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chinese-casserole recipe

Date: Tue, 12 Sep 1995 13:12:02 -0400 (EDT)
 From: Ed Resnick (eresnick@netaxs.com)
 Trish Rucker asked about quick, simple foods.  While I'm not single, I can
 sympathize with Trish, being the only one in the family eating VLF. 
 Before I went on the Ornish diet (8 months and 40 pounds ago), I was
 experimenting with Chinese casserole cooking.  I have been making the
 following dish with a lot of variations lately. I cook it in a small, 1
 pint, sandy pot (an earthenware casserole glazed on the inside but not the
 outside.) However, you can use any small pot.  All measurements are
 2 oriental eggplant cut into bite size chunks
 1/3 cup frozen peas
 1 chopped scallion
 1/2 cup water or vegetable broth
 2 tablespoons soy sauce
 2 tablespoons shao sing rice wine
 1/2 teaspoon black bean chile paste
 1 tablespoon cornstarch mixed with water to form a thin paste
 Put everything except the cornstarch mixture into the pot. Bring to a boil
 and simmer covered for 10 minutes.  Thicken the sauce with the cornstarch
 and serve with brown rice or Japanese soba noodles.  The variations are
 endless.  You can replace the eggplant with firm tofu cut into 1 inch
 cubes. This past weekend, I used a mixture of tofu and vegetarian abalone
 that I got in an oriental market. The peas can be replaced with any
 mixture of green vegetables or mushrooms.  I've even used fresh spinach. 
 Any oriental paste type condiment can substitute for the black bean chile
 paste.  Chile paste with sweet basil is particularly good.  You can also
 use a little curry powder, or leave it out altogether. 
 kwvegan vegan