Ingredients
COMBINE IN 2 QUART PAN
2 cup tvp chunks
2 cup boiling water
2 tbsp ketchup
MIX IN SMALL PAN
1/3 cup ketchup
1/4 cup brown sugar
2 tbsp dark sesame oil
2 tbsp tamari
2 tsp 5 spice powder *
Directions
* 5 Spice powder may be obtained in a health food store or a Chinese
grocery store.VERY hot! OR may be made by combining 1 t ground
fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves
and 1/4 t Szechuan or cayenne pepper.
Take first three ingredients, mix and let stand 10 minutes. Cover
tightly and microwave on medium for 10 minutes or simmer on top of
stove 20 minutes, adding more liquid if needed.
Heat sauce, adding any liquid from the chunks. Stir well and when
sauce is boiling, mix with the chunks. Let marinate 30 minutes or
longer. Before serving, bake in the marinade in a covered dish in a
microwave on medium power about 5 minutes, stirring once. OR bake at
350F until chunks and sauce are hot.
Spicy and aromatic. Serve with toothpicks as an appetizer or mix with
cooked rice for a main dish. Makes about 1 quart.
Per appetizer serving: Calories:53, Protein:4gm, Carbohydrates: 7gm,
Fat:2gm FROM The TVP Cookbook, Dorothy Bates ISBN: 0-913990-79-5
Typed for MealMaster by Susan Grabowski on 5/7/93
Servings: 8 servings
Chinese Barbecued Chunks Recipe brought to you by Recipe Ideas
Categories: Asian; Barbeque; Bbq; Chinese
The History of Recipes
It is possible to track the history of `recipes` back into distant history, at least as far as the ancient Egyptians, and maybe even further. In practice though, generally, these early recipes were just simple hieroglyphic or cunieform recipes for food preparation.
Much later, in Roman times a man called Apicius compiled a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman cooks made use of many spices, including a few you will know like thyme, mint and dill. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to offer the best banquets, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. The TV revolution brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chinese Barbecued Chunks recipe.
