- Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
- Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.
- 1 small chunk of ginger, 1 1/2 inches long, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 1/4 cup soy sauce
- 2 tablespoons sweet soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1 1/2 small red dry Chinese chilis
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon xanthan gum, optional
In a blender combine ginger, garlic, soy sauce, sweet soy sauce, vinegar, mirin, and sesame oil. Add chilis, salt, sugar, and xantham gum, if using. Process until smooth. Transfer to a small bowl, and set aside.
- 1/3 cup popcorn kernels
- 2 tablespoons butter
- 2 tablespoons coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic salt (optional)
- 1 teaspoon Sriracha (optional)
- 3 tablespoons freshly grated Parmesan cheese (optional)
- Toasted sesame seeds (optional)
- Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
- Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
- Pour the soy sauce butter over the popcorn and toss to coat.
- 1/2 cup Soy Sauce, Low Sodium
- 8 cloves Fresh Garlic Minced
- 8 Tablespoons Canola Oil
- 5 Tablespoons Pure Sesame Oil
- 4 Tablespoons Seasoned Rice Vinegar
- 4 Tablespoons Sugar
- 1 teaspoon Hot Chili Oil
- Hard Boiled Eggs
Whisk sauce ingredients together in a measuring cup and set aside.
Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water Dump in sauce.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 0 minutes. When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.
Remove cooking pot from Pressure Cooker and dump into a big serving bowl. Toss with scallions and drizzle with Toasted Sesame Oil. Serve.
If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes. If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.
- 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.
- 3 cups chickpeas (drained, 1 large can)
- 1/2 cup quick oats
- 1/2 cup dill pickles (chopped)
- 1 small carrot (blanched, diced)
- 2 tablespoons scallions (thinly sliced)
- 1 tablespoon white mild miso
- 3 tablespoons soy sauce or tamari
- 2 teaspoons mustard
- 2 teaspoons maple syrup
- cornmeal (for dredging)
- 1/2 teaspoon sea salt (for dredging)
- 3 tablespoons safflower oil
- In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
- Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
- Tip: This burger mixture freezes well for later use.
- 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 oilIn 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.
- 1 serving of the noodle of your choice
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 scallion, chopped (white and green portions separated)
- 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
- 2 ½ cups vegetable, or mushroom stock
- 1-1.5 teaspoon soy sauce
- 1/8 teaspoon pepper
- 1/2 teaspoon sesame oil
- Salt, to taste
- 1 egg, beaten
- 1/2 tsp. sambal obleek
Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.
At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.
Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.
Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!
- 1⁄3 cup olive oil
- 1⁄4 cup lemon juice
- 1⁄4 cup white vinegar*
- 2 garlic cloves (finely chopped or pressed)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary).
For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
Scallions, sliced, green parts
Black sesame seeds
- Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
- When the water is boiling, carefully add in 3 eggs to the sauce pot.
- Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
- For the dressing, combine all the ingredients together and set aside.
- Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
- Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
- Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
- Garnish with sliced scallions and black sesame seeds.
- Serve immediately or refrigerate in an airtight container for 3-4 days.