1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
1 2″ piece ginger, peeled, thinly sliced
2 Tbsp. tomato paste
8 dried shiitake mushrooms
1 4×3″ piece dried kombu
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. low-sodium soy sauce
4 baby bok choy (about 12 oz. total), quartered lengthwise
4 5-oz. packages fresh ramen noodles
Jammy eggs, toasted nori sheets, and/or cilantro (for serving; optional)
Fresh ramen noodles can be found at Asian markets and some grocery stores. We like Sun Noodle brand.
Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
2 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans full-fat coconut milk
2 cups vegetable stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.
Heat the oven to 350°F and (optionally) line two large baking pans with foil.
Break the cauliflower into bite-sized florets and put into a large bowl. Pour 4 tablespoons of oil over the florets (or mix enough to coat them properly), then sprinkle with 1 teaspoon of salt. Mix with your hands until they’re completely coated, and place in a single layer in the baking pans. Roast for 30 to 40 minutes, until tender and nicely browned in places. Check every 10 minutes—if the florets start to burn, cover them loosely with foil.
In the meantime, put 3 tablespoons of oil into a large frying pan over medium heat and, when hot, add the onions. Cook for 12 to 15 minutes, until soft and browning, then crush or grate in the garlic and grate in the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red chile, ground almonds, honey and 1 1/4 teaspoons of salt (or to taste). Stir-fry for 3 minutes, then add the yogurt.
Turn the heat down to low and cook for around 10 minutes, until the sauce starts to turn a rich gold. When the cauliflower is tender, tip it ino the sauce and stir to coat. Thin the sauce to the consistency of pouring yogurt with milk, and heat through. Check for seasoning, as you may need to add a little more salt.
Finally, put a small frying pan over medium heat and, when hot, add the raisins and sliced almonds. Stir-fry until the raisins start to blacken and puff up and the almonds turn golden brown, then take off the heat.
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 tsp. sesame oil
1 tsp. fresh grated ginger
1 tsp. minced garlic
1 lb. medium shrimp, peeled, deveined, tails removed
1 Tbsp. canola oil
¼ cup mayonnaise
1 Tbsp. sriracha
½ tsp. lime juice
4 cups cooked brown or white rice, cooled to room temperature
3 cups assorted vegetables, (i.e. thin sliced cucumbers, shredded carrots, radish, seaweed salad, edamame, green onion, sliced jalapeno, etc.)
1 avocado, cubed
Toasted sesame seeds
Whisk together soy sauce, rice vinegar, honey, sesame oil, ginger and garlic. Pour ½ of the mixture over shrimp and allow to marinate at room temperature for 15 minutes. Set aside remaining soy mixture.
Meanwhile mix together mayonnaise, sriracha and lime juice; refrigerate until ready to use.
Heat a large skillet over medium-high heat; add oil. Remove shrimp from marinade; add to pan and cook 2-3 minutes tossing occasionally until shrimp just turns pink. Remove from heat and allow to cool; dress with reserved soy marinade. Store refrigerated.
When ready to build a bowl add 1 cup of rice, top with ¼ of the shrimp, about ¾ cup of desired vegetables, ¼ of avocado cubes, and desired amount of pickled ginger and sesame seeds. Drizzle with spicy mayo.
12 ounces large, shell-on headless shrimp (15 to 20 size)
2 tablespoons vegetable or canola oil, divided
7 slices fresh ginger, cut ⅛-inch thick
1 clove garlic, sliced
2 scallions, cut at an angle into 2-inch pieces, with the white and green parts separated
¼ cup tomato ketchup
1teaspoon Worcestershire sauce (optional)
⅛ teaspoon white pepper
½ teaspoon sugar
2 tablespoons Shaoxing wine
1 tablespoon soy sauce
Rinse your shrimp under running water, and thaw if frozen. Pat dry with a paper towel. If desired, you can peel the shells off for easy eating, but do leave the tails on, as they add extra flavor when seared in the wok. (Note: We cooked and photographed this ketchup shrimp with the shells on like my mom used to do, but I have to admit, this dish may be better if the shrimp are peeled with only the tails left on.)
Heat 1 tablespoon of canola or vegetable oil in your wok until it just starts to smoke. Fry the shrimp on both sides for 20 seconds on each side (15 seconds if you peeled the shells off), and set aside. The shrimp should be 80% cooked.
Turn the heat down to low, and add another tablespoon of oil to your wok. Add a slice of ginger, and let it infuse the oil for 15 seconds. Add sliced garlic and the white parts of the scallions. Turn the heat up to medium high and stir-fry everything for 10 seconds.
Add ¼ cup ketchup and 1 teaspoon Worcestershire sauce if using. Stir into the oil and fry for 15 seconds. Next, stir in the shrimp and any juices on the plate, and add ⅛ teaspoon white pepper, ½ teaspoon sugar, and 2 tablespoons Shaoxing wine.
Stir for 10 seconds, and add 1 tablespoon soy sauce. Continue to stir-fry until the sauce begins the reduce and coats the shrimp. Finally, add the rest of the scallions (the green parts).
Stir for another 10 seconds and transfer to a dish. Serve this ketchup shrimp dish with white rice and a side of veggies. This ketchup shrimp is good hot out of the wok or at room temperature so keep this in mind if you are making multiple dishes in your wok for the table.
1 14.5 oz can diced tomatoes
5-6 cloves of garlic
1-2 teaspoon minced ginger
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
1.5 cups dry Soy Curls <-Butler foods
1 cup water
4 ounces butter cut into cubes
4 ounces heavy cream
1 teaspoon garam masala
¼-1/2 c chopped cilantro
Put in tomatoes, soy curls, water and spices and cook at high pressure for 6 minutes.
Allow it to release pressure naturally for 10 minutes, and then release remaining pressure.
Turn your Instant Pot on Sauté, and add the butter and cream and allow them to melt while mixing. Use the back of your spoon to crush any large tomato pieces.
Mix in the remaining 1 teaspoon of garam masala and cilantro, and serve.
DMV notes–used 1/8 tsp cayenne, 1 tsp grated ginger, less salt and 3 cloves of garlic and served on pappardellelle—perfect
1 cup mixed frozen vegetables (e.g. green peas, carrots and corn)
2 green onion, chopped
1 large piece ginger
4 cup chopped kale
1 tablespoon soy sauce (or tamari for a gluten-free alternative)
Salt to taste
2 teaspoons sesame oil
Poached or boiled eggs
Chopped cilantro and chopped green onion for garnish
Pickled vegetables (zha cai) and fermented tofu
Homemade Chili Oil or Sriracha
Notes: 1. For wheat noodles, you can use chuka soba, udon noodles, somen noodles, and any other wheat noodles that only contain wheat flour and water (and maybe some salt). For gluten-free noodle soup, use rice noodles, Vermicelli or Shirataki noodles.
2. Alternatively, you can dust the tofu with 2 tablespoons cornstarch — it will create an even crispier crust.
1 (14-ounce) can diced tomatoes (do not drain) 5 or 6 garlic cloves, minced 1 tablespoon minced ginger 1 teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1 teaspoon ground paprika 2 teaspoons garam masala, divided 1 teaspoon ground cumin 1 teaspoon salt 1 pound boneless, skinless chicken (breasts or thighs) 4 ounces butter, cut into cubes, or ½ cup coconut oil ½ cup heavy (whipping) cream or full-fat coconut milk ¼ to ½ cup chopped fresh cilantro
In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
Serve over rice or raw cucumber noodles. Serves four.
1 c. yellow mung dal
4 c water
1 tomato diced
2 tbsp garlic/ginger paste
1 tsp turmeric
1/8 tsp cayenne
1 tsp garam masala
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp sugar
lemon juice and parsley or cilantro to finish
place all ingredients in instant pot.
cook for 20 min at high pressure then release naturally
mix in lemon juice and stir well
garnish with cilantro or parsley