Asian-Style Noodles With Spinach, Carrots and Mushrooms

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Ingredients:

• 7 ounces thin cellophane noodles or mung noodles
• 1/2 cup tamari
• 3 tablespoons sesame oil
• 3 tablespoons sugar
• 2 tablespoons minced fresh garlic you can use less
• 1 tablespoon vegetable oil
• 1 onion sliced
• 1 teaspoon dried chili pepper flakes to taste
• 3 carrots peeled and cut into matchsticks about 2-inches long
• 1/2 lb button mushroom sliced
• 3 cups fresh Baby Spinach
• green onion chopped

Steps:

• Soak the noodles in a bowl of warm water to cover until softened this will take about 8-10 minutes for thin noodles drain well
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside
• In a blender or using a whisk blend the tamari sesame oil sugar and garlic until smooth if you are using a whisk mix until no sugar granules remain
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke
• Add in the onions carrots and dry pepper flakes; cook for about 3 minutes or until the onions are softened
• Add in sliced mushrooms and stir-fry until softened about 4 minutes
• Add in the fresh spinach and stir-fry for about 30 seconds
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed about 3-5 minutes
• Transfer to a large bowl and sprinkle with green onions if desired

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Choy Sum in Oyster Sauce

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Ingredients:

• 300 g choy sum
• 1 tablespoon vegetable oil
• 1 teaspoon garlic finely chopped
• 1 tablespoon oyster sauce

Steps:

• blanch the choy sum in a llarge pan of boiling water for 30 seconds drain ans set aside
• in a preheated wok or deep pan heat oil and stir fry garlic until fragrant add the choy sum and toss for 1 minute
• stir in the oyster sauce and serve

Dan's Asian Rice

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Ingredients:

• 2 tablespoons olive oil
• 6 celery ribs chopped
• 4 carrots chopped
• 2 medium onions chopped
• 1 tablespoon fresh garlic chopped
• 1 -1 1/2 teaspoon sambal oblek chili paste depending on how spicy you like it
• 4 cups brown basmati rice cooked
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce Kecap Manis ABC brand

Steps:

• Cook rice or use left overs Set aside
• In a wok over medium-high heat add olive oil Let the wok get hot then add in the celery and carrots Cook for 2 minutes stirring
• Add onions Cook 2 minutes
• Add garlic and chili paste and cook for 1 minute stirring as you cook
• Turn heat down to medium then add in the rice Mix rice in well with vegetables
• Add soy sauces and mix well Let rice get nice and hot before serving
• Serve

Khatta Channa a Punjabi Indian Speciality Chickpeas Dish

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Ingredients:

• 100 g black channa washed and soaked in plenty of waterovernight black chickpeas NOT white chickpeas
• 2 tablespoons pure wesson canola oil
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon ground fenugreek
• 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• salt
• 1 tablespoon gram flour
• 1/2 cup tamarind juice
• 2 1/2-3 cups water
• 1 tablespoon mango powder amchur

Steps:

• Soak the black channa overnight in a large bowl with lots of water
• The water level should be atleast 3 inches above the level of the black channachickpeas
• The next morning drain out the water completely and wash the channa in a bowl of fresh and clean water
• Now put the washed channa in a large pot
• Add watershould be 2-3 inches over the level of the chickpeas
• Boil the chickpeas on high heat
• Heat oil in a pot
• Add asafoetida fenugreek corriander turmeric and red chilli powders with salt to taste
• Mix well and stir-fry for a few seconds
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water
• Squeeze the tamarind ball really hard to let its juices flow into the water
• Pass this through a strainer and into a bowl
• Your tamarind water is ready
• In a bowl dissolve the gramflour in 3 tbsps
• of water
• Mix this really well ensuring that no lumps remain
• Add this mixture and the tamarind water to the pot containing all the spice powdersmasalas
• Stir well and bring to a boil
• Lower flame add the boiled chickpeas dry mango powder and 2 1/2- 3 cups of water
• Boil for 10-15 minutes on medium flame
• Remove from flame
• Serve hot over a bowl of white long-grain Basmati rice
• Enjoy

Stir-Fried Asparagus and Tomatoes

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Ingredients:

• 1 tablespoon cold water
• 1 teaspoon cornstarch
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon cooking oil
• 1 lb fresh asparagus trimmed and diagonally sliced into 1 1/2 inch pieces
• 4 green onions cut diagonally into 1 inch pieces
• 1 1/2 cups fresh mushrooms sliced
• 2 small tomatoes cut into wedges

Steps:

• Blend water and cornstarch together in a small bowl
• Stir in soy sauce and salt and set aside
• Preheat wok or heavy skillet over high heat
• Add oil and heat about 1 minute
• Add asparagus and green onions and stir fry about 4 minutes
• Add mushrooms and stir-fry for 1 minute more
• Stir soy mixture
• Push vegetables to the side of the wok
• Pour soy mixture in center of wok
• Let bubble slightly then stir in vegetables
• Cook and stir until mixture is bubbly
• Add tomatoes and cook until heated through

Stir-fry Cabbage

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Ingredients:

• 1/2 small cabbage
• 2 tablespoons sunflower oil
• 1 tablespoon light soy sauce
• 1 tablespoon lemon juice
• 2 teaspoons caraway seeds
• ground black pepper to taste

Steps:

• Cut the central core from the cabbage and shred the leaves finely
• Heat the oil until quite hot in a wok and then stirfry the cabbage for about 2 minutes
• Toss in the soy sauce lemon juice caraway seeds and pepper to taste

Szechwan Eggplant Aubergine and Tofu

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Ingredients:

• 3 tablespoons soy sauce
• 1/4 cup dry sherry or 1/4 cup rice wine
• 1 tablespoon sugar white or brown
• 1 tablespoon cider vinegar
• 3 tablespoons cornstarch
• 2 tablespoons peanut oil
• 1 medium onion sliced
• 1 large eggplant cut into strips
• 3/4 teaspoon salt
• 2 tablespoons garlic
• 1 tablespoon ginger minced
• 1/4 teaspoon pepper
• cayenne
• 3 pieces firm tofu cut into strips
• 8 scallions greens minced white part cut in strips keep separate

Steps:

• Combine soy sauce sherry sugar and vinegar in a measuring cup
• Add water to make 1 cup
• Put cornstarch in a small bowl pour in liquid and whisk till dissolved
• Set aside
• Heat large wok or frying pan over high flame
• Add oil and onion stir fry 1 minute
• Add eggplant and salt stir fry 8 to 10 minutes
• till eggplant is soft
• Add garlic ginger pepper and cayenne
• Cook a few minutes more
• Add tofu and scallion bottoms
• Stir the bowl of liquid step 1 from the bottom using the whisk and add to the wok
• Mix well and stir fry another few minutes until sauce is thick
• Remove from heat serve over rice topped with minced scallion greens and fresh cilantro
• Enjoy

Tofu Stir Fry

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Ingredients:

• 1 lb extra firm tofu
• 1/3 cup white wine
• 2 tablespoons sesame oil or 2 tablespoons vegetable oil
• 4 tablespoons soy sauce or to taste
• 2 minced garlic cloves
• 2 teaspoons ginger juice
• 1 onion thinly slices
• 1 red pepper diced
• 2 cups broccoli florets or 2 cups Chinese cabbage
• 1 bunch spinach
• 8 ounces snow peas
• 1/3 cup roasted cashews or 1/3 cup almonds

Steps:

• Heat up a skillet or Wok
• Bring soy sauce garlic ginger amp; wine to boil
• Add tofu cubes cover amp; simmer for 5-10 minutes
• Remove tofu amp; remaining sauce from wok/skillet
• Heat oil in wok amp; stir fry vegetables over medium heat for 3-5 minutes
• Add remaining sauce tofu amp; cashews
• Heat amp; serve

Tofu Vegetables stir fry

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Ingredients:

• 1 teaspoon olive oil
• 4 cloves garlic minced
• 1/2 cup snow peas sliced
• 1/2 cup thinly sliced napa cabbage
• 1 carrot grated
• 1 8 ounce can water chestnuts drained and sliced
• 1/2 red bell pepper julienned
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1 dash red pepper
• 1/2 lb firm tofu cut into 1 inch cubessauteed with herbes de provence
• 6 -8 ounces cooked soba noodles or 6 -8 ounces ramen noodles

Steps:

• In a large non-stick skillet heat oil add garlic then vegetables and cover
• Cook over high heat for about 4 to 5 minutes
• Then lower heat and add orange juice soy sauce and continue to cook 3 to 5 minutes longer
• To cold water add cornstarch and make a paste
• Stir cornstarch mixture into vegetables to thicken
• Cook 3 to 5 minutes longer and add red pepper tofu and noodles
• Toss well coating noodles with sauce and serve