Sides

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!

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

Corn and Coconut Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

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.

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
4 dried red chilies chopped into large chunks
1 large onion finely diced
2 15 oz. chickpeas cans (drained)
Salt to taste
Heat the coconut oil in a large frying pan.

Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.

Add the onions and cook until soft and golden.

Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.

Serve warm as a snack or as a side to your meal.

Roasted Asparagus With Buttered Almonds, Capers and Dill

1 1/3 pounds/600 grams asparagus, woody ends trimmed
3 tablespoons olive oil
Salt and black pepper
2 tablespoons/30 grams unsalted butter
Scant 1/4 cup/20 grams sliced (flaked) almonds
3 tablespoons/30 grams baby capers, patted dry on paper towels (kitchen paper)
1/4 to 1/2 cup/5 to 10 grams roughly chopped dill

Heat oven to 425 degrees Fahrenheit/220 degrees Celsius. Line a baking sheet (baking tray) with parchment paper.

In a large bowl or on a work surface, use your hands or tongs to toss the asparagus with 1 tablespoon oil, a generous pinch of salt and a good grind of pepper. Arrange asparagus in the paper-lined pan, spaced well apart, and roast, shaking the pan occasionally, until asparagus is soft and starting to brown in places, 8 to 12 minutes, depending on thickness. Remove from oven and set aside in the pan.

In a small or medium saucepan, melt the butter over medium heat until foamy. Add almonds and fry, stirring frequently, until golden brown, 1 to 2 minutes (reduce heat as needed to prevent scorching). Pour almonds and butter evenly over asparagus.

Add remaining 2 tablespoons oil to the pan and heat over high heat. Once hot, add the capers and fry, stirring continuously, until they have opened up and become crisp, 1 to 2 minutes.

Using a slotted spoon, remove capers from the oil and sprinkle over the asparagus. Add dill. Using tongs or two spoons, mix gently to combine, transfer to a large plate and serve warm.

Cucumber Salad with Soy, Ginger, and Garlic

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Cucumber Salad with Roasted Peanuts and Chili

6 Persian cucumbers (about 1 pound), cut lengthwise into thin spears, then cut crosswise into 2-inch pieces
Kosher salt
1/4 cup salted, roasted peanuts
1/4 cup cilantro leaves
1 teaspoon red-pepper flakes
3 tablespoons natural unsalted peanut butter
2 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon granulated sugar
1 small garlic clove, grated
Chile oil, store-bought or homemade, for serving (optional)

Toss cucumbers with 1/2 teaspoon kosher salt in a colander. Set aside to drain.
Chop peanuts, cilantro and red-pepper flakes together until very fine. Set aside.

In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sugar, garlic and 1/2 teaspoon kosher salt. Add up to 1 tablespoon water, if needed to thin mixture. Transfer salted cucumbers to the bowl with dressing and toss to coat.

Grilled Broccoli

3 tablespoons tamari or soy sauce
3 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 head broccoli, approximately 2 pounds, cored and cut into 1-inch florets
Kosher salt, to taste
1 tablespoon finely chopped fresh parsley
Flaky sea salt

Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.

In a large bowl, whisk together the tamari or soy sauce with the vinegar. Add the olive oil while whisking vigorously. Add the broccoli and toss to coat. Sprinkle lightly with kosher salt.

Place a grill basket on the grill and add the broccoli to it. Grill, tossing frequently, until the florets are crisp at the edges and tender within, with just a little bit of bite to them, approximately 10 to 12 minutes. If you don’t have a grill basket, lay the florets out on the grill in a single level and use tongs to turn them often. More work, same result.

Transfer the cooked broccoli to a platter, drizzle with olive oil, sprinkle with parsley and, if using, a pinch or two of flaky sea salt.

Broccoli Salad With Cheddar and Warm Bacon Vinaigrette

Kosher salt
1 bunch broccoli (about 1 1/4 pounds), ends trimmed
1/2 cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup halved red seedless grapes
4 ounces aged white cheddar, sliced thin and crumbled

Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.

Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.

In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Broccoli Salad with Garlic and Sesame

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Grilled Vegetables with Agrodolce and Burrata

FOR THE AGRODOLCE SAUCE:
1/4 cup chopped raisins, preferably golden, or dried apricots
2/3 cup white wine vinegar or cider vinegar (or a combination)
2 tablespoons honey, plus more to taste
1 tablespoon fish sauce or colatura (optional)
1/4 teaspoon red-pepper flakes
Pinch of fine sea salt

FOR THE VEGETABLES (USE ANY OR ALL):
Extra-virgin olive oil
2 to 3 bell peppers, quartered, stems and seeds removed
1 to 2 zucchini or summer squash, sliced diagonally 1/2-inch thick
1 small eggplant, sliced diagonally 1/2-inch thick
2 to 4 ears yellow corn, shucked
8 ounces mushrooms, trimmed and halved or quartered
1 bunch thick asparagus, ends snapped
8 ounces cherry tomatoes, preferably still on the vine

FOR SERVING:
2 small burrata or fresh mozzarella balls, or 2 cups fresh ricotta
Flaky sea salt and freshly ground black pepper
Basil or mint leaves, for serving
Crusty bread slices

Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)

Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.

Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.

To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don’t fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.

Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.

Tip:
To make this using a broiler, spread the vegetables on a rimmed sheet pan, drizzle with oil and broil until browned on top, then flip and broil until browned on the other side. The timing will depend on the vegetable, so stick with one kind per baking pan. You’ll need to do this in batches. You can also use a grill pan.

Quick Pickled Turnips

1 bunch hakurei turnips (approximately six, see note)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon black peppercorns, crushed
3 thin slices of ginger

Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.

Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

Alternative recipe:

Japanese Quick Pickled Turnips

Ingredients

5-6 small – medium turnips (9 – 10 oz.)
1 tsp salt
1 tbsp rice vinegar
1 tbsp mirin (sweet rice wine)
1 whole dried red chile
1 small piece of ginger – julienne
1 zipper bag

Wash turnips well especially inside of the leaves. Cut off the leaves about one inch from the top of the turnips. Peel and slice turnips into about 3mm thick. Cut the leaves into 4cm(1.5inch) long.

Put sliced turnips, a handfull of leaves and salt into a zipper bag and squeeze them to coat salt into all the turnips. Massage them for a few more minutes until the turnips soften.

Add the rest of the ingredients and massage them again. Seal the zipper bag and refrigerate at least 1 hour up to 6 hours.

Drain all the liquid and serve them in a small bowl. You can put some soy sauce on top when you eat.

Momofuku Turnip Pickle

1 pound turnips, peeled and sliced paper thin
2 (4-inch-by-2-1/2-inch) pieces kombu
1 cup rice vinegar
1 cup granulated sugar
1 cup water
2 tablespoons kosher salt

Place the turnips and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.

Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.

Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.

Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled turnips can be kept in the refrigerator for up to 2 months.)

Japanese Spicy Pickled Daikon (with Korean, Chinese, and Indian Variations)

1 pound daikon radish
15ml (1 tbsp) table salt
125ml (1/2 cup) sugar
125ml (1/2 cup) apple cider vinegar
125ml (1/2 cup) water
30ml (2 tbsp) sea salt
2 red chillies, washed and finely sliced
60ml (4 tbsp) dill, washed and chopped
Peel the radish and then slice it thinly as desired.

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Squeeze the excess moisture out of the radish.

Layer the vegetable along with sprinklings of dill in a sterilised, airtight storage container.

Pour in the pickling liquid, ensuring all surfaces of the radish are covered.

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

Variations:

Korean Pickled Daikon
You can easily turn this pickled dikon recipe into a kimchi-style recipe. All you need to make this a kimchi pickled daikon recipe is the chilli paste kimchi is made with. This includes the Sunchang Gochujang hot pepper paste. Just mix as much hot pepper paste as you see fit.

Chinese Pickled Daikon
You can easily make a Chinese-style pickled daikon. Simply add the following traditional Chinese ingredients and spices below, such as:

star anise
cloves
cassia or Chinese cinnamon
sesame seed oil
fennel seeds

You can also consider these additional ingredients:

cabbage
Korean radish
carrots
scallions
zucchini
gingergarlic
turmeric

Pickled Mooli
You can also make this an Indian-style recipe. Just add some turmeric powder or these turmeric substitutes. Next add ginger, curry powder, garam masala mix and fresh chillies or chilli paste. This way you can incorporate as much Indian flavour as possible.

Takuan (Japanese Pickled Daikon)

1 daikon radish
15ml (1 tbsp) salt
125ml (1/2 cup) sugar
125ml (1/2 cup) rice wine vinegar
5ml (1 tsp) ground turmeric
125ml (1/2 cup) water

Peel the radish and then slice it thinly as desired.

Sprinkle with salt and leave for 2 hours in order to draw out moisture.

Place the salt, sugar, vinegar, water and turmeric in a saucepan and bring to a boil.

Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

Squeeze the excess moisture out of the radish and place the vegetable in a sterilised, airtight storage container.

Pour in the pickling liquid, ensure all surfaces of the radish are covered.

Wait for at least 2 days, but preferably 1 month, for the flavours to develop.

Sheet Pan Gobi

1 head cauliflower, cut into florets – stems sliced thick
2 turnips, sliced thick (optional)
1 large onion, sliced
1 small bunch cilantro, chopped
1 tsp paprika
1 tsp ground turmeric
1 tbsp ground cumin powder (roast this slightly before using for better flavor)
1/2 tsp chili powder (to taste)
Salt to taste
1 lemon
4 tbsp extra virgin olive oil and more for late

Preheat oven to 375 F.

Drizzle some olive oil on the bottom of a sheet pan and set aside.

Combine the vegetables in a large bowl.

Add the 3-4 tbsp olive oil and all the spices to the vegetables.

Add salt to taste and half of the chopped cilantro.

Mix it all very well and then put on the sheet pan.

Place in oven and cook for about 15 minutes, then take them out and mix them around in the sheet pan so that they cook evenly. Place it back in the oven and cook for an additional 15 minutes or so until done.

You will have to check the vegetables from time to time to make sure they don’t burn.

Check seasonings and adjust flavors to taste, squeeze some lemon juice on the cauliflower, garnish with cilantro and serve hot or cold.

Chili-Garlic Shrimp

1 lb (450 g) raw shrimp, peeled & deveined
1 teaspoon Shaoxing wine
1/2 teaspoon salt
1 and 1/2 tablespoons cornstarch
1 tablespoon all-purpose flour

Sauce:
1/4 cup chili garlic sauce
2 tablespoons brown sugar
2 teaspoons light soy sauce (or soy sauce)

Stir Fry:
4 1/2 tablespoons peanut oil (or vegetable oil)
1 tablespoon ginger, minced

Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.

Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.

Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.

Once you’re done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.

Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.

Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.

Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.

Serve hot as a main dish.