Soba Noodles With Ginger Broth and Crunchy Ginger

FOR THE TOPPINGS: 6 tablespoons/90 milliliters olive oil 1 1/2 teaspoons red-pepper (chilli) flakes 1/2 teaspoon sweet paprika 1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons) 1 shallot, peeled and finely chopped 1/4 cup/20 grams panko bread crumbs 1 tablespoon white and black sesame seeds Kosher salt FOR… Continue reading Soba Noodles With Ginger Broth and Crunchy Ginger

Pimento Cheese Frittata

2 ounces cold cream cheese, cut into 16 pieces 6 large eggs 1/4 cup heavy cream 1/2 teaspoon kosher salt 1/2 teaspoon red-pepper flakes 1/4 teaspoon black pepper 1 tablespoon extra-virgin olive oil 1/2 medium yellow onion, diced 1/2 medium bell pepper (preferably red), trimmed, seeded and diced 2 garlic cloves, minced 1 jalapeño, diced… Continue reading Pimento Cheese Frittata

Scallion Egg Wrap

2 large eggs Kosher salt 1 (8-inch) flour tortilla 1 tablespoon vegetable oil 1 scallion, thinly sliced (about 2 tablespoons) 2 tablespoons chopped fresh cilantro (about 4 sprigs) 1 tablespoon Chinese pickled mustard greens (optional) Hoisin sauce, chile paste and sesame seeds, for serving Beat the eggs and 1/4 teaspoon salt with a fork until… Continue reading Scallion Egg Wrap

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

10-Minute Broccoli Tofu Bowls

16 oz. firm tofu (450g) 1 cup chicken or vegetable stock (235 ml) 2 tablespoons soy sauce 1 teaspoon dark soy sauce 2 tablespoons Shaoxing wine (or dry sherry cooking wine) 1 teaspoon sesame oil 1/2 teaspoon sugar 2 tablespoons vegetable oil 2 cloves garlic (chopped) 1 pound broccoli (450g, cut into small florets) 1… Continue reading 10-Minute Broccoli Tofu Bowls

Stir-fried Carrot Noodles with Chicken

1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces) 2 teaspoons vegetable oil (plus 2 tablespoons) 1 teaspoon sesame oil 2 teaspoons cornstarch 1 teaspoon sugar (or honey) 1 1/2 tablespoons soy sauce (plus 1 tablespoon) 1/2 teaspoon crushed red pepper flakes 5 slices ginger 6 medium carrots (julienned or spiralized into long… Continue reading Stir-fried Carrot Noodles with Chicken

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Chinese “Detox” Soup

2 tablespoons olive oil or any neutral-flavored cooking oil 2 slices ginger (julienned—or kept whole if you don’t like eating the ginger) 8 ounces tomato (cut into large chunks) 4 ounces mushroom (such as button, cremini, oyster, or shiitake, thinly sliced) 4 cups water 8 ounces silken tofu (cubed) 2 tablespoons dried seaweed (wakame) 2… Continue reading Chinese “Detox” Soup

One Pot Edamame Pasta with Coconut-Turmeric Sauce

6 oz Edamame Pasta 1/2 medium white onion – thinly sliced 1/2 jalapeno or 1 serrano – minced 2 cloves garlic – thinly sliced 1 medium zucchini – thinly sliced half moons 2 cups water 1/2 cup coconut milk 1 tsp turmeric powder salt crushed black pepper 1 tbsp unsalted almonds – skin on is… Continue reading One Pot Edamame Pasta with Coconut-Turmeric Sauce

Indian Okra with Spicy Onions and Peppers

Indian Okra: 1 bunch okra (about 20-25 okras cut into 1/2 circles) 1 tsp cumin seeds 1/2 white onion- chopped in 1/2 squares 1 yellow/red/green bell pepper chopped into 1/2 squares 1 jalapeno (or to taste)- cut into half moons 1 clove garlic- chopped 1/2 tsp turmeric pinch cumin powder a little less than 1… Continue reading Indian Okra with Spicy Onions and Peppers

Sweet n’ Spicy Asian Eggplant Stir-Fry

3 Graffiti Eggplants – sliced in 1/4 inch circles 2 dried red chilies – broken up 3 cloves of garlic – minced 1 inch piece fresh ginger – peeled and minced 1 tbsp dry roasted unsalted peanuts 1/2 cup low sodium soy sauce 1 tsp toasted sesame oil 1 tbsp light agave 1-2 tsp white… Continue reading Sweet n’ Spicy Asian Eggplant Stir-Fry

Creamy Maharashtrian Chole

1 can chick peas (I use Goya) 1 medium sized onion- diced 1 beefsteak tomato- diced 1 tbsp black mustard seeds 1 tbsp garam masala 3 cloves garlic– crushed and minced 1/2-1 tbsp freshly grated ginger 1/4 cup sour cream 1 tbsp turmeric 1 tbsp chili powder (or to taste) couple tbsp water salt- to… Continue reading Creamy Maharashtrian Chole

Chili Oil Noodles

Chili Oil: 1/2 tsp each: cumin seeds coriander seeds white sesame seeds red crushed pepper kashmiri red chili powder 1 clove 1/2 cinnamon stick 2-3 tbsp dry roasted unsalted peanuts 3 cloves garlic sliced 1/2 inch piece ginger sliced 1/4 cup neutral oil (grapeseed, canola, or vegetable) 1 tbsp dark soy sauce 1 tsp sugar… Continue reading Chili Oil Noodles

Creamy Doenjang Pasta

Salt 1 pound linguine, bucatini or spaghetti 2 cups whole milk 1/4 cup doenjang (see Tip) 2 tablespoons mirin Freshly ground black pepper 1/4 cup unsalted butter Grated Parmesan, for serving Bring a large, wide pot of lightly salted water to a boil over high. Cook the pasta until about 2 minutes shy of al… Continue reading Creamy Doenjang Pasta

Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

3 ounces green cabbage, very thinly sliced (scant 1 1/4 cups) 1/2 carrot, julienned (about 1/2 cup) 2 scallions, thinly sliced diagonally 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 egg (or 2 eggs; see Tip) 2 1/2 tablespoons butter or margarine 2 slices milk bread, brioche or white sandwich bread 1 teaspoon granulated… Continue reading Gilgeori Toast (Korean Street Toast With Cabbage and Egg)

Indonesian Chicken Salad

FOR THE SALAD 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded about 4 cups shredded chicken Salt freshly ground pepper (optional) 1 bunch scallions, white part and green, thinly sliced 1/4 cup slivered fresh mint leaves 1/4 cup chopped cilantro 1 small red bell pepper, cut in thin strips 1 serrano… Continue reading Indonesian Chicken Salad

Chile-Oil Noodles With Cilantro

14 ounces dried udon noodles 1/4 cup chile oil with crunchy garlic 2 tablespoons pure sesame oil 2 teaspoons Sichuan chile oil, or to taste 2 teaspoons soy sauce 1/2 cup finely sliced garlic chives or scallions, plus more for garnish 2 tablespoons store-bought fried shallots, crumbled by hand (optional) 1/2 cup finely chopped cilantro… Continue reading Chile-Oil Noodles With Cilantro

Pressure Cooker Thai Green Vegetable Curry

1 tablespoon oil 2 to 4 tablespoons Thai green curry paste 1 can coconut milk 1 large yellow onion sliced 1 medium zucchini cut half lengthwise and cut into ½ inch slices, about 1.5 cups 8 oz cremini mushrooms quartered, about 1.5 cups 1 1/2 cups thai eggplant cut into 1.5 inch cubes, graffiti or… Continue reading Pressure Cooker Thai Green Vegetable Curry

Pressure Cooker Thai Vegetable Massaman Curry

1 tablespoon oil 4 oz massaman curry paste 1 can unsweetened coconut milk full fat 1 medium yellow onion sliced 1 medium potato red or russet variety peeled and cut into 1 to 1.5-inch cubes 1 medium sweet potato peeled and cut into 1 to 1.5-inch cubes 20 cashews raw and unsalted optional 1 teaspoon… Continue reading Pressure Cooker Thai Vegetable Massaman Curry