Have you tried my kung pao TEMPEH (宫保素丁 ) recipe yet? "Kung pao" is a Sichuanese dish, traditionally made with cubed chicken, but I've learned to make it with both oyster mushrooms and tofu in China— the signature flavor doesn't come from meat but the sweet and tangy sauce (with Chinkiang black vinegar and sugar ) and Sichuan peppercorns + dried chilies. Tempeh is still my favorite though, it’s such a hearty protein. Recipe is below and linked in profile! Happy #veganuary ✨ . . . Ingredients: Tempeh 1 8 oz block tempeh 1 tsp soy sauce 1 tbsp Shaoxing cooking wine (optional ) 1 tsp cornstarch 1 tbsp sesame oil Stir Fry Sauce 2 tsp soy sauce 1 tbsp sugar 1 tbsp Chinkiang vinegar* 1 tsp sesame oil ¾ tsp cornstarch 1 tsp water Stir Fry Ingredients 2 tbsp cooking oil 2 tbsp dried red chilies, divided 1 tsp Sichuan peppercorns 1 tbsp minced ginger 6 scallions, white parts only, cut to match size of peanuts half a red bell pepper or carrot, chopped into quarter-inch dice ½ cup roasted peanuts green part of one scallion, sliced thinly for garnish INSTRUCTIONS 1. Blanch tempeh in boiling water, or steam, for 1-2 minutes (this reduces bitterness and softens it to soak up more flavors, optional but highly recommended ). Cut tempeh into 1/2 inch cubes, then add to a bowl with the marinade ingredients and stir to coat. Set aside to marinate for 15 minutes. In the meantime, prepare the stir-fry sauce in a small bowl, stirring until sugar is dissolved. 2. Over medium heat, heat oil in a wok until shimmering. Add half of the dried chilies and peppercorns and fry until darkened. Remove the spices, leaving only the oil. Add ginger and green onions and fry for 30 sec. Increase heat to high, then add tempeh cubes (with remaining marinade ) and the other half of the dried chilies and cook until tempeh is heated through. Add red bell pepper. Give the stir-fry sauce a stir and pour it into the wok, then toss until tempeh is evenly coated. This process should be quick and with high heat. 3. Turn off heat, add in the peanuts, and stir to make sure everything is incorporated. Top with green onions for garnish, if desired, and serve. *full recipe and notes in my blog post, linked in bio
happy new year!!!!! it just turned midnight here in hong kong. I had a thali platter with lentil dal at a restaurant for dinner and it made me think of this recipe— linked in bio in case you want to make it! wishing you all a wonderful year ahead 💫
merry Christmas! it's a regular ol’ wednesday here (christmas isn’t a chinese holiday ) and i was dolefully trying to make the day feel special but i gave up around lunch time after my broccoli tree toppled over. see my stories for what i mean also, this is the first time in the past 23 years that i haven't spent christmas with my family, and i think i finally get why people say holidays can be the loneliest time of year? sending love to everyone working during the holidays or celebrating alone— i feel you. as for the lucky ones, i hope you cherish your time with loved ones! it's easy to take for granted. anyways, leaving one more cookie recipe here— these gooey, chewy black sesame almond cookies, drizzled with a tart lemon glaze. pairs well with hot tea. i made this recipe last december in portland as part of a cookie collab with @tumblinbumblincrumblincookie , good times. bookmark this for later because i guarantee there will be be more chances to bake cookies this holiday szn! . . LEMON ALMOND BLACK SESAME COOKIES (vegan/gluten free ) Ingredients: 2 cups almond meal 1/3 cup maple syrup 1.5 tbsp coconut oil, melted 2 tbsp lemon zest 1 tsp vanilla extract 1/2 tsp baking soda 1/8 tsp salt 1 cup black sesame seeds Glaze: 3/4 cup powdered sugar 1-2 tbsp lemon juice Instructions: Preheat oven to 350F/177C and line a baking sheet with parchment paper. In a medium bowl, combine maple syrup, coconut oil, and vanilla extract, and mix well. Fold in the almond meal, baking soda, and salt, and mix until combined. The dough will be wet and sticky. Shape into 1-inch diameter balls and roll in the sesame seeds until coated, then place onto baking sheet and press into a flat disk. Arrange on baking sheet about an inch apart. Bake for 8 minutes, then remove and let cool. To make the lemon glaze, whisk together powdered sugar and lemon juice until the glaze achieves a thick but still pourable consistency. Drizzle on cookies and let set for a few minutes before serving.
Another cookie recipe! Easy vegan matcha shortbread cookies, just 5 ingredients. You can leave out the matcha and make plain shortbread cookies, or add in vanilla extract, orange zest, chopped nuts, etc. I dipped these in chocolate and sprinkled on some crushed peppermint candy. #holidaybaking . . Matcha Shortbread Cookies INGREDIENTS - 2 cups all-purpose flour - 1 tbsp matcha powder (I recommend ceremonial-grade matcha, it's vibrant green and not as bitter as culinary-grade ) - Pinch of sea salt - 8 oz (1 cup ) non-dairy butter, at room temperature, cut into cubes (I recommend Miyoko's cultured vegan butter or Earth Balance buttery sticks ) - 1/2 cup + 1 tbsp organic caster sugar, powdered sugar, or maple syrup (I don't recommend using granulated sugar as it'll make the cookies spread too much in the oven ) - optional: 1 cup dark chocolate, chopped Maldon flake salt, crushed peppermint candy INSTRUCTIONS Preheat oven to 350F and line a baking sheet with parchment paper. Whisk together flour, matcha powder, and salt in a small bowl and set aside. In a large bowl, beat together the sugar, salt, and room temperature butter until fluffy. Add flour mixture, scraping down the sides until the dough just starts to come together (don't overwork the dough or the cookies will be tough ). Shape into a ball and roll into a log about 2 inches in diameter, then place in fridge for 30 minutes to chill. Slice into 1/4-inch rounds and arrange on baking sheet about 1 inch apart. Bake for 13-15 minutes or until edges are golden, then remove from oven and cool on a wire rack before serving. Be careful when handling as they'll be delicate. For glaze: place chocolate chunks in a glass bowl and microwave for 30 seconds, then stir with a wooden spoon. Continue to heat and stir at 30 seconds increments until just melted. Drizzle or dip the cookies in the chocolate to coat, and sprinkle with crushed peppermint, if desired. Place cookies in the fridge to chill before serving.
Hi hi going to be posting some last-minute holiday baking ideas! First one: pandan coconut muffins— the flavor of pandan is distinctive, almost nutty, with a floral undertone, and it pairs so well with coconut in these muffins. They’re cake-like but not too sweet, with a moist, tender crumb. Recipe below and linked in my stories’ INGREDIENTS 1 1/12 cup (360ml ) unsweetened non-dairy milk (I used soy milk ) 1 teaspoon apple cider vinegar 2 cups (250g ) all-purpose flour 2½ teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 3/4 cup (60g ) unsweetened shredded coconut, divided ½ cup + 2 tbsp granulated sugar 5 tbsp melted coconut oil 1/2 cup full-fat coconut milk 1/2 tsp pandan extract INSTRUCTIONS 1. Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle, resembling buttermilk ). 2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 1/2 cup shredded coconut. In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract, then pour in the milk/vinegar mixture from earlier, stirring to combine. 3. Add wet ingredients to the flour mixture, folding until well incorporated (be careful not to overmix; a few lumps are fine ). Divide batter among prepared muffin cups, then sprinkle the top with the remaining 1/4 cup shredded coconut. 4. Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack. Recipe: http://hannahchia.com/vegan-coconut-pandan-muffins/
Time for an announcement: I’m writing a cookbook!! Absolutely thrilled to be joining the @clarksonpotter family at @penguinrandomhouse and writing a book dedicated to Chinese vegan food. Thank you to @francis_lam for believing in me and in this project. I’ll be in Guangzhou for the year-long writing process, finishing up my training at this culinary school and working as a chef at a vegan restaurant while creating the content for this cookbook. It will contain recipes, photos, and stories, anticipated for a fall 2021 release. When I became a vegan I thought I’d have to give up part of my culture, but through cooking I’ve inevitably returned to it, to explore a cuisine that’s both inventive and familiar, where yuan wei— original flavor of the vegetable— sings out in every dish, exquisitely balanced, seasonal, colorful, satiating, nourishing, a feast for the soul as well as the tastebuds. Vegan cooking in China, zhai cai, is a tradition with its own rich history. This book will not be about “veganizing” Chinese food but about presenting a cuisine that stands on its own. This is why I felt I needed to be immersed in the culture— living, training, and cooking here— while writing. I cannot wait to share these recipes with you all. First of all, I want to say thank you. Because *you* are a big part of why this book is happening. Seriously. Thanks for following along. I'll be posting less in this space but will continue sharing behind-the-scenes in my stories when I can! Thank you to my friends, who celebrated this book deal with me before it was even official, and to my parents, who have allowed me to pursue what I care most about, whether piano or blogging, and support me through all my crazy turns of life— they think this is the craziest of them all and they couldn't be prouder. Our daughter is writing a CHINESE cookbook, they marvel. This book will be dedicated to them.
This crispy kale and shiitake fried rice recipe has been getting a lot of love lately (thanks @vegspirationfeed , @veganbowls , and @thefeedfeed .vegan ) and it’s so great seeing all your re-creations! Bookmark this if you haven’t tried it yet, it’s a super easy weeknight recipe. Also, if you’ve already made this, consider leaving a comment/rating on my website (link in my bio ). I always try to include recipes in my actual captions, but the feedback on my blog helps me and future readers who want to make it! Have a great Thursday :- ) . . . CRISPY KALE AND SHIITAKE MUSHROOM FRIED RICE Ingredients: 1–2 tbsp olive oil 3 cloves minced garlic 2 tsp grated ginger 3 scallions, thinly sliced 3 cups lacinato or dino kale, stems removed, finely chopped 5–6 fresh shiitake mushrooms, stems removed, finely chopped 3 cups cooked and cooled rice 1 tbsp hoisin sauce 1 tbsp soy sauce 1 tbsp toasted sesame oil Method: Heat 1 tbsp oil in a non-stick pan until shimmering, then add minced garlic, minced ginger, and scallion, and fry for 30 seconds over medium heat until aromatic. Add chopped kale and mushrooms and saute for 3-4 minutes, or until kale is crispy. Add the cooked rice and another tablespoon of olive oil to the pan. Break up the clumps in the rice and cook until heated through, about 2 minutes, then add the hoisin sauce, soy sauce, and sesame oil, stirring until well-combined. Taste and season with additional soy sauce or hoisin sauce, if desired. Transfer to bowls and enjoy.
Happy Monday! Here’s a recipe for ramen meets tteokbokki aka RABOKKI. Clinging noodles and chewy rice cakes in a spicy, umami-rich sauce, Korean comfort food at its finest. Perfect for chilly weather. I highly recommend throwing in a few fried tofu puffs too, if you have any in your freezer— they soak up the spicy sauce and become chewy, similar to fish cakes. So delicious. Recipe below and on blog, linked in profile. . . INGREDIENTS 3 cups water 1 4×6 inch piece kombu (dried kelp ) 2–3 dried shiitake mushrooms 3 tbsp gochujang (Korean chili paste ) 1 tsp gochugaru (Korean chili flakes ) 1 tbsp soy sauce 1 tbsp coconut sugar 1 clove garlic, minced 6 oz rice cakes 1 pack instant ramen noodles 1/2 small carrot, thinly sliced 1/2 small onion, thinly sliced 2 cups cabbage leaves, torn into small pieces 2 scallions, finely chopped, for garnish 1 tsp sesame oil, for garnish INSTRUCTIONS Soak rice cakes in warm water for 10 minutes (or longer if frozen ). Place water, kombu, and dried shiitake mushrooms in a large saucepan and bring to a boil over medium heat. Reduce heat and let simmer for 10 minutes. In the meantime, prepare the carrot, onion, green cabbage, and scallions. Discard kombu and mushrooms from the pot and add the gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring broth to a boil, then add rice cakes, ramen noodles, carrot, onion, and cabbage. Continue to simmer, stirring frequently, until rice cakes are soft but still chewy and sauce is thickened, about 6-8 minutes. Add more water during this process if you want a soupier base. Add in the sesame oil and scallions and stir quickly to incorporate, then remove from heat. Garnish with toasted sesame seeds (if desired ), and enjoy immediately. Recipe on blog: http://hannahchia.com/vegan-ramen-tteokbokki-rabokki/
Let's talk tofu! Tofu is a simple miracle: stir a curdling agent (usually a salt or acid ) into freshly boiled soy milk and it'll blossom into curds. Scoop these wobbly solids into a cloth-lined mold and press with a weight, and as the liquid seeps slowly out and the steam cools, what remains is a clean, fragrant slab, tender and mild with an inexplicable sweetness. This tofu is still "nen" (soft ), but after a few hours of pressing, it's considered “lao" (firm ). Left overnight, most of the water will drain out, the weight compressing the tofu into a sturdier "dou fu gan.” . Tofu-making began about 2000 years in China and spread to Japan, each culture developing its own distinct tradition. In the West, tofu is fairly new, shrouded in mystery and eyed as a dubious "vegetarian food", but in China, tofu is its own thing, not a meat substitute. Everyone eats tofu. It's a mainstay of food culture, and each regional cuisine has its own specialities. There’s soft, silken, fried tofu, brined, fermented, yuba skin, fuzhu, etc. The brilliance of tofu lies in its versatility— it can be seasoned and prepared in a multitude of styles, and combines well with many other ingredients. Li Laoshi, our tofu teacher, calls tofu the most perfect food in the world: high in protein, low in calories, loaded with fiber, complete in all nine amino acids necessary for human sustenance, devoid of cholesterol, and rich in iron, calcium, magnesium, and other essential minerals. Soy has a bad rap in the US because of industrialized GMO agriculture, but as with any food, try to go for minimally processed and/or organic brands— the closer to traditional tofu, the better. And if you're concerned about estrogen, know that there's a difference between phytoestrogen— the isoflavones in soy— and mammalian estrogen (cow’s milk contains high amounts, since it’s from pregnant cows ) when consumed. There are over 15,000 peer-reviewed studies on soy and the scientific consensus for its health benefits is real, so you can eat your tofu in peace! To get the recipe for this braised tofu with shiitake mushrooms, click the link in my bio. And if you're curious to see how tofu is made, watch my stories 👀
Feeing nostalgic, here’s a throwback toast pic. Took this in January back when I was still in grad school which feels like a different era ago. 1- Mango, kiwi, maple tahini cream, red currants, hemp hearts 2- Pesto, cucumber, cherry tomatoes, garlic tahini sauce, roasted chickpeas 3- Sliced pear, maple syrup, almond butter, black sesame 4- Avocado, radish, lime juice, cracked black pepper, white sesame
If you’re looking for a quick Thanksgiving side or just a new way to cook carrots, this one's for you. Carrot poriyal is a traditional Indian dish of carrots stir-fried in spices and chilies bloomed in hot oil, tossed with grated coconut and coriander— super simple but popping with flavor. Recipe below and up on the blog (linked in profile ). . . . Indian Stir-Fried Carrot (Poriyal ) Vegan, GF 5 medium carrots (about 2.5 cups ), peeled, either thinly sliced, cut into dice, or julienned (up to personal preference ) 1-2 tbsp olive oil or coconut oil 1 tsp whole mustard seeds 1 tsp urad dal / split black gram lentils 4-5 curry leaves, torn in half (optional ) 2 dried red chilies, chopped 1 tsp grated ginger 1/2 tsp salt 1/4 cup water, more if needed 1/4 cup finely grated fresh coconut or unsweetened desiccated coconut 2-3 tbsp fresh cilantro, finely chopped Method: Heat oil in a frying pan or wok until shimmering, then add the urad dal. After about 20 seconds, add mustard seeds, curry leaves, and dried chilies, and fry until the seeds begin to pop. Add sliced/diced carrots, ginger, and salt, and cook for one minute, then add water. Reduce to low heat, cover pot, and cook until carrots are tender (depends on the cut, but sliced carrots take about 4-5 minutes. You may need to add additional water ). Uncover lid, throw in the grated coconut and chopped cilantro and give everything a toss, then serve.
Hi guys! I just uploaded a day-in-my-life on my IG stories, so if you’re curious what I’m up to at culinary school tap my highlights to watch. And yes, I made this dish. Pan-fried tofu with a sauce, topped with gan lan cai (a kind of preserved olive vegetable ). Fresh tofu is so good it doesn’t need much.
Happy Friday— keeping it brief because I’m late for evening class, but I wanted to share these bok choy and mushroom pan-fried dumplings again (recipe is linked in my profile ). Have a great weekend!
NEW recipe! Black sesame cinnamon rolls with a sticky matcha glaze. My VPN crashed four times while I was attempting to login to Instagram to post this— guess these buns are too hot for the internet. But I made it past the firewall, so here you go, my favorite variation of cinnamon rolls. Uncensored and delicious. . . . Ingredients Dough: 1 cup unsweetened soy or almond milk, warmed or at room temperature 1/4 cup vegan butter or coconut oil, melted 2 tbsp coconut or cane sugar 1 packet quick-rise instant yeast 2 1/2 cups all-purpose flour 1/2 tsp salt Black Sesame Filling: 1/2 cup coconut or cane sugar 1/2 cup toasted black sesame seeds 1/4 tsp ground cinnamon 1/4 cup softened vegan butter or coconut oil Matcha Glaze: 1/2 tsp high-quality matcha powder 1/2 cup organic powdered sugar 1 tbsp almond milk 1/4 tsp vanilla extract In a large bowl, whisk together the non-dairy milk, melted butter/coconut oil, and sugar. Sprinkle on instant dry yeast, then whisk in flour and salt, stirring until combined. Cover with a towel and let sit for 1 hour to proof. In the meantime, blend together the sugar and sesame seeds in a food processor or high-speed blender until fine. Incorporate softened butter until a crumbly paste forms. After dough is doubled, remove towel and turn out onto a well-floured surface. Add flour and knead until the dough is still soft but no longer sticky. Roll out into a rectangle (1/2 inch thickness ), then sprinkle on the black sesame mixture in a generous layer. Roll up tightly to form a log. Slice lengthwise into 8 pieces and arrange evenly in a 9-inch pie pan, then cover and let rise in a warm place for another 25-30 minutes. While buns are rising, preheat oven to 350F (180C ). Bake the rolls for 25-30 minutes, or until the tops are golden brown, then remove from oven and let cool slightly. To make glaze, whisk together matcha powder, powdered sugar, almond milk, and vanilla, until smooth. Drizzle rolls with the matcha glaze and serve.
Roast, root vegetables, and gravy— the classic holiday centerpiece. Here’s a recipe for @fieldroast ’s Celebration Roast paired with miso-glazed sweet potatoes, parsnips, and carrots, with gravy on the side. The Celebration Roast is made from plant-based grain meat and a stuffing of butternut squash and mushrooms, seasoned with sage, garlic, rosemary, and thyme. Find the recipe below and see my stories for some behind-the-scenes shots! #ad #SimplyMade . . . Roast with Miso-Glazed Roasted Root Vegetables and Gravy 1 @fieldroast plant-based Celebration Roast, sliced into 1/4 inch rounds 1 lb carrots, parsnips, and turnips, peeled and cut into 1-inch pieces 1 medium red onion, peeled and cut into wedges 2 sweet potatoes, peeled and cut into 1-inch pieces 4 cloves garlic, peeled 2 tbsp olive oil 3 tbsp white or yellow miso paste 2 tbsp rice wine vinegar 1 tbsp maple syrup 1/2 tsp salt and pepper, to taste Gravy: 2 cups vegetable broth 3 tbsp nutritional yeast 1 tbsp soy sauce or tamari 1/2 tsp dijon mustard 1/4 cup all purpose flour (sub 2 tbsp cornstarch and 2 tbsp rice flour for gluten-free ) Preheat oven to 400 degrees F. In a large bowl, whisk together olive oil, miso paste, vinegar, and maple syrup. Add chopped vegetables and peeled garlic cloves and toss to coat, then transfer to a parchment-lined baking sheet and roast for 40-45 minutes until tender and starting to crisp, tossing a few times during roasting. In a non-stick pan or skillet, heat 1-2 tsp olive oil and brown roast slices until heated through and nicely seared on both sides, then remove from pan. To make gravy, add in vegetable broth, nutritional yeast, soy sauce, mustard, and flour to the same pan and bring mixture to a boil, whisking over medium-high heat until gravy thickens, about 3-4 minutes. Serve roast with gravy and roasted root vegetables.
I feel like a love of brussels sprouts signifies some sort of coming-of-age: the moment when, after a revelatory first bite of roasted or fried brussels sprouts as adults, we realize we've been wrong about these tiny cabbages all along. And now we don’t merely like them, we’re obsessed. Anyways, here’s my new favorite way to prepare brussels sprouts: miso-roasted with a dash of wine, sesame oil, and a kick of sriracha. I’ve been saving this post for now, just in time for Thanksgiving season! Don’t skimp on the olive oil, salt, or the oven time for this— you want crackly, crispy caramelized edges (bordering on charred, if you’re like me ), a tender and starchy interior, and lip-smacking flavor. Recipe below. . . . Miso-Roasted Brussels Sprouts 1 lb brussels sprouts 1-2 tbsp olive oil 2 tbsp white or yellow miso paste 1 tsp white wine or rice wine 1/2 tsp sriracha 1 tsp maple syrup 2 tsp toasted sesame oil kosher salt to taste 1 tbsp toasted sesame seeds, for garnish . Preheat oven to 425F and line a baking sheet with parchment paper. Rinse and pat brussels sprouts dry, then trim ends and cut each in half lengthwise. In a large bowl, whisk together olive oil, miso paste, wine, and sriracha. Add brussels sprouts and toss in this mixture to coat, then transfer to a baking pan and arrange pieces in one single layer, cut-side down (don’t overcrowd as the sprouts will steam and become soggy; use two sheet pans if needed ). Roast until edges are crispy and caramelized, about 20-25 minutes. Wipe down the remaining sauce in the bowl with a spatula and add roasted sprouts back in, along with the sesame oil and maple syrup. Toss to coat, add salt to taste, toss again, transfer to a serving bowl, sprinkle on sesame seeds, and enjoy immediately.
Let’s give this recipe some more love! Apple streusel pancakes with a tender apple compote and crumbly morsels of oat streusel with each bite. Use seasonal apples and drizzle with maple syrup for a stellar weekend breakfast. Recipe below, or on the blog. . . . . APPLE CINNAMON STREUSEL PANCAKES (vegan ) Serves 2-3 Ingredients: Apple Compote 3 medium apples, peeled and cubed ¼ tsp ground cinnamon 1 tbsp coconut sugar 1 tbsp apple cider vinegar or lemon juice Wet 1 cup non-dairy milk, I use soy or almond 1 tbsp apple cider vinegar ¼ cup grated apple or applesauce 1 ripe banana 1 tbsp maple syrup 1 tsp vanilla extract Dry 1 cup + 1 tbsp spelt flour or all-purpose flour (or gluten-free 1:1 flour blend ) ¼ cup rolled oats 1 tbsp baking powder ½ tsp sea salt ½ tsp ground cinnamon + 1/4 tsp ground ginger + 1/4 tsp ground nutmeg Streusel ¼ cup maple syrup 2 tbsp coconut oil ¼ cup rolled oats ¼ cup all-purpose flour or rice flour Method: Peel and cut apples into small chunks for the compote, reserving a heaping half-cup for the pancake batter. Combine compote ingredients in a small pot and bring to a gentle simmer over medium heat. Cook, stirring occasionally, until apples are fork-tender, about 15 minutes. Set aside to cool. For the pancakes, combine almond milk with the apple cider vinegar and allow to curdle for one minute. Add in the grated apples, vanilla, maple syrup, and the ripe banana (mashed ). In a separate large bowl, whisk together the dry ingredients, then slowly pour in the wet mixture and combine. Fold in remaining apple chunks, and allow pancake batter to sit for a few minutes. In the meantime, stir together all streusel ingredients in a small bowl using a fork or pastry blender. Heat a large griddle or nonstick pan over medium heat. Ladle batter onto the heated surface and cook for one minute, then top with clumps of the streusel. (Try to divide streusel evenly among the pancakes ). Flip and cook on the other side until both sides are browned. Serve with maple syrup and the apple compote.
Tomorrow morning we have to pass our first test: knife skills and wok handling. The latter involves a restaurant-grade wok, a massive, blackened half-dome of carbon steel that’s heavy enough to kill. I could barely lift it with two hands the first day, but being one of two women among a whole class of male chefs, I was determined to best them all, if not with strength then with flawless technique, and I’ve been practicing for hours. Left hand grips the handle of the wok (fingers protected from the screaming heat thanks to a dampened towel ) and shoves upwards and forward, which if successful should rock the three cups of dry rice in the wok up into the air, while right hand assists with a push of a metal spatula. Flip, catch, repeat; a fluid choreography that quickly disintegrates with fatigue. During class breaks we sip tea, check phones, sharpen knives, complain about our wrists. I try to sneak in a few pages of reading from a book conveniently tucked in my apron pocket. For the test, we must execute 20 glorious, consecutive flips without spilling any rice. Head chef says he believes in me. (He also believes that romaine lettuce is best stir-fried, so I’m not sure I completely trust his opinion. ) Wish me luck. _____ Also it’s #fryday ! here's a recipe for oven-baked butternut squash fries, a simple recipe that inevitably leads to me eating an entire squash in one sitting. In the oven, the sticks become gloriously crispy and tender, remarkably similar to sweet potato fries. Also, I am newly critical of my knife skills in this photo. . . OVEN-BAKED BUTTERNUT FRIES 1 med. butternut squash lots of salt and pepper 3 tbsp olive oil 2 tsp dried herbs (thyme, rosemary, cayenne pepper, etc ) Preheat oven to 425F. Peel squash, halve, remove seeds. Cut into large wedges or spears. Sprinkle on salt and let sit for 5 min to release moisture, then pat dry. Toss with oil and remaining salt/pepper/spices until coated, then arrange on baking pan lined with parchment paper, making sure not to crowd the pan (the steam will make them soggy ). Bake for 20 min then flip & bake for another 15 minutes. At the very end, turn on broiler to low and bake for another few min until crispy.
what’s your favorite comfort food? mine’s eggplant, with rice. full recipe on my blog, linked in profile. #xiafan . . . Stir-Fried Eggplant and String Beans Ingredients: 2 long Chinese purple eggplants, cut into thin strips 6 oz green beans, rinsed and ends trimmed 4 tbsp vegetable oil 1 half-inch thumb ginger, julienned 6 cloves garlic, minced 1 red chili pepper, sliced thinly (optional, for heat ) 2 tbsp light soy sauce 1 tbsp vegetarian oyster sauce/stir-fry sauce 1/8 tsp ground white pepper additional salt to taste
Here’s the recipe for that vegan black sesame chocolate cake I posted last week! It’s deep dark and moist and chocolatey, laced with the rich nutty tones of black sesame. I baked it in a loaf pan for rustic charm (ok actually it’s because I couldn’t find my cake pans. But loaf cakes are easy to slice and store, and with this matcha glaze you don’t need any frosting! ) Recipe below. . . Ingredients: 1 cup unsweetened soy milk* 1 tsp apple cider vinegar 1 1/4 cup all-purpose flour* 1/4 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup toasted black sesame seeds + 1/4 cup granulated or coconut sugar, blended in a food processor until fine 4 oz semisweet dark chocolate, chopped 1/2 cup olive oil (or a neutral-tasting oil ) 3/4 cup granulated sugar 1 tsp vanilla extract Matcha glaze: 2–3 tbsp non-dairy milk 1 tsp matcha powder 1 cup organic powdered sugar Method: Preheat oven to 350F. Line a 9 in loaf pan with parchment paper. In a small dish, whisk together soy milk and vinegar and allow to sit for 1-2 minutes to curdle. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Melt the chocolate, either in the microwave (in 15 to 30 second increments ) or over a double broiler, stirring frequently. Add the melted chocolate to a large mixing bowl, along with the oil, remaining coconut sugar, black sesame mixture, and vanilla extract, beating vigorously by hand or with an electric mixer, about 2-3 minutes. Add the milk and the flour mixture, alternating, folding until just combined (do not over mix ). Transfer batter to baking pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack before removing from the pan. To make the glaze, whisk together matcha and milk in a small bowl until no clumps remain. Gradually add in the powdered sugar and whisk until smooth, adding more milk as necessary to achieve a pourable consistency. Drizzle glaze onto cake and let set for a few minutes before slicing. *For notes and substitutions see full recipe on my website (find link in my profile )
umai Japanese-style @fieldroast frankfurters on toasty buns, the fusion sandwich you didn’t know you needed! these plant-based frankfurters are hearty, flavorful and crafted from grain meat. i sizzled them on a grill, then nestled each with caramelized onions, teriyaki sauce, a zesty yuzu slaw, crispy nori, wasabi mayo, and a sprinkling of shichimi togarashi seasoning with toasted sesame seeds. this is what I call a loaded dog. recipe below. #ad #SimplyMade Ingredients: 6 hot dog buns 1 package @fieldroast Frankfurters 1 onion, sliced thinly 1 tbsp cooking oil pinch of salt dash of shichimi togarashi (Japanese spice blend— optional ) ¼ cup teriyaki sauce 2 sheets nori, shredded ¼ cup vegan mayo 1 tsp wasabi paste Yuzu Slaw— 2 cups shredded cabbage 1 medium carrot, grated ½ cup chopped cilantro 1 green onion/scallion, thinly sliced 1 tbsp yuzu koshō (optional— sub more rice vinegar ) 2 tbsp rice vinegar ½ Tbsp sugar 1 Tbsp toasted sesame oil 1 Tbsp toasted sesame seeds ¼ tsp salt Freshly ground black pepper Method: To make the yuzu slaw, combine all ingredients and toss to combine, adjusting to taste (add more salt if needed ). Set aside. Heat 1 tbsp oil in a pan over medium heat, then add chopped onions, a dash of shichimi togarashi spice blend and a pinch of salt, stirring frequently until cooked down and browned. Grill frankfurters and buns over a grill or in a sauté pan. Add wasabi paste to vegan mayo and whisk until combined. To assemble, line up buns, place 1/6th of the fried onions in each bun, add yuzu slaw and grilled frankfurter, drizzle with teriyaki sauce and wasabi mayo, then top with shredded nori, more spice blend, and toasted sesame seeds.
NEW recipe: 30-minute stewed red lentils (masoor dal )! after making dal the traditional way i’m never going back. you cook the lentils separately and sauté the spices in oil and onions (tadka ), then fold this aromatic mixture into the lentils, simmering briefly to meld the flavors. it’s simpler than it sounds, i promise. i added coconut milk and curry leaves, which makes it more like Sri Lankan parippu. either way it’s goooood. click the link in my bio for the full recipe, or save this in your bookmarks also, thanks for the love on my last post! so encouraging to read all your comments. i’ll try to share culinary school life on my stories when i can! in the meantime, enjoy the recipes i’ll be posting from the backlog i made before i left. really craving this dal now 😩 . . . . Red Lentil Dal (vegan, gf ) makes 4-6 servings 2 cups dry red lentils, rinsed 5 cups water 2 tbsp coconut oil 1 tsp cumin seeds 1 tsp black or yellow mustard seeds 1 yellow onion, diced 10 fresh curry leaves (optional but highly recommended— sub 5 dry bay leaves and zest of one lime ) 1/2 inch piece ginger, minced 2 green chilies, deseeded and finely chopped (or 1 tsp red pepper flakes ) 4 cloves garlic, minced 1/2 tsp ground turmeric 1 tsp ground coriander 1/2 tsp cinnamon 1 large tomato, diced 1 14-oz can coconut milk 1 1/2 tsp salt juice of one lime Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until lentils begin to break down, about 20 minutes. Skim off any foam that rises to the top during cooking. In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds. Cover and wait for mustard seeds to pop, then add chopped onion, curry leaves, ginger, chili pepper and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent. Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened. Add this to the lentils along with the coconut milk, and cook for 5-7 minutes, until the flavors have melded. Add lime juice, then taste and adjust as necessary. Serve hot over rice.
so a few months ago i decided to enroll in culinary school. i flew out last wednesday and i’ve been here for almost a week. i’m living in guangzhou, training at the only school in china dedicated to vegetarian cuisine. they call it su shi— vegetarian— but the food is actually entirely vegan, stemming from the centuries-old buddhist tradition of compassionate eating. has it been what i expected? sort of. i share a tiny room with 3 other people. wakeup call for chen lian (morning run ) is 5:30 am, and our last class ends at 8 pm. no one really speaks english here, and the instruction is entirely in mandarin. what i didn’t know is how exhausting it’d be. as a runner and cyclist i pride myself on my physical stamina, but yesterday i could barely climb the 4 flight of stairs to my bunk bed, i was so spent. we learned how to fire up woks, scrubbed down floors and stainless steel shelves. on monday we begin knife skills, which promises to be less strenuous. my colleagues are from mainland china and they’re boisterously down-to-earth. they’ve heard of seattle, but not portland. “how much do you pay for a 2-bedroom?” they ask. “did you vote for clinton (ke lin dun ) or trump (te lang pu )?” one guy plans to open a western-style cafe in guangzhou selling fresh-pressed juice and avo toast, and he thinks it’s funny i’m here to learn dishes his buddhist parents make at home. “we should switch places,” he says. people here are also vegan for health, for animal rights, for religion, for the environment. it’s oddly thrilling to have these familiar conversations, but in chinese. they talk about the future of veganism (the number of vegans in china is 50 million and growing ).pretty wild. sundays are our only day off. i rode a ferry and then hopped onto a mobike, which i unlocked by scanning a QR code with my phone. i am sitting in a starbucks now, basking in the alone-time. as an intensely introverted person it’s been hard dealing with the lack of privacy here (my biggest culture shock ), and for someone so used to personal freedom, the formalities and regimented schedule are a tad painful. but it'll be good. this is my life for the next few months. what did i get myself into lmao
dark chocolate + black sesame + matcha is a glorious trio. i don’t often make dessert, but when @carapelliusa asked me to demonstrate my unique style of plating i immediately thought of cake. this black sesame chocolate cake is made using @carapelliusa ’s fruity, aromatic Il Centenario olive oil crafted from 100 year old olive trees. since a loaf cake is inherently a more rustic dessert i decided to elevate the presentation with some refined plating: swirled matcha glaze, a dusting of powdered sugar and matcha, raspberries, pistachios, and some edible flower petals. it's all in the finishing touches. (but don’t worry, it’s not too pretty to eat! ) to see a little behind-the-scenes shot see my stories, and tap the link in profile to purchase this one of a kind oil from Carapelli. #MyCarapelliCraft #CenturiesofMastery #OrganicOliveOil #ExtraVirginOliveOil #ad