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

Chinese Shredded Tofu and Vegetable Salad

1 cup red bell pepper (julienned) 1 cup red onion (thinly sliced) 1 cup carrot (julienned) 1 cup cucumber (julienned) 1 cup celery (julienned) 8 ounces shredded spiced tofu (tofu “noodles”) 1 tablespoon light olive oil 1 teaspoon garlic (minced) 1 1/2 teaspoons sugar 1/4 teaspoon ground white pepper 2 tablespoons light soy sauce 1… Continue reading Chinese Shredded Tofu and Vegetable Salad

Spicy Sichuan Okra Salad

10 ounces fresh okra 6 tablespoons vegetable oil 3 scallions (cut into 2-inch/5cm lengths) 5 cloves garlic (minced) 1 star anise 1 small cinnamon stick 1 tablespoon Sichuan peppercorns 1 tablespoon toasted sesame seeds 1 tablespoon Sichuan chili flakes 1/2 teaspoon salt 1 tablespoon sesame paste 1 1/2 tablespoons light soy sauce 1 1/2 teaspoons… Continue reading Spicy Sichuan Okra Salad

Cooked Lettuce with Oyster Sauce & Garlic

10 ounces romaine lettuce 3 tablespoons vegetable oil 4 cloves garlic (minced, about 2 tablespoons) 1 tablespoon light soy sauce (or to taste) 1 tablespoon oyster sauce (or vegetarian oyster sauce) 3 tablespoons water Separate the romaine into individual leaves. Wash the leaves clean, paying special attention to the base of the stems, which hold… Continue reading Cooked Lettuce with Oyster Sauce & Garlic

Eggplant “Unagi”

1 pound Japanese or Chinese eggplant (about 2-3 eggplants) 2-3 tablespoons vegetable oil 2 teaspoons light soy sauce 1 tablespoon mirin 2 tablespoons water 1/2 teaspoon dark soy sauce 1/2 teaspoon oyster sauce 1/2 teaspoon fish sauce 1/4 – 1/2 teaspoon sugar (to taste) 1 scallion (chopped) steamed rice (for serving) 1 teaspoon toasted sesame… Continue reading Eggplant “Unagi”

Ru Yi Cai (“As You Wish” Bean Sprouts and Tatsoi)

3-4 tablespoons vegetable oil 4 cloves garlic (sliced) 225 g soybean sprouts (8 ounces, trimmed) 300 g tatsoi (or Shanghai bok choy, 10 ounces, leaves separated and washed thoroughly) 1 tablespoon oyster sauce (or vegetarian oyster sauce) 1/2 teaspoon salt (or to taste) 1/2 teaspoon sugar 1/2 teaspoon sesame oil 1/2 teaspoon white pepper Heat… Continue reading Ru Yi Cai (“As You Wish” Bean Sprouts and Tatsoi)

Stir Fried Bok Choy with Tofu Skin

3 tablespoons oil 1 teaspoon ginger (minced) 5 cloves garlic (chopped) 3/4 pound bok choy (thoroughly washed and drained) 1 teaspoon salt (or to taste) 1/2 teaspoon sugar 2 teaspoons sesame oil 1/4 teaspoon ground white pepper 2 tablespoons water 1/2 pack of fresh tofu skin (cut into bite-sized pieces, about 2 cups) 1 teaspoon… Continue reading Stir Fried Bok Choy with Tofu Skin

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)

Grilled Broccoli and Lemon With Chile and Garlic

Salt 2 small or medium broccoli with stalks (about 1 1/2 pounds/700 grams) 7 tablespoons/103 milliliters olive oil, plus more for grilling 1 large fresno chile, thinly sliced at an angle, seeds and all 6 garlic cloves, thinly sliced lengthways 5 to 6 anchovies packed in oil, drained 1 large lemon, cut into 8 thin… Continue reading Grilled Broccoli and Lemon With Chile and Garlic

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

Hotel-Style Chicken Changezi

The spice mix: 2 tsp kashmiri chili powder 1 1/2 tsp coriander powder 1/2 tsp chaat masala 1/2 tsp garam masala 1/3 tsp kosher salt The chicken marinade: 4 chicken thighs boned and skinned. Cut into 3 pieces each 1 tsp kashmiri chili powder 1 tsp coriander powder 1/2 tsp black pepper – butcher’s grind… Continue reading Hotel-Style Chicken Changezi