BUDDHA'S FEAST (VEGETABLE STIR-FRY)
When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.
- Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.
- Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.
BUDDHA BELLIES
Yummy huge moist cookies that you eat for good luck. These are so named not because they will puff up like a 'belly' shape when baked, but because these are so good, if you don't eat them in moderation, YOU will! Some folks have even been known to shout.... "I want a Buddha Belly!" ;)
Provided by 2Bleu
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Line cookie sheets with parchment paper or use non-stick cooking spray. Sift flour, baking powder and salt in a bowl and set aside.
- In another bowl, combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Set aside.
- Melt the chopped Unsweetened Chocolate, chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend.
- In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minute.
- Add the chocolate mixture with the machine running on medium speed. On low speed mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips to blend. Scrape down the bowl as needed during mixing to blend evenly.
- Using a 1/4 cup-measuring scoop fill it with dough, level, and drop the dough on to a prepared cookie sheet leaving 3 to 4 inches between the cookies. Bake (in batches if neccessary) until the cookies are cracked on top but still slightly moist, about 14 minutes.
- Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.
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