Asian

Khichdi

1 to 2 tablespoons GHEE or clarified butter
1/2 to 3/4 teaspoon cumin or jeera
1 bay leaf or 1 sprig of curry leaves (optional)
1/2 to 3/4 teaspoon ginger grated or ginger paste
1 small onion chopped (optional)
1 green chili slit or 1/2 tsp red chili powder
1 small tomato deseeded & chopped
1/8 teaspoon turmeric or haldi
salt as needed
1/2 cup rice (or quinoa, steel cut oats, millets)
1/2 cup MOONG DAL or skinless petite yellow lentils (or any other dal)
3 to 4 cups water (use 4 cups for porridge consistency)
1 pinch asafoetida or hing (optional)
1/2 tablespoons GHEE for topping
optional ingredients
1 medium carrot cubed
8 french beans cut to 1 inch length
1 small potato cubed

Add rice and dal to a pot. Wash them at least thrice & drain water completely.

Heat ghee in a pressure cooker or pot on a medium heat. Saute bay leaf & cumin on a low flame for 1 min. Then fry ginger until fragrant & sprinkle hing.

Fry onions and green chilies until the raw smell of onions goes away.

Add tomatoes, carrots, beans, salt and turmeric and saute for 3 to 4 mins. Then add drained daal and rice. Saute for 3 to 4 mins.

Pour 3 cups water for mushy consistency and 4 cups for porridge like consistency. Stir well & taste the water. Add more salt if needed.

Pressure cook for 2 whistles on a medium flame for a mushy khichdi. Cook for 4 to 5 whistles on a low to medium flame for porridge consistency.

If cooking in a pot, cook until soft adding more water if needed.

Pour 1 tsp ghee on the hot khichdi. Serve with papad and pickle.

Instant pot Khichdi:
Press saute button (medium) & pour ghee. When the ghee melts, add in bay leaf and cumin. When it sizzles then add in onions & chili. Fry until transparent.

Next add in ginger, hing, tomatoes, all veggies & turmeric. Saute for 2 to 3 mins until tomatoes turn mushy.

Add & saute drained rice & lentils for another 2 to 3 mins.

Next add in salt & pour water. Deglaze the pot by scraping the bottom with a spatula to remove bits of food stuck in there if any. Mix well & taste the water. Add more salt if needed. Secure the lid & move the steam release handle to sealing.

Press the pressure cook or manual button (high pressure). Set the timer to 8 mins. Or you can also press porridge button & set timer to 9 mins.

Once it is done, the instant pot beeps, then press cancel and switch off. Wait for a natural pressure release for 10 minutes & release the rest manually. When the float valve drops, open the lid & stir gently.

If you like soupy khichdi, add some hot water to bring to consistency you like.

Top with some ghee & serve khichdi with plain yogurt, pickle or papad.

Chinese Cold Dressing

4 cloves garlic (minced; 4 cloves = about 15g)
3 thin slices ginger (minced; 3 thin slices = about 8g)
2 scallions (chopped, with the green and white parts separated)
3 Thai chilies (chopped)
3 tablespoons vegetable oil
1 tablespoon Sichuan peppercorns
1 1/2 teaspoons sugar
2 teaspoons Chinese black vinegar (or to taste)
2 1/2 tablespoons light soy sauce
1 teaspoon oyster sauce (or vegetarian oyster sauce)
1/2-1 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/4 teaspoon five spice powder
1 tablespoon cilantro (chopped; or to taste)

In a large heat-proof bowl, arrange the minced garlic, minced ginger, the white parts of the chopped scallion, and chopped Thai chilies so they are adjacent to each other at the bottom of the bowl (don’t messily pile them all on top of each other).

Now infuse the Sichuan peppercorns in oil. In a small pot, heat 3 tablespoons of vegetable oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.

Now add in the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well.

Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)

This all-purpose Chinese Cold “salad” dressing is ready to add flavor to blanched or steamed vegetables, tofu, seaweed, noodles, etc. With this sauce, you can make a variety of refreshing, cooling dishes during the warmer months, and use it for anything you have on hand.

Simply blanch or steam some vegetables, say: carrots, celery, zucchini, cucumber, broccoli, cauliflower, eggplant, peppers, string beans, even mushrooms. You could also include some traditional Chinese add-ins like tofu, seitan, five-spiced tofu, bean threads, seaweed, wood ears, noodles, etc.

This dressing will make your dinner planning that much easier. Make double, triple or quadruple this recipe and keep it refrigerated to be used throughout the week.

Isan Beef Salad

1/2 cup vegetable oil
1 stalk lemongrass, tough outer leaves removed, bottom four inches only, sliced as thinly as possible into rounds
Kosher salt
2 flat iron, flank, skirt, or hanger steaks, about 12 ounces total (see note)
Ground white or black pepper
3 medium cloves garlic
2 teaspoons Thai red pepper flakes (more or less to taste, see note)
1 small green thai chili or 1/2 small Serrano chili, finely chopped
1 tablespoon brown sugar (more or less to taste)
1 tablespoon fish sauce (more or less to taste)
1 tablespoon juice from 1 lime (more or less to taste)
1 pint cherry tomatoes, sliced in half lengthwise
1/2 small red onion, thinly sliced
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh basil leaves

Combine vegetable oil and lemongrass in a small skillet and place over medium heat. Cook, stirring frequently, until lemongrass is golden brown and crisp, about 6 minutes. Strain through a fine mesh strainer set in a small saucepan. Transfer crisp lemongrass to a paper towel-lined plate and season with salt. Set aside.

Season steak generously with salt and pepper. Transfer 2 teaspoons of reserved lemongrass oil to a large cast iron or stainless steel skillet (reserve remaining lemongrass oil for another use or discard, see note). Heat over high heat until lightly smoking. Cook steak, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125°F for medium, 3 to 8 minutes total depending on thickness. Transfer steak to a cutting board, set aside, and proceed to step 4.

Alternatively, to finish on a grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Season steak generously with salt and pepper. Place steak directly on hot side of grill and cook, turning frequently, until well browned and an instant read thermometer inserted into the center registers 125°F for medium, 3 to 8 minutes total depending on thickness. Transfer steak to a cutting board and set aside.

Combine garlic, pepper flakes, and Thai chilies in a mortar and pestle and pound into a fine paste (see note). Add sugar, fish sauce, and lime juice, and pound until the sugar is dissolved. Taste dressing and add more sugar, fish sauce, lime juice, or pepper flakes to taste. It should be strongly spicy, sweet, salty, and acidic.

Thinly slice steak against the grain and transfer to a large bowl along with any juices that have accumulated on the cutting board. Add fried lemongrass, tomatoes, onion, mint, basil, and dressing. Toss to combine. Serve immediately.

Thai Beef Salad (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate. Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro, and mint and fold to combine. Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Toor Dal

FOR THE DAL:
1 cup toor dal (split yellow pigeon peas)
2 Roma tomatoes, roughly chopped
1/4 teaspoon ground turmeric
1/2 teaspoon kosher salt
1/4 cup raw whole peanuts

FOR THE TEMPERING
1/4 cup/55 grams ghee
1 sprig fresh curry leaves
3 small pieces Indian cinnamon or 1 cinnamon stick
3 red dried chiles, such as chile de árbol
3 cloves
1/4 teaspoon black mustard seeds
Pinch of asafoetida

Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.

Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.

Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.

Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

Toor Dal with Tamarind

400g toor dal
3 tbsp vegetable/sunflower oil
1 tsp of fenugreek/methi seeds
1 tsp cumin seeds
1 tsp black mustard seeds
10 fresh curry leaves
2 inches fresh ginger, finely grated/chopped
a good pinch asafoetida/hing powder
2 small chillies, chopped into three
2 tomatoes, chopped
1/2 tsp chilli powder
2 tsp turmeric powder
1 tsp tamarind concentrate
100 mL water
2 tsp salt

Soak the toor dal in a bowl of water for 20 minutes or overnight if you are well organized. This simply makes the cooking time a little quicker but is not essential (unlike some lentils which you have to soak over night – red kidney beans and green mung beans for example). Make sure the water is sufficiently above the level of the dal. You rinse it through after so the exact amount is irrelevant.

Once the 20 minutes soaking are up, rinse the dal through a sieve and place in a large pan and cover with boiling water. This time the water should only be a little bit above the dal. Gently cook the dal so that it softens, this will take around 20-35minutes (more of you have not soaked). You may need to add more water if it gets soaked up whilst softening. It’s not an exact science so don’t worry too much on water amounts – sometimes I have it more ‘soupy’ in consistency than others. Remove the scum from the top of the pan, which occurs when cooking the dal. When it has softened, leave to rest whilst you finish off preparing the rest of the ingredients. To test it has softened squeeze a lentil between your thumb and forefinger. If it soft it is ready for the next stage, however, if the lentil remains hard you will need to boil it a little longer.

In a large karahi or frying pan heat up the oil and then add the fenugreek/methi, cumin and black mustard seeds. They will begin to pop so make sure you keep the heat low. Move them around the pan for 30 seconds before adding the curry leaves and give a good stir.

After three minutes cooking time add the chillies, fresh tomatoes and asafoetida/hing, fresh ginger, chilli powder and turmeric and mix in well together.

Once the tomatoes have softened – this will take a few minutes, add the tamarind concentrate and water and stir. You now want to deposit the pan with the toor dal into your karahi/frying pan with the other ingredients, or vice versa, depending on which pan is larger. Stir in well together and add a little extra boiling water to clean the pan and then turn that water into the main pan.

Add the salt to taste and leave to simmer for a further 5 minutes.

Serve with rice or Indian bread or simply on its own. I often like to squeeze in a little fresh lemon or lime as well.

Moong Dal Khichdi

1/2 cup rice
1/2 cup moong dal I used moong dal dhuli
1/4 teaspoon turmeric powder
1 teaspoon salt
1/8 teaspoon hing powder also know as asafoetida

1 teaspoon ghee
1 teaspoon oil
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon finely chopped ginger
1 green chili finely chopped
1 large tomato chopped
1/4 cup green peas
salt to taste

Take 1/2 cup rice and 1/2 cup moong dal in a bowl. Soak it in enough water for 20 minutes. After 20 minutes, drain the water and set aside.

Add the rice and dal to a pressure cooker and add around 3.5 to 4 cups water. Add salt, turmeric powder and asafoetida and pressure cook on high heat for 5- whistles.

The rice and dal will cook and be very soft and mushy, set aside.

To another pan on meidum heat, add ghee and oil. You may use only oil to keep it vegan.

Once the oil & ghee is hot, add cumin seeds and mustard seeds. Wait till cumin seeds start sizzling and mustard seeds pop up.

Add chopped ginger and green chili. Saute for 30 seconds or so or till the ginger starts turning light golden brown in color.

Add chopped tomatoes and green peas. Cook for 2 minutes, you don’t want the tomatoes to get too mushy.

Add the cooked rice and dal to the pan.

Mix till well combined, add salt and adjust to taste.

Garnish with cilantro and serve the moong dal khichdi with some extra ghee on top. Also it’s usually served with some papad, achar (pickle) and yogurt on the side.

NOTES
Use only 2 cups of water if you want a more pilaf/pulao like consistency for your khichdi. This recipe is for a porridge like khichdi.

You may use other veggies in the khichdi like spinach, carrots, onion.

To make it vegan, simply skip the ghee and use oil only.

The khichdi tastes best when it’s warm. It will become thick once you keep it inside the refrigerator. Simply add more water and little salt and bring it to a desired consistency when heating it up again.

Peanut Noodles

200 g fresh white (wheat) noodles (7 ounces; or 100g/3.5 ounces dried)
2 cloves garlic (minced)
1 1/2 teaspoons ginger (minced or grated)
1/3 cup peanut butter (85g; creamy or chunky)
2-3 tablespoons hot water (depending on desired sauce consistency)
1 tablespoon Thai sweet soy sauce (we like the “Healthy Boy” brand; can substitute 1 teaspoon Chinese dark soy sauce, plus 1 teaspoon sugar)
2 teaspoons light soy sauce
2 teaspoons fish sauce (or vegan fish sauce to keep the dish vegan)
1/2 teaspoon sesame oil
1 tablespoon lime juice (optional)
2 teaspoons chili oil (optional)

Bring a pot of water to a boil for the noodles. Meanwhile, prepare the garlic and ginger, and add to a serving bowl along with the peanut butter and hot water.

Stir to combine, letting the hot water loosen the peanut butter. Then stir in the sweet/dark soy sauce, light soy sauce, fish sauce, and sesame oil, along with the lime juice and chili oil if using.

By now, your water should be boiling. Cook your noodles according to package instructions. Drain and toss in your sauce. Serve.

Garlic Noodles

12 ounces thin spaghetti (340g; can also use dried Chinese noodles or fresh egg noodles)
salt
4 tablespoons unsalted butter
8 cloves garlic (peeled and thinly sliced)
1/8 teaspoon turmeric (optional)
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon soy sauce
1-2 teaspoons brown sugar (depending on your taste)
1 teaspoon sesame oil
1-2 whole scallions (chopped)
1/4 cup Parmesan cheese

Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)

Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.

After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up.

Serve them either as a side dish, or as a quick and easy vegetarian main, with some bok choy or sauteed broccoli on the side!

1-2-3-4-5 Tofu

21 ounces firm tofu (1 1/2 containers, 600g; cut into cubes)
2 tablespoons oil
4 slices ginger
1 tablespoon Shaoxing wine
2 tablespoons Chinese black vinegar
3 tablespoons light soy sauce
4 tablespoons sugar
5 tablespoons water

Preheat a wok (or cast iron pan) until it starts to smoke lightly. This is very important to prevent the tofu from sticking.

Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the tofu, and take 10 minutes to brown the tofu on at least 2-3 sides.

When the tofu is lightly browned (or to your liking), add in 1 tablespoon Shaoxing wine, 2 tablespoons Chinese black vinegar, 3 tablespoons light soy sauce, 4 tablespoons sugar, and 5 tablespoons water. Stir and mix everything well. Turn up the heat to bring it to a boil.

Cover and reduce the heat to medium/low. Simmer for 15 minutes. Halfway through, check to make sure the liquid is not drying up. If so, reduce the heat further and add in a little more water if needed.

After 15 minutes, remove the lid. The sauce should be mostly cooked down. With the heat on high, gently toss the tofu to ensure every piece is coated in glistening sauce. This process takes a couple of minutes. Reduce the liquid until there is ¼ cup of liquid left and the tofu is gleaming with sauce. Serve immediately.

Crispy Tofu With Cashews and Blistered Snap Peas (with Variations)

1 (14-ounce) block firm or extra-firm tofu, drained
3 tablespoons neutral oil, such as grapeseed, vegetable or canola, plus more as needed
Kosher salt and black pepper
3/4 pound snap peas, trimmed
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 garlic cloves, grated
1 (13-ounce) can unsweetened coconut milk (light or full-fat)
1 tablespoon soy sauce
2 teaspoons molasses, dark brown sugar or honey
1/2 cup toasted cashews
1 tablespoon rice vinegar
4 scallions, trimmed and thinly sliced
1/4 cup mint leaves, torn if large
1/2 to 1 teaspoon red-pepper flakes (optional)
Rice or any steamed grain, for serving

Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.

In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.

Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.

Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.

Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

Asian Cabbage Salad with Shrimp

1 pound medium shrimp, shelled and deveined
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons Asian fish sauce
Finely grated zest and juice of 1 lime, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 Kirby cucumbers, very thinly sliced
1 cup unsalted roasted peanuts, coarsely chopped
1 cup cilantro leaves

Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.

In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

The dressing can be refrigerated overnight.

Cabbage and Carrot Slaw with Peanut-Lime Dressing

4 cups shredded red cabbage
2 cups shredded green cabbage
1 cup shredded carrots
1 cup packed cilantro leaves
5 tablespoons creamy peanut butter
1/2 tablespoon sesame oil
1 tablespoon soy sauce
1/2 tablespoon garlic chili sauce
1/2 tablespoon red chili pepper flakes
1 teaspoon honey
Zest of 1 lime
3 tablespoons freshly squeezed lime juice
2 tablespoons water
1/2 cup roasted peanuts, coarsely chopped

In a large bowl, combine the red and green cabbage, carrots, and cilantro.

In another bowl, whisk together the peanut butter, sesame oil, soy sauce, chili sauce, chili flakes, honey, lime zest, and lime juice. Stir in the water until the dressing is smooth and set aside.

Pour the dressing over the cabbage mixture and toss to coat. Garnish with chopped peanuts and serve chilled.

Slaw with Tomatoes and Blistered Peanuts

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt
honey, to taste

Blister the Peanuts
In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and blistered.

Prepare the Coleslaw Ingredients
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

Make the Dressing
In a separate bowl combine the lime juice, olive oil, salt. Taste, and whisk in a teaspoon or two of honey if the lime is too strong for you. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Notes: Go ahead and leave out the jalapeño if you like it milder. I also thought about adding shredded, baked tortilla chips (like the ones from the tortilla soup recipe). Also, I’ve mentioned this before – I try to seek out organic peanuts. As far as the choice of cabbage goes, you can use green cabbage, or a blend of purple and green. If you like a more creamy coleslaw, go ahead and add a dollop of mayo, or Greek yogurt.

Tempeh Rice Lettuce Wraps with Garlic and Lime

2 garlic cloves, peeled
1- inch segment of fresh ginger, peeled
1/2 cup almond, cashew, or coconut milk
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh, crumbled
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber, deseeded, and cut into 1/4-inch dice
1 small carrot, peeled and grated
a handful of sliced herbs, cilantro, basil, mint
10 – 12 whole lettuce leaves, romaine, little gems, etc.
to serve (all optional):
extra lime, serrano vinegar*, shallot oil, a favorite curry paste

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture, and finish with a spoonful of serrano chile vi

All-Purpose Chinese Brown Sauce

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish. Makes enough sauce for about 3 dishes.

Whether you have carrots, peppers, onions, celery, snow peas, snap peas, bean sprouts, bok choy, etc. left over or readily available in your fridge, you can use any combination you like. Scroll down to the recipe card for the full ingredients list and recipe!

HOW TO USE THIS STIR-FRY SAUCE:

MARINATE YOUR PROTEIN: Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

SLICE VEGETABLES: I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER: 2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT: Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

All-Purpose Chinese White Sauce

For the Chinese white sauce:
3 cups stock (chicken stock, pork stock or vegetable stock, 540 ml)
3 cloves garlic (finely minced or grated)
3/4 teaspoon ginger (grated)
1 teaspoon scallion (white part only, minced)
1 1/2 teaspoon salt (to taste)
3/4 teaspoon sugar
1/8 teaspoon white pepper
3/4 teaspoon sesame oil
1 1/2 teaspoon oyster sauce (or vegetarian oyster sauce)
1 teaspoon MSG (totally optional!)

Pour chicken, pork or vegetable stock into a resealable glass jar. It’s best to use home-made stock but you can use store-bought as well. If you use store-bought prepared stock, try to use a pure stock without any other flavorings added (herbs, spices, etc.), as usually store-bought stocks are usually made for western cooking.

Next, add the garlic, ginger, and scallion whites. It’s best if these aromatics are very finely minced. Add, salt, sugar, white pepper, sesame oil, oyster sauce (or vegetarian oyster sauce), and MSG if using.

Seal, and shake well to combine. Store in the refrigerator for up to 1 week. Shake before using. Makes enough sauce for 4-6 dishes.

To make a stir-fry:
8 ounces meat of your choice (225g, pork, chicken, or beef; thinly sliced ¼ inch thick)
3 cups mixed vegetables (bell pepper, mushrooms, celery, carrots, snow peas, snap peas, broccoli/broccolini, cauliflower, bamboo shoots, lotus root, etc.)
1/2 cup firm tofu (cubed, optional)
2 tablespoons vegetable oil
1 tablespoon Shaoxing wine
1/2 – 3/4 cup prepared Chinese white sauce (depending upon how much sauce you like)
1 tablespoon cornstarch (mixed with 1 tablespoon water; you may need a little more or less, depending upon how much sauce you use and how thick you like it)

Take your sliced meat, and velvet it using our method for velveting beef, velveting chicken, or velveting pork.

Bring 4 to 6 cups of water to a boil, and blanch the vegetables and tofu for 30 to 60 seconds. Drain thoroughly and set aside. (Blanch in 2 batches if you have lots of vegetables, or if vegetables require different cooking times. Dense vegetables like carrots will take a little longer than snap peas, for example).

Heat your wok over high heat until it just starts to smoke. Use 2 tablespoons of vegetable oil to evenly coat the wok. Spread the velveted meat in the wok in one layer. Sear for 30 seconds on each side. Remove from the wok and set aside. Note, instead of searing the meat, you can also blanch it; just reduce oil to 1 tablespoon for stir-frying.

Next, without washing the wok, reheat your wok over high heat, and add the blanched vegetables and Shaoxing wine. Stir everything together, and add the meat.

Add 1/2 to 3/4 cup of your white stir-fry sauce, and stir-fry everything together to deglaze the wok. Keep cooking until the sauce comes to a full simmer.

Mix the cornstarch and water into a slurry. Move the pork and vegetables to the sides of the wok. There should be a little well of sauce/liquid at the center of the wok. Pour the cornstarch slurry into the liquid, stirring constantly, until thickened.

Give everything a final stir. Taste for seasoning and adjust if needed. Plate and serve over steamed rice.

Basic Pad Thai

For sauce, combine roughly equal parts fish sauce, palm or brown sugar, and tamarind liquid. Add Some chicken broth And bring to boil. Simmer until sauce thickens. Set aside.

In a wok, saute minced red onion and garlic until golden brown.

Add any combination of cooked and diced chicken, cooked and diced firm tofu, and raw shrimp.

Add fresh noodles and fry for 30 seconds.

Push noodles aside and use the space to fry two lightly beaten eggs.

Pour in 3-5 tablespoons of sauce. Fry for another 30 seconds. Thin with more chicken broth if desired.

Add about a cup of bean sprout and some chives or scallions and fry for 30 more seconds.

Serve topped with fresh cilantro, basil leaves, crushed peanuts, crushed dried chilies, and lime wedges.

Bhindi Masala

1 1lb okra/bhindi
3 tbsp oil
1 medium onion, sliced thinly or ? cup sliced onions
1 large tomato, chopped or ½ cup chopped tomatoes
2 green chilies, slit
1 tsp ginger-garlic paste or ½ inch ginger along with 3 to 4 medium garlic crushed to a paste in mortar-pestle
1/4 tsp turmeric powder/haldi
1/4 tsp red chili powder/lal mirch powder
1/2 tsp coriander powder/dhania powder
1/2 tsp cumin powder/jeera powder
1/2 tsp dry mango powder/amchur
1/4 tsp garam masala powder
1/2 tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required

Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)

Slice off the crown and tip of each bhindi. then slice them vertically.
also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
saute them till they start turning light brown.

Add 1 tsp ginger-garlic paste and the green chilies. Saute till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. stir well.

Add turmeric powder, red chili powder, coriander powder, cumin and dry mango powder. Mix the spices with the rest of the onion-tomato masala. Saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

Add the chopped bhindi/okra, season with salt, and stir very well. Cover the pan with a tight fitting lid and cook on a low flame or simmer. Check after 4 to 5 minutes a couple of times. Continue to cook the bhindi fry on a low flame till the bhindi is done. You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it. If the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.

Once the bhindi is done, add garam masala powder and kasuri methi/dry fenugreek leaves, and cilantro, and stir well.