Shiitake, Ginger and Tofu Hokkien Noodles

Serves 4
Preparation time: 40 minutes
Marinating time: 4 hours
Cooking time: 10 minutes

Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006
 
Ingredients: 2 tablespoons soy sauce 2 tablespoons Chinese rice wine 1 tablespoon Chinese black vinegar 1 clove garlic, crushed 2 teaspoons finely grated ginger 375g packet firm tofu, cut into 1.5cm cubes 450g packet hokkien noodles 1 tablespoon olive oil 3 cm piece ginger, cut into very thin matchsticks 1 long red chilli, deseeded, thinly sliced 150g baby corn, halved lengthwise 150g fresh shiitake mushrooms, halved 150g sugar snap peas, strings removed 6 spring onions, trimmed, cut into 4cm lengths 1 bunch choy sum, trimmed, cut into 3 equal lengths

Method:

  1. Combine the soy sauce, rice wine, vinegar, garlic and grated ginger in a shallow, non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
  2. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes, then drain well.
  3. Heat half the oil in a large wok or frying pan. With a slotted spoon add the tofu (reserving the marinade) in batches and fry until golden. Remove and set aside.
  4. Heat the remaining oil, add the sliced ginger and chilli and stir-fry for 30 seconds. Add the baby corn and mushrooms and stir-fry for 2 minutes more. Add the sugar snap peas and spring onion and cook for 1 minute, then add the choy sum and reserved marinade. Toss together for 1–2 minutes over heat. Return the tofu to the wok and toss to combine and heat through.
  5. Place the noodles in bowls and top with the vegetables and marinade liquid.

Apple, Cranberry & Walnut Bread

Makes 12 slices
Soaking time: 30 minutes
Preparation time: 10 minutes
Cooking time: 45-60 minutes

Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006

Ingredients:

50g (1/2 cup) rolled oats
300ml skim milk
240g (11/2 cups) wholemeal self raising flour
1 teaspoon baking powder
125g dried cranberries
60g (1 cup firmly packed) dried apple, cut into small dice
75g (1/3 cup) dark muscovado sugar (or brown sugar)
1 teaspoon ground cinnamon
½ teaspoon all spice
1/3 cup pure floral honey (eg Yellow Box)
30g (1/4 cup) walnuts, finely chopped

Method:

  1. Place the rolled oats in a bowl, pour over the milk and soak for 30 minutes.
  2. Preheat oven to 180C (350F/Gas 4).
  3. Sift the flour and baking powder into a large bowl and stir in the rolled oats mixture, the dried fruit, sugar, spices and honey, mix well.
  4. Spoon the mixture into a non stick 900g (2lb) loaf tin (or brush the tin with oil to prevent sticking) and level the top and sprinkle with the walnuts. Bake for 45 minutes-1 hour, or until the loaf is golden brown and a skewer inserted into the loaf comes out cleanly.
  5. Allow the loaf to cool a little in the tin before turning it out onto a wire rack to cool completely. The loaf will store for several weeks if wrapped in foil and kept in an airtight container.

Vegetarian Fried Rice

Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes

 Source: The Low GI Vegetarian Cookbook – Brand Miller, Foster-Powell, Marsh & Sandall, Hachette 2006

250g (1 1⁄4 cups) brown long-grain rice
1 tablespoon olive oil
3 eggs, at room temperature
1 long red chilli, deseeded, thinly sliced
1 garlic clove, crushed
2 teaspoons finely grated ginger
1 red capsicum (pepper), deseeded, thinly sliced
1 fresh corn cob, kernels removed
1⁄2 Chinese cabbage, trimmed, shredded
155g (1 cup) frozen peas, thawed
65g (3⁄4 cup) bean sprouts trimmed
4 spring onions, trimmed, thinly sliced
2 tablespoons light soy sauce
1 tablespoon kecap manis, plus extr to serve
55g (1⁄3 cup) cashews, lightly toasted, roughly chopped, to serve

1. Cook the rice in a large saucepan of boiling water for 25 minutes, or until tender. Drain well. Spread out in a single
layer over two baking trays and set aside to cool completely.
2. Meanwhile, heat half the oil in a large non-stick wok or frying pan over medium heat. Whisk the eggs until frothy. Pour into the wok and swirl to cover the base. Cook for 2 minutes, or until the egg is set. Carefully loosen the edges, turn out onto a board and allow to cool. Roll up the omelette and cut into thin strips. Set aside.
3. Heat the remaining oil in a wok over high heat. Add the chilli, garlic and ginger and stir-fry for 30 seconds. Add the capsicum, corn, cabbage and peas and cook, tossing, for 2 minutes. Add the cooled rice and toss until heated through. Add the sliced omelette (reserving a few slices for garnishing), the bean sprouts, spring onions, soy sauce and kecap manis, and toss to combine.
4. Transfer fried rice to a serving dish, and serve garnished with the cashew nuts and reserved omelette slices, and drizzled with a little extra kecap manis, if desired.

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