Delicious Asian dishes

So the night beore surgery I made some excellent dishes. The appetizer was spicy Thai corn fritters. Ingredients: - 1 bag thawed frozen corn - 1 TBsp curry paste - 1/2 package falafel mix - 3 TBsp- Ener-G egg -2 TBsp water - 2 TBsp garlic, minced - 1/4 cup cilantro - 4 TBsp oil -3 TBsp hoisin sauce Basically I mixed all of it up together and then on a greased pan placed 1/4 cup full dollops of the mixture on the baking pan. It was then baked at 400 for 15 minutes. For a sauce for these fritters I whisked together 1/2 cup white vinegar, 1/3 cup brown sugar, 1 tsp crushed red chili, 4 tsp minced garlic, and 2 TBsp soy sauce. The sauce was a little more liquidy then I expected to I poured it on top of the fritters rather then dipped the fritter in them, and they absorbed it nicely. The main course: vegan chow mein recipe adjusted from Vegan Dad's blog: Ingredients: 2 packaged Japanese curly noodles (ramen like) 1 package romaine lettuce 1 package fresh edamame beans 1 can baby corn 1 can water chestnuts 4 TBsp minced garlic 2 TBsp ginger Olive oil 1/4 cup sesame oil 1/2 cup soy sauce 1 package dried shitake mushrooms 1 package dried oyster mushrooms Soak the mushrooms in water for 30 minutes when you start to cook. Bring a pot of water to boil and place the noodles in that for 3 minutes, then remove and place on a greased baking sheet. Bake at 450 for 8 minutes. I made the mistake of just taking the noddles still shaped like a block and putting them on the pan. Next time I recommend breaking them up before baking, as after they are baked it is a little harder to break them up. In a wok place some oil and cook the garlic and ginger for 2 minutes. Then add the romaine lettuce and cook until wilted down. Then add the edamame, baby corn, chestnuts, and mushrooms. Cook for another couple minutes. THen add the noodles and toss for another couple minutes. Lastly, add the sesame oil and soy sauce and toss for another 4-5 minutes. Enjoy!

tofu scramble

Made a yummy tofu scramble from the fat free vegan kitchen recipe this week: http://blog.fatfreevegan.com/2012/02/simple-scrambled-tofu-and-kale-with-sweet-potato-fries.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FatfreeVeganBlog+%28Fatfree+Vegan+Blog%29&utm_content=Google+Reader

I literally made the recipe identical to the one on the other blog. It was very healthy and refreshing.

A new experiment: Fake fish dish

I tried out the fake fish fillet from May Wah this week...it was quite interesting.
Basically I sliced this slab of fake meat fish into fillets and then this was the recipe I used:
First I mixed up a creole seasoning in a bowl, which was 2.5 TBsp paprika, 2 TBsp salt, 2 TBsp garlic powder, 1 TBsp onion, 1 TBsp lemon pepper, 1 TBsp cayenne, 1 TBsp oregano, and 1 TBsp thyme.
Then I took the fake fish slices and coated them on either side with this seasoning.
Then with a little olive oil I fried the fake fish in a pan. Once the fake fish were browned on each side I placed them in a baking dish a sprinkled some crust on top of them. The crust was a mix of one cup bread crumbs, 1 cup ginger, 2 TBsp ground orange peel, and 2 TBsp lemon essence. I then baked them in the over at 400 for 10 minutes.
Once they were removed from the oven I put them on the plate on top of some ginger sauce. THe ginger sauce was the only part that turned out wrong, it seemed to think and liquidy.
But this is what the ginger sauce was made of:
Brought to a boil in a sauce pot was 1 cup soy cause, 2/3 cup agave nectar, 2 TBsp brown sugar, 2 TBsp ginger, 4 TBso garlic, 1/2 cup orange juice, and 1 pound margarine. This was whisked once at a boil and then removed from heat.
So I drizzled the sauce on the plate and placed a fillet of fake fish on top of it.
For the side dish- I took some arugala, then poured some more ginger sauce on it, and then on top of that placed some finely diced peppers and mushrooms that I had cooked in margarine first. I actually cooked some couscous too and mixed the margarine slathered veggies with that and placed that on top of the arugala.