Celebrate Chinese New Year with “Sexy Vegan” Radio
By Racine Hiet
Hear Lani Muelrath, talk about a Chinese New Year 7 seconds to a flat belly.
Julieanna Hever gives us some great information on the China Study.
Vegan Song, Ross Mayheu “Talkin’ Vegan Blues.”
We feature the story and songs of XIE ZHENG a Vegan Rock Star and animal Activist who lives in Beijing, China, and also goes by the name “SHAY.”
The Audible Kitchen Tofu & Vegetable Lo-Mein.
Tofu & Vegetable Lo-Mein Recipe:
▪ 8 ounces udon Chinese noodles (or linguine)
▪ 2 teaspoons toasted sesame oil
▪ 2 teaspoons & 1 tablespoon peanut oil
▪ 8 ounces extra-firm tofu, drained and cut into 1/2 inch cubes
▪ 4 scallions, chopped
▪ 2 1/2 cups bok choy, shredded
▪ 1 small carrot, shredded
▪ 1 1/2 cups snow peas, strings removed
▪ 2 cloves garlic, minced
▪ 2 teaspoons fresh ginger, peeled and minced
▪ 3 tablespoons tamari
Cook the noodles as directed. Rinse with cold water. Place in a bowl, mix in the sesame oil and set aside.
Place 2 teaspoons peanut oil in a skillet on medium-high heat.
Drain the tofu and cut into 1/2 inch cubes. Stir-fry the cubes for about 5 minutes, turning gently until they are completely browned. Set aside.
Add 1 tablespoon peanut oil to skillet. Add the scallions and bok choy.
Stir-fry for a few minutes until the bok choy is almost soft.
Add the carrot, snow peas, garlic and ginger and stir-fry for about a minute. Add 1 tablespoon of the tamari and cook for another minute. Add the tofu, noodles and 2 tablespoons tamari.
Combine and cook for a few more minutes until it’s all heated.
Now it’s ready to serve!
Serves 4
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