg.org):

Ingredients:
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock
3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1-3 teaspoons toasted sesame oil (optional)

Directions:

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.