Tag: ginger

Chinese Green Beans and Pork

Sometimes I feel like I was born on the wrong continent. I love Asian dishes and this one is really good! The recipe originally calls for 1/2 pound of ground pork, but I tried it with some left over pork loin, diced up really small, and it was fantastic!

Ingredients:

  • 1/4 cup of vegetable oil
  • 1 lb of string beans
  • 1 Tbsp. of garlic
  • 1 tsp of ginger
  • 3 chopped scallions
  • 4 oz of shiitake mushrooms
  • 1/2 lb of ground pork
  • 4 dried red chilies
  • 1 Tbsp. of chili paste
  • 2 Tbsp. of soy sauce
  • 1 Tbsp. of rice wine
  • Dash of white pepper

Directions:

In a large pan or wok, heat the oil over high. Fry the string beans until they start blistering. Remove the string beans.

In the same pan or wok, add the garlic, ginger, and scallions. Fry until fragrant. Add the mushrooms and ground pork. Fry until the pork is mostly done. Stir in the the dried red chilies and chili paste. Add the string beans back the pan/wok. Toss to combine everything. Add the soy sauce, rice wine, and a dash of white pepper. Enjoy!

Serve with rice, noodles, or as a side dish to other entrees.

I’ll see you at the table!

Original recipe found here.

Recipe: Vegan tofu veggie stirfry


 tofu stir fryI’ve been in the mood for a stir fry with tofu, so I cleaned out the fridge from all the veggies I could get my hands on. Ultimately, the recipe turned out really good.

Serves 4

INGREDIENTS:
1/2 white onion sliced
3 clove garlic, minced
4 baby bokchoy, cut into fourths lengthwise
2 c carrots sliced diagonally
1 head of broccoli cut into florets
1/2 orange bell pepper julienne sliced
2 inch piece of ginger, peeled and diced
2 zucchini sliced
1 package extra firm tofu, cut into rectangular slices about 1/2 inch thick
Tofu seasoning: Mix together 1 tablespoon each cumin, chinese five spice, crushed red pepper, white pepper
Water for stir fry
1/2 cup cilantro, rough chop for garnish
1 lime, cut into fourths for garnish
For extra heat, use chili paste or Sriracha for garnish (a little goes a long way)

DIRECTIONS:
Start with cooking rice because you’ll want the rice ready to eat before the stir fry is cooked. We used 2 cups brown rice, which yielded about 6 cups cooked. We like to have extra rice on hand for left overs. Rice cookers are a wonderful invention!

Preheat oven to 400 Degrees. Line 1 cookie sheet with parchment paper so that the tofu doesn’t stick. One piece at a time, coat the tofu slices with the tofu seasoning and lay the slices on the prepared cookie sheet. Bake for 10 minutes, then flip the tofu slices and bake for another 10 minutes. Should be firm, with a little crispness on the edges. If not crispy, don’t bake longer because can get too hard. Once ready to serve, diagonally cut the tofu rectangles.

While the tofu is baking, cook the stir fry. Heat large skillet on medium-high heat. Add about 1/4 cup of water and water sauté the onion, garlic for about 3 minutes, adding water as needed so that the veggies don’t stick. Add the other veggies and continue to water sauté until cooked al dente – about 5 minutes. Covering the pan helps keep the moisture in for the sautéing

To serve, bed of rice with veggies and tofu rectangles on top. Garnish with cilantro, lime and Sriracha. No oil, no salt, no sugar, no explaining vegan needs to a Thai waiter. How do you say “bon appétit” in Thai anyhow?

stiry fry 2

Enjoy, my friends!

 

Recipe: Chickpea Ginger Curry


 chickpea2Love Indian food, so created this vegan curry.

Serves: 6

INGREDIENTS:

1 medium white onion, diced
2 clove garlic, sliced
2 tablespoon sliced fresh ginger
2 15-ounce can chickpea (garbanzo beans), drained and rinsed
1 cup frozen peas
1 cup carrot, diced
2 bay leaves
5 dried chiles
1 teaspoon turmeric
1 tablespoon cumin
1 teaspoon white pepper
1 teaspoon coriander seed
1 tablespoon curry powder
1 15-0unce can light coconut milk
Water

DIRECTIONS:

In medium sauce pan on medium heat, water sauté onion, garlic and ginger for about 5 minutes. Add 1/2 cup of chickpeas and blend in high-powered blender with coconut milk. Return to sauce pan. Add the remaining ingredients and stir occasionally for 20 minutes.

chickpea

Before serving, remove bay leaves and dried chiles. Be careful to remove all pieces of chile because will cause serious gastronomical pain!

Serve with wild rice. We used forbidden rice cooked in rice cooker. Sprinkle with cilantro for garnish. Enjoy!