Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Archive for the tag “Asian”

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.

 

Asian “beef” and potatoes.

Hot and ready to eat, mmm. (Forgive the glare)

While we love our Asian food over here, we still miss our old American standards, and nothing says classic home-cookin’ like beef and potatoes.  Don’t worry, folks, we didn’t use actual beef here; I’m still vegan.  I was pleasantly surprised to find that while China lacks vegetarian meat substitutes like we have in America (i.e., soy nuggets, boca burgers, etc.), they have so many varieties of tofu!  And I’m not talking about your average, white block of tofu here, either.  Some of it looks more like chicken with a lighter taste and texture, some looks like ground beef (great for chili and “bolognese” sauce) and some of it looks and tastes like a sort of beef brisket.  This, my friends, is what gave us the inspiration for our Asian beef and potatoes.  Well, that and the cloves of fresh garlic and the bright, crunchy green beans begging to be devoured.

If you’re using this recipe in America, feel free to use whatever meat substitute you have available there.  In addition to this, you’ll need whole potatoes, green beans and other fresh veggies (we also used zucchini), a couple of whole garlic cloves, black pepper and soy sauce.  Start by chunking your potatoes into bite-sized pieces and throw them into the wok with water almost reaching the top of them.  Let the potatoes come to a boil and cook until they’re just a little soft.  Because they take longer to cook, they need a head start, but they will be sauteed more with the other veggies, so you don’t want them overdone.

Fresh garlic!

After your potatoes are ready, drain the water and add in a little oil, along with your chopped green beans and other vegetables.  Also add in your finely chopped garlic.  As Elizabeth showed me, you can remove the garlic shell by smashing it with the flat side of your knife before chopping it up.  You could also use a garlic press if you have one handy.  We used 2-3 cloves in our recipe, but we really love the flavor of garlic.  You can use however much you like.

 

 

All of our ingredients simmering.

After you have all of this, splash in some soy sauce to taste.  Not to give away our secret, but this, along with the black pepper, is what helps to give this dish the Asian twist.  When your vegetables are mostly cooked, add in the tofu.  If your tofu or meat-substitute is not pre-cooked, you should add it in earlier with the veggies, but ours is pre-cooked, so it only needs to warm and mix with the other flavors.

Our favorite dinner companion.

Let this simmer until all warm (maybe 2-4 minutes) and then remove from heat.  Serve with rice or alone, and with your favorite beverage (we’re very into red wine here 🙂 ) and enjoy the unique blend of American tradition with Asian flavor!

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