ESCAROLE BEAN SPROUT BOWL – GOAT
Delight Soy Chicken with fresh bean sprout and escarole steeped in a red onion, celery and carrot broth. Seasoned with garlic, coriander and tarragon with a breath of heat! Served over Coriander Rice and topped with fresh cilantro! ‘Out of the park’ says Steve!
Makes 10-1/2 cups soup & 6-3/4 cup rice
SAUTE & BROTH:
2 T. light sesame oil
1 c. diced red onion, 3/8 inch squares
1/2 diced celery, 3/8 inch squares
1 fat carrot, peeled, cut ends off, cut into 1 inch segments, then cut each into 1/8 inch planks, stack and cut into sticks
12 oz. pkg. fresh bean sprouts, washed and drained
7 lg. cleaned escarole leaves, stacked and cut crosswise into 1/2 inch wide strips
2 t. salt
1 c. sliced DELIGHT SOY CHICKEN NUGGETS
- In large soup pot, over medium heat, melt oil.
- Add onion and celery a little salt and saute till partially wilted.
- Add carrot sticks, bean sprouts, escarole, salt and soy chicken. Stir and cook about 5 minutes.
ADD TO THE POT:
9 c. boiling water
1/4 c. soy saucee
1 t. liquid smoke
2 t. salt
1 T. Imitation Chicken Flavored Bouillon Powder by SPICE TIME (or another animal-free bouillon you like)
2 t. garlic powder
2 t. onion powder
1 t. ground coriander
2 t. dried tarragon
1/4 t. ground allspice
1/4 t. red cayenne pepper
fresh ground black pepper to taste
2 t. granulated sugar
1/4 c. chopped fresh cilantro, some top stems okay
- Stir well, bring to boil, reduce heat and cook about 20 minutes.
12 oz. pkg. water-packed extra firm tofu, rinsed and cut into 3/8-1/2 inch cubes
- Add tofu cubes, stir and cook all till all ingredients are done to your tastes.
1 T. additional sesame oil drizzle at end
- When done, drizzle with additional sesame oil. Set aside till ready to serve.
CORIANDER RICE:
3 c. water
2 t. salt
3 c. Canilla parboiled long grain golden rice, rinsed
- Combine water and salt in large saucepan. Bring to boil, add rice, stir, return to boil.
- Cover tightly, reduce heat to low, cook 15 minutes.
- Remove cover, fluff with fork.
AFTER COOKED:
- Place cooked rice into large bowl.
ADD:
1 T. ground coriander
1 T. liquid smoke
1/2 t. ground ginger
1 T. sugar
1-2 t. additional salt
fresh ground black pepper to taste
- Toss to distribute spices evenly throughout rice.
TO SERVE:
- Reheat all ingredients if necessary. Spoon rice into bottom of individual serving bowls.
- Top with soup being sure to add to each cup some of each ingredient plus broth.
- Garnish with fresh chopped cilantro.
CHEF DAVIES-TIGHT™ 