Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Archive for the category “Chinese”

Lemon-ginger deliciousness.

So much yummy greenery!

Ok, not our best name to date, I’ll admit, but this dish was delicious.  While it may look a little plain, trust me, these noodles are anything but boring or bland.  And what’s best is that while they have a distinctly Asian flavor, they aren’t our traditional Asian dish.  We used a minimal amount of soy sauce and really played up the other ingredients to give this dish a new and exciting kick that we needed to get away from our usual Chinese noodle dishes.

We cooked up this dish mainly to use up some bean sprouts we had bought the day before.  We love using bean sprouts but we often buy them and don’t use them before they go bad!  They seem to have a shelf life of only a day or so, so we knew we had to act fast.  To begin, we boiled some thick, flat noodles and set them aside as we prepared the rest of the food.  Then, we sauteed broccoli florets, chopped celery and baby bok choy together with a drop of oil and a splash of soy sauce.  While this cooked, Elizabeth mixed up the sauce for the noodles.

Just added the bean sprouts.

Depending on the amount of food you’re preparing, you may need to double or triple (or quadruple) this recipe, but here are the general ratios: 2 tablespoons of soy sauce, 1 tablespoon of white vinegar and 1 tablespoon of cornstarch.  After your veggies are nearly done, throw the noodles in with them and pour the sauce over top.

Continue to cook these for a few more minutes.  Now for the special ingredients: sprinkle on an ample amount of ground ginger and squeeze one whole fresh lemon over the whole wok.  These two things changed the entire flavor of this dish and made it taste so fresh and yummy!  Once that’s all mixed together, throw in the bean sprouts for a minute or two, then feel free to serve!  We had ours with our favorite garlic green bean stir-fry.  Hope you enjoy!

It tastes way more exciting than it looks, I promise.

 

Spicy-as-you-want-’em black bean fried noodles.

Recently we have received a few inquiries (ahem, complaints) from friends and readers (cough cough, tonight’s dinner guest) as to why our blog title implies Asian food when we’ve been predominately preparing dishes that are not Chinese.  So, to please our readers and quiet the critics, Elizabeth concocted tonight’s special recipe.  No it’s not part of the Iron Chef competition, but it still has a secret ingredient: black bean sauce!  And while recipes for black bean sauce abound on the the Interwebs, we happened to get ours already prepared from the grocery store, so don’t feel bad if you cut out a few steps and do the same.

Start by boiling some noodles; ours were not quite as wide as fettucini, though pretty much any noodles will work.  Once those are cooked, drain and put aside, but make sure they don’t stick together because they’ll be used again in a minute.  While those are boiling though, begin chopping up some veggies.  Tonight, our noodles are a bit of a green monster because we only used green vegetables.  First, we minced some garlic and threw that in the pan, because goodness knows we can’t make a meal without it.  Then, we thinly sliced zucchini, celery and green pepper and added them into the wok with a splash of oil to saute.

Nom nom nom.

As those cook, add in a dusting of ground ginger, a sprinkle of paprika and a few shakes of soy sauce to taste, along with the pasta noodles after the veggies are more done.  Then, we added in the secret ingredient.  We began with just one or two spoonfuls of the black bean sauce, but by the time it was all said and done, I’d say at least four spoonfuls or more went in.

WARNING: black bean sauce has the potential to be very spicy; I know from accidental experience.  So make sure you do plenty of taste testing as you go along to get your preferred level of spice.  We also added in some pre-cooked “beef” tofu to ours, which gave us some extra protein and texture in the dish.  Continue adding other spices and soy sauce, along with some salt, pepper and garlic powder until you just can’t wait to eat it anymore.

Langston showing off his juggling techniques...right before the apple fell.

Then, serve up next to your favorite side dish or alone.  We paired ours this night with the garlic stir-fried green beans, which were delicious.  And I think we satisfied our dinner guest and his request for Chinese food on the blog.  He even decided to show off the skills he learned in circus camp as a kid.  Yes, our friends are that cool.

Garlic stir-fried green beans.

Look Mom! I'm a big girl now!

Despite that fact that for much of my youth I refused to come near anything green, I now call most green vegetables some of my favorite foods.  Somewhere around the end of my high school career, I had a transformation and it has only continued since becoming vegan.  Luckily, vegetables are affordable and accessible here in China, so Elizabeth and I decided to re-create one of our favorite Chinese dishes that we usually devour when dining out.  And I have to say, we came pretty darn close.

These aren’t like southern green beans all mushed to pieces and they’re more flavorful than just regular steamed ones, too.  Just don’t make these for a first date…they are full of flavor and they’ll make sure your breath knows it, too.  🙂

This was the only photo I managed to snap before they were gone!

Start by chopping a yellow onion into tiny pieces and throwing it into the wok with a smidgen of oil and a few minced garlic cloves (see what I’m saying about the breath thing?).  While those begin to saute, cut fresh, whole green beans into 1-1.5 inch long pieces and add them into the wok with a few splashes of soy sauce.  You can also sprinkle some ground garlic powder and black pepper on for good measure.  We then took our soup pot lid and covered the pan with it to make the green beans cook faster and to brown them a bit for extra flavor — we try to be resourceful with what we have!

After a couple of minutes, remove the lid, stir and add in more soy sauce and pepper to taste.  Don’t be afraid to add liberally.  These green beans should be bursting with lots of delicious flavor.  Continue this pattern until onions and green beans are cooked and a little brown around the edges.  This dish would be delicious on its own or next to some hearty rice or whatever other dish you choose.  Just make sure you make plenty because it will go fast!

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