Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

15-minute coconut curry noodle soup from thewoksoflife.com/

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 4 cups veggie broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Skillet beef and broccoli ramen from chelseasmessyapron.com

  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

Butter chicken from recipetineats.com

  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Farro salad with pan roasted carrots from the chew

  • 1/2 pound carrots (peeled, cut into 2-inch pieces on a bias)
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon ground ginger
  • 3 cups water or stock
  • 1 cup farro
  • Kosher salt and freshly ground black pepper (to taste)

SHERRY VINAIGRETTE:

  • 4 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)

TO ASSEMBLE:

  • 1/2 cup pistachios (toasted, roughly chopped)
  • 1/2 cup parsley (roughly chopped)
  • 2/3 cup feta (crumbled)
  • Preheat oven to 400ºF.
  • In a large bowl, add the carrots and drizzle with the olive oil. Add the nutmeg, cinnamon, chipotle powder, and ginger, and toss to combine. Season with salt and pepper. Spread the carrots on a baking sheet and place in the oven until golden and cooked through, about 20 minutes. Remove from the oven and set aside.
  • In a medium saucepan over medium-high heat, add the water and farro and bring to a boil. Season with salt and pepper. Reduce the heat to low and cover. Cook until tender but chewy, about 10 minutes. Drain any remaining liquid and set aside to cool.
  • For the Sherry Vinaigrette: In a mason jar, add the sherry vinegar, honey, Dijon mustard, and olive oil and shake to combine. Season with salt and pepper.
  • To Assemble: To a large bowl, add the farro, carrots, pistachios, parsley and feta. Drizzle with sherry vinaigrette and toss to combine.
  • Tip: To toast the nuts, place them in a dry saute pan over low heat and toast until golden and aromatic, about 5 minutes. Remove and allow to cool.

General Tso’s sauce from purewow.com

purewow_general_tsos_12 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

Shanghai-Style Poached Salmon from splendidtable.org

Shanghai_Poached_Salmon_rev

  • 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

  • 1/2 cup [120 ml] soy sauce
  • 1/4 cup [60 ml] distilled white vinegar
  • 1/4 cup [50 g] sugar
  • 4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 4 thin slices fresh ginger, peeled and julienned
  • 3 cups [720 ml] water
  • 3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F  [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

 

Teriyaki sauce from http://thewoksoflife.com/

mall-chicken-teriyaki-82 tablespoons mirin
2 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3/4 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons oil
steamed rice, to serve

Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

 

Yellow Split Pea Dal, by Mollie Katzen

‘Dal’ in Indian cooking refers to porridge-like dishes made from dried legumes – usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. Leftovers can be thinned with a little water and served as a soup. I serve this as an entrée, over brown rice.

kitchen witch 261
2 cup dried yellow split peas
2 thick slises fresh ginger, each about 2 inches long
4 large garlic cloves cut in half
8-10 cups water (plus more later if needed}
2 tbsp grapeseed oil
2 tbsp cumin seeds
2 tbsp mustard seeds
2 teaspoons turmeric
1/2 tsp each ground coriander and cardamom
2 tsp ground cumin
2 c. minced onion
1 tbsp minced garlic
1 1/2 teaspoons salt (or to taste)
1/4 c. tablespoons fresh lemon juice (or to taste)
Freshly ground black pepper
Cayenne (optional)
peas
cooked potato
red pepper slices
cilantro
kale
cooked carrots

Place split peas, ginger slices, garlic halves and water in a soup pot or Dutch oven Cover and heat to boiling point, then reduce heat and simmer very slowly, partially covered – stirring intermittently- until peas are quite soft for about 60-70 min.  Add more water as necessary.

Meanwhile, place a medium saucepan over med heat for a min, than add oil and swirl to coat pan. Add all of the spices and cook, stirring, for a min or until they become fragrant.  Add the onion, minced garlic, minced ginger and 1 tsp salt.and stir so the onion becomes coated with the spices.  Turn the heat to medium-low and cook, covered until the onion becomes very soft.  Stir in the lemon juice at the end.

Add this mixture to the simmering split peas, stir to combine. add extra veggies and cook until they are done.  fish out the ginger slices and serve with rice.

Serve with rice.

 

Vietnamese Dipping Sauce by Mai Phom

  • download3 Thai bird chilies or 1 serrano chili, or to taste
  • 1 clove garlic, sliced
  • 3 tablespoons sugar
  • 2/3 cup warm water
  • 1 1/2 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons finely shredded carrots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

Note: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.