Adapted from steamy kitchen Gai Lan
400 g Chinese broccoli (Gai Lan)
cooking (vegetable) oil
3-4 whole garlic cloves, peeled and gently smashed but left intact
1/2 thumb of fresh ginger, cut into coins and smashed
Chinese rice wine, sugar, oyster sauce, sesame oil
cornstarch mixed with cool water (1:2)
Rinse the greens. Trim the ends. Cut diagonally, approximately splitting the leaves and (edible!) stems. Mince the garlic, grate the ginger if you prefer that. Add the oil to your wok and heat on medium-high. Saute the garlic, then ginger, until fragrant, without burning. Add the gai lan but watch out for oil splatters! Wield the wok lid as a shield if need be. I added diluted soy sauce to substitute vegetable stock, and steam covered for 3-4 minutes. Heat the oyster sauce and sesame oil and cornstarch water, all mixed together for 1 minute to thicken a brown sauce.
Soak the greens in cool water for 10 minutes, several times. Trim the end but don’t cut them in half. Smash the garlic cloves, slice the ginger. Add enough vegetable oil to coat the pan (proportionate to the amount of greens) and a pinch of salt to the wok. Saute the garlic, then ginger, then add the green and stir and toss constantly, quickly. Stir-fry, basically. Do not steam covered. After a few minutes, plate the greens. Drizzle the oyster sauce and serve immediately.
Asian greens are great. I think it would have been nice to make this with mushrooms, although I hadn’t any in the fridge at the time. Next time perhaps!
aka Chana masala. Adapted from Padma Lakshmi, a repeat from an earlier recipe.
2 onions, quartered
1 bell pepper, cored, seeded, and chopped (I used red)
6 large firm, ripe tomatoes
2 tablespoons chopped ginger
2 tablespoons vegetable oil
1 tablespoon Garam Masala
1/2 teaspoon red chili powder, or to taste
Salt, to taste
2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
2 to 3 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons minced fresh cilantro, or to taste
Chop finely the onions, bell pepper, tomatoes and ginger root. In a pot set over medium heat, warm the (I used coconut) oil until hot. Add the onions and ginger and cook, stirring occasionally, until fragrant. Add the tomatoes and peppers and cook for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 more minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice.
P.S. I also threw in some green and yellow squash for extra vegetables, and we threw in a dollop of peanut butter for added creaminess!
Adapted from mao mao mom
500 g Chinese noodles (I used fresh wheat)
3 splashes of soy sauce, 1 glug of vegetable oil
1 bunch green scallions
garlic, ginger, chili (all chopped fine)
90 g shiitake mushrooms, sliced thinly
2 small carrots, julienned
400 g baby bok choy, separated into leaves
salt, white pepper, broth
2 glugs of sesame oil
Cook the fresh noodles in boiling water for 1 minute. Drain noodles and return to pot. Mix with the soy sauce and oil and “brown” the noodles on medium heat.
Heat oil in wok, and saute the scallions, chili, ginger, and garlic on high heat for 30 seconds. Add carrots and stir fry. Add mushrooms and stir fry. Add bok choy and stir fry. Season to taste with salt, pepper, broth.
Remove from heat, add the noodles, season with sesame oil, and toss. Serve hot.
Adapted from Mao Mao Mom
500 g green beans
2 cloves garlic
ginger, grated (equal amount as garlic)
salt, water/broth, soy sauce, oyster sauce, sugar
Wash and cut ends off green beans. Heat oil in wok, then saute ginger and garlic until fragrant. Add beans and a pinch of salt, stir fry on high heat. Add 200 mL water. Stir until beans are cooked (not raw to the bite). Add sauce ingredients (soy, oyster, sugar) and cornstarch, cook until sauce thickens. Top with a dollop of sesame oil and serve.
Adapted from Simply Recipes
1/2 cup packed dark brown sugar
pinch of salt
pinch of cinnamon
pinch of ginger
pinch of nutmeg
pinch of ground cloves (we ground with mortar & pestle)
pinch of ground cardamon (we didn’t have)
lemon zest from 1/2 a lemon
2 eggs plus the yolk of a third egg
2 cups of canned pumpkin purée
1 can of evaporated milk
1 good pie crust
Preheat your oven to 425°F. Mix dry ingredients (sugar & spice) and zest. Beat eggs. Mix wet ingredients (pumpkin and dairy). Pour filling into pie shell. Bake at 425°F for 15 minutes. After 15 minutes, lower the temperature to 350°F. Bake for 45-55 minutes more, or until a knife inserted in the center comes out clean. Cool for two hours. Serve.
Similar to Rasa Malaysia
pork (cut into bite-size cubes)
Sauce: oyster sauce, cornstarch, 3 dashes white pepper, soy sauce, Shaoxing wine, sugar
2 cloves garlic, sliced thinly
8 slices ginger, grated
2 scallions, trimmed and chopped
2 red chilies, seeded and finely sliced (optional)
Oil for frying
tomatoes, etc. vegetables of your choice!
Marinate pork in sauce (add a little water). Chop vegetables (edamame, celery, cilantro was in the fridge). Fry aromatics (garlic, ginger, scallions). Fry vegetables. Remove. Fry pork. Combine. Serve over rice.
Not adapted from Steamy Kitchen or Rasa Malaysia but for perspective..
8 chicken drumsticks
salt and pepper
4-5 slices of ginger
3 cloves of garlic, smashed
3 cloves of garlic, grated
ginger, grated (equal amount to garlic)
1 scallion, sliced thin
Rub the chicken in salt and pepper. Let sit for 3-4 hours. Boil water, and add the garlic, ginger, and scallions (I had cilantro so I threw that in as well!). Poach the chicken for half an hour. Remove and debone chicken. Heat oil separately, add salt. Remove, then mix in the rest of the sauce ingredients. Serve chicken with dipping sauce, rice, and sliced cucumbers.