Our new favorite noodle. Not exactly a noodle I suppose, but kind of? These thick oval discs come in a vacuum sealed package in the fresh noodle section of Asian markets and are simply scrumptious when stir fried with veggies and a rich soy saucy sauce. We used broccoli, carrots, mushrooms and cabbage, but you could use whatever you have around!
3 tablespoons light soy sauce (preferably a Chinese brand such as Pearl River)
1 tablespoon Chinese dark soy sauce or mushroom dark soy sauce (this isn’t sweet like the Thai kind, it’s just rich and actually less salty than Chinese light soy sauce, gives great color)
2 tablespoons Shaoxing wine
1 tablespoon mushroom “oyster” sauce
1 tablespoon Chinese chili oil (there are lots of good recipes out there including this one on Woks of Life)
1/2 tablespoon sesame oil
2-3 garlic cloves minced
1 piece of ginger minced
Good pinch of white pepper
1 cup of water
Rice Cake Stir Fry 1 tablespoon sesame oil
1/2 head of broccoli cut into florets
2 carrots peeled and sliced diagonally
8 ounces mushrooms cut into 4ths
1/2 cabbage sliced
1 pound fresh rice cakes
Green onions sliced
Mix together sauce ingredients.
Heat a wok and add sesame oil. Throw in the broccoli and carrots and spread out over the surface of the wok. Then leave them to char a little. Stir and add the mushrooms. After a few minutes, add the cabbage and continue to cook until slightly wilted.
Add the rice cakes and sauce and bring to a boil. Once the rice cakes are tender chewy, they are done. Top with green onions and enjoy!
I’m in a Sichuan cooking kick. I got some great authentic ingredients on The Mala Project (awesome site, awesome store!) and have been trying things ever since. This recipe for mapu tofu uses mushrooms for the “meat”, just a little … Continue reading →
My husband loves General Tso, so tangy, spicy and sweet! He asked me to make a version with cauliflower and I found this yummy recipe on Pure Wow. I put all the cauliflower ingredients in the freezer so that they come out lighter … Continue reading →
A couple of years ago I spied Yotam Ottolenghi’s vegetarian cookbook Plenty and was very intrigued by the Black Pepper Tofu Recipe. I think it had something like 10 garlic cloves and 5 tablespoons of black pepper! It was so over the … Continue reading →
As you’ve probably figured out by now, we are big noodle fans! This recipe for vegetable soy sauce chow mein is supreme comfort food for me. It has a simple flavor profile, the main flavor being soy sauce. Sirachi is … Continue reading →
I completely revamped my dan dan noodles and decided just to scrap the old recipe post and add a new one! My old one was just too complicated…This recipe for dan dan noodles uses mushrooms in stead of pork and … Continue reading →
We were looking for something kind of light for dinner, a salad or noodles or something and these cold sesame noodles hit the spot! I was inspired by this recipe on Rasa Malaysia. I changed it up a little to … Continue reading →
General Tso chicken is a common Chinese dish in the U.S. Sweet, salty and tangy, the chicken is battered and deep fried. I decided to try it using battered and fried mushrooms. It worked great! I also added onions and … Continue reading →
I got the idea for these Chinese braised mushrooms and carrots from this black satin chicken recipe which is sweet and soy saucy. To make this dish vegetarian, I omitted the chicken, and used more mushrooms and carrots and added a little black bean … Continue reading →
We love the Chicken-Less Mandarin Orange Morsels from Trader Joe’s. So last night I cooked up a quick fried rice to go with it. Day old rice works great, but if you don’t have any around, you can cook the … Continue reading →