I've spent most of the last few months flying by the seat of my pants when it comes to scheduling and meal planning. Lots of "just-in-time" compiling of food. And lots of emergency takeaway as I realize that I've run out of either time, ingredients, or energy. (Or sometimes all three.) This stir-fry was very much in that vein. I needed something that I could throw together quickly with ingredients on hand. And this happened to fit the bill. And, bonus: It was even pretty tasty!

Spicy Basil and Chicken Stir-Fry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 6 Tbsp. chicken stock
• 2 Tbsp. fish sauce
• 2 tsp. brown sugar
• 1 tsp. cornstarch (cornflour)
• 2 Tbsp. canola (or other neutral) oil
• 1 bell pepper, sliced
• 2 fresh Thai or finger chilies, thinly sliced
• 2-3 coves garlic, minced
• 450g skinless boneless chicken breases, sliced
• 3/4 c. fresh basil chiffonade (preferably Thai basil)
• 3 green onions, chopped
• cooked rice, to serve

Directions

1. Combine the stick, fish sauce, sugar, and cornstarch and mix well. Set aside.
2. Heat the oil over high heat.
3. Add the bell pepper and stir-fry for 1 minute.
4. Add the chiles and garlic and stir-fry for another 20-30 seconds.
5. Add the chicken and stir-fry until no longer pink (2-4 minutes).
6. Add the basil and green onions and stir-fry for one more minute.
7. Stir the sauce and then pour it into the wok.
8. Bring to a boil and cook for 30-60 seconds longer.
9. Remove from heat and serve over rice.

I had intended to make some "lazy" steamed zongzi rice for dinner last night. But I forgot to put the rice in to soak. So that particular recipe had to be bumped to tonight and I needed to pick something else to make for dinner yesterday. Luckily I had another recipe queued up that was much quicker and easier to make. All that's required is a quick stir-fry of some pork belly with ginger and mushrooms, then just add a bit of sauce and water and stir in some rice and green onions. Easy peasy!

I reduced the shiitake mushrooms slightly for my rendition because I had a huge pile of cremini mushrooms in the fridge and liked the idea of using a mix. I also tossed in the last couple of handfuls of baby spinach. It was really enough veg for the amount of rice, but at least it was something and at least it used it up. If I'd been thinking, I would've thrown in some peas as well, but it didn't occur to me until too late. Maybe next time.

Photo goes here.

Pork Belly and Mushroom Rice

Slightly adapted from The Woks of Life

Ingredients

• 1-2 Tbsp. oil
• 1 Tbsp. minced ginger or ginger paste
• 250g pork belly, cut into 1cm dice
• 4-5 dried shiitake mushrooms, rehydrated and sliced (soaking water reserved)
• 6-8 cremini mushrooms, sliced
• 1 1/2 Tbsp. Shaoxing wine (绍兴酒)
• 1 Tbsp. sugar
• 3 Tbsp. light soy sauce
• 1 Tbsp. dark soy sauce
• 3/4 c. mushroom soaking water
• 1 c. fresh or frozen peas (optional)
• 4 c. cooked rice
• 1-2 scallions, chopped

Directions

1. Heat wok over medium heat.
2. Drizzle in oil and swirl to coat.
3. Add ginger and stir-fry for a minute or two.
4. Add pork belly and increase heat to medium-high. Stiry-fry until pork starts to get crispy (3-5 minutes).
5. Add the mushrooms and stir-fry for another 3-4 minutes.
6. Reduce heat to medium-low and add the wine, sugar, light soy, dark soy, mushroom soaking water, and peas (if using).
7. Increase heat to medium-high and bring to a boil.
8. Reduce heat to medium, cover, and simmer for 10 minutes.
9. Add the rice and green onions and mix very well.
10. Serve as-is or topped with a fried egg and a bit of Laoganma.

Asparagus is in season! And this quick stir-fry seemed like a nice way to enjoy it while it lasts (as well as adding a little green to our plates).

Asparagus Stir-Fry

From the The Woks of Life

Ingredients

• 1/3 c. chicken stock
• 1 Tbsp. Shaoxing wine (绍兴酒)
• 2 tsp. oyster sauce
• 1/4 tsp. sugar
• 1/4 tsp. sesame oil
• 1/8 tsp. white peppercorns, ground
• 1-2 Tbsp. oil
• 450g asparagus, trimmed and sliced on the bias
• 3-4 cloves garlic, minced
• 1 tsp. cornstarch
• 1 Tbsp. water

Directions

1. Combine the stock, wine, sugar, sesame oil, and pepper and mix well. Set aside.
2. Heat a wok or pan over medium-high heat.
3. Add the oil and swirl to coat.
4. Add the asparagus and stir-fry for a minute or two.
5. Add the garlic and the sauce and stir-fry for another 2-3 minutes.
6. Make a slurry of the cornstarch and water and add it to the pan.
7. Cook until sauce thickens (~30 seconds).

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Variations

Vegan Version

Ingredients

• 1/3 c. vegetable stock
• 1 Tbsp. Shaoxing wine (绍兴酒)
• 2 tsp. vegetarian oyster sauce
• 1/4 tsp. raw sugar
• 1/4 tsp. sesame oil
• 1/8 tsp. white peppercorns, ground
• 1-2 Tbsp. oil
• 450g asparagus, trimmed and sliced on the bias
• 3-4 cloves garlic, minced
• 1 tsp. cornstarch
• 1 Tbsp. water

Yes, kung pao beef. I know that chicken is the traditional choice. But Woks of Life had a recipe for it using steak, so I decided to give it a try. And, I gotta say, while it wasn't a favourite, it was very good.

Like many stir-fries, the mise en place takes longer than the actual cooking, but I don't mind that. Just be sure to do all of your chopping before you start cooking. Because once you're underway, there won't be much time to stop until it's done.

Kung Pao Beef

Slightly adapted from The Woks of Life

Ingredients

Beef

• 400g steak (preferably flank steak or similar), sliced ~5mm thick against the grain
• 2 tsp. cornstarch
• 2 tsp. Shaoxing wine (绍兴酒)
• 2 tsp. oil
• 2 tsp. oyster sauce
• 1/8 tsp. baking soda

Sauce

• 3 Tbsp. water
• 1 Tbsp. light soy sauce
• 1 Tbsp. rice vinegar
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tsp. hoisin sauce
• 1/2 tsp. Sichuan peppercorn powder
• 1/2 tsp. sesame oil
• 1/2 tsp. dark soy sauce

Everything Else

• 1 tsp. minced ginger
• 5 dried chiles¹, chopped
• 1 bell pepper, chopped
• 2-3 cloves garlic, minced
• 2-3 green onions, chopped with greens and whites kept separate
• 1 c. roasted (unsalted) peanuts
• 2 Tbsp. oil

Directions

1. Combine the beef, cornstarch, wine, oil, oyster sauce, and baking soda. Mix well and set aside for 1-2 hours.
2. Meanwhile, combine the water, light soy sauce, vinegar, sugar, cornstarch, hoisin sauce, Sichuan peppercorns, sesame oil, and dark soy sauce and mix well. Set aside.
3. Combine the ginger and chiles and set aside.
4. Combine the bell pepper, garlic, and the white parts of the green onions and set aside.
5. Combine the peanuts and the green parts of the green onions and set aside.
6. Heat a wok over high heat.
7. Drizzle in the oil and swirl to coat.
8. Add the beef and cook for 3-4 minutes, flipping and turning once or twice until seared on the outside, but not quite cooked through.
9. Reduce temperature to medium-low, remove beef from wok, and set aside.
10. Add the ginger and dried chiles and cook for a minute or two.
11. Add the bell peppers, garlic, and white parts of the green onion and stir-fry for another 2 minutes.
12. Return the beef to the wok.
13. Give the sauce a good stir and pour it over the beef.
14. Stir-fry until beef is desired doneness (2-3 minutes longer).
15. Add the peanuts and the green parts of the green onions and stir-fry for one more minute.
16. Serve over rice.

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¹ The original recipe calls for removing the seeds from the chiles, which I did. I found this made for a very mild final dish however. And while I suppose that this could be addressed by adding more chilies, I do wonder if simply leaving the seeds in might be the better way to go next time. ^Back

I've been a little preoccupied lately and haven't felt up to doing much meal planning or cooking. This meant that I needed to find something quick and easy to do for dinner last night. Normally my go-to for that is curry. But I've been feeling kind of curried out lately, so I decided to hit up Aaron & Claire for some ideas instead.

I ended up settling on this spicy chicken stir-fry. We were all out of doubanjiang (豆瓣酱/Sichuan spicy bean paste), but we did have Laoganma (老干妈), so I just used that instead. It's not the same. Laoganma is much more oily and salty than doubanjiang. But it makes a tasty dish nonetheless. And some people¹ find they prefer the results of dishes made with Laoganma over doubanjiang anyway. Personally, I think I still prefer the doubanjiang flavour, but this certainly got the job done.

Spicy Ground Chicken Stir-Fry

Slightly adapted from Aaron & Claire

Ingredients

Sauce

• 2 Tbsp. doubanjiang (豆瓣酱/Sichuan spicy bean paste)
• 1 Tbsp. dark soy sauce
• 1 Tbsp. oyster sauce
• 1/2 Tbsp. sugar
• 2 Tbsp. mirin
• 1 tsp. chicken bouillon powder (or dasida)
• 1/8 tsp. black peppercorns, ground

Stir-Fry

• 1 Tbsp. oil
• 500g ground chicken
• 10 cloves garlic, minced
• 1 tsp. minced ginger or ginger paste
• 200g garlic scapes, cut into bite-sized pieces (optional)
• 450g asparagus or green beans, cut into bite-sized pieces
• 1 small red bell pepper or mild chile, chopped
• 1/2 Tbsp. sesame oil
• 1 Tbsp. toasted sesame seeds
• cooked rice, to serve
• fried eggs, to serve

Directions

1. Combine the doubanjiang, soy sauce, oyster sauce, sugar, mirin, bouillon powder, and pepper. Mix well and set aside.
2. Heat a wok over high heat.
3. Drizzle in the oil and swirl to coat.
4. Add the chicken and cook until underside is browned.
5. Flip and continue to cook, breaking up as it sears, until chicken is cooked through and liquid has boiled off.
6. Add garlic, ginger, and garlic scapes (if using) and cook for 2-3 minutes.
7. Add the asparagus and bell pepper and cook for another minute or two.
8. Pour in the sauce and stir-fry for another 2-3 minutes.
9. Remove from heat and sprinkle with sesame oil and sesame seeds.
10. Serve on a bed of rice, topped with a fried egg.

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¹ Looking at you, Reiver!

This recipe was good in that we all enjoyed it. It was also clearly insane!

It called for (among other things) 375g of soba noodes, 500g of steak, and an entire napa cabbage and claims to serve four! I didn't even have a whole cabbage left, so I just used the ~2/3 of one that I did have. And even that would barely fit in the wok. And that was before we added the noodles!

We all had fairly large portions last night and the wok was still basically full after dinner. This recipe clearly makes enough to serve a family of 12! So, yeah, I like this recipe, but I think the proportions (and overall yield) are a bit off. I've scaled down the cabbage and noodles here, but left the rest of the ingredients the same. Hopefully this will produce a more reasonable quantity with a better balance between the meat, vegetables, and noodles. I've also reduced the broth called for. Since I found the sauce a bit soupier than I would have liked, even after adding the cornstarch slurry and trying to cook it down.

Stir-Fried Soba Noodles with Beef and Cabbage

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 500g steak (pref. sirloin)
• 1/4 c. sesame oil
• 1/4 c. dark soy sauce
• 2 Tbsp. ginger paste
• 200g soba noodles (or whole wheat spaghetti)
• 1 Tbsp. peanut or corn oil
• 2-3 cloves garlic, minced
• 4 green onions, sliced
• 1/2 head napa cabbage, shredded
• 1 c. beef broth, divided
• 1 Tbsp. cornstarch (cornflour)
• 225g sugar snap peas or snowpeas (mangetout), trimmed and halved diagonally
• 1/4 c. sesame seeds, toasted
• Laoganma (老干妈) and/or Sriracha, to serve (optional)

Directions

1. Thinly slice the beef across the grain and then cut into matchsticks (julienne).
2. Combine the sesame oil, soy sauce, and ginger paste.
3. Add the beef and toss to combine. Marinate for 1-3 hours.
4. Cook the noodles according to package directions. Drain, rinse, and set aside.
5. Heat the wok over medium-high heat.
6. Add the oil and swirl to coat.
7. Add the garlic and green onion and stir-fry for a minute or so.
8. Add the beef and marinade and stir-fry until cooked (5-8 minutes).
9. Add the cabbage and 3/4 c. of the broth.
10. Cover and cook until cabbage wilts (3-4 minutes).
11. Whisk the cornstarch into the remaining 1/4 c. of broth and pour it over the cabbage.
12. Add the peas and noodles, toss to combine, and cook until everything is heated through and sauce thickens slightly (2-3 minutes longer).
13. Sprinkle with sesame seeds.
14. Serve topped with Laoganma and/or Sriracha (if desired).

This was very quick and easy to make and quite tasty! Especially for the small amount of effort it required. That said, there was definitely way too much sauce for the amount of broccoli. And it also didn't thicken up noticeably at all. So, I've halved all of the liquids in the sauce, but left the cornstarch unchanged. Hopefully that will produce better results next time.

Broccoli Stir-Fry with Dark Soy Sauce

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1/3 c. raw cashews
• 1/4 c. chicken or vegetable stock
• 1 Tbsp. oyster sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. mirin
• 1 tsp. cornstarch
• 1-2 Tbsp. corn or peanut oil
• ~500g broccoli florets
• 2 cloves garlic, minced

Directions

1. Preheat oven to 190°C (375°F) and toast the cashews until browned (5-6 minutes).
2. Combine the stock, oyster sauce, soy sauce, mirin, and cornstarch and mix well. Set aside.
3. Heat a wok over medium-high heat.
4. Drizzle in the oil and swirl to coat.
5. Add the broccoli and stir-fry until bright green (2-3 minutes).
6. Add the garlic and stir-fry for another minute or so.
7. Pour in the sauce and stir-fry until broccoli is tender (3-5 minutes).
8. Serve with rice and protein of your choice.

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Variants

Vegetarian Version¹

Ingredients

• 1/3 c. raw cashews
• 1/4 c. vegetable stock
• 1 Tbsp. vegetarian oyster sauce
• 1 Tbsp. dark soy sauce
• 1 Tbsp. mirin
• 1 tsp. cornstarch
• 1-2 Tbsp. corn or peanut oil
• ~500g broccoli florets
• 2 cloves garlic, minced

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¹ This version is probably also vegan, but you'll need to check your ingredients to be sure. Most soy sauces and vegetarian oyster sauces are vegan, but some are not. Traditional mirin is generally vegan, but some modern variants may contain honey. ^Back

I have some serious questions about this recipe. On the one hand, it was both easy and tasty, so it had that going for it. On the other hand, the proportions seemed way off. As written, it called for 250g of chicken, 125g of shrimp, and 375g of noodles. I had a 450g package of chicken, 340g of shrimp, and 400g of noodles. So, initially I was thinking that I'd just use half each of the chicken and shrimp and all of the noodles and that would be only slightly off from the recommended amounts. But, after seeing just how many noodles that was, TF and I decided that using all of the proteins would be more appropriate.

Honestly, I still found it pretty noodle heavy. I think it probably could've also used doubled veggies. But it at least had a reasonable amount of protein this way.

I think next time I'd just halve the noodles and sauce and call it a day. That seems easier than doubling everything else. And it means it would actually produce a reasonable amount. (Rather than enough noodles to feed a freaking army!) Oh well... at least now I know.

Rice Vermicelli with Chicken and Shrimp

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 250g skinless boneless chicken breasts and/or thighs
• 6 Tbsp. chicken stock
• 1 1/2 Tbsp. fish sauce
• 1 Tbsp. dark soy sauce
• 1/2 Tbsp. light soy sauce
• 1/2 tsp. sugar
• 200g rice vermicelli
• 2 Tbsp. corn or peanut oil, divided
• 125g shrimp, peeled and deveined
• 1 Tbsp. ginger paste
• 2-3 cloves garlic, minced
• 1 onion, halved and sliced
• 1 large (or 2 small) carrots, grated
• 2-3 c. shredded napa cabbage
• 2-3 green onions, sliced
• Sriracha, to serve (optional)

Directions

1. Poach the chicken in a bit of water or stock. Once cooked through, drain and shred. Set aside.
2. Combine the stick, fish sauce, dark and light soy, and sugar and mix well. Set aside.
3. Place the noodles in a heatproof bowl. Pour over enough boiling water to cover the noodles. Soak for 2 minutes. Then drain, rinse, and set aside.
4. Heat a wok over medium-high heat.
5. Drizzle in 1 Tbsp. of the oil and swirl to coat.
6. Add the shrimp and stir-fry for a minute or two until cooked through.
7. Remove shrimp from wok with slotted spoon and set aside.
8. Return wok to medium-high heat and add the ginger, garlic, onion, and carrot. Stir-fry until vegetables soften (2-4 minutes).
9. Add vegetables to bowl with shrimp and set aside.
10. Return wok to medium-high heat.
11. Drizzle in the remaining 1 Tbsp. of oil and swirl to coat.
12. Add the noodles and stir-fry for a minute or so.
13. Add the cabbage and chicken and stir-fry until combined and heated through.
14. Add the shrimp and veggies and toss to combine.
15. Pour in the sauce and stir-fry until sauce is absorbed (2-4 minutes).
16. Sprinkle with green onions.
17. Serve and top with Sriracha (if desired).

I got some zucchini for another recipe recently and accidentally overshot slightly and ended up with one extra one left over. Unfortunately, a lot of the zucchini recipes that I was looking at to potentially use it up called for more than one zucchini. Eventually though, I did find a few that called for more moderate squash quantities. Technically this recipe actually wanted a yellow summer squash, not a zucchini, but I figured it was close enough. And it sounded tasty. And looked reasonably healthy. Bonus!

I made a few small tweaks: reduced the sugar; added a chile, a bit of shaoxing wine (绍兴酒), and some toasted sesame seeds; swapped out the yellow summer squash for green zucchini, and reduced the oil slightly.

I think next time I'd change the order of the ingredients slightly. The recipe calls for adding the aromatics, carrots, and bell pepper together and then cooking the onion, zucchini, and peas as a separate batch before combinging everything. I think, if I were to do it again, I'd do the aromatics separately, then add the carrots and onion, then the bell pepper and zucchini, and then the peas (and maybe a green onion). It's not a huge deal though. Either order should work fine.

Vegetable Stir-Fry with Tofu

Slightly adapted from Vegetable of the Day

Ingredients

• 340g extra-firm tofu, cubed
• 2-3 Tbsp. cornstarch (cornflour)
• 3-4 cloves garlic, minced
• 1 Tbsp. fresh ginger, minced
• 1 fresh red chile, minced (optional)
• 3-4 carrots, sliced diagonally
• 1 onion, sliced lengthwise
• 1 red bell pepper, diced
• 1 zucchini, quartered and sliced
• 225g sugar snap peas (or snow peas), cut into bite-sized pieces
• 1-2 green onions, chopped (optional)
• 1/2 tsp. Chinese five-spice powder
• 1/4 c. chicken stock
• 1/2 Tbsp. sugar
• 3 Tbsp. hoisin sauce¹
• 1/2 tsp. light soy sauce
• 3/4 tsp. rice vinegar
• 1 tsp. shaoxing wine (绍兴酒)
• 2 Tbsp. canola or peanut oil, divided
• 1/2 tsp. sesame oil
• ~1 Tbsp. toasted sesame seeds

Directions

1. Do all your mise en place and get your ingredients ready.
2. Dust the tofu with the cornstarch.
3. Mince the garlic, ginger, and chile (if using) and set aside.
4. slice the carrots and onion, place in a separate bowl, and set aside.
5. Chop the zucchini and bell pepper, place in yet another bowl, and set aside.
6. Chop the peas and set aside.
7. Combine the chicken stock and five-spice powder and set aside.
8. Combine the sugar, hoisin said, soy sauce, vinegar, and wine, mix well, and set aside.
9. Heat wok over medium-high heat.
10. Drizzle in 1 1/2 Tbsp. of the oil and swirl to coat the bottom of the wok.
11. Add the tofu and stir-fry for 3-4 minutes.
12. Transfer tofu to a bowl or plate and set aside.
13. Return the wok to medium heat and add the remaining 1/2 Tbsp. of oil.
14. Add the garlic, ginger, and chile and stir-fry for 30-60 seconds.
15. Increase heat to medium-high, add the carrots and onion, and stir-fry for 1-2 minutes.
16. Add bell pepper and zucchini and stir-fry for another 2-3 minutes.
17. Add peas and green onions (if using) and stir-fry for 1 minute.
18. Add the five-spice powder and broth and return the tofu to the wok and cook for 2-3 minutes.
19. Drizzle in the hoisin mixture and cook for another 1-2 minutes.
20. If mixture is too dry, add a little more broth or some water. If it's too wet, cook for a minute or two longer.
21. Remove from heat and sprinkle with sesame oil and sesame seeds.
22. Serve over rice or egg noodles

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¹ We ran out of hoisin, so I made up the difference with oyster sauce. It's not quite the same flavour, but it's still a thick, sweet, umami-rich sauce, so it worked well enough for my purposes here. ^Back

I snagged some snow peas on sale the other day so this simple Asian-inspired noodle dish made sense as an easy dinner option.

I opted to quickly fry my tofu before adding the sauce, but the original recipe calls for adding the sauce to the pan/wok first and then simmering the tofu in it. Either is a perfectly acceptable option.

I just used tofu and snow peas in my rendition of these noodles, which is exactly what the recipe called for. But I felt they could have done with a few more veggies, so I've written them up with optional onion and bell peppers here. I can vouch for this turning out a perfectly serviceable dish even without the extra veg, but I do with it would have been nicer and tasted a little more balanced with them in. I also added some lime zest, green onion, and parsley to mine (although cilantro would have been preferable). I quite liked these additions and would definitely make it that way in the future.

Noodles with Tofu and Peanut Sauce

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 170g snow peas
• 180g dried Chinese egg noodles (or 250g fresh)
• 1 Tbsp. canola or peanut oil
• 1 onion, halved and sliced lengthwise (optional)
• 1 red bell pepper, sliced (optional)
• 450g extra-firm tofu, cubed and patted dry
• 1/2 c. coconut milk
• 1/2 c. peanut butter
• 1 Tbsp. red Thai curry paste¹
• 1 tsp. sugar
• 1/4 c. vegetable broth
• 1 Tbsp. light soy sauce
• 1 Tbsp. dark soy sauce
• 2 Tbsp. lime juice
• 1/2 tsp. lime zest
• 1-2 green onions, chopped
• 2-3 Tbsp. chopped fresh cilantro (optional)

Directions

1. Bring a pot of water to a boil and add the snow peas.
2. Cook for 1 minute, then strain out the peas (reserving the hot water).
3. Shock the peas in cold water, drain, and set aside.
4. Return the pot with the cooking water to the heat and bring back up to a boil.
5. Add the noodles and cook for 1 minute (or until desired doneness).
6. Drain and shock in cold water to stop cooking. Drain again and set aside.
7. Heat a wok over medium-high heat.
8. Drizzle in the oil and swirl to coat.
9. Add the onion (if using), bell pepper (if using), and tofu and stir-fry for a couple minutes.
10. Add the coconut milk, peanut butter, curry paste, sugar, broth, light soy, and dark soy and reduce heat to medium-low.
11. Simmer for ~5 minutes.
12. Stir in lime juice, lime zest, and green onions.
13. Add noodles and snow peas and toss to combine.
14. Cook until heated through (2-3 minutes).
15. Sprinkle with cilantro (if using) and serve.

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¹ For a different taste, try experimenting with different types of curry/chile paste: green, yellow, Paneng, gouchujang, doubanjiang (豆瓣酱)... so many possibilities! ^Back

I had to improvise slightly with this one. Some of my bok choy had started to go off, so I had to supplement with some other veggies. I added a bell pepper and an onion to bring it back up to the 450g the original recipe called for. I actually really like this mix. I think having a mix of veggies was nicer than having just the beef and bok choy. I also added a bit of sugar to help balance out the flavours.

Beef & Bok Choy Stir-Fry

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 2 Tbsp. shaoxing wine (绍兴酒)
• 1 Tbsp. light soy sauce
• 1/2 tsp. spicy bean paste (辣豆瓣酱)
• 1/2 tsp. sugar
• 1 Tbsp. canola or peanut oil, divided
• 300g baby bok choy, quartered
• 1 bell pepper, sliced
• 1 onion, sliced lengthwise
• 2-3 cloves garlic, minced
• 1 Tbsp. minced ginger
• 450g thinly sliced steak

Directions

1. Combine shaoxing wine, soy sauce, bean paste, and sugar and set aside.
2. Heat wok over medium-high heat.
3. Drizzle in 1/2 Tbsp. oil and swirl to coat.
4. Add the bok choy, bell pepper, and onion and stir-fry until tender-crisp (2-3 minutes).
5. Transfer veggies to a bowl and add the remaining 1/2 Tbsp. of oil to the wok.
6. Add the garlic and ginger and stir-fry for 30 seconds.
7. Add the beef and stir-fry for ~2 minutes.
8. Return the veggies to the wok and toss to combine.
9. Add the wine mixture and stir-fry for another minute or two.

I decided to get out the wok and do something a little bit different for breakfast this morning. Simmons suggests making this with dried black fungus, dried enoki, and fresh spinach. I didn't have any dried enoki (golden needle mushrooms) or fresh spinach, so I did my version with dried shiitakes and frozen spinach. I also swapped out the pork tenderloin for some leftover cumin-roasted pork hock that we had in the fridge. We opted to serve our egg-y concoction on pitas with a bit of Laoganma (老干妈) and it was excellent!

Mu Shu Pork-Style Scrambled Eggs

Slightly adapted from The Good Egg by Marie Simmons

Ingredients

• 2 Tbsp. dried black fungus
• 4-5 dried shiitake mushrooms (Chinese black mushrooms)
• 2 Tbsp. chicken stock
• 1 Tbsp. + 1/2 tsp. light soy sauce, divided
• 1 tsp. sugar
• 5 large eggs
• 1 1/2 Tbsp. sesame oil, divided
• 1 Tbsp. minced ginger
• ~1/2 c. chopped cooked pork
• 300g frozen spinach, thawed
• Chinese pancakes, crêpes, or other flatbreads, to serve
• Laoganma (老干妈), to serve

Directions

1. Place the dried mushrooms in a bowl and pour boiling water over them to cover. Set aside to soak for at least 30 minutes.
2. Drain, trim, and slice mushrooms.
3. Combine chicken stock, 1 Tbsp. soy sauce, and sugar in a small bowl and mix well.
4. Beat eggs with remaining 1/2 tsp. of soy sauce.
5. Heat wok over medium-high heat.
6. Drizzle in 1/2 Tbsp. of sesame oil and swirl to coat wok.
7. Pour in eggs and reduce heat to medium.
8. Cook, stirring occasionally, until eggs are just cooked. Transfer eggs to bowl and set aside.
9. Heat another 1/2 Tbsp. of oil over medium heat and add the ginger. Stir-fry for 30-60 seconds.
10. Add the mushrooms and stir-fry for a minute or two. Transfer to bowl with eggs.
11. Add remaining 1/2 Tbsp. of oil to the wok.
12. Add the pork and stir-fry for 30-60 seconds.
13. Pour in the stock mixture and toss to coat pork.
14. Add spinach and cook until excess moisture has evaporated (1-2 minutes).
15. Return the eggs and mushrooms to the wok and stir-fry for another minute or two.
16. Remove from heat.
17. Serve on flatbread of choice and top with Laoganma.

I had intended to make some barley with kale and a celery salad with boiled eggs for dinner last night. I succeeded in making the first of those two dishes, but I didn't end up getting all the ingredients that I needed for the second, so I was left scrambling trying to come up with an alternate dinner plan.

With a few adjustments, these noodles fit the bill. I ended up using thinly sliced stewing beef instead of steak. And the proportions were a bit different in my version since I was short on noodles but had more beef and more mushrooms than the recipe called for. I kind of like the results though. Lots of stir-fry, not too many noodles. It worked out pretty well in the end!

Photo goes here.

Korean-Style Noodles with Marinated Beef and Kimchi

Slightly adapted from Healthy Dish of the Day by Kate McMillan

Ingredients

• 2-3 Tbsp. sesame oil
• 1 Tbsp. dark soy sauce
• 1 Tbsp. mirin
• 1 Tbsp. brown sugar
• 2-3 cloves garlic, minced
• 1/2 Tbsp. gochujang
• 1/4 c. toasted sesame seeds, divided
• 400-450g flank steak or stewing beef, thinly sliced across the grain
• 150g bean thread noodles
• 2 Tbsp. canola oil, divided
• 250-350g shiitake mushrooms, stemmed and sliced
• 1 onion, halved and sliced
• 1 c. julienned carrots
• 1/4 c. sliced green onion
• 1/2 c. (or more) kimchi

Directions

1. Combine the sesame oil, soy sauce, mirin, brown sugar, garlic, gochujang, and 2 Tbsp. of the sesame seeds in a measuring cup. Mix well.
2. Pour half the mixture into a bowl and add the beef. (Set the other half of the mixture aside for now.)
3. Cover the bowl and marinate for at least 30 minutes (or as long as 4 hours¹).
4. Place the noodles in a heatproof bowl or pot and add very hot top water to cover. Let stand until softened², then drain and set aside.
5. Meanwhile, heat 1 Tbsp. of the canola oil in a wok over medium-high heat.
6. Add the beef and stir-fry until it begins to brown (~3 minutes).
7. Transfer the beef to a bowl and set aside.
8. Add the remaining 1 Tbsp. of oil to the wok and return to medium-high heat.
9. Add the mushrooms and onion and stir-fry until they begin to soften (~3 minutes).
10. Add the carrot and green onions and stir-fry until the onions are soft and lightly browned (another 4-5 minutes).
11. Add the noodles and toss to combine.
12. Return the beef to the wok and add the reserved sauce. Toss to coat.
13. Remove from heat and serve topped with kimchi.

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¹ Be sure to store the meat in the fridge if marinating for longer than 30 minutes. ^Back
2 The original recipe says that this should take ~10 minutes, but mine only took ~3 (which is more in line with what I was expecting based on the thinness of the noodles). I suspect that their tap water may not have been as hot as mine. Keep an eye on your noodles and drain them when they seem ready. ^Back

I feel like the flavours in this stir-fry could use a little tweaking. Not that it was bad. Everyone (including me) seemed to like it just fine. I just felt like it wasn't quite as good as it could be. I'm wondering if a little shaoxing wine might be the way to go. I'm used to seeing it in a lot of Chinese stir-fries, but it doesn't tend to come up as much in American ones. I feel like it might help balance things out a bit.

Beef and Eggplant Stir-Fry

Slightly adapted from Cook's Country February/March 2017

Ingredients

• 2 Tbsp. oyster sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. shaoxing wine (绍兴酒)
• 1 Tbsp. light soy sauce
• 4 Tbsp. corn or peanut oil, divided
• 600g eggplant, peeled and cut into 2cm cubes
• 1 Tbsp. dark soy sauce
• 1-2 fresh red Thai or cayenne chilies, chopped
• 4-5 cloves garlic, minced
• 1 Tbsp. fresh minced ginger
• 450g extra-lean (95%) ground beef
• 4 scallions, sliced thin, whites and greens separated
• 1 Tbsp. toasted sesame seeds (optional)

Directions

1. Combine the oyster sauce, rice vinegar, shaoxing wine, and light soy sauce and set aside.
2. Heat wok over medium-high heat.
3. Drizzle in 3 Tbsp. of oil and wait a moment for it to heat up.
4. Add the eggplant and cook until tender and browned (8-10 minutes).
5. Add dark soy sauce, toss to combine, and immediately remove from heat.
6. Transfer eggplant to a plate.
7. Return wok to heat and drizzle in remaining 1 Tbsp. of oil.
8. Add the chilies, garlic, and ginger and stir-fry for 10-20 seconds.
9. Add the beef and cook until browned and cooked through (3-4 minutes).
10. Pour in the sauce and add the white parts of the scallions and cook until slightly thickened (1-2 minutes).
11. Sprinkle with green parts of scallions and sesame seeds (if using) and serve over rice.

I've made fry bread before, but I'd never tried using it for tacos. Cook's Country had a recipe for fry bread tacos though, so I figured I'd give it a try. Their fry bread is a bit different than the type I've made before but, as I noted in that write-up, there's a lot of variability in fry bread recipes. The folks at Cook's Country opted for a yeasted dough. This does mean it takes a little longer than the chemically leavened fry breads, but I just made the dough first and then worked on the taco filling and side dish while I was waiting for the breads to be ready to cook. It actually worked out quite well.

The dough seemed really sticky when I was first mixing it. Even after kneading for a while (which I did in the bowl), it still seemed pretty wet. But it tamed down a bit after its first rise and I actually found it surprisingly easy to work with when rolling out my rounds. I figured it'd stick and tear all over the place, but I just slapped it down on the bench and went at it with the rolling pin and it behaved quite well! (My bench top is bamboo and my rolling pin is marble. I have a maple rolling pin as well, but I figured the marble one might stick less.)

I found the taco filling a little underwhelming, but that could be due to the fact that I ran out of chili powder and had to make some substitutions. And it could also be due to the fact that, since I didn't want to have to use one-and-a-half packages of ground beef, I used tofu as a stand-in for the last 225g of beef. Don't get me wrong, it was still tasty, just not as punchy as I'd hoped. I'd be inclined to toss in some chipotles in adobo or pickled jalapeños next time.

Fry Bread Tacos

Slightly adapted from Cook's Country August/September 2018

Ingredients

Fry Bread

• 280g all-purpose flour
• 20g skim milk powder
• 1 tsp. coarse sea salt
• 2 1/4 tsp. instant yeast
• 3/4 c. warm water
• 3 Tbsp. unsalted butter

Filling

• 1 Tbsp. oil or bacon grease
• 1 onoin, chopped
• 2 Tbsp. chili powder
• 3 cloves garlic, minced
• 2 tsp. cumin seeds, ground
• 1 tsp. dried oregano
• 680g ground beef
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1 c. salsa
• sour cream, to serve
• grated cheese, to serve
• shredded lettuce, to serve
• extra salsa, to serve

Directions

Fry Bread

1. Combine flour, milk powder, salt, and yeast and mix well.
2. Drizzle in water and butter while mixing until dough forms.
3. Knead in bowl for 5-10 minutes.
4. Cover and let rise for 30-60 minutes. (You can use this time to do a little mise en place for the filling ingredients.)
5. Knock the dough back and knead it a few strokes, then divide into eight equal portions.
6. Round each one and cover. Let rest for a couple minutes.
7. Grease two baking sheets.
8. Working with one ball at a time, roll it out into a thin round 2-3mm thick. Do not use any flour when shaping or rolling out the fry breads.
9. Place the round on one of the greased baking sheets, cover, and repeat with remaining dough balls.
10. Let rest, covered, for 20 minutes.
11. Meanwhile, pour ~3cm of oil into a wok or Dutch oven and heat it to ~190°C (375°F).
12. Once the fry breads are puffy, cut a small slit in the centre of each one.
13. Working with one fry bread at a time (or maybe two if you're frying in a large Dutch oven), carefully add the dough round to the oil and fry for 1-2 minutes per side.
14. Remove from oil and set on wire rack to drain.
15. Do not stack fry breads as you finish cooking them, keep them in a single layer.

Filling

1. Heat fat over medium heat.
2. Add onion and cook for 4-5 minutes.
3. Add chili powder, garlic, cumin, and oregano and cook for ~1 minute.
4. Add beef and cook until no longer pink.
5. Add salsa, salt, and pepper, and cook for 2-3 minutes longer.

Assembly

1. Top each fry bread with some filling, cheese, sour cream, extra salsa, and shredded lettuce.

Mashed Potato Cakes

TF made some absolutely delicious duck the other day. Which included frying potatoes in the duck fat (and a bit of schmaltz since we were short on duck fat). The duck, potatoes, and orange sauce that went with them were all absolutely delicious! However, she accidentally over-cooked the first batch of potatoes. They were relatively floury potatoes and lost too much structural integrity to be able to fry after boiling. At least, they weren't viable for frying in big chunks the way they recipe was calling for. I told TF to toss them in the fridge and I'd use them for mashed potatoes another day. And I really was intending to do that! I swear! But then I saw these potato cakes... And we had some scallions that desperately needed to be used... And I figured I give 'em a go.

Mashed Potato Cakes with Cheddar and Scallions

Slightly adapted from Cook's Country April/May 2016

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 1/2 c. grated Cheddar cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. scallions, chopped fine
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve

Directions

1. Thoroughly mash the potatoes.
2. Use a fork to mix in the cheese, salt, pepper, scallions, and ~1 Tbsp. of the egg.
3. Place the remaining egg in a shallow dish.
4. Place the panko in a separate shallow dish.
5. Scoop up ~1/2 c. of the potato mixture and shape it into a ball.
6. Press the ball into a flat puck, then dip it in the beaten egg.
7. Carefully transfer the egg-coated puck to the panko dish and flip it over to coat both flat sides with panko.
8. Transfer to a plate and allow to rest while you repeat the process with the remaining potato mixture.
9. Pour ~1/2 c. of oil into a wok and heat over medium heat.
10. Once oil is hot, add one or two potato cakes to the wok.
11. Fry ~2 minutes per side, pressing down gently while discs cook, then transfer to a plate.
12. Repeat frying process with remaining discs. Add more oil to wok if necessary.
13. Serve with sour cream.

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Variations

Mashed Potato Cakes with Blue Cheese and Bacon

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 6 Tbsp. crumbled blue cheese cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. fresh chives, chopped fine
• 6 slices bacon, cooked and chopped/crumbled
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve

Mashed Potato Cakes with Parmesan and Chives

Ingredients

• 450g russet (or other floury) potatoes, boiled until very tender
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground
• 2-3 Tbsp. fresh chives, chopped fine
• 1 egg, beaten, divided
• 1/2 c. panko breadcrumbs
• sour cream, to serve

I had some napa cabbage left over after making the ginger salad for TF's birthday dinner, so I decided to give this stir-fry a try. It's nothing super fancy, but it was quick and easy and gave us a little bit more veg to round out the meal.

Napa Cabbage Stir-Fry

Slighlty adapted from Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 350g Napa cabbage
• 1/2 c. hot water
• 1 Tbsp. oyster sauce¹
• 2 Tbsp. oil
• 1/8 tsp. ground turmeric
• 1-2 dried red Thai, cayenne, or arbol chilies
• 1 shallot, minced
• 1 tsp. minced ginger
• 1/4 tsp. coarse sea salt

Directions

1. Cut the cabbage into 5mm slices, then cut them crosswise to create bite-sized pieces.
2. Rinse well, drain, and set aside.
3. Combine hot water and oyster sauce and set aside.
4. Heat wok over high heat.
5. Drizzle in the oil and swirl to coat the wok.
6. Reduce heat to medium and add the turmeric.
7. Immediately add the chilies, shallot, and ginger and stir-fry for 30 seconds.
8. Increase heat to high and add the cabbage and salt.
9. Stir-fry for 2-3 minutes.
10. Drizzle in the oyster sauce mixture an dbring to a boil.
11. Cook for another 15-30 seconds.
12. Transfer to a shallow bowl to serve.

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¹ Be sure to use vegetarian oyster sauce if you would like the dish to be vegetarian or vegan. ^Back

This is a basic Burmese fried rice. It has some elements in common with other fried rice dishes that I've made but, unlike Chinese fried rice, there is no sauce added at the end. The rice is simple fried with some turmeric, shallots, and peas and served with lime wedges. I appreciate the simplicity and it is very delicious. (Although, if you're willing to add another step, I do think it would be very nice with scrambled eggs!)

Fried Rice with Shallots

Slightly adapted from Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 3 Tbsp. oil
• 1/4 tsp. ground turmeric
• 1/2 (or more) sliced shallots
• 4-5 c. cooked rice
• 1 tsp. coarse sea salt
• 1 c. green peas
• scrambled eggs (optional)
• 2-3 Tbsp. fried shallots
• lime wedges (optional)

Directions

1. If you want to add some scrambled eggs, you can make them in the wok, then transfer them to a plate while you cook the rice in the wok.
2. Heat the wok over medium-high heat.
3. Drizzle in the oil and swirl to coat.
4. Add the turmeric and shallots and stir-fry for ~5 minutes.
5. Increase heat to high and add rice.
6. Add salt, peas, and scrambled egg (if using).
7. Stir-fry until rice is seared and peas are cooked.
8. Add the fried shallots and stir-fry for another 30-60 seconds.
9. Serve with lime wedges if desired.

Palak Pakodi Kadhi (Spinach Fritters in Yogurt Sauce)

I decided to flip through the appetizer section of the curry book to look for dinner inspiration this time. We don't tend to make as many of the recipes out of this chapter since a lot of them are fried, fiddly, insubstantial, or some combination of the above. I felt like I could handle a little fiddly frying this week though, so I planned to make one of the beef appetizers and then picked out these spinach fritters to serve with it. (Two fried dishes, I know! But I figured I might as well go for it while I had the hot oil going.)

Palak Pakodi Kadhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Fritters

• 2 c. chickpea flour, sifted
• 250g fresh spinach leaves, rinsed and chopped
• 2 tsp. bishop's weed/ajwain¹
• 1 tsp. coarse sea salt
• 1/4-1/2 tsp. ground cayenne
• 1/4 tsp. ground turmeric
• 3/4 c. water²

Sauce

• 1 c. plain yogurt
• 1 c. water
• 1 Tbsp. chickpea flour
• 1 tsp. garlic paste
• 1/2 tsp. coarse sea salt
• 1/4 tsp. ground turmeric
• 2 Tbsp. chopped fresh cilantro
• 2-4 fresh green Thai or finger chilies, minced
• 1 Tbsp. ghee or unsalted butter
• 1 tsp. cumin seeds

Directions

Fritters

1. Add enough oil to a wok (or other appropriate vessel) for deep frying and heat to 180°C (350°F).
2. Combine sifted four with chopped spinach, ajwain, salt, cayenne, and turmeric.
3. Pour in water and quickly mix to combine everything and form a thick batter.
4. Use ~1 tsp. of the batter for each fritter. Drop them into the hot oil and cook, turning occasionally, until golden-brown all over.
5. Remove from oil and place on rack or paper towels to drain.

Sauce

1. Meanwhile, combine the yogurt and water and whisk until smooth and homogeneous.
2. Beat in chickpea flour.
3. Fold in garlic paste, salt, turmeric, cilantro, and cilies.
4. Melt the ghee over medium-high heat.
5. Add the cumin seeds to the hot ghee and sizzle for 10-15 seconds.
6. Reduce heat to medium and pour the yogurt mixture into the pot with the cumin and ghee.
7. Simmer, uncovered, stirring occasionally, until thickened (~15 minutes).

Assembly

1. Place a few fritters on a plate and pour ~1 Tbsp. of sauce over each fritter.
2. If desired, serve with a bit of rice or bread to mop up any extra sauce.
3. Do not pour the sauce over all the fritters at once! (Unless you plan to eat them all very quickly.) The fritters will get soggy if they sit in the sauce for too long, so they should be served immediately.

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¹ Substitute 1 tsp. dried thyme + 1/2 tsp. ground black peppercorns if ajwain is unavailable. ^Back
2 Iyer says to use 1/2 c. water, but I ended up with more of a dough than a batter when I did this. I added an extra 2 Tbsp. or so, but I think a bit more water probably would've been better. Use your judgement. ^Back

Malai Tikka Sarki (Tender Marinated Beef Cubes)

I wanted a beef curry recipe that I hadn't tried yet, so I took a look through the appetizer section of the curry cookbook to see what I could find. I really liked the sound of gosht kebab aur pudhinay ki chutney (beef kebabs and mint chutney), but Iyer describes that dish as "wickedly hot", so I figured it might not fly with the Kidlet. Instead, I went for the recipe on the page before: an interesting combination of hot, crispy fried beef cubes soused with a cold cucumber-pigeon pea sauce. Definitely something a bit different!

Malai Tikka Sarki

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

Beef

• 1/4 c. ginger paste
• 2-3 fresh green Thai or finger chilies, minced
• 1/2 tsp. coarse sea salt
• 450g boneless beef sirloin (or similar), cut into 2-3cm cubes
• 2 large eggs, beaten
• 1 c. dry breadcrumbs

Sauce

• 1/4 c. skinned split yellow pigeon peas (toovar dal)
• 1 c. water
• 1 large English cucumber, grated¹
• 1-4 fresh green Thai or finger chilies, minced
• 2 scallions (green onions/spring onions), minced
• 1 tsp. coarse sea salt
• 1 Tbsp. ghee or unsalted butter
• 1 tsp. cumin seeds
• juice of 1 lime
• 2 Tbsp. chopped fresh cilantro

Directions

Beef

1. Combine the ginger paste, chilies, and salt.
2. Add the beef and stir to coat.
3. Cover and chill for at least 24-36 hours.
4. At some point while the beef is marinating, prepare the sauce up to the chilling stage.
5. When ready to cook the meat, pour enough oil into a wok (or other appropriate vessel) for deep frying and heat to 180°C (350°F).
6. Put the eggs in one bowl and the breadcrumbs in another.
7. Toss about half the beef with the eggs.
8. Roll the egg-coated beef cubes in the breadcrumbs until completely breaded.
9. Carefully add the cubes, a few at a time, to the hot oil.
10. Cook, turning occasionally, until brown and crisp all over.
11. Repeat with remaining beef.

Sauce

1. Thoroughly rinse the pigeon peas.
2. Drain the peas, then add to a small pot with the water.
3. Bring to a boil, then reduce heat to medium-low and simmer, covered, stirring occasionally, for 20 minutes.
4. Transfer peas and cooking water to a blender and purée until smooth.
5. Transfer pigeo pea purée to a bowl.
6. Stir in cucumber, chilies, scallions, and salt.
7. Melt ghee over medium-high heat.
8. Add cumin seeds and sizzle for 10-15 seconds.
9. Pour this ghee-cumin seed mixture into the cucumber sauce and stir to combine.
10. Cover and chill until ready to serve.
11. Just before serving, stir in the lime juice and cilantro.

Assembly

1. Place a few hot, crispy beef cubes in a bowl and top with a generous portion of cold cucumber sauce.²

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Variations

Vegetarian Version

Ingredients

Protein

• 1/4 c. ginger paste
• 2-3 fresh green Thai or finger chilies, minced
• 1/2 tsp. coarse sea salt
• 450g paneer, cut into 2-3cm cubes
• 2 large eggs, beaten
• 1 c. dry breadcrumbs

Sauce

• 1/4 c. skinned split yellow pigeon peas (toovar dal)
• 1 c. water
• 1 large English cucumber, grated
• 1-4 fresh green Thai or finger chilies, minced
• 2 scallions (green onions/spring onions), minced
• 1 tsp. coarse sea salt
• 1 Tbsp. ghee or unsalted butter
• 1 tsp. cumin seeds
• juice of 1 lime
• 2 Tbsp. chopped fresh cilantro

Vegan Version

Ingredients

Protein

• 1/4 c. ginger paste
• 2-3 fresh green Thai or finger chilies, minced
• 1/2 tsp. coarse sea salt
• 450g extra-firm tofu, pressed and cut into 2-3cm cubes
• 1 tsp. dark soy sauce
• 1 tsp. oil (any kind)
• 1/4 c. flour
• 1/2 c. unsweetened almond or oat milk
• 1 c. dry breadcrumbs

Sauce

• 1/4 c. skinned split yellow pigeon peas (toovar dal)
• 1 c. water
• 1 large English cucumber, grated
• 1-4 fresh green Thai or finger chilies, minced
• 2 scallions (green onions/spring onions), minced
• 1 tsp. coarse sea salt
• 1 Tbsp. olive oil or vegan butter
• 1 tsp. cumin seeds
• juice of 1 lime
• 2 Tbsp. chopped fresh cilantro

Directions

Proceed with recipe as directed for beef version but, when breading the tofu, first toss it with the oil and soy sauce, then dredge it in the flour, then toss it in the milk, and finally roll it in the breadcrumbs before frying as directed above.

Gluten-Free Version

Either the original or vegetarian version can be made gluten-free by using gluten-free breadcrumbs.
The vegan version is a little trickier to make celiac-friendly as it contains flour and soy sauce. I believe coconut aminos and some forms of tamari are both gluten-free. And cornstarch, rice flour, or a 1:1 gluten-free all-purpose flour should work fine for dredging the tofu.

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¹ Iyer says to peel, halve, and seed the cucumber before grating. I opted to leave the skin on and the seeds in. This made the sauce a little greener and a little wetter, but I was still happy with the results. And skipping the peeling and seeding makes both less work and less waste, so I'd be inclined to stick with this approach in the future. ^Back
2 Since I was having this as part of the main course rather than an appetizer, I served it on a bed of rice. The rice wasn't part of the original serving suggestion however. ^Back