Posts tagged ‘Tablespoon’

August 10, 2012

Kung Pao Tofu

This is NOT the Americanized version of this classic Sichuan dish: this is the real deal! You can find Sichuan peppercorns at a Chinese grocery store on the cheap, or you can order them online. The Sichuan peppercorns give this dish its characteristic tingly sensation and spicy flavor. If you don’t have both dark and light soy sauce, you can just use 2 tsp of the soy sauce you have.

Time: 30 minutes

Serves 2

Adapted from Appetite for China

  • 16 ounces dou gan or extra firm tofu
  • 2 to 3 gloves garlic, minced
  • 5 slices of ginger
  • 5 to 6 scallions, roughly chopped, plus some thinly sliced scallions for optional garnish
  • 2 tbsp peanut oil
  • At least 10 dried red chilis (add more for more spice)
  • 1 tbsp whole Sichuan peppercorns (or ½ tsp ground Sichuan peppercorns)
  • At least one handful of dry roasted peanuts

Marinade

  • 1/2 tsp salt
  • 2 tsp light soy sauce
  • 1 tsp Shaoxing rice wine or medium dry sherry
  • 1 1/2 tsp cornstarch
  • 1 tbsp water

Sauce

  • 3 tsp sugar
  • 1 tsp cornstarch
  • 1 tsp dark Soy sauce
  • 1 tsp light Soy sauce
  • 2 tsp dark rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp chicken stock or water

1. Cube the tofu and mix in the marinade ingredients. Let stand while you prepare the other ingredients.

2. If you haven’t done so already, mince the garlic and peel and slice the ginger. Roughly chop the white parts of scallions, and thinly slice the green parts for garnish (optional.) Either leave the dried chilis whole, or slice them in half and take out as many seeds as possible.

3. In another bowl, mix together the ingredients for the sauce and set aside. (Note: Different brands of soy sauces vary in terms of saltiness, so taste your sauce. If it’s too salty, add some sugar and water to dilute.)

4. Heat a wok with oil over high heat. Before the wok begins to smoke, add the chilis and Sichuan peppercorn. Stir-fry briefly until the chilis are slightly blistered and oil is slightly fragrant.

5. Add tofu and stir-fry 2 to 3 minutes.

6. Add garlic, ginger, and scallions, and stir-fry until fragrant, about 2 minutes.

7. Pour in sauce and mix to coat the other ingredients.

8. When the sauce is thickened and shiny, stir in peanuts.

9. Transfer to plates, garnish with thinly sliced scallions, and serve.

Happy Eating!

Love,

Yang

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July 15, 2012

Poached Eggs with Rosemary Tomato Sauce

This is a great brunch recipe and very versatile. Other herbs and seasonings can be substituted for rosemary. Instead of tomato sauce, you can put poached eggs over toast, a salad, beans, pasta, rice, etc. Once you get the hang of poaching eggs, you’ll want to do it again and again! It’s a simple process and the result is beautiful. If you want to poach more than 2 eggs at once, use a bigger pan to avoid crowding or have 2 pots/pans going on at once.

Total Time: 30 minutes

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Rosemary Tomato Sauce

2 tbsp of olive oil

4 large tomatoes, chopped

½ onion, diced

2 tbsp fresh rosemary, finely chopped

salt and pepper, to taste

Poached Eggs

8 eggs (2 for each person)

2 tbsp white vinegar

1 tsp salt

1. Heat up a large sauté pan to medium heat.

2. Add the olive oil and heat. Add the onions and stir occasionally until they become translucent, 3-4 minutes.

3. Add the tomatoes. When the tomatoes have cooked down, add the rosemary. Turn the heat down to low and let it simmer.

4. Make the poached eggs: Bring about an inch of water to a boil in a small deep skillet or a pot. Add the salt and vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the eggs into a shallow bowl or cup and slip them into the water.

5. Cook for 3-5 minutes, just until the white is set and the yolk has filmed over. Remove with a slotted spoon and allow the water to drain off for a couple seconds.

6. Season the rosemary tomato sauce with salt and pepper. When it’s the way you like it, spoon ¼ of it on a plate. Add 2 poached eggs on top. Drizzle with olive oil and serve with crusty bread.

Happy Eating!

Love,

Yang

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