#rice vinegar

Shredded Pork with Garlic Sauce (鱼香肉丝, Yu Xiang Rou Si)

blanched vegetables with chojang dressing

Honey Garlic Chicken

Kung Pao Brussels Sprouts

Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes

STUFF
Sprouts:
2 pounds Brussels sprouts
2 tablespoons olive oil

Kung Pao sauce:
2 tablespoons reduced-sodium tamari* or soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
½ to 2 teaspoons sriracha, to taste
2 cloves garlic, pressed or minced

Garnishes:
⅓ cup roasted peanuts (either salted or unsalted)
⅓ cup chopped green onion (both green and white parts), about 3 green onions
2 tablespoons fresh cilantro leaves, chopped (optional)
Red pepper flakes (optional)

STEPS
To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.

Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.

Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.

Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).

NOTES
MAKE IT GLUTEN FREE: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
MAKE IT VEGAN: Simply swap maple syrup for the honey instead when making the sesame glaze.
MAKE IT PEANUT-FREE: Just omit the peanuts. You might like a sprinkle of sesame seeds instead.
CHANGE IT UP: Broccoli would be a fantastic substitute for the sprouts, and probably cheaper, too!

NUTRITION
Calories 233
Total Fat 11.1g
Saturated Fat1.6g
Trans Fat0g
Polyunsaturated Fat2.3g
Monounsaturated Fat6.6g
Cholesterol 0mg
Sodium 430.8mg
Total Carbohydrate 30.4g
Dietary Fiber8.8g
Sugars14g
Protein 9.2g

Garage Ramen Noodles

Servings: 4

STUFF
1 bunch Tuscan kale, de-stemmed and torn into
2 medium-sized yellow onions, each cut into 8 wedges without roots or tips
5-6 oz shiitake mushrooms (or cremini), de-stemmed and sliced
4 packs dried ramen noodles without seasoning packets
⅓ cup mirin
⅓ cup soy sauce
2 Tbsp. oil
1 Tbsp. toasted sesame seeds
¼ cup rice vinegar
Neutral oil
Pinch of kosher salt

STEPS
Fill a pot with salted water and bring it to a boil. While waiting for the water to boil, heat some neutral oil over medium heat in a large skillet, and throw your chopped onions in there. Stir them occasionally as they start to get tender. Once your water is boiling, throw 4 packs of dried ramen noodles in there.

Cook dried ramen noodles for about 3 minutes so they’re slightly underdone. While the noodles are cooking, add your sliced mushrooms and kale to the skillet, with a bit of kosher salt and a splash more oil. Transfer them to the skillet (and saving a scoop of the cooking liquid, as you would pasta water).

The kale and mushrooms will cook almost all the way as you stir them around in the skillet. When you add your undercooked ramen noodles, the vegetables will finish with that residual heat. Make sure to leave the heat on under your skillet.

We’re adding our real flavor enhancers now, which also create our sauce. Add a splash of reserved ramen noodle water, ⅓ cup mirin, ⅓ cup soy sauce, 2 Tbsp. oil, 1 Tbsp. toasted sesame seeds, and ¼ cup rice vinegar to the pan, pouring over the noodles and vegetables. Toss everything in the skillet for a couple minutes, so the sauce gets all up in the noodle’s business. You don’t want any sauceless noodles.

And now, you plate. Make a nice little mountain of stir-fried noodles on your plate or in your bowl. Make sure you get plenty of kale and mushrooms. Top it with more toasted sesame seeds, some hot sauce, flaky sea salt, or chile flakes. 

Miso-Eggplant Spaghetti

Servings: 1
Prep: 5 minutes
Cook: 25 minutes

STUFF
¹/₂ pound Japanese eggplants (regular works, too), diced into 1-inch pieces
¹/₂ red onion, thickly sliced
1 pinch kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil, divided
2 teaspoons white miso
2 teaspoons mirin
1 teaspoon rice vinegar
¹/₂ teaspoon dark brown sugar
1 pinch red pepper flakes
1 garlic clove, grated
¹/₄ pound spaghetti
1 scallion, thinly sliced, for garnish (optional)

STEPS
Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.

Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.

About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve some of the cooking liquid, then drain.

In the same (still very hot!) pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso and cook off the wine (it should bubble up violently). Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a splash of the reserved cooking liquid if your pasta gets too tight (I usually don’t need to but appreciate the insurance).

Gently stir in the roasted eggplant and red onion. Garnish with scallions, if you’d like.

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FRIED BUCKWHEAT NOODLES (Fried Soba Noodles)

(From M/FoMT)

https://www.pccmarkets.com/recipe/soba-noodle-stir-fry/

Ingredients:

• 1 (9 ½-ounce) package soba noodles
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon molasses
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• ½ teaspoon white pepper (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons high-heat oil
• 1 (10-ounce) package firm tofu, cubed
• 2 (10-ounce) packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)

Directions:

1. Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.
2. In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.
3. Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.

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