Dingwu Vegetarian Platter Recipe Epicuriouscom

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VEGETARIAN EPICURE'S PILAU



Vegetarian Epicure's Pilau image

This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.

Provided by lynnski LA

Categories     Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

5 tablespoons butter or 5 tablespoons ghee
2 onions, chopped
2 bay leaves, crushed
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon fresh ginger, minced
1/2 cup potato, cut in small dice
1/2 cup cauliflower, coarsely chopped
1/2 cup peas
1/2 cup carrot, cut in small dice
1/2 cup green beans, cut in 1/2-inch pieces
1/2 cup summer squash, cut in small dice
1/2 cup green bell pepper, cut in small dice
2 1/2 cups long-grain white rice
1/2 teaspoon saffron thread
5 cups water
2 teaspoons salt
1/3 cup cashews, coarsely chopped
1/3 cup raisins

Steps:

  • Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
  • Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
  • toss over medium heat for about 5 minutes, then add the water and salt.
  • Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
  • All the water should be absorbed.
  • Add the cashews and raisins and gently mix everything together.
  • spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
  • Serve the pilau steaming hot from the casserole.

Nutrition Facts : Calories 484.4, Fat 13.9, SaturatedFat 7, Cholesterol 25.4, Sodium 913.5, Carbohydrate 81.7, Fiber 4.3, Sugar 9, Protein 9

DINGWU VEGETARIAN PLATTER



Dingwu Vegetarian Platter image

This recipe sponsored by Black Swan Vineyards

Provided by Chef Cheong Liew

Number Of Ingredients 35

1 ounce black moss
18 fried gluten balls
4 ounces dried bean curd sticks
6 whole ginkgo nuts (or tinned variety)
peanut oil
7 ounces winter bamboo shoots
1.5 ounces lily buds
.75 ounces cloud-ear fungus
18 whole Chinese black mushrooms
pinch of salt
1 tablespoon ginger juice
1 tablespoon spring onion juice
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon corn flour
6 whole red dates
1 spring onion, white only
1cm knob ginger, slightly crushed
6 pieces of Chinese cabbage, white stem part only
6 slices lotus root
2 tablespoons peanut oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon rice wine
1 tablespoon brown bean paste
1 teaspoon fermented red bean curd
1 teaspoon fermented white bean curd
1 tablespoon sugar
1 finely chopped spring onion, white only
3 tablespoons hoisin sauce
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon wheat starch
1 teaspoon English mustard powder
1 teaspoon white vinegar

Steps:

  • Black moss: Bring to the boil with some water then rinse in cold water to remove dust and grit.
  • Fried gluten balls: Soak in hot water until soft.
  • Dried bean curd sticks: Deep-fry until the oil bubbles and is golden. Remove the sticks and soak them in hot water to remove the fat. Cut the sticks into 6cm pieces then cook gently in a clean pot of water until limp.
  • Chinese cabbage: Lightly fry in oil on medium heat for no more than a few seconds. Cut into strips.
  • Ginkgo nuts: Crack the shells, blanch the nuts in hot water and remove the skins. (The tinned variety are already cleaned and prepared).
  • Winter bamboo shoots: Slice into 1cm thick pieces and deep-fry until golden.
  • Lily buds: Soak in warm water until soft. Cut the hard end off the stem and tie the bud in a knot.
  • Cloud-ear fungus: Wash thoroughly and pat dry. Dry toast in a wok over moderate heat. It needs very little cooking (not much more than 1 minute), and is then ready to be added to the dish.
  • Chinese black mushrooms: Remove stems and put mushroom caps in a saucepan covered with water and bring to the boil. Discard the liquid and wash the mushrooms thoroughly. Return mushrooms to saucepan and cover with water. Make a marinade with salt, ginger and spring onion juice, soy sauce, sesame oil and cornflour and marinate the mushrooms for 10 minutes
  • Red dates: Soak in warm water until reconstituted and remove seeds.
  • Heat the oil in a large pot and fry the garlic, ginger and spring onion until fragrant, then douse with the rice wine. Add brown bean paste, red and white fermented bean curd and fry until glossy.
  • Add the sugar, fried gluten balls, bean curd stick, ginkgo nuts, winter bamboo shoots, lily buds, Chinese black mushrooms, red dates and lotus root and fry together for a few minutes. Add water to just cover the ingredients and simmer for 45 minutes. Mix in cloud-ear fungus for the last 5 minutes of cooking time. Reserve the liquid for use in the sauce.
  • Using a 22-25cm medium depth bowl (a Pyrex baking-dish depth), layer the ingredient. Place the Chinese mushroom at the very bottom, then some bean-curd sticks, then black moss, ginkgo nuts, lily buds, cloud-ear fungus, fried gluten balls, lotus roots and red dates, then bean curd sticks covered with Chinese cabbage stems.
  • Mix some of the cooking liquid reserved above (about 9 fluid oz ) with hoisin sauce, soy sauce and oyster sauce and fill up the bowl containing the vegetables. Cover the bowl with a plate or plastic wrap. Steam in a steamer for 45 minutes. Set remaining liquid aside in a saucepan. Remove the bowl from the steamer and take off the covering. Taking a clean, cold plate, angle the bowl to drain the liquid from the vegetables into the saucepan and thicken with wheat starch. Mix together the mustard and vinegar and add to the liquid. This sauce can be adjusted with sugar or more hoisin to taste.
  • Slide the vegetable onto a serving platter large enough to hold the 'mould' of vegetables. Spoon over the sauce.

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