Chinese Tofu Okra And Crabmeat Soup Recipes

CHINESE OKRA AND TOFU STIR FRY

Chinese Okra and Tofu Stir Fry image

Make and share this Chinese Okra and Tofu Stir Fry recipe from Food.com.

Provided by foodart

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 Chinese black mushrooms, soak and remove stems
3 cups chicken broth
1 teaspoon ginger, minced
1 teaspoon salt
1 tablespoon granulated onion
1 tablespoon sugar
1 teaspoon soy sauce
1 lb tofu, drain and cut into cubes
3 chinese okra, peel and cut into chucks
oil
cornstarch roux
2 stalks green onions, 1 inch pieces

Steps:

In a wok add oil to coat and place on a high heat add in the mushroom and stir fry for 2 minutes add in the chicken broth, ginger, salt, onion, sugar and soy sauce and bring to a boil and reduce heat to a simmer for 5 minutes. Add in the tofu and simmer for 2 minutes and then the okra and simmer for 2 minutes longer and add some cornstarch roux to lightly thicken and top off with the green onion and mix well.

Nutrition Facts : Calories 125.9, Fat 5.4, SaturatedFat 0.9, Sodium 1237.8, Carbohydrate 8.9, Fiber 1.1, Sugar 4.9, Protein 12

GUMBO-STYLE CRAB SOUP WITH OKRA AND TOMATOES

Gumbo-Style Crab Soup With Okra and Tomatoes image

This more delicate cousin of New Orleans gumbo is a spicier version of the crab soup Charleston is known for. From: "Low-Country Thanksgiving" in F&W Magazine, 11/2002 by Robert Stehling. It is healthy & certain parts can be made ahead of time, if kept in an air-tight container.It is wonderfully delicious!! Submitted 08/14/2008.

Provided by Manami

Categories Gumbo

Time 2h55m

Yield 10 shallow bowls

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter
2 large onions, finely chopped
6 celery ribs, finely chopped
1 red bell pepper, finely chopped
2 tablespoons minced garlic
1 teaspoon thyme leaves
1/2 teaspoon crushed red pepper flakes
salt & freshly ground black pepper
1/2 cup dry red wine
28 ounces Italian plum tomatoes, drained and coarsely chopped, juices reserved
3 bay leaves
2 1/2 quarts low-fat chicken broth or 1 quart water mixed with 1 1/2 qts bottled clam juice
1 1/2 lbs fresh okra (6 cups) or 1 1/2 lbs thawed frozen okra, sliced crosswise 1/2 inch thick (6 cups)
1 1/2 lbs lump crabmeat, picked over to remove cartilage
1/2 cup chopped basil
Tabasco sauce

Steps:

In a large, heavy pot, melt 2 tablespoons of the butter.
Add the onions and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the celery, bell pepper, garlic, thyme and crushed pepper.
Season with salt and pepper and cook until the vegetables are softened, about 10 minutes.
Add the wine and boil over moderately high heat until reduced to a syrup, about 1 minute.
Add the tomato juices and bay leaves and boil until reduced by half, about 4 minutes.
Add the stock, bring to a boil and simmer over low heat for 30 minutes.
In a large skillet, melt the remaining 2 tablespoons of butter.
Add the okra, season with salt and pepper and cook over moderately high heat, stirring a few times, until browned, about 4 minutes.
Add the tomatoes and bring to a boil.
Stir the okra and tomatoes into the soup and simmer over low heat for 30 minutes longer; discard the bay leaves.
Add the crabmeat to the soup and simmer until just heated through.
Stir in the basil and season with salt, pepper and Tabasco.
Ladle the soup into shallow bowls and serve.
Serve with a light, spicy pinot grigio along with some hot homemade bread or biscuits.
Enjoy!

Nutrition Facts : Calories 223.3, Fat 7.7, SaturatedFat 3.6, Cholesterol 66.2, Sodium 652.2, Carbohydrate 13.7, Fiber 4.4, Sugar 5.2, Protein 23.4