SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
SPICY GAI LAN AND BEAN CURD SOUP
Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy!
Provided by PalatablePastime
Categories Clear Soup
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth, ginger, sesame oil, and soy sauce (if using) to a boil in a large sauce pan.
- Add sliced gai lan and chopped chillies, return to a boil, then reduce heat and simmer for 4-6 minutes until crisp-tender.
- Gently add tofu and chopped scallions to soup, stirring without breaking tofu.
- Cook 2-3 minutes on low heat or until soup is heated though.
- Garnish with chopped cilantro and serve hot.
Nutrition Facts : Calories 14.9, Fat 0.7, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 0.4
BEAN CURD SOUP
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges.
DIM SUM STYLE GAI-LAN (CHINESE BROCCOLI)
This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking.
Provided by cookiedog
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
- Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.
Nutrition Facts : Calories 35.5, Fat 1.2, SaturatedFat 0.2, Sodium 1870.1, Carbohydrate 5.7, Fiber 0.4, Sugar 3.2, Protein 0.7
BLANCHED GAI LAN WITH OYSTER SAUCE (CHINESE BROCCOLI)
Gai lan is Chinese broccoli. I first had this when we went out for Dim Sum. The stalks are crisp the dressing is salty, sweet and rich.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic and sesame oil in a small saucepan.
- Bring to a boil and cook until sauce thickens.
- Set aside.
- Wash the gai lan in cold water.
- Trim off and discard the tough bottoms.
- Peel stalks if they are thick and tough; leave gai lan whole or cut into thirds.
- Bring 1-3 quarts of water to a boil in a wok and add the soy and oil.
- Add the greens, bring back to a second boil with lid on.
- Turn off the heat and let greens steam for a minute or two.
- When the green stalks brighten, test one for doneness.
- It should be tender and crisp.
- Drain immediately and shake off excess water.
- Transfer to a platter, pour dressing over, and serve immediately.
Nutrition Facts : Calories 54.7, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.2, Sodium 424.7, Carbohydrate 3, Fiber 0.1, Sugar 0.7, Protein 0.7
SPINACH AND BEAN CURD SOUP (GUN)
This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate.
Provided by Hey Jude
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch spinach in boiling water for 1 minute; rinse in cold water, squeeze dry and chop fine.
- Bring stock to a boil; add chicken, bamboo shoots, mushrooms and bean curd; thicken with dissolved cornstarch.
- Add spinach, bring to a boil; add salt and pepper, stir until well blended.
- Sprinkle ham on top; garnish with chopped cilantro and serve.
Nutrition Facts : Calories 302.5, Fat 10.7, SaturatedFat 2.7, Cholesterol 34.5, Sodium 1175.7, Carbohydrate 27, Fiber 2.8, Sugar 7.6, Protein 26.1
GAI LAN (CHINESE BROCCOLI) AND BEEF
My Chinese roommate taught me to make this yummy dish. Mostly because she got tired of making it for me as I can't get enough of it. This is so good and your house will be filled with wonderful smells. If you like garlic this is a must.
Provided by Pepper Monkey
Categories Steak
Time 1h
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine sauces and oil and marinate beef in them for about 30 minutes.
- It should cover all of the beef.
- If not add more in even amounts.
- Meanwhile wash gai lan well and cut into three to four inch pieces.
- (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
- (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
- When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
- Be careful-- this will sizzle a lot.
- When garlic is browned dump in the beef with marinade and sauté until done.
- Serve over steamed rice, and Chinese broccoli.
- Use remaining sauce with rice and veggie.
- NOTE: This might be too salty for some. I suggest using a lite soy sauce instead of regular to reduce the salt content some.
Nutrition Facts : Calories 290.8, Fat 27.1, SaturatedFat 3.9, Sodium 4836.5, Carbohydrate 7.3, Fiber 0.5, Sugar 2, Protein 6.4
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