Capítulo III: Requisitos y Análisis del Sistema
3.7 Validación de los resultados obtenidos
3.7.3 Validación del Análisis
• H H e e a a l l t t h h y y R R e e c c i i p p e e s
1 1/2 tablespoons peanut or vegetable oil s
1 1/2 tablespoons peanut or vegetable oil 1 tablespoon minced garlic
1 tablespoon minced garlic 1 large, hot fresh green chili,
1 large, hot fresh green chili, seeded and slicedseeded and sliced
1 red bell pepper, seeded and cut into matchstick pieces 1 red bell pepper, seeded and cut into matchstick pieces 4 ounces spinach or water spinach, st
4 ounces spinach or water spinach, stems removedems removed 2 tablespoons vegetarian mushroom oyster sauce 2 tablespoons vegetarian mushroom oyster sauce 1 tablespoon light soy sauce
1 tablespoon light soy sauce 1/2 cups water or vegetable stock 1/2 cups water or vegetable stock 1/2 teaspoon white pepper
1/2 teaspoon white pepper Salt to taste
Salt to taste
1-3 teaspoons toasted sesame seeds 1-3 teaspoons toasted sesame seeds
Cut tempeh or tofu into 3/4-inch cubes. Cut off the top
Cut tempeh or tofu into 3/4-inch cubes. Cut off the top and bottom from onion,and bottom from onion, then cut through stem
then cut through stem end, into narrow wedges and separate the layers.end, into narrow wedges and separate the layers.
Heat oil in wok or large skillet over high heat. When very hot, add tempeh or Heat oil in wok or large skillet over high heat. When very hot, add tempeh or tofu and onion and stir-fry for
tofu and onion and stir-fry for 3 1/2 minutes. You will need to turn and 3 1/2 minutes. You will need to turn and stir con-stir con-stantly
stantly, but be , but be careful you do not break up careful you do not break up tempeh too much.tempeh too much.
When ready
When ready, the onion will have , the onion will have softened and be slightly browned on the edges.softened and be slightly browned on the edges.
Add garlic, chili and bell pepper strips
Add garlic, chili and bell pepper strips and continue to stir-fry over heat and continue to stir-fry over heat forfor another 2 minutes.
another 2 minutes.
Add spinach, vegetarian oyster and soy sauces.
Add spinach, vegetarian oyster and soy sauces. Cook brieflyCook briefly, then pour in , then pour in waterwater or stock and add pepper and
or stock and add pepper and salt. Continue to cook over salt. Continue to cook over heat until green vegeta-heat until green vegeta-ble wilts, about 2 minutes.
ble wilts, about 2 minutes.
Tran
Transfer to a serving sfer to a serving dish, scatter sesame seeds and serve.dish, scatter sesame seeds and serve.
Serves 4-6 Serves 4-6
Vegetarian Pad Thai Noodles Vegetarian Pad Thai Noodles
12 ounces rice stick noodles (sen 12 ounces rice stick noodles (sen lek)lek) 8 ounces firm tofu
8 ounces firm tofu
1/3 cup peanut or vegetable oil 1/3 cup peanut or vegetable oil 1 cup sliced celery
1 cup sliced celery
3-inch piece large carrot, cut into matchsticks 3-inch piece large carrot, cut into matchsticks 2 teaspoons minced garlic
2 teaspoons minced garlic
2 teaspoons tamerind concentrate or 1 tablespoon lemon juice 2 teaspoons tamerind concentrate or 1 tablespoon lemon juice 2 tablespoons light soy sauce
2 tablespoons light soy sauce
1-1 1/2 tablespoons medium-light palm sugar or soft brown sugar 1-1 1/2 tablespoons medium-light palm sugar or soft brown sugar 1 1/2 teaspoons fermented tofu, mashed with its
1 1/2 teaspoons fermented tofu, mashed with its brinebrine 3/4 teaspoon sambal ulek or other chili
3/4 teaspoon sambal ulek or other chili pastepaste 1 teaspoon sesame oil (optional)
1 teaspoon sesame oil (optional) Salt and white pepper to taste Salt and white pepper to taste 3 scallions, white and green parts
3 scallions, white and green parts choppedchopped
• • F F a a v v o o r r i i t t e e H H e e a a l l t t h h y y R R e e c c i i p p e e s s
1 1/4 cups bean sprouts 1 1/4 cups bean sprouts
1/2 cup roasted unsalted peanuts, coarsely chopped 1/2 cup roasted unsalted peanuts, coarsely chopped Chopped fresh coriander (cilantro) or sliced
Chopped fresh coriander (cilantro) or sliced scallion greensscallion greens
Place noodles in a bowl, add hot water to cover and let stand for 6-8 minutes to Place noodles in a bowl, add hot water to cover and let stand for 6-8 minutes to soften, then pour into a
soften, then pour into a colander to drain. Cut tofu into colander to drain. Cut tofu into 1/2-inch cubes. Heat oil1/2-inch cubes. Heat oil in a wok or large skillet over heat.
in a wok or large skillet over heat.
Add tofu cubes and fry, turning frequently until crisp and
Add tofu cubes and fry, turning frequently until crisp and golden, about 3 min-golden, about 3 min-utes. Remove with a slotted spoon and set aside on paper towels. Pour off all but utes. Remove with a slotted spoon and set aside on paper towels. Pour off all but 2 tablespoons of oil from the pan.
2 tablespoons of oil from the pan.
Place pan again over high heat. Add
Place pan again over high heat. Add celery and carrots and cook, stirring oftencelery and carrots and cook, stirring often until softened, about 2 1/2 minutes.
until softened, about 2 1/2 minutes. Add garlic, fried tofu and well-drained noo-Add garlic, fried tofu and well-drained noo-dles and stir over heat until
dles and stir over heat until each noodle stand is moistened with oil, about 1 1/2each noodle stand is moistened with oil, about 1 1/2 minutes.
minutes.
In a small bowl,
In a small bowl, combine tamarind concentrate or lemon juice, soy sauce, combine tamarind concentrate or lemon juice, soy sauce, sugarsugar (to taste), fermented tofu and chili paste. Pour over noodles and add sesame oil, if (to taste), fermented tofu and chili paste. Pour over noodles and add sesame oil, if using. Continue to stir over heat, tossing, lifting and turning noodles until
using. Continue to stir over heat, tossing, lifting and turning noodles until evenly seasoned.
evenly seasoned.
Check seasoning and adjust to taste, plus add
Check seasoning and adjust to taste, plus add salt and a generous sprinkle of pep-salt and a generous sprinkle of pep-per
per. Add scallions and bean sprouts, mix . Add scallions and bean sprouts, mix in well and allow them to in well and allow them to cook for aboutcook for about 45 seconds.
45 seconds.
Lastly
Lastly, stir in peanuts, , stir in peanuts, then transfer to serving dish then transfer to serving dish or 4 large shallow bowls, gar-or 4 large shallow bowls, gar-nish with coriander or scallion greens.
nish with coriander or scallion greens.
Note Note
Most rice noodle sticks come in
Most rice noodle sticks come in packs weighing about 14 ounces. Use the whole pack, if you prefer,packs weighing about 14 ounces. Use the whole pack, if you prefer, adjusting the seasonings to taste. Leftover pad Thai re-heats well in a microwave oven.
adjusting the seasonings to taste. Leftover pad Thai re-heats well in a microwave oven.
Serves 4 Serves 4
A A
Apple-Prune Crisp with Hazelnut Toppings Apple-Prune Crisp with Hazelnut Toppings 2828 Assemble your own
Assemble your own 66
B B
Basic stock Basic stock 88
Bean Enchilada Casserole Bean Enchilada Casserole 3838 Bean Soup
Bean Soup 1919 Beans
Beans 44
Beans & Tortillas Beans & Tortillas 44 Burritos Chili Garlic Tofu Cubes Chili Garlic Tofu Cubes 1818 Chocolate Decadence Pudding Chocolate Decadence Pudding 3333 Choosing chilis
Choosing chilis 44
Costa Rican Potatoes and Beans Costa Rican Potatoes and Beans 2424 Cream of Mushroom Soup
Cream of Mushroom Soup 2121 Creamy Bean and Vegetable Topping Creamy Bean and Vegetable Topping 1717
FF
French Toast French Toast 3737 Fresh Salsa Fresh Salsa 33
G G
Gallo Pinto Gallo Pinto 2323 Garbanzo Delight Garbanzo Delight 2020 Garbanzo Salad Garbanzo Salad 3131 Golden Bean Stew Golden Bean Stew 3434 Guacamole Hearty Chili 3535 Homemade Tortillas Homemade Tortillas 55 Honey Mustard Dressing Honey Mustard Dressing 3434
JJ
Jamaican Three Potato Curry Jamaican Three Potato Curry 1414
K K
Kitchen Sink Soup Kitchen Sink Soup 3333
M M
McDougall Program Recipes McDougall Program Recipes 1414 Mexican Rice Casserole
Mexican Rice Casserole 3030 Moroccan Bulgur Casserole Moroccan Bulgur Casserole 1818 Mushroom-based Recipes Mushroom-based Recipes 88 Mushroom-based recipes Mushroom-based recipes 88
N N
Neapolitan Spaghetti Sauce Neapolitan Spaghetti Sauce 1212
Neapolitan Spaghetti Sauce (not really McDougall) Neapolitan Spaghetti Sauce (not really McDougall) 3838 Non-McDougall Recipes
Non-McDougall Recipes 3838
O O
Oriental Spicy Soodle Salad Oriental Spicy Soodle Salad 88
P P
Pad Gratiam Prik Thai Tempeh Pad Gratiam Prik Thai Tempeh 3838 Pasta Glorioso
Pasta Glorioso 77
Pasta Sauce Puttanesca Pasta Sauce Puttanesca 1515
Polenta Triangles with Roasted Red Pepper Relish Polenta Triangles with Roasted Red Pepper Relish 2727 Potato Enchiladas
Potato Enchiladas 2525 Potatoes
Potatoes 1010
R R
Refrying the beans Refrying the beans 66 Reuben Sandwiches Reuben Sandwiches 1515 Roasting Ingredients Roasting Ingredients 33
S Roasted Ingredients 33 Soft Tacos
Soft Tacos 66
Somen Noodles Three-color vegetable salad Somen Noodles Three-color vegetable salad 1313 Soups
Soups 99
Southwest Couscous Salad Southwest Couscous Salad 1616 Southwestern White Beans Southwestern White Beans 2424 Spaghetti Sauce
Spaghetti Sauce 99
Spaghetti with Mushroom Sauce Spaghetti with Mushroom Sauce 1212
Spaghetti with Mushroom Sauce (not really McDougall) Spaghetti with Mushroom Sauce (not really McDougall) 1212 Spicy Oriental Noodles
Spicy Oriental Noodles 1414 Spicy Vegetable Bean Dip Spicy Vegetable Bean Dip 3232 Squash
Squash 1010
Squash (Calavasita) Squash (Calavasita) 1010 Squash (calavasita) Squash (calavasita) 1010
Index
Index
TT—W—W
42 42
Summertime Bread Salad Summertime Bread Salad 2222 Sweet Potato Bisque
Sweet Potato Bisque 2626
T T
Thai Noodle Stir-up Thai Noodle Stir-up 2929 Thai Orange Peanut Tofu Thai Orange Peanut Tofu 1111 Tortilla Soup
Tortilla Soup 3030 Tortillas
Tortillas 55
Tunisian Sweet Potato Stew Tunisian Sweet Potato Stew 2121
V V
Vegetable Salad Vegetable Salad 3333
Vegetarian Pad Thai Noodles Vegetarian Pad Thai Noodles 3939 Veggie Benedicts
Veggie Benedicts 3636 Veggie Pasta
Veggie Pasta 66 Veggie Pasta Variant Veggie Pasta Variant
7 7
W W
What to Do with All Those Beans What to Do with All Those Beans 55 White Beans Mexicali
White Beans Mexicali 3131