Sunday

local is good, but sometimes you want flavors from afar

I love local foods. In every season. BUT, sometimes I just really crave flavors that are not from here. Pad Thai is one of my rotational dishes. Here is a really simple recipe that you can obviously tweak to your liking.





7 oz. dried flat rice stick noodles
3 tbsp. tamarind pulp
3 tbsp. palm sugar or light brown sugar
2 tbsp. nam pla (Thai fish sauce)
1 tbsp. rice vinegar
1 tsp. Thai chili powder
7 tbsp. vegetable oil
3 small shallots, peeled and sliced
2 cloves garlic, peeled and chopped
12 ounces seitan
2 tbsp. tiny dried shrimp
Half bunch Chinese chives or 4 scallions, green part only,
cut into 2" pieces
1 1/2 cups bean sprouts
1/4 cup roasted unsalted peanuts, chopped
1 lime, quartered

1. Soak noodles in a large bowl of hot water until pliable, about 15 minutes. Drain and set aside. Dissolve tamarind pulp in 1 cup water in a small bowl, then strain through a sieve into a medium bowl, pressing on pulp with the back of a spoon to push most of it through. Discard seeds. Stir sugar, fish sauce, vinegar, and chili powder into tamarind liquid and set sauce aside.

2. Heat the remaining 6 tbsp. oil in a wok or large skillet over high heat. Add shallots and garlic and stir-fry until soft, about 10 seconds. Add seitan and stir-fry for 10 seconds. Add dried shrimp, chives, half the bean sprouts, half the peanuts, the noodles, and the reserved sauce and stir-fry, tossing constantly, until noodles absorb most of the sauce and sauce thickens, 2-3 minutes. Garnish each serving with the remaining bean sprouts and peanuts and serve with limes.

Tuesday

shameful stir fry

it's shameful that I cook multiple nights a week and have not updated this blog in 8 months!!! I can't even use the excuse that I've been pregnant, lost a limb or contracted SARS. I simply have been neglectful of this blog and so tonight I am posting one of my very simplest - favoritest recipes. there are no quantities for vegetables - just use your judgement on what you and one other person would eat...i guess we always end up with a little left, which is nice for next days lunch.
the sauce:
roughly 1/2 cup of pineapple and or fresh orange juice
1/4 cup tamari or soy sauce
3-4 garlic cloves, minced
1 inch piece ginger, peeled and minced
2 tbls honey
2 tbls toasted sesame oil
2 tbls cornstarch or arrow root powder

- whisk all the above ingredients together
go ahead and section off your veggies according to cook time. I like to do:
  • carrots, onion, or roots first for a few minutes
  • then add bell peppers
  • then greens such as kale, bok choy, broccoli, snap peas, romano beans. i also add pineapple or baby corn at this time
a little sesame oil first over high heat...then the first round of ingredients
stir until just bright green - do not over cook! you want your vegetables to still be alive
crank up the heat and add in the sauce

allow to thicken for just a minute or two, then serve over your favorite rice