2 large garlic cloves, thinly sliced and fried in oil (canola, vege) until browned
1 medium onion, thinly sliced and fried in oil (canola, vege) until browned
2 spring onions halved and cut in ½ inch pieces
1 pound soba or spaghetti cooked according to package and tossed with 1 Tbl toasted sesame oil, covered to keep warm
2 cloves garlic, minced
½ pound shrimp (I use tofu cubes)
¼ head white/Napa cabbage, shredded
2 cups snow peas
½ cup waterchesnuts, sliced
1 medium cucumber, peeled, seeded and sliced
tamari to taste
black pepper to taste
In a wok heat oil until very hot. Stir fry the garlic for a few seconds, add shrimp. Stir fry until shrimp are pink, add cabbage, snow peas, water chestnuts and fry for 2 minutes. Add cucumbers and noodles and stir well. Remove from heat, season with tamari and pepper. Sprinkle with garnishes and top with lime wedges.
*** I have used broccoli and carrots instead of snow peas and water chestnuts, red pepper instead of cuke, always yummy
Japanese Pizza or pancakes (Okonomiyaki)
Toast and crumble one piece of Nori
Combine and simmer for 1 minute:
¼ cup catsup
1 ½ Tbl Worcestershire Sauce
¼ tsp Dijon mustard
2 Tbl sake (I use wine, I never have sake on hand)
1 tsp tamari
1 cup flour
1 cup water 2 Tbl sake
pinch of salt
2 cups shredded cabbage
¼ cup shredded carrot
4 spring onions cut in 1 inch strips
½ cup cooked shrim, cooked crabmeat, or seitan (thinly sliced)
Beat eggs, add flour and water and stir until smooth. Add the sake and salt. Fold in the vegetables.
Heat 1 Tbl of oil in skillet or on griddle. Spoon batter onto hot skillet like a pancake. Sprinkle on some of the shrimp/crabmeat/seitan. Cook each side on medium heat for 2 minutes until browned, lower heat and cook a little longer, flipping occassionally, to ensure they are cooked through.
Serve hot, topped with sauce and sprinkled with nori.
1 cup lentils (red is best)
3 cups water
1 onion, chopped
1 small cauliflower, in florets
2 sweet potatoes, chopped in ½ inch pieces
1 red pepper, chopped in ½ inch pieces
2 tsp canola oil
1 tsp mustard seeds
½ tsp fenugreek
1 tsp cumin seeds
1 tsp turmeric
1 tsp coriander
1 tsp cinnamon
¼ tsp cayenne
1 chile minced
1 Tbl tamarind concentrate dissolved in 1 cup hot water (you can find this at an asian market, it is great to have a jar on hand for Indian dishes)
1 tsp salt
3 Tbl minced cilantro
Rinse lentils, place in saucepan with 3 cups water, bring to boil. Simmer for 45 minutes until tender, stirring occassionally.
Warm the oil, saute the mustard, fenugreek, and cumin seeds, shaking pot to prevent burning. When they start to pop, stir in the rest of the spices and the chile, and saute for 2 more minutes. Stir in the tamarind liquid and add the onions, cauliflower and sweet potatoes and salt. Simmer for 10 minutes. Add the peppers and cook until veggies are tender. Add the lentils to the mixture. Reheat and stir in the cilantro. Ladle over rice or serve with naan.
¾ cup chick pea flour
1 Tbl ground coriancer seeds
¾ tsp salt
½ tsp whole cumin seeds
pinch of cayenne
2/3 cup warm water
1 tsp oil
An assortment of whole green beans, thickly sliced onion rings, cauliflower florets, broccoli florets works great
Mix up the batter, set aside for 20-30 minutes.
Heat 2 inches of oil in a deep pan until 375 degrees (hot!). Dip veggies in batter and place in oil, chopsticks work great for this. Fry until golden brown. You will need to do this in batches. Delicious with tamarind sauce.
4 tsp tamarind concentrate, dissolved in ¾ cup hot water
½ cup raisins
1 Tbl grated ginger
1 Tbl oil
½ tsp cumin seeds, ground
½ tsp cinnamon
¼ tsp black pepper
¼ tsp fennel seeds
1/8 tsp cardamom
¼ cup water
pinch of salt
In a small pan suate the raisins and ginger in the oil for several minutes. Add the spices and saute for one minute more. Remove from the heat and stir in water. Add tamarind and salt and puree until smooth. Yummy!
Serve small portions of the following on fresh steamed rice. Top with a fried egg and hot bean paste (found in Asian or Korean markets, ask for the stuff used for bibimbap and mix it with a little water and a little toasted sesame oil). I also fry up tofu or tempeh and serve a portion of this. The idea is to arrange them on the rice, and top with the egg, each person stirs it all together themselves. Very pretty.
Peel and slice one or two cucumbers. Sprinkle with salt and let sit in a colander for 30 minutes. Place in a bowl and mix in a little chopped garlic, a little sugar, and a little sesame oil, and a pinch of cayenne. Sprinkle with toasted sesame seeds.
Cut matchstick size pieces of carrots. Sprinkle with salt and let sit in a colander for 30 minutes. Place in a bowl and mix in a little chopped garlic and some rice wine vinegar. Sprinkle with toasted sesame seeds.
Spinach or Watercress
Lightly steam the greens. Press out any water and stir in toasted sesame oil, a little garlic, and tamari to taste. Sprinkle with toasted sesame seeds.
Boil bean sprouts (mung) for 7 minutes. Drain and mix with a little toasted sesame oil, garlic, sugar, and sprinkle with toasted sesame seeds.