Papaya basil salad

Recipe to be updated

Korean Chapchae

We felt like making our old time favorite Japchae using Maangchi's recipe. To make it vegetarian, we substituted beef with tofu.

Watch her video tutorial here:

Vegetarian: Homemade sandwich and soup

vegetarian sandwich, grilled eggplant with peanut sauce and canh chua (pineapple tomato soup)

Sandwich:

bread

avocado

pickled daikon, carrots

lettuce

eggs

tofu

peanut sauce

Eggplant:

Chinese eggplants

garlic

Peanut sauce

Cut eggplants, add garlic and sauce, put in oven @ 350 degrees for 10-12 minutes

Peanut sauce:

2 1/2 tbsp peanut butter

2 tbsp hoisin sauce

1 cup of hot water

1 tsp chili

1/2 tsp garlic

Mix and cook on stove for 2-3 minutes

Soup:  

recipe to be updated

Vegan: Bun Bo Hue Chay at Dong Phuong Tofu

vegan Bun Bo Hue chay @Dong Phuong tofu

If you're vegan looking for some authentic Vietnamese noodles, try the bun bo hue at Dong Phuong Tofu. It is so so so good! For $6-7, you get a large bowl of noodles and a side plate of salad.

Eggplant with basil and garlic

Ingredients:

2-3 Chinese eggplants, cut longitudinally

2 cups of garlic, chopped

1/2 cup of fresh holy basil

Sauce:

1 tsp of black soy sauce

1 tbsp light soy sauce

2 tsp sugar

2 tsp corn starch

2 tbsp water

Dissolve solutes in the water/soy sauces

Procedure:

1. Heat non-stick pan,add garlic, stir until fragrant

2. add eggplants

3. Add sauce mixture

4. Stir until eggplant is cooked (do not overcook)

5. Add basil, stir until fragrant

6. Turn off heat (do not overcook the basil)

7. Serve with white or if you're in a health-promoting mood, brown rice

freshly chopped garlic

Enjoy!

Recipe adapted from Christine Ho 

Egg Foo Young

Time: 15-20 minutes
Very easy & quick recipe

vegetarian egg foo young

cut cabbage

beat eggs with onion, black pepper

use firm tofu instead. I ran out of firm tofu so had to resort to silken tofu

cooking egg foo young

cooking sauce over low-medium heat

Ingredients:

sesame oil, 1 tsp

chopped onion, 1/2 cup

1/3 cup chopped green onion

1/3 cup chopped carrots

1/4 cup green peas

1/2 cup tofu (use firm tofu but if you do not have, silken is fine)

1 cup chopped cabbage

5 eggs, beaten

1/2 tsp black pepper

1/2 tsp salt

Sauce/gravy:

1 tsp cornstarch

1-2 tbsp soy sauce, depending on how salty you want it to be

1 tsp dark soy sauce

1 tsp sugar

1/2 cup of hot water

Garnish:

cilantro

white pepper

1. Beat eggs in a large bowl with green onion, salt, black pepper
2. Add carrots, salt,cabbage to the bowl. Mix
3. Heat pan, reduce to medium heat, add oil, fry in onion
4. Add egg mixture to pan (1 cup at a time)
5. In a separate small pot, container of sauce ingredients. Turn on low-medium heat until it becomes a thick consistency
6.  Once egg is cooked, add sauce on top
7. Garnish with cilantro & white pepper
8. serve with rice

Enjoy and Happy Valentine's Day!

[Recipe adapted from http://allrecipes.com/recipe/egg-foo-young/]

Taiwanese Noodles with Tofu Sauce

Taiwanese cabbage

simmering tofu

green onion to garnish

add olive oil to cooked noodles

sharing is caring :D

Servings: 2

Time: 30 minutes

Ingredients:

1 pound noodles (1/2 a bag) 

1/2 cup vegetarian broth

2 tbsp dark soy sauce (or oyster sauce)

2 teaspoon light (regular) soy sauce

1 teaspoon Chinese black vinegar (or young balsamic vinegar)

1/2 teaspoon Chinese five-spice powder

1 tablespoon brown sugar

1 tbsp olive oil (add to cooked noodles to prevent clumping)

1/2 onion, chopped

1 pound tofu, finely diced

3 cloves garlic, finely minced

One 8-ounce can bamboo shoots, drained and diced

4 ounces fresh shiitake mushrooms, diced

2 stalk green onion, chopped

Side vegetables:
Boil water in a separate pan, add Taiwanese cabbage, turn heat off, stir and drain.

Procedure:

1. Cook the noodles or rice according to package instructions. Drain. Add olive oil to the cooked noodles.
2. In a small bowl, combine the vegetarian broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
3. Heat a non-stick pan over high heat. When the pan becomes hot, add onion & garlic and cook until light brown/fragrant.
4. Add tofu and cook for 2-3 minutes.
5. Add in  bamboo shoots &mushroom
6. Mix
7. Add broth & soy sauce mixture and allow it to simmer for several minutes under medium or low heat.
6. To serve, add the tofu mixture over the noodles.
7. Garnish with green onions

Enjoy!

[Recipe adapted from steamykitchen.com]