Shrimp with eggs by flolum.com

  • 2 tablespoons cooking oil divided
  • 4 ounces shrimp
  • 1 teaspoon cornstarch
  • 2 stalks green onion chopped
  • 1 teaspoon soy sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon ground white pepper

For the Egg Mixture

  • 4 eggs
  • ½ teaspoon soy sauce
  • ½ teaspoon cooking oil
  • Clean and pat dry the shrimp. Cut shrimp into smaller pieces, if desired. Add 1 teaspoon cornstarch and coat the shrimp.
  • In a medium mixing bowl, whisk together ingredients for the egg mixture until well combined. Set aside.
  • Heat a large cast iron, wok or non-stick pan on medium high and add 1 tablespoon cooking oil. Add shrimp and cook until 80-90% done.
  • Add the cooked shrimp to the egg mixture. Add another tablespoon oil to the pan and pour in the egg mixture. Tilt the pan and start moving the cooked egg to the centre while letting the uncooked egg cook around it. Turn the heat off and let it cook in the residual heat until the egg is cooked to your liking.
  • Remove onto a serving platter. Drizzle with soy sauce, sesame oil and sprinkle ground white pepper.

Honey Garlic Shrimp-Sally’s Baking Addition

  • 1/3 cup honey or brown sugar
  • 1/4 cup soy sauce (we usually use reduced sodium)
  • garlic cloves, minced (or 1 teaspoon jarred minced garlic)
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined
  • 2 teaspoons olive oil
  • optional for garnish: chopped green onion
  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
  2. Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
  3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
  4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.

Tofu and mushroom Jorim from nytimes

⅓ cup low-sodium soy sauce
5 garlic cloves, peeled and crushed
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 scallions, cut into 1-inch pieces, plus more thinly sliced scallions for garnish
2 tablespoons neutral oil, such as safflower or canola
2 tablespoons turbinado or light brown sugar
½ teaspoon black pepper
1 (14- to 16-ounce) block firm tofu, drained and cut into 1-inch cubes
6 ounces fresh shiitake mushrooms, stemmed and sliced into ½-inch-thick pieces
Salt
Steamed rice and kimchi (optional), for serving


In a 12-inch nonstick skillet over medium heat, combine soy sauce, garlic, ginger, scallions, oil, sugar, pepper and ¼ cup water; mix well. Add tofu and mushrooms, season with salt and bring to a simmer. Reduce heat to medium-low and cook, carefully turning tofu and stirring occasionally, until sauce thickens into a glaze and coats the mixture, about 15 minutes.

Transfer the jorim to a serving bowl or platter and garnish with thinly sliced scallions. Serve with rice and kimchi, if using.

Air Fryer Salmon Teriyaki

  • 1 pound of salmon 
  • Salt and pepper to season 
  • 1 knob of ginger 
  • 2 cloves of garlic 
  • 2 tablespoons of oil 
  • 1 cup of sake 
  • 1 cup of mirin 
  • 1 cup of soy sauce 
  • 2 tablespoon cornstarch 
  • 4 tablespoon water 
  • 1 tablespoon of sesame seeds 
  1. Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides. 
  2. Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
  3. Next, peel your ginger and garlic. Finely chop the aromatics.
  4. Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant. 
  5. After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes. 
  6. Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick. 
  7. Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use. 

Chinese-style button mushroom soup from thewoksoflife.com


8 ounces button mushrooms(the smaller the better)
2 tablespoons vegetable oil
 4 cups water
1 1/2 teaspoons light soy sauce
salt (to taste)
 2 tablespoons cornstarch (combined into a slurry with 2 tablespoons water, optional)
1/2 cup cilantro (finely chopped)
1 scallion (chopped)

Wash the mushrooms clean of any dirt, and dry them thoroughly with a clean kitchen towel. Detach the stems (you will add them to the soup also).

Place a medium soup pot over medium high heat. When the pan is very hot, add the oil and mushrooms cup-side up in a single layer. (Add the stems in too to avoid waste.)

Reduce the heat to medium, and cook until the mushroom caps are browned, and each cup fills with liquid (that’s the juices in the mushroom seeping out!). Also check the stems for browning. Avoid stirring during this pan-frying process as it’s the key step to developing flavor for this soup. (You also want to keep the mushroom juices in the caps.) 

When the mushrooms are nicely browned, add the water and light soy sauce. Bring to a boil. Cover and simmer for 5 minutes over medium low heat.

Add salt to taste, and stir in the cornstarch slurry (if using). Simmer the soup for 30 seconds until thickened.
Just before serving, add the cilantro and scallions. If you like cilantro (like me) this soup can take a lot of cilantro! 



yum yum sauce fromanediblemosaic.com

  • 1 cup mayo
  • 2 tablespoons sambal oelek
  •  2 tablespoons ketchup
  •  1 1/2 tablespoons rice vinegar
  •  1 tablespoon soy sauce
  •  1 tablespoon honey
  •  1 teaspoon garlic powder
  •  1/4 teaspoon ground ginger
  •  1/4 teaspoon white pepper
  •  1/4 teaspoon sweet paprika
  • Stir together all ingredients in a medium bowl. Cover and refrigerate until using.

vegan steak by bish, bash, bosh

  • 1 1/2 c. vital wheat gluten
  • 2/3 c. pre-cooked puy lentils
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 tbsp garlic powder
  • 1 tbsp chilli powder
  • 1 tbsp soy sauce
  • 1⁄2 tsp smoked salt
  • 1⁄2 tsp black pepper
  • 90ml water
  • a splash of oil
  • 150g chips per person, to serve

FOR THE MARINADE

  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup

CAFÉ DE PARIS SECRET SAUCE

  • 2 large shallots
  • 3 garlic cloves
  • 20g fresh tarragon
  • 1 tsp capers
  • 11⁄2 tbsp olive oil
  • 500ml vegetable stock
  • 60ml white wine
  • 3 tbsp red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp soy sauce
  • 1 tsp black pepper
  • 1 tsp salt

METHOD

  1. 1.STEAK METHOD 
     Food processor | Clean work surface | Large saucepan of salted water on a high heat | Large freezer bag | Sauté pan 
     First make the steak | Add all the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture on to a clean work surface, knead for a minute or two then bring it together into a tight ball
     Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they’re roughly 1cm thick and steak- shaped (you can also use a rolling pin here) | For a dryer texture press the steak as you would tofu – wrapping it in kitchen paper and placing a weight on top of it for 20 minutes, which will give a firmer texture
     Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain and leave to cool for 5 minutes
     Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well coated | Leave to marinate for 20 minutes | While the steaks are marinating, make the Café de Paris Secret Sauce (see opposite)
     
     When you’re ready to cook the steaks place a sauté pan over a medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2–3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with chips and Secret Sauce poured over in true Café de Paris style
  2. 2.CAFÉ DE PARIS SECRET SAUCE METHOD 
     Saucepan | Liquidiser Prep the ingredients | Peel and thinly slice the shallots | Peel and finely 
     chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers 
     Put the saucepan over a medium heat | Add 1 tablespoon of the olive oil| Add the garlic and shallots and cook for 4–5 minutes until soft, stirring occasionally | Add the vegetable stock and simmer for 3–4 minutes | Add all the remaining ingredients and bring to the boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker
     Take the pan off the heat and set aside to cool to room temperature 
     
     Pour the sauce into the liquidiser and blend until smooth | Pour back into the pan and bring to a simmer | Stir through the remaining 1⁄2 tablespoon olive oil before serving

veggie ramen from bon appetit

  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 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.

Spicy Noodle Soup With Mushrooms and Herbs from NYTimes

  • 3 tablespoons canola or olive oil
  • 4 garlic cloves, thinly sliced
  • 2 large shallots, thinly sliced
  •  Kosher salt and ground black pepper
  • 1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces
  • 1 to 2 fresh red or green chiles, such as Fresno, thinly sliced (or 3/4 teaspoon red-pepper flakes)
  • ½ cup low-sodium soy sauce, plus more to taste
  • ¼ cup unseasoned rice wine vinegar, plus more to taste
  • 8 to 10 ounces noodles, such as udon, soba, rice or spaghetti
  • 2 cups herbs (tender leaves and stems), such as cilantro, mint, chives, parsley or a mix, for serving
  •  Sesame seeds, sesame oil or both, for serving (optional)
  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the chile, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup soy sauce, 1/4 cup vinegar and 8 cups of water. Bring to a gentle simmer and season with salt and pepper. Continue to simmer until the flavors have melded and the broth tastes good enough to drink (you will be drinking it), 15 to 20 minutes. Season with more soy sauce and vinegar as you like. 
  4. Meanwhile, cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them hang out in there for a minute or two to finish cooking and soak up all that flavor.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Serve with the remaining chile, the herbs and the sesame seeds and oil (if using) for people to dress their own bowls to their liking.

vegan meatloaf by Jill McKeever

1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper

In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.

In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.

Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.

Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.

Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.

Makes 6 servings

NOTE: I used 14 oz tofu that had been frozen