Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Mapo Tofu

Yield: 3-4 services

1 package soft tofu, cut into cubes
3 oz ground pork
2 tbsp fermented soybean (minced)
2 tbsp doubanjian
2 tbsp garlic, grated
1 tbsp ginger, grated
2 tsp white sugar
1 tsp of chili powder
1/2 tsp of ground white pepper
1 cup water
2 tsp cornstarch
1 tbsp of Szechuan peppercorn
green onion and cilantro for garnish

1. Toast 1/2 tbsp of Sichuan peppercorn on low heat for 2 minutes and then finely ground it.
2. Make peppercorn oil: Fry 1/2 tbsp of Sichuan peppercorn with 2 tablespoons of oil on low heat for 4 minutes or until fragrant, and then strain.
3. Heat wok and add peppercorn oil. Add the ground pork and cook it for 1 minute.
4. Turn the heat to low. Add in minced garlic and ginger. Stir until fragrant.
5. Add the fermented soy bean and doubanjiang. Fry for 30 seconds.
6. Add white sugar, chili powder, and white pepper. Combine well.
7. Add water and stir.
8. Add tofu. Turn heat to high. Bring it to a boil and then reduce heat to low. Cover and let cook for 5 minutes.
9. Add the peppercorn powder. Stir gently to not break the tofu.
10. Add the slurry and stir.
11. Garnish with green onion and cilantro and serve with rice.

https://www.youtube.com/watch?v=nzn8Pj4kvF8

Dumpling Dipping Sauce

Yield: 1/4 cup

2 tbsp tamari

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp sambal oelek or sriracha

sesame seeds

1. Combine all ingredients in a bowl and whisk to combine.


https://iheartumami.com/rice-paper-dumplings/#wprm-recipe-container-17321

Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Stir Fry Green Beans and Ground Pork

Yield: 2 servings

Marinade:

1/4 lb ground pork (or ground turkey or ground beef)

1 tbsp Shaoxing wine (or Japanese sake, or dry sherry)

1 tsp dark soy sauce

1/2 tsp ground ginger

Stir Fry:

1/2 lb green beans

1 tbsp oil

1/4 cup chopped green onion

2 tbsp doubanjiang (spicy fermented bean paste) (or hoisin or oyster sauce)

1 tsp sugar

1. In a small bowl, combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.

2. Snip tough ends from the green beans and discard ends. Chop into 1/4-inch pieces.

3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle.

4. Add ground pork. Cook and stir until the surface is cooked.

5. Add doubanjiang. Continue stirring until mixed well.

6. Add green beans. Stir to mix well, cooking for 1 minute.

7. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes.

8. Transfer to a serving plate and serve warm over steamed rice or boiled noodles.

9. Save the leftovers in an airtight container and store it in the fridge for up to 2 days.

https://omnivorescookbook.com/stir-fried-green-beans

Sweet and Sour Chicken

Yield: 4 servings

4 chicken breasts, sliced

2 tsp cornstarch

juice of 1 lime

salt and pepper

1 tbsp olive oil

1 small onion, sliced

2 cloves garlic, finely minced

1-inch piece ginger, finely minced

1 red pepper, cut into 1-inch pieces

1 yellow pepper, cut into 1-inch pieces

1 bunch asparagus

1 cup broccoli florets

1 cup pineapple, cut into 1-inch pieces

1 tbsp tamari

1 tbsp fish sauce

1 tsp red pepper flakes

1 tsp honey

1/4 cup cilantro, chopped

lime wedges, to garnish

1. In a medium bowl, combine chicken, cornstarch, juice of half a lime, and salt and pepper. Toss to coat.

2. Heat oil in a large pan over a high heat. Add chicken and cook for 5 to 6 minutes, or until the chicken is golden and cooked through. Remove from pan.

3. Add onion to the pan, and saute for 5 minutes.

4. Add garlic, ginger, red pepper, yellow pepper, asparagus, broccoli, add stir-fry for 3 minutes.

5. Add pineapple, tamari, fish sauce, red pepper flakes, and honey. Let cook for a couple more minutes. Vegetables should be just cooked (still with a touch of crunch). Add a splash of water to loosen the sauce, if needed.

6. Serve immediately over rice, with chopped cilantro and lime wedges to garnish.

https://www.jamieoliver.com/recipes/chicken-recipes/tom-daley-s-sweet-sour-chicken/

Ginger Tamari Dressing

Yield: 1/3 cup

2 tbsp lime juice

2 tbsp tamari

1 tbsp maple syrup

1/2 tsp ginger, grated

1 tbsp sesame oil

1 tsp sambal oelek or sriracha

1. Combine all ingredients in a bowl and whisk to combine.


https://thelemonbowl.com/soba-noodle-salad-with-sesame-ginger-soy-vinaigrette/

Thai Basil Chicken

Yield: 3-4 servings

2 tbsp coconut oil

10 oz ground chicken

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tbsp fish sauce

1 tsp tamari

1 tsp maple syrup

1/2 tsp chili flakes (or 1 jalapeno cut into slivers)

1 bunch Thai basil leaves, roughly chopped

salt and pepper, to taste

1. In a large pan, heat the oil over medium-high heat. Add the ground chicken and stir fry until chicken is almost cooked through.

2. Add the shallots, garlic, fish sauce, tamari, maple syrup, and chili flakes. Stir to combine well. 

3. When chicken is fully cooked, add basil leaves and stir until the basil leaves wilt and becomes fragrant.

4. Season with salt and pepper and serve immediately.

https://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Thai Breakfast Scramble

Yield: 1 serving

1 tbsp olive oil

1 clove garlic, minced

1 tsp ginger, minced

3 eggs

1 tbsp cilantro, chopped

1 tbsp green onion, sliced

1/4 tsp red pepper flakes

salt and pepper

1. In a medium skillet, heat olive oil over medium heat. Add garlic and ginger and sauté for 30 seconds.

2. Add the eggs, stirring frequently with a spatula until eggs are just cooked.

3. Season with cilantro, green onion, red pepper flakes, salt, and pepper.

https://www.bodybuilding.com/recipes/breakfast-thai-scramble

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Pad Thai (Saltspring)

Yield: 4 servings

4 oz brown rice noodles

2 tbsp oil, divided

1/2 yellow onion, sliced

2 carrots, thinly sliced

1 red pepper, thinly sliced

1 zucchini, thinly sliced or spiralized

1 egg, beaten

1/2 cup peanuts, chopped

1/2 cup fresh herbs (cilantro, basil, green onion), chopped

Sauce:

3 tbsp fish sauce

3 tbsp maple syrup

3 tbsp vegetable stock

2 tbsp white vinegar

1 tbsp tamari

1 tsp chili paste (sambal oelek)

1. Place the uncooked noodles in a bowl of cold water to soak.

2. Prepare the sauce by combining all sauce ingredients in a jar and shaking vigorously to combine.

3. In a large saute pan, heat one tablespoon of oil over medium-high heat. Add the vegetables and saute for 2 to 3 minutes or until tender-crisp. Remove from heat and set aside.

4. Drain the noodles.

5. Add another tablespoon of oil to the pan. Add the noodles and stir fry for one minute.

6. Add the sauce and cook for another minute or two, until the sauce is starting to thicken and stick to the noodles.

7. Push the noodles aside to make room for the egg. Pour the beaten egg into the pan and let it sit for 30 seconds. Toss everything around with the tongs - the egg mixture will stick to the noodles and everything will start getting sticky.

8. Return the cooked vegetables to the pan, toss together, and remove from heat.

9. Stir in the peanuts and herbs and serve immediately.

Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Chicken Satay Skewers

Yield: 4 servings

800g chicken thigh, cut into strips (or tofu)

3 shallots, coarsely chopped

2 stalks lemongrass, coarsely chopped

4 cloves garlic

3 slices ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp turmeric powder

2 tbsp brown sugar

1 tsp salt

1 tbsp oil

Garnish:

1/4 cucumber, coarsely chopped

1/2 red onion, cut into wedges

1. Blend shallots, lemongrass, garlic, and ginger in a small food processor until it becomes a smooth paste. Mix the paste with chicken and add coriander, cumin, turmeric, brown sugar, salt, and oil and combine well. Cover and marinate in the fridge for 2 hours or overnight.

2. Soak skewers in water while chicken is marinating chicken.

3. Thread the chicken onto the skewers and brush with oil.

4. Grill for couple of minutes on each side.

5. Serve with cucumber and red onion and peanut sauce.

Green Curry Sauce

Yield: 2 1/2 cups

2 tbsp coconut oil

1/2 yellow onion, chopped

2 stalks lemongrass, exterior removed and chopped (about ¼ cup)

3 cloves garlic, minced

1 tbsp ginger, minced

1 tbsp fresh turmeric, minced (or 2 tsp ground)

1 bunch cilantro, roughly chopped

1 can coconut milk

salt and pepper, to taste

2 limes, juiced

1. In a heavy-bottomed pot, heat the coconut oil over medium-high heat. When hot, add the onions and sauté for 5 minutes, or until translucent, stirring occasionally.

2. Add the lemongrass, garlic, ginger, turmeric, and cilantro to the pan and cook for 3 minutes, stirring.

3. Add the coconut milk and salt and pepper, turn down to a simmer, and cook for 5 minutes. Remove from heat and let cool for a few minutes.

4. Add the lime juice.

5. Transfer to a blender and blend on high until well incorporated.

https://autoimmunewellness.com/green-curry/

Thai Larb

Yield: 2 servings

1 tbsp toasted sticky rice powder (5 tbsp uncooked sticky rice)

1 tbsp coconut oil

1 lb ground pork (or ground chicken or beef)

3 small shallots, thinly sliced

1 tsp chili flakes

1/2 tsp maple syrup

1 tbsp fish sauce

juice of 1 or 2 limes

handful cilantro

handful mint

3 green onions

1. Heat a frying pan on low heat. Add the uncooked sticky rice (no oil). Stirring continuously, toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat, about 15 minutes. It will be very fragrant and smell almost like popcorn. Remove from heat.

2. Let rice cool slightly. Pour into a blender and pulse until a coarse powder is formed. Set aside.

3. Heat the coconut oil in same pan over medium-high heat. Fry the pork, breaking it into small minced pieces, until fully cooked.

4. Add shallots and cook for one minute. Remove pork from heat.

5. Add one heaping tablespoon of the toasted rice powder into the pork, along with chili flakes, maple syrup, fish sauce, and lime juice.

6. Add the cilantro, mint, and green onion and stir to combine.

7. Garnish with more cilantro and mint, if desired.

https://www.eatingthaifood.com/thai-larb-recipe/

Spicy Korean Cauliflower "Wings"

Yield: 4 servings

Cauliflower

1 large head cauliflower, cut into bite-size “wings”

1 tbsp olive oil (or melted coconut oil)

salt and pepper

Sauce:

1/3 cup miso paste

1/4 cup maple syrup

2 tbsp tamari

1 tbsp sriracha

1 tbsp sesame oil

1 tbsp Korean chili flakes (or regular chili flakes)

4 cloves garlic, minced

1-2 tbsp water, to thin

1. Preheat oven to 450F. Line a large baking sheets with parchment paper.

2. Add cauliflower to a large mixing bowl and toss with oil to coat. Arrange on prepared baking sheet and roast for 10 minutes.

3. In the meantime, prepare sauce. Add all sauce ingredients to a blender and pulse to combine. Remove from blender and place in mixing bowl from earlier.

4. Remove cauliflower from oven and increase heat to 500F.

5. Add a few “wings” at a time to the sauce. Toss to coat generously, tap off excess, and then place back on baking sheet. Repeat with all wings.

6. Return to oven and bake for 10 to 12 minutes more or until sizzling, golden brown on the edges, and tender but not mushy.

7. Serve immediately. Best when fresh. Can be served with lettuce, shredded carrots, sesame seeds, and/or cilantro.

https://minimalistbaker.com/spicy-korean-style-cauliflower-wings/

Tofu Fried Rice

Yield: 4 servings

1 1/2 cups extra-firm tofu

1 cup brown rice

1 egg

1/2 onion, diced

2 cloves garlic, minced

1/4 cup green onion, chopped

1/2 cup peas

1/2 cup carrots, finely diced

1 tbsp tamari

Sauce:

3 tbsp tamari

1 tbsp peanut butter

2 tbsp maple syrup

1 clove garlic, minced

1 tsp sriracha

1 tsp sesame oil

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.

3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 25 to 30 minutes, or until edges are golden brown and cubes are firm to the touch. Set aside.

4. While tofu is baking, prepare your rice by bringing rice and 2 cups of water to a boil in a large pot. Once boiling, cover, and reduce heat to low and let cook about 30 minutes, or until water is absorbed.

5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a small mixing bowl and whisking to combine.

6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.

7. Heat a large pan over medium heat. Once hot, scramble the egg. Set aside.

8. To the same pan, add onion and sauté for 3 minutes.

9. Next, add garlic, green onion, peas, and carrots, and sauté for another 3 minutes, stirring occasionally. Season with tamari.

10. Add cooked rice and tofu in the sauce and stir. Cook over medium-high heat for 3 minutes, stirring frequently.

11. Serve immediately with extra sriracha if desired. Peanuts or cashews make a good garnish.

12. Leftovers keep well in the refrigerator for 3 to 4 days.


https://minimalistbaker.com/easy-vegan-fried-rice/

Tom Kha Gai

Yield: 4 servings

2 cans coconut milk

1 thumb-sized chunk galangal, peeled, cut into thin slices

1 stalk lemongrass, sliced into 1-inch strips

2-3 chicken breasts, cut into pieces

1 Thai chili, thinly sliced

8 oyster mushrooms, torn

1 onion, sliced

2 tomatoes, quartered

6 kaffir lime leaves, torn

salt and pepper

1/4 cup lime juice

1/4 cup cilantro, chopped

1. In a large pot over medium heat, add one can of coconut milk, galangal, and lemongrass. 

2. Just before the coconut milk comes to a boil, add the chicken and the second can of coconut milk. Reduce heat to medium-low, as you don’t want the coconut milk to heat too fast or burn.

3. Add chili and oyster mushrooms and stir. As the coconut milk is so delicate, be sure to stir your spoon in one direction only, otherwise it may start to curdle. 

4. Add the onions.

5. As the soup is just about to boil, add the tomatoes and kaffir lime leaves.

6. Season with salt and pepper.

7. Cook the soup slowly and gently over low heat for about 5 to 10 minutes, making sure it does not come to a full boil, but long enough that the chicken and onions are fully cooked.

8. Remove from heat and finish with lime juice and cilantro before serving. Serve on top of rice.


www.eatingthaifood.com

Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Thai Yellow Coconut Chicken Curry

Yield: 4 servings

1 tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 tbsp ginger, minced

1 Thai red chili (or serrano pepper), thinly sliced (optional: with seeds)

salt and pepper

1 lb chicken thighs, cut into pieces

3 tbsp red curry paste

1 can coconut milk

2 tbsp coconut sugar

1 tbsp tamari

2 tsp ground turmeric

1 red bell pepper, diced

1 green bell pepper, diced

1 ripe mango, cubed

1/4 cup peas

juice of 1 lemon

1/4 cup cashews

fresh cilantro, for serving

1. In a large pot, heat coconut oil over medium heat. Once hot, add onion, garlic, ginger, and chili. Add a pinch of salt and pepper, and sauté for 2 to 3 minutes, stirring frequently.

2. Add chicken and stir.

3. Add red curry paste and stir, and cook for 2 minutes more.

4. Add coconut milk, coconut sugar, tamari, and turmeric. Bring to a simmer.

5. Once simmering, add red pepper and green pepper. Reduce heat slightly to medium-low and cook for 5 to 10 minutes, stirring occasionally.

6. Once the peppers are softened, add mango, peas, and lemon juice, and simmer for 2 to 3 minutes more over low heat.

7. Garnish with cashews and cilantro and serve over rice.


https://minimalistbaker.com/thai-yellow-coconut-curry-mango/