Chef Tom Lin's Meatless Monday recipes - New York News

Chef Tom Lin's Meatless Monday recipes

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Get these Meatless Monday recipes courtesy of Chef Tom Lin. Learn more about him by logging on to www.fortunecookingcheftom.com and www.szechuanempire.com.

Asparagus wrapped In Eggplant With Teriyaki Sauce
1 eggplant-cut into ¼ inch slices (length wise)
15-20 pieces asparagus
Olive oil

Teriyaki Sauce Mixture: 1 tsp. of minced ginger, 1 tsp. of minced garlic, 2-3 tsp. of rice wine, ¼ cup of soy sauce, 1/3 cup of water, 3 TBS of brown sugar, 2 TBS of honey, 2 TBS of cornstarch dissolved in 2 oz. of water. Combine all ingredients (except cornstarch mixture) in a saucepan on medium heat until sugar is dissolved. Add cornstarch mixture in then to thicken the sauce.

1. Drizzle some olive oil onto eggplant and asparagus.

2. In a heated skillet over medium heat, grill the vegetables (eggplant and asparagus) for 2 minutes on each side. Apply teriyaki sauce in one side. Wrap the asparagus with the eggplant and apply teriyaki sauce on top.

Stir Fry Asparagus And Bella Mushroom In Sesame Brown Sauce
1 ½ cups of asparagus
1 ½ cups of baby bella mushrooms
1-2 tsp. of cooking oil
½ tsp. of minced ginger and minced garlic
1-2 tsp. of light sodium soy sauce
1 tsp. of hoison sauce
1-2 oz. of vegetable stock or water
A drizzle of some sesame oil

1. Heat a frying pan over medium high heat. Add cooking oil, ginger and garlic stir fry for 10 seconds until fragrant. Add vegetables in and stir fry for 2-3 minutes until softened, then add soy sauce, hoison sauce and stock. Stir fry for another minute, then drizzle sesame oil and enjoy.

Tofu Stir Fry With Mixed Vegetables
1 firm tofu                                                                             
½ tsp. of minced ginger and minced garlic
2-3 tsp. of soy sauce
¼ cup of water
2 tsp. of cornstarch dissolved in 2 oz of water
A pinch of black pepper
1 cup of bok choy
½ cup of shitake mushroom
½ cup of chopped celery
1 cup of shredded carrot

1. Heat a frying pan over medium high heat and add 2 tsps.of cooking oil. Pan sear the tofu for 2 minutes on each side, then set it aside.

2. Heat a frying pan medium high heat add 1-2 tsp. of cooking oil, then add garlic and ginger and saute for 10 seconds until fragrant. Add all of the vegetables in and stir fry for 2 minutes until softened. Add soy sauce, water, a pinch of black pepper and bring the sauce up to a boil. Add cornstarch mixture to thicken the sauce and drizzle some sesame oil. Enjoy.

Asian Salad With Ginger Balsamic Dressing
Cucumber, tomato, any kind of lettuce, red onion, pear or other fruit in season and 1 giant portabella mushroom.

Dressing: 1 tsp. of minced ginger, ½ tsp. of minced of garlic, 2 TBS of balsamic vinegar, 1 tsp. of soy sauce, ½ of a fresh lemon (juice), 2 TBS of mea ploy hot and sweet chili sauce, 3-4 TBS. of olive oil and a pinch of black pepper. In a small bowl, whisk together all ingredients until oil is incorporated into the dressing.

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