Online Cooking
Tofu How to Make Tofu
6 Tofu Recipes
Cook Tofu Like a BOSS
"Chicken" Tofu
Fried Tofu With Spicy Teriyaki Glaze
Crispy Sesame Tofu
Marinated Tofu
Crispy Sweet and Sour Tofu
Tofu Bacon
Stir Fry Any Vegetable - Three Basic Flavors
Asian Lettuce Wraps
Vegan Curry
3 Noodle Dishes
6 Chinese Take-Out Inspired Dinners
Pad Thai Recipe Vegan Pad Thai
Tempura
Chinese Fried Rice Perfect Rice Benihana's Fried Rice
Egg Foo Young Egg Foo Young
Chinese Dumplings Vegan Mushroom Dumplings Vegan Dumplings Veggie Potstickers
Dipping Sauce - for Pot Sticker Korean Dipping Sauce Soy Dipping Sauce
Nuoc Mam Vietnamese Dipping Sauce
Vegetable Egg Drop Soup
Hot and Sour Soup
Wonton Soup Vegan Wonton Soup
Benihana Onion Soup
Thai Iced Tea
Benihana dipping sauces - Ginger sauce & Mustard sauce
Yum Yum Sauce
Ginger Dressing
Japanese Salad Dressing
Recipe Sites
http://www.japanfoodaddict.com/
http://www.bento.com/tf-recp.html
Cooking Rice
http://www.justhungry.com/2003/11/japanese_basics_1.html
Tempura
http://www.bento.com/trt-tempura.html
Okonomiyaki
1 C chopped cooked chicken, 1 1/2 C thinly sliced napa cabbage, 1/4 C shredded carrots, 3 green onions chopped,
12 fresh green beans cut into 1/2 inch pieces, 1 small green bell pepper cut into thin strips, 1 small zucchini cut into thin strips
3 eggs lightly beaten, 3/4 C flour, 3/4 C chicken stock, 2 t soy sauce, 1 t vegetable oil, 1/4 t toasted sesame oil
Mix chicken, cabbage, carrots, green onions, green beans, green bell pepper and zucchini. In a separate bowl, beat together eggs, flour, chicken stock and soy sauce. Pour batter over chicken mixture and toss to thoroughly coat.
Mix vegetable oil and sesame oil in a skillet over medium heat. Scoop about 1/4 cup batter into skillet, enough to make a 2 1/2 inch circle. Cover and cook 4 minutes, or until bottom is golden brown. Flip and continue cooking 4 minutes, or until cooked through. Drain on paper towels.
Ginger Pork
1 T grated fresh ginger root, 2 T soy sauce, 2 T sake, 2 T mirin, 1 pound thinly sliced pork loin, 3 T vegetable oil
Mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture.
Zucchini and Onion
2 T vegetable oil, 1 medium onion thinly sliced, 2 medium zucchinis cut into thin strips,
2 T teriyaki sauce, 1 T soy sauce, 1 T sesame seeds, pepper
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute.
Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes.
Miso Soup
2 t dashi granules, 4 C water, 3 T miso paste, 8 oz silken tofu diced, 2 green onions sliced diagonally into 1/2 inch pieces
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."
Miso with Shiitake Mushrooms
4 C vegetable broth, 4 shiitake mushrooms thinly sliced, 1/4 C miso paste, 4 t soy sauce,
1/3 C diced firm tofu, 2 green onions thinly sliced
Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.
Soba Noodle Soup
8 oz shrimp, 8 oz soba noodles, 2 C chicken stock, 1/4 C soy sauce, 1/4 C mirin, 2 t sugar,
1/2 t instant dashi stock, 2 scallions sliced
cook soba in boiling water for 4-5 minutes until done. Meanwhile heat stock, soy, mirin, sugar, dashi to boil in a saucepan.
Add shrimp, cook for 2 minutes until cooked through.
Drain soba, divide between 2 bowls pour shrimp and soup over noodles, top with scallions, serve.
Sunday, January 22, 2012
Monday, December 19, 2011
Main Meal
Online Cooking
Egg Foo Yung
Kung Pao Chicken
Tempura Shrimp Shrimp Tempura
Tempura Vegetables
Pork Mei Fun
Sukiyaki (Homemade Tofu) Tofu + Savory & Sweet Twists
Fried Tofu With Spicy Teriyaki Glaze Crispy Sesame Tofu Honey Sesame Tofu
Sweet Sour Crispy Tofu
Pad Thai
Egg Foo Yung
6 mushrooms, 1/2 C mung bean sprouts, 1/4 to 1/2 cup shredded Napa cabbage, 3 Chinese sausages (lop cheong), 5 eggs, S/P, 2 to 3 t Chinese rice wine (or dry sherry), 1/4 C chopped onion,2 green onions, 3 T peanut oil, Extra soy sauce to taste
Egg Foo Yung Sauce:1/2 C chicken broth, 1 T soy sauce, 1 T Chinese rice wine (or dry sherry), a few drops sesame oil, S/P, 1 t cornstarch dissolved in 4 t water
Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken.
To make Egg Foo Yung: Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
Lightly beat the eggs with the S/P and the rice wine .
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
Kung Pao Chicken
1 pound skinless, boneless chicken breast halves - cut into chunks
2 T white wine, 2 T soy sauce, 2 T sesame oil divided, 2 T cornstarch dissolved in 2 T water,
1 oz hot chile paste, 1 t distilled white vinegar, 2 t brown sugar, 4 green onions chopped,
1 T chopped garlic 8oz can water chestnuts, 4 oz chopped peanuts
Marinade: Combine 1 T wine, 1 T soy sauce, 1 T oil and 1 T cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
Sauce: In a small bowl combine 1 T wine, 1 T soy sauce, 1 T oil, 1 T cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Orange Chicken
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade: 2 T Chinese rice wine (or dry sherry), 1 T cornstarch
Sauce: 1/3 C orange juice, 2 T soy sauce, 1 t sesame oil, 1 t brown sugar, 1/4 t chile paste,
1 clove garlic minced, 1 slice ginger minced
Oil for stir-frying
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color.
Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute
Sweet Sour Pork
3/4 pound pork tenderloin cut into 1 inch cubes, marinated in 2 - 3 t soy sauce, Pinch of cornstarch for 20 minutes.
Sauce: 1/4 C sugar, 2 T ketchup, 2 T soy sauce, 1/4 t salt, 1/2 C reserved pineapple juice,
1/4 C vinegar, 1 T cornstarch dissolved in 4 T water
Batter: 1/3 C flour, 1/3 C cornstarch, 1 egg white lightly beaten, 1 T vegetable oil, 1/3 C warm water, as needed
Other: 1 carrot, 1/2 red bell pepper, 1/2 green bell pepper, 1/2 cup pineapple chunks,
3 cups oil for deep-frying,
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.
Shrimp Fried Rice
4 oz frozen uncooked shrimp, unshelled
Marinade: 1 tablespoon soy sauce, S/P, 1 t cornstarch mixed with 1 1/2 t water
Other: 4 ounces cooked ham, 1 medium onion, 2 green onions, 2 eggs, 1/2 cup peas,4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying,
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.
Beat the eggs lightly Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour egg mixture into the wok and cook over medium heat, turning over once. Cut the egg into thin strips and set aside.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside.
Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy desired. Add the other ingredients except the egg and green onion and combine thoroughly.
Stir Fried Tofu and Vegetables
4 med. carrots, 2 zucchini , 4 green onions, 2 stalks celery, 1 1/2 cans chicken broth, 2 tsp. cornstarch, Safflower oil, Garlic powder, Ground ginger,
1 pkg. firm tofu (cut into 1/2" cubes), 2 c. cooked brown rice, 1 pkg. chow mein noodles
Sliced vegetables into small pieces. In a large wok or skillet heat 2 teaspoons oil until very hot. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.
In small saucepan whisk in chicken broth, cornstarch and about 1/8 teaspoon each garlic and ginger. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.
Fried Rice
Saute in hot oil: 1 clove garlic, minced 1 diced pork chops or any leftover meat.
Scramble 2-3 eggs in this mixture. Add few drops of sesame oil and leftover cooked rice; stir-fry about 1 minute. Add whatever leftover vegetables you have in the refrigerator (cabbage, broccoli, corn, peas, bean sprouts, etc. - anything goes, even lettuce) ! Stir- fry to heat through. Season with soy sauce and sesame oil.
Teriyaki Tofu
Serve over a bed of hot basmati rice or udon noodles.
1 C, soy sauce1/2 C sake, 1/2 C sugar, 2 Tbs. fresh ginger, minced, 3 cloves garlic minced, /4 C sesame oil, 2 tsp. dried mustard, 2 lbs. firm tofu
1. Combine all ingredients except for tofu in a small saucepan and heat to boiling. Simmer for 10 minutes.
2. While the marinade is simmering, drain the tofu blocks. Slice each block into 1" by 1" by 2" chunks. Divide tofu chunks into two ovenproof baking dishes. Pour hot marinade over tofu chunks and cover. When dishes are cool, place in refrigerator and let sit overnight. Turn tofu periodically.
2 Tbs. canola oil, 2 medium onions, cut in wedges, 3 red or yellow bell peppers, cut in strips, 8 oz. mushrooms, cut in half, 3 large tomatoes, cut in wedges, 1 8-oz. can water chestnuts
3. Heat oil in large saucepan. Sauté onions for 3 minutes. Add peppers and mushrooms and sauté until onions are translucent. Divide vegetables between two baking dishes. Divide tomatoes and water chestnuts between baking dishes. Stir to combine.
4. Bake uncovered at 350° for about 35 minutes or until bubbly and beginning to brown. Serves 4 to 6.
Thai Golden Curry with Tofu1/3 C light olive oil, 1 small yellow onion chopped, 1 Tbs. fresh ginger minced, 1/2 tsp. minced garlic, 1 16-oz package firm tofu rinsed, 14-ounce can light coconut milk, 1/2 tsp. red pepper flakes, 2 tsp. paprika, 1 tsp. curry powder,,1 Tbs. soy sauce, 3 tsp. sugar, 1/2 tsp. salt, 1 large carrot, peeled and thinly sliced, 1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, sugar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.
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Thai Heavenly Pineapple Fried Rice1 small can pineapple chunks drained, 3 C cooked rice, 3-4 Tbsp. vegetable stock, 2 shallots, thinly sliced, 3 cloves garlic, red or green chili, )1 egg, ½ cup frozen peas, 1 small carrot,
1/4 C raisins, ½ C raw unsalted whole cashews, 3 sliced green onions, /3 C fresh cilantro
Stir Fry Sauce
3 Tbps. soy sauce, 2 tsp. curry powder
Mix 1 Tbsp. oil with the rice. Set aside.
In a cup, stir the soy sauce with the curry powder. Heat 1-2 Tbsp. oil in a wok.
Add shallots, garlic, and chili, stir-frying 1 minute. Whenever the wok becomes dry, add a little stock. scramble an egg in wok. Add the carrot, peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed. Now add the rice, pineapple chunks, and currents.
Drizzle the soy/ curry powder over and gently stir-fry to combine about 3 minutes.
Serve over rice. Top with spring onions and cilantro.
Tofu Stir Fry with Lime and Coconut1 16-oz. package firm tofu, 1 lime, 2 Tbs. canola oil, 6 scallions thinly sliced, 1 Tbs. diced green chilies, 14-oz. can coconut milk, 2 tsp. tamari, 12-oz. package frozen stir-fry veggies. Grated or shredded coconut for garnishing
Rice or Udon noodles
1. Drain tofu and slice into 1" cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.
2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles.
Sweet Sour Tofu1 20oz Can Pineapple drained, Save 1C Juice
Mix: 1/4 C Soy Sauce, 1/4 C Vinegar, 1/4 C Crushed Tomatoes, 1T Cornstarch, 1t Ginger
Drain and pat dry 2# Tofu and cube
Sauté in Sesame oil Tofu for 10 minutes
Add carrot slices for 3 more minutes
Add sauce and thicken 5 min
Add pineapple chunks and serve over rice.
Vegetarian Thai Green Curry1 C-firm tofu, cubed, OR canned chickpeas
1 C green beans, handful cherry tomatoes, 3/4 can coconut milk,3/4 cup vegetable stock,
1/2 C fresh Thai basil, 2-3 fresh or frozen kaffir lime leaves
Green Curry Paste
1 stalk lemongrass, thinly sliced, 1/4 can coconut milk, 1-3 Thai green chilies, cilantro, 2 shallot, 5 cloves garlic, 1 thumb-size piece ginger sliced, 1 Tbsp. soy sauce, 2 Tbsp. fresh lime juice,
1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. ground white pepper, 1 tsp. brown sugar, 1/2 tsp.
Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). Set aside.
Place a wok over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance. Add the tofu or chickpeas. Stir-fry until well saturated with sauce. Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking the vegetables - you want the tomatoes to keep their shape and the green veggies to retain some of their crispness.
Remove curry from heat. Sprinkle over the fresh basil. Sliced red chili can also be used as a topping. Serve with Thai jasmine rice.
For a Creamier Green Curry, substitute stock with 1/2 can evaporated milk.
Other Vegetables that Work Well : yam or sweet potato, squash or pumpkin, snow peas, eggplant, broccoli, water chestnuts, bok choy, bamboo shoots, canned baby corn.
Egg Foo Yung
Kung Pao Chicken
Tempura Shrimp Shrimp Tempura
Tempura Vegetables
Pork Mei Fun
Sukiyaki (Homemade Tofu) Tofu + Savory & Sweet Twists
Fried Tofu With Spicy Teriyaki Glaze Crispy Sesame Tofu Honey Sesame Tofu
Sweet Sour Crispy Tofu
Pad Thai
Egg Foo Yung
6 mushrooms, 1/2 C mung bean sprouts, 1/4 to 1/2 cup shredded Napa cabbage, 3 Chinese sausages (lop cheong), 5 eggs, S/P, 2 to 3 t Chinese rice wine (or dry sherry), 1/4 C chopped onion,2 green onions, 3 T peanut oil, Extra soy sauce to taste
Egg Foo Yung Sauce:1/2 C chicken broth, 1 T soy sauce, 1 T Chinese rice wine (or dry sherry), a few drops sesame oil, S/P, 1 t cornstarch dissolved in 4 t water
Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken.
To make Egg Foo Yung: Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
Lightly beat the eggs with the S/P and the rice wine .
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
Kung Pao Chicken
1 pound skinless, boneless chicken breast halves - cut into chunks
2 T white wine, 2 T soy sauce, 2 T sesame oil divided, 2 T cornstarch dissolved in 2 T water,
1 oz hot chile paste, 1 t distilled white vinegar, 2 t brown sugar, 4 green onions chopped,
1 T chopped garlic 8oz can water chestnuts, 4 oz chopped peanuts
Marinade: Combine 1 T wine, 1 T soy sauce, 1 T oil and 1 T cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
Sauce: In a small bowl combine 1 T wine, 1 T soy sauce, 1 T oil, 1 T cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Orange Chicken
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade: 2 T Chinese rice wine (or dry sherry), 1 T cornstarch
Sauce: 1/3 C orange juice, 2 T soy sauce, 1 t sesame oil, 1 t brown sugar, 1/4 t chile paste,
1 clove garlic minced, 1 slice ginger minced
Oil for stir-frying
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color.
Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute
Sweet Sour Pork
3/4 pound pork tenderloin cut into 1 inch cubes, marinated in 2 - 3 t soy sauce, Pinch of cornstarch for 20 minutes.
Sauce: 1/4 C sugar, 2 T ketchup, 2 T soy sauce, 1/4 t salt, 1/2 C reserved pineapple juice,
1/4 C vinegar, 1 T cornstarch dissolved in 4 T water
Batter: 1/3 C flour, 1/3 C cornstarch, 1 egg white lightly beaten, 1 T vegetable oil, 1/3 C warm water, as needed
Other: 1 carrot, 1/2 red bell pepper, 1/2 green bell pepper, 1/2 cup pineapple chunks,
3 cups oil for deep-frying,
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.
Shrimp Fried Rice
4 oz frozen uncooked shrimp, unshelled
Marinade: 1 tablespoon soy sauce, S/P, 1 t cornstarch mixed with 1 1/2 t water
Other: 4 ounces cooked ham, 1 medium onion, 2 green onions, 2 eggs, 1/2 cup peas,4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying,
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.
Beat the eggs lightly Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour egg mixture into the wok and cook over medium heat, turning over once. Cut the egg into thin strips and set aside.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside.
Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy desired. Add the other ingredients except the egg and green onion and combine thoroughly.
Stir Fried Tofu and Vegetables
4 med. carrots, 2 zucchini , 4 green onions, 2 stalks celery, 1 1/2 cans chicken broth, 2 tsp. cornstarch, Safflower oil, Garlic powder, Ground ginger,
1 pkg. firm tofu (cut into 1/2" cubes), 2 c. cooked brown rice, 1 pkg. chow mein noodles
Sliced vegetables into small pieces. In a large wok or skillet heat 2 teaspoons oil until very hot. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.
In small saucepan whisk in chicken broth, cornstarch and about 1/8 teaspoon each garlic and ginger. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.
Fried Rice
Saute in hot oil: 1 clove garlic, minced 1 diced pork chops or any leftover meat.
Scramble 2-3 eggs in this mixture. Add few drops of sesame oil and leftover cooked rice; stir-fry about 1 minute. Add whatever leftover vegetables you have in the refrigerator (cabbage, broccoli, corn, peas, bean sprouts, etc. - anything goes, even lettuce) ! Stir- fry to heat through. Season with soy sauce and sesame oil.
Teriyaki Tofu
Serve over a bed of hot basmati rice or udon noodles.
1 C, soy sauce1/2 C sake, 1/2 C sugar, 2 Tbs. fresh ginger, minced, 3 cloves garlic minced, /4 C sesame oil, 2 tsp. dried mustard, 2 lbs. firm tofu
1. Combine all ingredients except for tofu in a small saucepan and heat to boiling. Simmer for 10 minutes.
2. While the marinade is simmering, drain the tofu blocks. Slice each block into 1" by 1" by 2" chunks. Divide tofu chunks into two ovenproof baking dishes. Pour hot marinade over tofu chunks and cover. When dishes are cool, place in refrigerator and let sit overnight. Turn tofu periodically.
2 Tbs. canola oil, 2 medium onions, cut in wedges, 3 red or yellow bell peppers, cut in strips, 8 oz. mushrooms, cut in half, 3 large tomatoes, cut in wedges, 1 8-oz. can water chestnuts
3. Heat oil in large saucepan. Sauté onions for 3 minutes. Add peppers and mushrooms and sauté until onions are translucent. Divide vegetables between two baking dishes. Divide tomatoes and water chestnuts between baking dishes. Stir to combine.
4. Bake uncovered at 350° for about 35 minutes or until bubbly and beginning to brown. Serves 4 to 6.
Thai Golden Curry with Tofu1/3 C light olive oil, 1 small yellow onion chopped, 1 Tbs. fresh ginger minced, 1/2 tsp. minced garlic, 1 16-oz package firm tofu rinsed, 14-ounce can light coconut milk, 1/2 tsp. red pepper flakes, 2 tsp. paprika, 1 tsp. curry powder,,1 Tbs. soy sauce, 3 tsp. sugar, 1/2 tsp. salt, 1 large carrot, peeled and thinly sliced, 1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, sugar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.
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Thai Heavenly Pineapple Fried Rice1 small can pineapple chunks drained, 3 C cooked rice, 3-4 Tbsp. vegetable stock, 2 shallots, thinly sliced, 3 cloves garlic, red or green chili, )1 egg, ½ cup frozen peas, 1 small carrot,
1/4 C raisins, ½ C raw unsalted whole cashews, 3 sliced green onions, /3 C fresh cilantro
Stir Fry Sauce
3 Tbps. soy sauce, 2 tsp. curry powder
Mix 1 Tbsp. oil with the rice. Set aside.
In a cup, stir the soy sauce with the curry powder. Heat 1-2 Tbsp. oil in a wok.
Add shallots, garlic, and chili, stir-frying 1 minute. Whenever the wok becomes dry, add a little stock. scramble an egg in wok. Add the carrot, peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed. Now add the rice, pineapple chunks, and currents.
Drizzle the soy/ curry powder over and gently stir-fry to combine about 3 minutes.
Serve over rice. Top with spring onions and cilantro.
Tofu Stir Fry with Lime and Coconut1 16-oz. package firm tofu, 1 lime, 2 Tbs. canola oil, 6 scallions thinly sliced, 1 Tbs. diced green chilies, 14-oz. can coconut milk, 2 tsp. tamari, 12-oz. package frozen stir-fry veggies. Grated or shredded coconut for garnishing
Rice or Udon noodles
1. Drain tofu and slice into 1" cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.
2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles.
Sweet Sour Tofu1 20oz Can Pineapple drained, Save 1C Juice
Mix: 1/4 C Soy Sauce, 1/4 C Vinegar, 1/4 C Crushed Tomatoes, 1T Cornstarch, 1t Ginger
Drain and pat dry 2# Tofu and cube
Sauté in Sesame oil Tofu for 10 minutes
Add carrot slices for 3 more minutes
Add sauce and thicken 5 min
Add pineapple chunks and serve over rice.
Vegetarian Thai Green Curry1 C-firm tofu, cubed, OR canned chickpeas
1 C green beans, handful cherry tomatoes, 3/4 can coconut milk,3/4 cup vegetable stock,
1/2 C fresh Thai basil, 2-3 fresh or frozen kaffir lime leaves
Green Curry Paste
1 stalk lemongrass, thinly sliced, 1/4 can coconut milk, 1-3 Thai green chilies, cilantro, 2 shallot, 5 cloves garlic, 1 thumb-size piece ginger sliced, 1 Tbsp. soy sauce, 2 Tbsp. fresh lime juice,
1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. ground white pepper, 1 tsp. brown sugar, 1/2 tsp.
Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). Set aside.
Place a wok over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance. Add the tofu or chickpeas. Stir-fry until well saturated with sauce. Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking the vegetables - you want the tomatoes to keep their shape and the green veggies to retain some of their crispness.
Remove curry from heat. Sprinkle over the fresh basil. Sliced red chili can also be used as a topping. Serve with Thai jasmine rice.
For a Creamier Green Curry, substitute stock with 1/2 can evaporated milk.
Other Vegetables that Work Well : yam or sweet potato, squash or pumpkin, snow peas, eggplant, broccoli, water chestnuts, bok choy, bamboo shoots, canned baby corn.
Sauces
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Wasabi Dipping Sauce
Peanut Dipping Sauce Satay Sauce Vegan Satay Bowl
Korean Fried Chicken Sauce
Peach Sweet & Sour Sauce
Sauces on My Food Blog.....MANY basic sauces
Dipping Sauce4 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon Chinese red rice vinegar (note: not red wine vinegar)
2 teaspoons ginger, minced
2 teaspoons fresh cilantro leaves, chopped
chopped green onion
Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers.
Dipping Sauce Ginger1/2 cup light soy sauce
1/4 cup red wine vinegar
2 teaspoons minced ginger
2 tablespoons brown sugar
2 spring onions (green onions, scallions), chopped
In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside.In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added).Remove from the heat, pour into a serving dish and garnish with the chopped spring onions. Serve with potstickers, gyoza or other Chinese dumplings
Nuoc Cham (Vietnames Dipping Sauce)
1/4 C sugar, 1/2 C warm water, 1/4 C fish sauce (or Soy Sauce), 1/3 C distilled white vinegar 1/2 lemon juiced, 3 cloves garlic minced, 3 Thai chile peppers chopped, 1 green onion thinly sliced
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
Sesame Dipping Sauce
1/4 cup tamari
2 tsp. sesame oil
2 Tbs. rice vinegar
2 tsp. granulated sugar
Crushed red pepper to taste
Toasted sesame seeds
Combine all ingredients except sesame seeds in a mixing bowl. Let sit for at least 10 minutes. Top with sesame seeds and serve.
Asian Peanut Dipping Sauce1/3 C smooth peanut butter, 1 garlic clove, 2 T fresh lime juice, 2 T soy sauce, 1 t sugar, 1/8 t cayenne, 1/3 cup water, S/P In a blender puree together peanut butter, garlic, lime juice, soy sauce, sugar, cayenne, water, salt and pepper until mixture is smooth. Transfer sauce to a serving bowl. Makes about 1 cup.
Asian Peanut Sauce1 1/2 C heavy cream, 1 C creamy peanut butter - divided use. 2 T chopped fresh cilantro, 2 T chopped green onion, 1 T lime juice, 2 t sugar, 2 t soy sauce, 1 to 3 t sesame oil, 1 t garlic powder, 1 t ground coriander, 1/4 t crushed red pepper or ground cayenne pepper (optional) Place cream, 1/2 cup peanut butter, cilantro, green onion, lime juice, sugar, soy sauce, sesame oil, garlic powder, coriander and crushed red pepper in blender; cover.
Blend until smooth. Add remaining peanut butter; blend until smooth. Serve over pasta or chicken; sprinkle with sesame seeds
Chinese Brown Sauce 3/4 C beef broth, 1 T plus 1 t oyster sauce, 1 t dark soy sauce, 1/2 t granulated sugar, 1 T cornstarch
In a small saucepan, combine all ingredients in order given and bring to a boil over medium-high heat, stirring constantly until thickened. Makes about 1/3 cup(a dash of sherry is good in this)
Chinese Mustard Dipping Sauce 2 t mustard powder, 3 T soy sauce, 2 T cider vinegar,
1 t sesame oil, 1/2 t sugar, Water, for thinning as desired Combine all ingredients in small bowl; let rest for at least an hour to allow flavors to meld. Taste and thin with water, if desired.
1 1/2 to 2 tablespoons Chinese five-spice powder
Teriyaki Sauce 2 T cornstarch, 1/3 C soy sauce, 1/4 C sugar, 1 garlic clove minced, 2 t minced fresh ginger, 1/4 C dry white wine (optional), 2 C beef broth (or 2 1/4 if not using wine)
In a small saucepan, stir together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine, if desired, and broth. Cook over medium heat, stirring, until thickened. Makes about 2 1/2 cups.
Vietnamese Dipping Sauce 1/2 C carrot grated, 3 T sugar, 2 cloves garlic crushed, 1/2 C water, 1/4 C Asian fish sauce, 1/4 C lime juice,1 T rice vinegar, 1 to 2 serrano chiles, or Thai chiles, seeded and thinly sliced, 1/4 t black pepper Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping. Makes about 1 cup
Peanut Sauce 6 T peanut butter, 1/4 C water, 3 T light soy sauce, 6 T dark soy sauce, 6 T tahini (sesame paste), 1/2 C dark sesame oil, 2 T sherry, 4 t rice wine vinegar, 1/4 C honey, 4 cloves garlic minced, 2 t minced fresh ginger, 1-2 T hot pepper oil, 1/2 C hot water
Garnish: (all are optional, depending on your taste)1 carrot, peeled 1/2 firm medium cucumber, peeled, seeded, and julienned 1/2 cup roasted peanuts, coarsely chopped 2 green onions, thinly sliced
Hot Pepper Oil
1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.
Tangerine Marinade
1/3 cup orange juice
2 tablespoons rice wine or dry sherry
1 tablespoon soy sauce
l/2 teaspoon chili garlic sauce
2 teaspoons sugar
l-l/2 teaspoons cornstarch
2-1/2 tablespoons cooking oil
6 small dried red chilies
1 small onion, cut into 1-inch pieces
Orange slices for garnish Soak tangerine peel in warm water to cover until softened, about 15 minutes; drain. Thinly slice tangerine peel. Combine marinade ingredients in a bowl.
Dumpling/Potsticker Seasoning
2 Tbs soy sauce
1 Tbs rice wine (shaohsing)
2 Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic
Potsticker Dipping Sauces Dipping Sauce
I1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce
Dipping Sauce
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic
Variation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.
One More Universal Sauce
Can be used with dumplings or over steamed vegetables...or even plain rice.
1/4 cup soy sauce
1T rice wine
1T rice wine vinegar
2t sugar
1T minced scallion
1.5T minced garlic
2T sesame oil
2t chili oil or chili paste
Sweet and Sour Sauce
1 cup unsweetened pineapple
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
1/3 cup brown sugar
2 tablespoons cornstarch
Heat til sauce is clear and thick
Jazzed Hoisin Sauce
2 tablespoons hoisin sauce
2 tablespoons tomato catsup
1 teaspoon rice vinegar
1 teaspoon honey
1 teaspoon black soy sauce
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
Manchurian Sauce
1/2 cup soy sauce
1/2 cup vegetable stock
1/2 cup green onion -- thinly sliced
1 teaspoon fresh ginger root -- minced
1 teaspoon garlic -- minced
1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Refrigerate for at least 30 minutes before serving.
Spicy Soy Dipping Sauce
1/4 cup vegetable stock
1/2 cup light soy sauce
1 tablespoon rice wine or dry sherry
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon hot oil
Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.
All Purpose Stir-Fry Sauce
Place a saucepan over high heat until hot.
Add 1/4 cup vegetable oil.
Add 4 teaspoons minced garlic and 2 teaspoons minced fresh ginger and cook, stirring, until fragrant, about 5 seconds.
Add 2/3 cup soy sauce, 1/3 cup Shao Hsing wine or dry sherry, and 2 tablespoons sesame oil and cook for 1 minute.
Add 1 tablespoon cornstarch mixed with 2 tablespoons water and cook, stirring, until sauce boils and thickens. Makes about 1 1/3 cups.
Chinese Salad Dressing
Combine 3/4 cup rice vinegar,
1/3 cup soy sauce,
1/3 cup sugar,
1 tablespoon minced garlic,
1 tablespoon toasted sesame seeds,
2 teaspoons minced cilantro (Chinese parsley),
1 teaspoon Chinese five-spice in a small bowl.
Whisk in 2/3 cup vegetable oil and 3 tablespoons sesame oil. Makes about 2 cups.
Cantonese Crispy Batter Mix
Combine 3/4 cup all-purpose flour, 1 1/4 teaspoons baking powder, and 1 teaspoon sugar in a medium bowl.
Gradually stir in 2/3 cup water. Blend in 2 teaspoons vegetable oil with wire whisk until smooth. Let stand for about 1 1/2 hours before using. Makes about 1 cup. (sub cornstarch for 1/3 of flour for more crisp)
Red-Cooking Sauce
Place a medium saucepan over high heat until hot. Add 2 tablespoons vegetable oil. Add 4 crushed cloves garlic and 6 thin slices fresh ginger and cook, stirring, until fragrant, about 5 seconds. Add 3 cups chicken broth, 1/2 cup soy sauce, 1/3 cup dark soy sauce, 1/4 cup Shao Hsing wine or dry sherry, 2 whole star anise, 1 piece dried tangerine peel or 2 pieces fresh orange peel, and 3 tablespoons sugar. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally. Strain liquid and use in braised, stewed, and casserole dishes. Makes about 3 1/2 cups.
Lobster Sauce
Rinse 1/2 cup fermented black beans; drain. Mash beans in a bowl. Place wok over medium heat until hot. Add 1/4 cup vegetable oil. Add 4 teaspoons minced garlic and cook, stirring, until fragrant, about 5 seconds. Add black beans, 1/3 cup Shao Hsing wine or dry sherry, 1/4 cup each chicken broth and dark soy sauce, 2 tablespoons brown sugar4 teaspoons sesame oil and cook for 2 minutes. Add 3 teaspoons cornstarch mixed with 4 teaspoons water and cook, stirring, until sauce boils and thickens. Use in steamed, stir-fried, or braised dishes. Makes about 1 1/3 cups. .
Duc Sauce
Makes 1 quart
This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. 3 large peaches, or 1 l pound, 13 ounce can peaches, drained 9 large plums, or 1 l pound, 14 ounce can plums, drained 1 Cup diced red bell peppers 1 Cup coarsely chopped dried apricots half Cup dark brown sugar (omit if using canned fruit) 3/4 Cup granulated sugar (omit if using canned fruit) 2/3 Cup distilled white vinegar 2 teaspoons minced Candied Ginger or to taste (optional) 1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.2. Combine all the ingredients in a large, noncorrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.
Garlic Sauce
2 tablespoons of peanut oil
2 tablespoons of shredded garlic (use a mincer)
a little ginger if you prefer as well
3 tablespoons of oyster sauce
1/2 cup of chicken stock or canned broth
Heat a wok or frying pan over high heat until it is hot. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.
Plum Sauce
2 1/2 lb Apricots
2 1/2 lb Plum
5 1/2 c Cider vinegar
2 1/2 c ;Water1
1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled &chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded &-diced
5 Garlic clove; minced
1 Cinnamon stick
Roast the peppers to remove skin; quarter lengthwise and devein. Set aside. Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.
In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.
With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).
Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.
Tahini
2 tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water
Blend sesame seeds in a blender and grind until smooth. Add sesame oil, salt, and then slowly add 1/4 cup of water while blending. Blend until completely smooth. Note: Sesame seeds turn rancid quickly.
Lorbak Sauce
2 tbsp dark soy sauce
2 tbsp castor sugar
1/8 tsp Chinese five spice
1/8 tsp salt
4-5 tbsp water
1/2 tsp corn flour or tapioca flour
1 egg white, lightly beaten
Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use
Dumplings
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How to Cook Dumplings: Boil, Steam, or Pan-Fry
Potstickers
11 Potstickers
Vegan Mushroom Dumplings
Tofu, Ginger & Scallion Dumplings
Vegetarian Dumplings
Dumplings
2 Tbs. canola oil1 large leek, finely chopped
2-inch piece daikon radish, finely chopped
8 oz. firm tofu, drained and mashed
1 Tbs. ginger, minced
1 Tbs. mirin
1/2 tsp. salt
Freshly ground pepper to taste
1 package wonton wrappers
1. Prepare the dipping sauce by combining all ingredients in a small mixing bowl; stir well with a wire whisk and set aside.
2. Heat oil in a saucepan over medium heat. Sauté leek and daikon radish for about 4 minutes. Meanwhile, add ginger, mirin, salt, and pepper to mashed tofu in bowl. Then add leek and radish mixture; stir well.
3. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
4. If you prefer steamed dumplings, brush the steamer basket with canola oil to prevent the dumplings from sticking and bring water to a boil. Arrange dumplings in steamer basket; cover and steam for about 10 minutes. If you prefer fried dumplings, heat several tablespoons of canola oil in a medium frying pan and fry dumplings until browned on both sides. Drain on paper towels. Serve with dipping sauce.
Pot Stickers
1/2 pound ground pork (1 cup) (or tofu)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oi
l2 tablespoons vegetable oil for frying
30 gyoza wrappers
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
Pot Stickers Vegetarian
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.Place a heaping teaspoon of filling in the middle of the wrapper.Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Wontons
1/2 cup mashed firm tofu (or meat)
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers
3 to 4 cups oil for deep-frying
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.
2 Tbs. canola oil1 large leek, finely chopped
2-inch piece daikon radish, finely chopped
8 oz. firm tofu, drained and mashed
1 Tbs. ginger, minced
1 Tbs. mirin
1/2 tsp. salt
Freshly ground pepper to taste
1 package wonton wrappers
1. Prepare the dipping sauce by combining all ingredients in a small mixing bowl; stir well with a wire whisk and set aside.
2. Heat oil in a saucepan over medium heat. Sauté leek and daikon radish for about 4 minutes. Meanwhile, add ginger, mirin, salt, and pepper to mashed tofu in bowl. Then add leek and radish mixture; stir well.
3. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
4. If you prefer steamed dumplings, brush the steamer basket with canola oil to prevent the dumplings from sticking and bring water to a boil. Arrange dumplings in steamer basket; cover and steam for about 10 minutes. If you prefer fried dumplings, heat several tablespoons of canola oil in a medium frying pan and fry dumplings until browned on both sides. Drain on paper towels. Serve with dipping sauce.
Pot Stickers
1/2 pound ground pork (1 cup) (or tofu)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oi
l2 tablespoons vegetable oil for frying
30 gyoza wrappers
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
Pot Stickers Vegetarian
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.Place a heaping teaspoon of filling in the middle of the wrapper.Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Wontons
1/2 cup mashed firm tofu (or meat)
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers
3 to 4 cups oil for deep-frying
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.
Gyoza
1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg 1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar DirectionsHeat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. Preheat vegetable oil in a large skillet over medium high heat. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
WonTons
2 cups shredded napa cabbage 1/2 pound ground pork 2 tablespoons soy sauce 1 tablespoon dry sherry 2 teaspoons cornstarch 1 1/2 teaspoons minced fresh ginger root 1 green onion, minced 36 wonton wrappers 1 egg white, beaten 1/4 cup soy sauce 1/4 cup seasoned rice vinegar 2 tablespoons finely shredded fresh ginger DirectionsBring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion. Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers. Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter. Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
North Indian Curry Dumplings
2 tablespoons olive oil 1 clove garlic, chopped 1 onion, sliced 1 tomato, diced salt and black pepper to taste 1 pinch cayenne pepper, or to taste 1 tablespoon chopped fresh cilantro 1 pound ground pork 1 bunch cilantro, chopped 1 onion, chopped 1 bunch green onions, chopped 1 tablespoon garam masala 1 teaspoon curry powder 2 cloves garlic, chopped 1 teaspoon ginger paste salt and black pepper to taste 2 (10 ounce) packages round dumpling wrappers DirectionsTo make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use. Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
Egg Rolls
1 package egg roll wrappers
Filling: 1 pound fresh pork (or barbecued pork), 1 medium onion (sliced),,2 stalks celery cut diagonally, 1/2 pound mushrooms sliced, 6 water chestnuts , 1/2 pound cabbage sliced thinly, green onions diced, 1 pound fresh bean sprouts, spoon of peanut butter,
Pork Seasoning:1 t soy sauce, 1 t oyster sauce, S/P,bit (less than 1 teaspoon) cornstarch
Preparation:Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from the wok.
While the pork is marinating, prepare the vegetables
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from the wok.
Add the pork to the wok and cook until well done (place cover on wok). Remove.
Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Nuoc Cham (Vietnames Dipping Sauce)
1/4 C sugar, 1/2 C warm water, 1/4 C fish sauce (soy sauce), 1/3 C white vinegar, 1/2 lemon juiced, 3 cloves garlic minced, 3 Thai chile peppers chopped, 1 green onion thinly sliced
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
Noodles
Rice Noodle Stir Fry
1 C cubed tofu, 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece ginger, sliced thinly or matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles
1/2 cup chicken stock
handful of fresh coriander
wedges of lime for garnish, and Thai Chili Sauce
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce, 1 tsp. dark soy sauce, 1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce), 1 tsp. sugar, 1 Tbsp. lime juice, 1/4 cup chicken stock, 1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)
Marinate the tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside while you prepare the other ingredients. Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
Drain and briefly rinse noodles with cold water (to keep them from sticking). Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked.
When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely. Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Again, add stock when pan becomes dry.
Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat. Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce
Rice Noodles Coconut
14 ounces rice noodles, 1 t salt, 3 T vegetable oil, 1 t black mustard seed, 2 dried red chile peppers chopped, 3 T brown lentils, 4 T roasted peanuts, 3/4 C shredded or flaked coconut, 1/4 C water
Garnish with cilantro
Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.
Rice Noodles Easy
1 (8 ounce) package dried rice noodles, 2 T vegetable oil, 1 clove garlic minced, 1 T soy sauce, 1/2 T chili sauce, salt and pepper to taste, 1 green onion, chopped
Bring a large pot of water to a boil. Add rice noodles, and cook for 4 to 5 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Rice Noodles Fried
1/2 pack rice sticks (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil
Seasonings:
4 T soy sauce , 1 T sweet soy sauce, 4 T water, 1T sugar, 3 dashes of white pepper powder
Method:
Soak the rice sticks in warm water for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch (to tenderize the chicken).
Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.
Add in the rice sticks and then follow by the seasonings. Stir the rice sticks continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.
Rice Noodles in Spicy Peanut Sauce
2 bundles Ramen or somen noodles, 2 Tbs Garlic minced 3 Tbs Fresh coriander minced, 1/2 Cup Peanut butter, 1/4 Cup Soy sauce, 5 Tbs Sugar, 3 tsp Rice wine, 1/4 tsp Hot chili oil, 1 Tbs Sesame oil
Bring a large saucepan of water to a boil. Cook the noodles according to directions. Drain. Cool and set aside. (You can add 1 tsp of sesame oil to the noodles to prevent them from sticking together while you make the sauce.)
Combine the rest of the ingredients together in a large bowl or food processor. Mix until the peanut butter has become smooth and the ingredients well-blended.
Add the noodles to the bowl and toss until noodles are well-covered with the sauce. Garnish with fresh coriander (cilantro). You can also garnish the noodles and sauce with:
Cooked peas, Pork, chicken or beef slices, Julienne carrots, Chopped spring onions
Rice Noodles Singapore 2
1/4 pound thin rice stick noodles (rice vermicelli), 1 pound medium shrimp, 2 C bean sprouts,
1 red bell pepper, 2 C shredded Napa cabbage, 2 carrots, 2 green onions, 3 teaspoons minced ginger, 1/4 C water or chicken broth, 1/2 t brown sugar, 1/2 t salt, 1/4 t pepper, 4 T vegetable oil for stir-frying, 1 1/2 T curry powder
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.
Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage.
Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Rice Noodles Singapore Noodles
1/2 lb Rice vermicelli
SAUCE
1/2 C Chicken stock, 2 Tbs Oyster sauce, 2 Tbs Soy sauce, 1 Tbs Sugar, 1 Tbs Sesame oil,
1 Tbs Rice wine, 2 tsp Corn starch
1/2 lb Raw shrimp, peeled & deveined
1 Tbs Peanut oil
3 Garlic cloves, finely chopped
1 Tbs Ginger root, minced
3 Spring onions, finely chopped
1 Tbs Curry powder
1 Onion, cut into eighths
1 Carrot, grated
1 Red pepper, thinly sliced
2 tsp Crushed red pepper
1/4 Cup Bean sprouts, washed & trimmed
1/2 Cup Snow peas, trimmed
Combine the sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch) together in a small bowl. Mix well, then set aside.
Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger and spring onions until fragrant-- about 30 seconds. Add the curry powder; cook until fragrant, about 10 seconds. Next add the onion wedges, grated carrot, sliced red pepper and crushed red pepper. Stir-fry for 3-4 minutes, until the onions become translucent.
Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for about 1-1/2 minutes, until shrimp have turned opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients. Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through.
Either serve the noodles on one large platter or divide into individual portions. Serve immediately.
Thai Fusion Rice Noodles with Basil
10 oz. Thai rice noodles (preferably flat, Pad Thai-type noodles), Tbsp. oil for stir-frying
Toppings:
handful fresh basil, plus a handful of chopped or ground cashews
PESTO SAUCE:
1/2 C fresh basil, 1/3 C dry roasted unsalted cashews, 3-4 cloves garlic, 1/4 cup coconut OR olive oil, 1 Tbsp. freshly squeezed lime juice, 1 Tbsp. fish sauce OR soy sauce, 1/2 tsp. dry crushed chili
Bring a pot of water nearly to a boil, then remove from heat and add the rice noodles. Stir well, making sure all the noodles are submerged. Allow noodles to soak while you prepare the pesto sauce (8-15 minutes, depending on how thin or thick your noodles are). Tip: Noodles are done soaking when they have softened enough to eat, but are still quite firm and slightly "crunchy". The idea is only to soften them, as they will be stir-fried later.
Process pesto sauce ingredients.
Drain the noodles and briefly rinse with cold water to keep them from sticking. Heat 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Swirl oil around to cover bottom of pan/wok, then add the noodles. You will hear them sizzle when they hit the hot pan. Using a couple of flat utensils (spatulas or Asian-style "shovels"), gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: Rice noodles have a tendency to stick, which is normal - just keep loosening them from the bottom of the pan and gently turning them. Stir-fry in this way for 1 minute.
Add 2 Tbsp. of the pesto and continue frying another minute, or until noodles are soft but chewy (al dente) in texture. If the noodles are still too firm or crunchy, add another Tbsp. of pesto and continue stir-frying another minute, or until desired softness is reached. Remove from heat. Add all remaining pesto and toss well to mix in.
To serve, slide noodles onto a serving platter, or onto individual plates or pasta bowls. Top with a sprinkling of fresh basil plus chopped or ground cashews
Thai Glass Noodles in a Savory Sauce
7-8 oz. Thai-style vermicelli, 4-6 shiitake mushrooms, handful of fresh basil leaves,
4 vegetarian wheat gluten "chicken" pieces
SAUCE:
1 C vegetarian "chicken" broth, 1 Tbsp. ground bean sauce, 3 cloves garlic minced, 1 thumb-size ginger, 1 C fresh coriander, Tbsp. soy sauce, 1 tsp. dark soy sauce, 1 Tbsp. fish sauce or soy, 1/2 cup water
optional: 1 red or green chilli, OR 1 tsp. to 1 Tbsp. chilli sauce
Soak noodles in a pot of cold or room-temperature water for approximately 20-30 minutes, or until soft enough to eat (some brands may take up to 1 hour). The noodles will absorb much of the water and expand - they will also magically turn from white to transparent. Drain and set aside.
While noodles are soaking, make the sauce. Place broth in a wok or deep frying pan over medium-high to high heat. Bring to a boil. Add all other sauce ingredients plus chicken (or wheat gluten) and mushrooms. Stir well. Turn heat down to medium. Cover and simmer for 5-10 minutes, or until chicken is cooked. Now add the drained noodles, gently turning them in the wok/pan with 2 large spoons or wooden "shovels". Turn down the heat to minimum.Stir-frying Tip: If the noodles remain too clumped together, use a pair of clean scissors to cut them into smaller, easier-to-manage lengths. You can cut them directly in the wok/pan, without removing or touching them with your hands. Just be careful not to "cut" or scrape the bottom of the wok/pan.
Vegetarian Pad Thai
8 oz. Pad Thai rice noodles, 2 eggs or 1/2 cup soft tofu, 4 cloves garlic, minced1 shallot,-4 "heads" of baby bok choy, 2 cups bean sprouts, 2 green onions,
1/3 C cilantro, 1/4 Cground peanuts
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste . 1/4 cup hot water, 3+1/2 Tbsp. soy sauce , 1/2 to 2 tsp. chili sauce , 3 Tbsp. brown sugar
OTHER: 3-4 Tbsp. oil for stir-frying, 2-3 Tbsp. vegetable stock, lime wedges for serving
Preparation:
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them. Push eggs aside and add a little more oil to the middle of the wok/pan.
Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad). Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done.
Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy). If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.
1 C cubed tofu, 2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece ginger, sliced thinly or matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles
1/2 cup chicken stock
handful of fresh coriander
wedges of lime for garnish, and Thai Chili Sauce
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce, 1 tsp. dark soy sauce, 1 Tbsp. fish sauce (vegetarians substitute 1.5 Tbsp. soy sauce), 1 tsp. sugar, 1 Tbsp. lime juice, 1/4 cup chicken stock, 1-2 tsp. chili sauce, OR 1/2 to 3/4 tsp. cayenne pepper (to taste)
Marinate the tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside while you prepare the other ingredients. Soak rice noodles in a pot of hot water for 5-12 minutes, or just until noodles are soft enough to eat, but still firm (they will finish cooking later, so try not to over-soften them now). The timing will depend on how warm or hot your water is - the hotter, the faster the noodles will soften.
Drain and briefly rinse noodles with cold water (to keep them from sticking). Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside.
Heat a wok or large frying pan over medium-high heat. When hot, add 2 Tbsp. oil. Swirl oil around, then add the garlic, ginger, tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked.
When wok or pan becomes dry, add a little more chicken stock, 1-2 Tbsp. at a time - enough to keep the ingredients frying nicely. Add the red pepper. Stir-fry another 1-2 minutes. The red pepper should still retain some of its crispness. Again, add stock when pan becomes dry.
Now add the noodles plus the stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir fry in this way until the sauce is well distributed throughout the noodles (1-2 minutes).
Finally, add the bean sprouts, continuing to stir-fry another minute. Remove from heat. Taste-test the noodles for salt, adding 1-2 tsp. (or more) fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice.
To Serve: Lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander, and garnish with wedges of fresh-cut limes. Serve with extra Thai chili sauce
Rice Noodles Coconut
14 ounces rice noodles, 1 t salt, 3 T vegetable oil, 1 t black mustard seed, 2 dried red chile peppers chopped, 3 T brown lentils, 4 T roasted peanuts, 3/4 C shredded or flaked coconut, 1/4 C water
Garnish with cilantro
Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.
Rice Noodles Easy
1 (8 ounce) package dried rice noodles, 2 T vegetable oil, 1 clove garlic minced, 1 T soy sauce, 1/2 T chili sauce, salt and pepper to taste, 1 green onion, chopped
Bring a large pot of water to a boil. Add rice noodles, and cook for 4 to 5 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Rice Noodles Fried
1/2 pack rice sticks (8 oz)
2-3 cloves garlic (chopped)
1 big handful of fresh bean sprouts
3 stalks scallions (cut into 2-inch length)
1 boneless & skinless chicken breast (cut into small pieces)
1/2 teaspoon corn starch (to marinate the chicken)
4 tablespoons oil
Seasonings:
4 T soy sauce , 1 T sweet soy sauce, 4 T water, 1T sugar, 3 dashes of white pepper powder
Method:
Soak the rice sticks in warm water for 30 minutes or until they turn soft. Set aside in a colander to drain the excess water. Rinse the bean sprouts with water and set aside to drain excess water. Lightly coat the chicken meat with the corn starch (to tenderize the chicken).
Mix all the seasonings and water together and set aside. Heat up a wok and add in the cooking oil. Add in the chopped garlic and stir-fry until aromatic or turn light brown. Add in the chicken meat and stir fry until the chicken is half done.
Add in the rice sticks and then follow by the seasonings. Stir the rice sticks continuously to blend well with the seasonings. Continue to stir fry for 2-3 minutes or until noodles turn soft or no longer wet, then add in the bean sprouts and chopped scallions. Stir-fry for another minute or until the bean sprouts are cooked.
Rice Noodles in Spicy Peanut Sauce
2 bundles Ramen or somen noodles, 2 Tbs Garlic minced 3 Tbs Fresh coriander minced, 1/2 Cup Peanut butter, 1/4 Cup Soy sauce, 5 Tbs Sugar, 3 tsp Rice wine, 1/4 tsp Hot chili oil, 1 Tbs Sesame oil
Bring a large saucepan of water to a boil. Cook the noodles according to directions. Drain. Cool and set aside. (You can add 1 tsp of sesame oil to the noodles to prevent them from sticking together while you make the sauce.)
Combine the rest of the ingredients together in a large bowl or food processor. Mix until the peanut butter has become smooth and the ingredients well-blended.
Add the noodles to the bowl and toss until noodles are well-covered with the sauce. Garnish with fresh coriander (cilantro). You can also garnish the noodles and sauce with:
Cooked peas, Pork, chicken or beef slices, Julienne carrots, Chopped spring onions
Rice Noodles Singapore 2
1/4 pound thin rice stick noodles (rice vermicelli), 1 pound medium shrimp, 2 C bean sprouts,
1 red bell pepper, 2 C shredded Napa cabbage, 2 carrots, 2 green onions, 3 teaspoons minced ginger, 1/4 C water or chicken broth, 1/2 t brown sugar, 1/2 t salt, 1/4 t pepper, 4 T vegetable oil for stir-frying, 1 1/2 T curry powder
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.
Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage.
Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Rice Noodles Singapore Noodles
1/2 lb Rice vermicelli
SAUCE
1/2 C Chicken stock, 2 Tbs Oyster sauce, 2 Tbs Soy sauce, 1 Tbs Sugar, 1 Tbs Sesame oil,
1 Tbs Rice wine, 2 tsp Corn starch
1/2 lb Raw shrimp, peeled & deveined
1 Tbs Peanut oil
3 Garlic cloves, finely chopped
1 Tbs Ginger root, minced
3 Spring onions, finely chopped
1 Tbs Curry powder
1 Onion, cut into eighths
1 Carrot, grated
1 Red pepper, thinly sliced
2 tsp Crushed red pepper
1/4 Cup Bean sprouts, washed & trimmed
1/2 Cup Snow peas, trimmed
Combine the sauce ingredients (chicken stock, oyster sauce, soy sauce, sugar, sesame oil, rice wine & corn starch) together in a small bowl. Mix well, then set aside.
Heat wok over high heat. When hot, add the peanut oil and swirl to cover bottom. Stir-fry the garlic, ginger and spring onions until fragrant-- about 30 seconds. Add the curry powder; cook until fragrant, about 10 seconds. Next add the onion wedges, grated carrot, sliced red pepper and crushed red pepper. Stir-fry for 3-4 minutes, until the onions become translucent.
Add the shrimp. Pour in the sauce and bring to a boil. Stir-fry for about 1-1/2 minutes, until shrimp have turned opaque and pink. Add the bean sprouts, snow peas and vermicelli. Toss to combine with the other wok ingredients. Continue cooking on high for about 2 minutes, occasionally tossing the ingredients, until everything is heated through.
Either serve the noodles on one large platter or divide into individual portions. Serve immediately.
Thai Fusion Rice Noodles with Basil
10 oz. Thai rice noodles (preferably flat, Pad Thai-type noodles), Tbsp. oil for stir-frying
Toppings:
handful fresh basil, plus a handful of chopped or ground cashews
PESTO SAUCE:
1/2 C fresh basil, 1/3 C dry roasted unsalted cashews, 3-4 cloves garlic, 1/4 cup coconut OR olive oil, 1 Tbsp. freshly squeezed lime juice, 1 Tbsp. fish sauce OR soy sauce, 1/2 tsp. dry crushed chili
Bring a pot of water nearly to a boil, then remove from heat and add the rice noodles. Stir well, making sure all the noodles are submerged. Allow noodles to soak while you prepare the pesto sauce (8-15 minutes, depending on how thin or thick your noodles are). Tip: Noodles are done soaking when they have softened enough to eat, but are still quite firm and slightly "crunchy". The idea is only to soften them, as they will be stir-fried later.
Process pesto sauce ingredients.
Drain the noodles and briefly rinse with cold water to keep them from sticking. Heat 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Swirl oil around to cover bottom of pan/wok, then add the noodles. You will hear them sizzle when they hit the hot pan. Using a couple of flat utensils (spatulas or Asian-style "shovels"), gentle turn the noodles, scooping them up from the bottom of the pan/wok. Tip: Rice noodles have a tendency to stick, which is normal - just keep loosening them from the bottom of the pan and gently turning them. Stir-fry in this way for 1 minute.
Add 2 Tbsp. of the pesto and continue frying another minute, or until noodles are soft but chewy (al dente) in texture. If the noodles are still too firm or crunchy, add another Tbsp. of pesto and continue stir-frying another minute, or until desired softness is reached. Remove from heat. Add all remaining pesto and toss well to mix in.
To serve, slide noodles onto a serving platter, or onto individual plates or pasta bowls. Top with a sprinkling of fresh basil plus chopped or ground cashews
Thai Glass Noodles in a Savory Sauce
7-8 oz. Thai-style vermicelli, 4-6 shiitake mushrooms, handful of fresh basil leaves,
4 vegetarian wheat gluten "chicken" pieces
SAUCE:
1 C vegetarian "chicken" broth, 1 Tbsp. ground bean sauce, 3 cloves garlic minced, 1 thumb-size ginger, 1 C fresh coriander, Tbsp. soy sauce, 1 tsp. dark soy sauce, 1 Tbsp. fish sauce or soy, 1/2 cup water
optional: 1 red or green chilli, OR 1 tsp. to 1 Tbsp. chilli sauce
Soak noodles in a pot of cold or room-temperature water for approximately 20-30 minutes, or until soft enough to eat (some brands may take up to 1 hour). The noodles will absorb much of the water and expand - they will also magically turn from white to transparent. Drain and set aside.
While noodles are soaking, make the sauce. Place broth in a wok or deep frying pan over medium-high to high heat. Bring to a boil. Add all other sauce ingredients plus chicken (or wheat gluten) and mushrooms. Stir well. Turn heat down to medium. Cover and simmer for 5-10 minutes, or until chicken is cooked. Now add the drained noodles, gently turning them in the wok/pan with 2 large spoons or wooden "shovels". Turn down the heat to minimum.Stir-frying Tip: If the noodles remain too clumped together, use a pair of clean scissors to cut them into smaller, easier-to-manage lengths. You can cut them directly in the wok/pan, without removing or touching them with your hands. Just be careful not to "cut" or scrape the bottom of the wok/pan.
Vegetarian Pad Thai
8 oz. Pad Thai rice noodles, 2 eggs or 1/2 cup soft tofu, 4 cloves garlic, minced1 shallot,-4 "heads" of baby bok choy, 2 cups bean sprouts, 2 green onions,
1/3 C cilantro, 1/4 Cground peanuts
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste . 1/4 cup hot water, 3+1/2 Tbsp. soy sauce , 1/2 to 2 tsp. chili sauce , 3 Tbsp. brown sugar
OTHER: 3-4 Tbsp. oil for stir-frying, 2-3 Tbsp. vegetable stock, lime wedges for serving
Preparation:
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them. Push eggs aside and add a little more oil to the middle of the wok/pan.
Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad). Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done.
Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy). If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.
Soup
Online Cooking
Thai Green Curry Thai Green Curry
Curry in the Forest
Peanut Curry Chicken
Chickpea Curry
Coconut Curry Chickpeas
Coconut Curry
More Soups on My Food Blog.....plus Miso, Curry and Pho
Wonton Soup
5 cups vegetable stock
2 slices fresh ginger (each about 1" thick)
3 scallions, white section only, sliced thin
2 cups baby bok choy, washed and sliced
2 Tbs. tamari1 Tbs. toasted sesame oil
1/2 tsp. cornstarch
8 oz. firm tofu, drained and patted dry
1/4 cup daikon radish, minced and patted dry
1 package square wonton wrappers (most are vegan; check labels)
Scallions and toasted sesame seeds for garnish
1. Combine stock, ginger slices, scallions, and 1 cup water in stewpot. Bring to a boil; reduce heat and simmer over low heat for about 30 minutes. Scoop out ginger and scallions; discard.
2. Bring a small pot of water to a boil. Add bok choy and cook for just a few minutes until tender. Discard boiling water and rinse in cold water; set aside.
3. In a small bowl, combine tamari and sesame oil. Add cornstarch and stir until dissolved. Break tofu apart with your fingers and add to sauce in bowl. With a fork, mash the tofu. Add daikon radish and stir to combine.
4. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
5. Reheat vegetable stock over medium heat. Meanwhile, bring a small pot of water to a boil. Cook wontons in small batches until they float. Remove with a slotted spoon.
6. To serve, divide wontons and bok choy among soup bowls. Fill bowls with broth and finish with a garnish of scallions and toasted sesame seeds.
5 cups vegetable stock
2 slices fresh ginger (each about 1" thick)
3 scallions, white section only, sliced thin
2 cups baby bok choy, washed and sliced
2 Tbs. tamari1 Tbs. toasted sesame oil
1/2 tsp. cornstarch
8 oz. firm tofu, drained and patted dry
1/4 cup daikon radish, minced and patted dry
1 package square wonton wrappers (most are vegan; check labels)
Scallions and toasted sesame seeds for garnish
1. Combine stock, ginger slices, scallions, and 1 cup water in stewpot. Bring to a boil; reduce heat and simmer over low heat for about 30 minutes. Scoop out ginger and scallions; discard.
2. Bring a small pot of water to a boil. Add bok choy and cook for just a few minutes until tender. Discard boiling water and rinse in cold water; set aside.
3. In a small bowl, combine tamari and sesame oil. Add cornstarch and stir until dissolved. Break tofu apart with your fingers and add to sauce in bowl. With a fork, mash the tofu. Add daikon radish and stir to combine.
4. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
5. Reheat vegetable stock over medium heat. Meanwhile, bring a small pot of water to a boil. Cook wontons in small batches until they float. Remove with a slotted spoon.
6. To serve, divide wontons and bok choy among soup bowls. Fill bowls with broth and finish with a garnish of scallions and toasted sesame seeds.
Vegetarian Tom Yum Soup
5-6 cups vegetable stock
1-2 stalks lemongrass, minced
3 whole kaffir lime leaves
1-2 cups soft tofu, sliced into cubes
1-2 red chilies, sliced, OR 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
4 cloves garlic, minced
1 thumb-size piece ginger, matchstick-like pieces1 cup fresh mushroom (I used shiitake), sliced
2 cups baby bok choy, leaves separated or chopped
cup cherry tomatoes
1/2 can coconut milk
1 tsp. brown sugar
3-4 Tbsp. soy sauce
1 Tbsp. fresh-squeezed lime juice
1/2 cup fresh basil + 1/3 cup fresh coriander/cilantro, chopped
Pour stock into a soup pot. If making the stock from cubes or powder, but sure to make it strong Now add the prepared lemongrass, plus the lime leaves, chili, garlic, ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft. Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the soft tofu and gently stir. Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
Thai Pumpkin Coconut Soup
6 cups good-tasting faux chicken or vegetable stock
1/3 to 1/2 can thick coconut milk
4 Tbsp. minced fresh lemongrass
3 kaffir lime leaves, left whole
3 cups pumpkin or squash, peeled and cut into bite-size chunks
2 cups yam, peeled and cut into chunks
1-2 cups soft tofu, sliced into cubes (or substitute chickpeas)
1 shallot, minced, OR 1/4 cup minced purple onion
3 cloves garlic, minced
1 thumb-size piece ginger, grated or sliced thinly into matchsticks
1-2 fresh red chilies, sliced, OR 1-2 tsp. Thai chili sauce, OR 1/4 to dried crushed chili
1/2 tsp. turmeric
1/2 tsp. regular chili powder
3/4 tsp. ground coriander
1 tsp. ground cumin
4 Tbsp. soy sauce
1 tsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
1-2 generous handfuls baby spinach, washed
1/2 cup fresh basil + 1/2 cup fresh coriander for toppings
Place stock in a pot over high heat. Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil. Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice. When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can if you want it creamier or less spicy).
Stir well and taste-test the soup for salt and spice,
Just before serving, add the soft tofu and spinach and gently stir it into the soup Garnish with basil and coriander.
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