Recipes Included On This Page Five Spice Stir-Fry Fresh Tomato Tart with Basil-Garlic Crust Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Five Spice Stir-Fry Recipe By : Vegetarian Dinner in Minutes, Linda Gassenheimer Serving Size : 4 Preparation Time :0:00 Categories : Corn Mushrooms Nuts Peppers Vegan Vegetables Volume 2-8 August '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SAUCE: 1/2 cup vegetable broth -- PLUS 1 tablespoon vegetable broth 3 tablespoons Oriental rice wine vinegar 1 teaspoon Chinese five-spice powder 5 cloves garlic -- crushed 2 tablespoons low-salt soy sauce 2 ounces slivered almonds -- (about 1/3 cup) VEGETABLES: 1 teaspoon canola oil 1/2 medium yellow onion -- sliced (1 cup) 1 medium red bell pepper -- sliced (1 cup) 2 medium celery stalks -- sliced (1 cup) 2 medium carrots -- sliced (1 cup) 1 15 oz can straw mushrooms -- drained (1 cup) 1 15 oz can whole baby corn -- drained (1 cup) 1 teaspoon cornstarch To make the sauce, mix 1/2 cup of the vegetable broth, vinegar, Chinese five-spice powder, garlic, and soy sauce together. Heat wok or large nonstick frying pan on high heat. Add almonds and toss until golden, about 30 seconds. Remove to a plate and set aside. Add oil and heat on high until smoking. Add onion, red bell pepper, celery, and carrots, and stir-fry for 3 minutes. Add mushrooms and corn and stir-fry 2 minutes. Remove to a bowl. Add sauce to wok d boil 3 minutes. In a bowl, whisk cornstarch with remaining 1 tablespoon broth and add to wok. Boil about 30 seconds to thicken sauce. Remove from heat and return vegetables to wok. Toss with sauce to coat vegetables. Serve over ice. Typed by Karen C. Greenlee Posted to FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Quick Fried Rice * Exported from MasterCook * Fresh Tomato Tart with Basil-Garlic Crust Recipe By : The Complete Italian Vegetarian Cookbook, Jack Bishop Serving Size : 6 Preparation Time :0:00 Categories : Volume 2-8 August '99 Cheese Pies & Tarts Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Basil and Garlic Tart Dough (pg -- (pg-415) 8 ounces mozzarella cheese -- very thinly sliced 2 large ripe tomatoes -- (about 1 pound) --cored and cut crosswise into thin slices salt & freshly ground pepper to taste 1 tablespoon extra virgin olive oil fresh basil leaves* Prepare the dough and fit it into a 10-inch tart pan with a removable bottom. (The tart shell can be refrigerated for several hours if desired.) Preheat the oven to 375 °F. Line the bottom of the tart shell with the slices of cheese. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center, slightly overlapping the slices. Sprinkle with salt & pepper to taste and drizzle with the oil. Bake until the crust is golden brown and the cheese has started to brown in spots, about 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. Serve hot, warm, or at room temperature. (The tart may be covered and kept at room temperature for over 6 hours.) Posted on FareShare 8-99 by Lyn Hillman <lhillman@na.ko.com> - - - - - - - - - - - - - - - - - - Serving Ideas : Green Salad & Marinated Vegetables OR Salad & Soup NOTES : assemble and put on the table.

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