Olive Paste

Standard

Great as spread or sauce for veggies.

olive paste

2 tablespoons olive oil
2 garlic cloves, minced.
2 trumpet mushroom, diced.
½ cup pitted olives
Salt and pepper

Heat olive oil, add the garlic and mushroom, saute over low heat.

Put mushroom mixture into food processor with olive and blend.

Season with salt and pepper.

 

Potato and Wood Ear Sauté

Standard

Potato and Woodear Saute

1 tablespoon olive oil
1 tsp chopped garlic
1 cup soaked wood ear mushroom, cut into thin strips.
1 cup peeled and shredded potato
1 tablespoon soy sauce or to taste
1/2 tablespoon balsamic vinegar
1/2 teaspoon sugar
Few drops of sesame oil
2 tablespoon chopped scallion

Heat oil, sauté garlic until fragrant

Add potato, sauté 2-3 minutes.

Add wood ear, sauté 2-3 minutes.

Add soy sauce, balsamic vinegar, and sugar. Sauté and mix.

Turn off heat, add sesame oil and scallions, stir to mix.

Serve with rice or tortilla.

Tofu and Enoki Mushroom Stew

Standard

Tofu and Enoki Mushroom Stew

A tender dish.

8 ounces soft tofu

5 ounces enoki mushroom

2 garlic cloves, minced

½ tablespoon fresh thyme

1 tablespoon soy sauce

½ tablespoon balsamic vinegar

½ teaspoon sugar

¼ cup water

Cut tofu into chunks.

Trim ends of enoki mushroom and separate the stems.

Mix garlic, thyme, soy sauce, balsamic vinegar, honey and water.

Bring to boil, add mushroom. Cook until soft, then add tofu.

Simmer for 3 minutes, adding more water if too dry and adjust seasoning.

2 servings

Homemade Chinese Sichuan Hot Chili Oil

Standard

Homemade Chinese Sichuan Hot Chili Oil

Need some Sichuan hot chili oil? You can make it at home, and it’s not complicated at all. I learned this from a native Sichuan chef. Easy and authentic!

3 tablespoon red chili flakes

1 tablespoon white sesame seeds

1 cup oil

Put 2 tablespoon red chili flakes and 1 tablespoon sesame seeds into a ceramic or ceramic container, mix thoroughly.

Heat oil in pan, when the oil gets a little smoky, turn off the heat immediately.

Pour hot oil onto chili flakes and sesame seeds, stirring while pouring.

(The process is basically completed here. The following steps are optional. They are used to enhance the chili oil’s bright, red color.)

Divide remaining red chili flakes into 3 portions, each containing 1 teaspoon.

Let the oil cool a little, then add 1 teaspoon chili flakes, stir to combine.

Let the oil cool a little more, then add 1 more teaspoon chili flakes and stir to combine.

When the chili oil has cooled down to room temperature, add the remaining 1 teaspoon chili flakes and mix well.

Note: Do NOT use chili powder, fine chili powder becomes bitter when mixed with hot oil.

20 servings

Pasta in Sesame Oil

Standard

Pasta in Sesame Oil

Simple recipe for a hungry moment, based on traditional Taiwanese dish.

4oz angel hair pasta

3 tbsp vegetable broth

1 tbsp Sesame oil

½ tablespoon rice wine

Salt to taste

Mix vegetable broth sesame oil, rice wine or sake, and salt to taste.

Boil a pot of water and cook the rice noodle according to instruction.

Drain noodle to a bowl and pour over the sauce.

Top with chopped scallions (optional)

2 servings

Non-Spicy Kimchi

Standard

Non-Spicy Kimchi

Use paprika instead of chili powder. It looks red but it’s not spicy. Also I eliminated all seafood and fish sauce that they sometimes use to make kimchi, sot this is vegan. Quick and easy.

4 cups chopped napa cabbage

1 teaspoon salt or to taste

1 tsp sugar

2 tsp minced garlic

1 tsp minced ginger

1 tbsp minced onion

1 tbsp grated apple

1 tsp apple cider vinegar

1 tbsp paprika or more

Rub cabbage with salt, let stand 2 hours.

Mix the rest of the ingredients, and add to cabbage.

Pack into a jar and refrigerate 24-48 hours.

8 servings