Category: Vegan

Bok Choy and Fresh Shitake

6/29/2020

Every Grain of Rice by Fuchsia Dunlop, pg 180

bok choy, quartered length-wise
shiitake mushrooms, halved
salt
3 tbs cooking oil

3 garlic cloves, sliced
ginger, peeled and sliced
1/2 tsp sugar
1/2 tsp potato flour

Szechuan

Blanch vegetables with oil and salt until until leaves have wilted
Drain and dry
Stir fry garlic and ginger in hot oil until fragrant
Add vegetables to oil and stir
Mix in sugar, flour, and seasoning to taste

Mee Gati Coconut Noodles

6/28/2020

Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96

Thai

2 cup coconut milk
1 cup water
1 large prawn, chopped & cooked
1/4 small onion or shallot, diced
1/2 pound chicken or pork, chopped
100 gr yellow tofu, cubed
3 tbs soy beans paste (fermented is best)

1/4 cup palm sugar
1/3 cup tamarind juice
1 tsp dried chilies, ground
240 g thin rice noodles (2 packages)
1 egg
40 g Chinese chives, 1 in pieces
1 cup bean sprouts

Soak noodles in warm water
Heat coconut milk and water in a pan over medium heat
As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
Save some of the sauce from the pan to top finished dish with
Simmer to reduce and add firm tofu
Stir in prawn fats and taste to season
Remove from pan
In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
Add bean sprouts, chives, and more water if mixture gets too dry
Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
Serve sauce separately from noodles and top noodles with egg
Garnish plate with lime, bean sprouts, and chili flakes.

Sichuan Chilli Broccoli

6/18/2020

Every Grain of Rice by Fuchsia Dunlop, pg 174

1/2 lb broccoli
3-6 dried chillies, halved & deseeded
salt

4 tbs cooking oil
1/2 tsp whole Sichuan pepper
1 tsp sesame oil

Cut broccoli into small florets
Blanch broccoli with salt and 1 tbs of oil 2-3 minutes
Stir fry chillies and pepper in hot oil until just beginning to brown
Stir fry broccoli about 30 seconds until coated with oil
Turn off heat, stir in sesame oil, and serve

Dry-Fried Green Beans

6/6/2020

Gan Bian Si Ji Dou from Every Grain of Rice by Fuchsia Dunlop, pg 150

3/4 lb green beans
4-6 dried chillies, deseeded
2 spring onions, white parts sliced
3 tbs garlic, sliced
3 tbs ginger, sliced

salt
cooking oil
1/2 tsp Sichuan pepper
1 tsp sesame oil

Blanch beans until tender
Add chilies and pepper to hot oil until chilies darken and fragrant
Stir fry with spring onions, garlic, and ginger until fragrant
Add beans and cook for 1 to 2 minutes until coated in oil
Stir in sesame oil and serve

Sweet & Sour Peppers with Pork Chops

5/28/2020

From Gordon Ramsay's series on Amazon Prime, Gordon Ramsay's Ultimate Cookery Course, episode 1. Recipe used pork chops, and I've cooking it with both pork chops and chicken, and added sun-dried tomatoes.

3-5 peppers - bell or sweet, sliced
1 medium sweet onion, sliced
2 tbs olive oil
salt & pepper
1 tbs sugar
sun-dried tomatoes

red wine vinegar
basil, rolled and sliced
1 lb pork chops or chicken
garlic, crushed
thyme
butter

Add peppers and onion to hot oil
Season
Add sugar to break down peppers and caramelize onions
Toss - keep hot enough to always sizzle
Stir in red wine vinegar
Turn down gas and add olive oil to stew 2-3 minutes
Add basil and cook 30 more seconds
Remove from pan
Season chicken. For pork chops, punch seasoning into the meat
Lay away into hot oil
Add garlic and thyme under the meat
Squeeze the garlic while cooking and add butter
Baste with butter while cooking
Let rest before serving over peppers

Fajitas

5/26/2020

I cook fajitas/burritos/tacos/whatever a LOT. This is the gist of what general goes into them.

3 tbs garlic
1 lb chicken
1 onion, sliced
2 bell peppers, sliced
1 pack mushrooms, sliced
4 tomatoes, diced

4 tomatillos, diced
grapefruit habanero hot sauce
cumin, chili powder/chipotle chili powder
cilantro
refried beans, tortillas, cheese, avocado for serving

Stir fry garlic in oil and hot sauce until fragrant
Brown chicken on all sides, while seasoning
Push meat to sides of pan and cook onions on high until translucent
Cook bell peppers, adding more seasoning/hot sauce as desired
Add mushrooms and tomatillos
Once all vegetables are cooked enough, and tomatoes and stir together for 2 minutes
Stir in cilantro
Serve with tortillas, refried beans, cheese, cilantro, hot sauce, avocado, etc

Ginger Chinese Broccoli

5/19/2020

Every Grain of Rice by Fuchsia Dunlop, pg 182

Szechuan

Chinese broccoli
salt
4 tbs oil
2 tbs chopped garlic

1 tbs Shaoxing wine
1/2 tsp sugar
1 tsp potato flour mixed w/ 1 tbs cold water (optional)

Blanch broccoli with 1 tbs salt and 1 tbs oil until stems are tender but crisp
Heat remaining oil in wok on high
Sizzle ginger until fragrant
Add wine and sugar
Stir fry broccoli until hot, adding salt to taste
(optional) thicken sauce with flour mixture
Pour sauce over broccoli and serve

Pad Thai

4/28/2020

Thai

Pad Thai Sauce:

1/4 cup tamarind juice
2 tbs fish sauce
1/3 cup sugar

1 box rice noodles
1 lb chicken, sliced (or prawns or tofu)
3 tbs garlic
shallots
2 tbs chilli paste

2 bell peppers
8 oz Pad Thai sauce
3 eggs
1/3 cup pounded peanuts
lime

For sauce, combine ingredients and simmer for about 30 minutes
Soak noodles in warm water
Cook chicken on high before removing from pan
Cook garlic, shallots, and chili paste in hot vegetable until fragrant
Add noodles and stir fry
Add some water to the pan as the noodles continue to cook.
Push noodles aside and add more oil, chicken, and peppers
Flip together, add sauce, and stir fry
Push noodles aside again, increase heat, and scramble eggs in more oil
Flip the noodles over
Mix in peanuts
Serve with lime

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