1 : /2 tb Low-sodium soy sauce
1 : tb Dry Sherry
1 : ts Oriental sesame oil
1 : ts Cornstarch
2 : ts Vegetable oil
3 : lg Garlic cloves; minced
1 : tb Minced peeled fresh ginger
1/8 : ts Dried crushed red pepper
3 : 1/2 c Thinly sliced trimmed bok
-choy : -choy
1 : cn (5-oz) sliced water
0: Crust: Stir the flours together in a small bowl and freeze
1: Freeze the corn oil in a separate container
2: Both containers should remain in the freezer for 1 hour
3: (The oil need not be firm
4: ) Mix the oil into the flour until it forms a crumbly meal
5: Stir the salt into the ice water and add the water to the flour mixture
6: Mix only to bind the dough
7: The dough may seem a little wet at first, but it should become drier as it absorbs mositure
8: If it is still too wet, you can ad a little whole wheat flour to the dough
9: Roll out half of the dough on a floured surface rolling to a thickness of about 1/8 inch
10: Transfer the dough to the pie pan, and trim and crimp the edges
11: Roll out the top crust
12: Set aside
13: Filling: If you are using fresh spinach, steam or saute the spnach for about 5 minutes
14: Heat the oil in a large saucepan
15: Saute the onions, garlic, mushrooms and seasonings until the onions are transparent
16: Then add the spinach and allow it to cook down for 3 to 5 minutes
17: Rinse the tofu and mash it
18: Add it to the vegetables and continue cooking until the tofu is heated through
19: Then add the dissolved arrowroot
20: Pour the filling into the pie shell
21: Place the top crust over the filling and seal the edges
22: Bake in a preheated oven at 350 degrees for 35 minutes
23: (When the pie has baked for about 20 minutes, you can glaze the top crust with amixture of 1/4 c barley malt syrup and 2 tablespoons of water
24: Just lightly glaze the crust andreturn the pie to the oven
25: The glaze will make the crust shiny and brown
26: ) Serve the pie hot
27: Variation: You can alsy prepare this pie open-faced, with only a single crush
28: In this case, brush the top with a little oil immediately after baking; this will give the top a fresh glossy look
29: From _Friendly Foods_ by Bro
30: Ron Picarski Sub: New CHEFS List 12-18-92 Date: Sat, 22 Jun 1996 19:06:20 -0400 From: BobbieB1@aol
31: com MM-Recipes Digest V3 #175 From the MealMaster recipe list
32: Downloaded from Glen's MM Recipe Archive, http://www
33: erols
34: com/hosey
35: