Continuing my quest for Chinese cuisine, this time I tried something authentic and served in almost every Chinese restaurants - Sichuan Dry Fried Green Beans. After a few restaurant orders for this recipe, I realized that it is mostly deep fried :( :( :( That made me really sad. As deep frying not only takes away most of the nutrients but also converts good into bad. Fresh vegetables are delicate and need to be handled with care in order for retaining not only the taste but all the rich vitamins and minerals. I thought of wok searing them instead and the result was great. I did not miss anything by not deep frying instead saved my green beans and myself from the harmful toxins.
Recipe
1 lb green beans, washed and ends trimmed
2 Tbsp pure sesame oil
4-5 cloves of garlic, crushed
4-5 dry red peppers, crushed and de-seeded
2 tsp of low sodium soy sauce
1/2 cup scallions (optional)
salt to taste
- Heat a wok on high and add 1 Tbsp of sesame oil.
- Add the green beans and salt. They might splatter a little. Toss to cover evenly with oil and salt. Lower the heat to medium and cover to cook for approx 20 mins. Slowly you will some will start to scorch a little and some brow.
- Meanwhile gather all the other ingredients for the final step.
- When the beans are done, remove from wok and set aside.
- In the same heated wok, add another Tsp of sesame oil.
- Add garlic, red hot peppers, scallions and stir for a minute.
- Turn the heat back to high and now toss in the beans and soy sauce. Cook for another final minute
- Serve hot!
I am in the mood of Chinese cuisine all the time these days. May be because am surrounded by great Chinese cuisine restaurants and that I started to explore them lately. The fresh ingredients and over the top spices give the recipes a distinct flavor. However, India has its own full set of menu for Indo-Chinese recipes. And they are no where to be found in any authentic Chinese restaurants. But the spin of fusion brings out amazing flavors and taste.
One big thing I do not like about most restaurants is the use of MSG in almost every single recipe they dish out. Many of the Chinese recipes also use cornstarch, which is considered unhealthy. Cornstarch basically is highly processed cornmeal, left with no nutrient value and having calories only from starch. It quickly gets absorbed in the body like white sugar, flooding your bloodstream with sugar causing insulin spikes. Sounds really bad...ain't it? A tablespoon of cornstarch has 30 calories. If am using only a tablespoon in a recipe for 4 with full of healthy ingredients, it probably does not sounds that bad. So again it comes down to moderation is the key. And obviously corn starch is not a food to be used frequently. So if making my favorite recipes at home and being cognitive about the ingredients to be used, I can work with no MSG and a little bit of cornstarch and enjoy the same flavors.
So coming back to this delicious and healthy recipe packed with protein from tofu and antioxidants, vitamins and minerals from bell peppers and onions.
Recipe
serves 4
1 pack extra firm/firm tofu, drained and pat dried
1/2 tsp paprika
1/2 tsp salt
1 Tbsp cornmeal/cornflour/all purpose flour (This is not cornstarch)
2 bell peppers (I like mixing red and green)
1 large red onion
1/4 cup water
1/4 cup low sodium soy sauce
1 Tbsp cornstarch
1/2 tsp Sriracha/hot sauce
1-2 Tbsp chopped garlic
1/2 Tbsp chopped ginger
1/2 tsp red pepper flakes
1 tsp tomato ketchup
- Cut the tofu in cubes and put in a bowl. Add paprika, salt and cornmeal/cornflour/flour and toss well.
- Heat a pan with 2 tsp oil. Pan fry tofu in the heated pan for 3-4 min each sides, until you see a golden crust. This can also be baked at 350 deg F for 20~30mins. Set aside when ready.
- In the heated pan, pan sear the cut peppers and onions. If you did the tofu in the same pan, there is no need to add any oil for sauteing your veggies. Saute for about 5~7 mins. Set aside in the same bowl when you put tofu.
- In a bowl/cup, mix water, soy sauce, cornstarch, sriracha and tomato ketchup.
- Heat the same pan with 2 tsp of sesame oil. Add ginger, garlic and red pepper flakes and cook for 2 mins.
- On medium high heat, now add the sauce mixture prepared in the step one above.
- Cook until the sauce reduces to half and thickens.
- Immediately add the bowl of tofu, onions and peppers.
- Toss well.
- Serve hot.
Thai food offers bold tasting and bursting with flavors recipes. The unique blend of fresh spices makes the food fragrant. For most of the Thai spices, a little goes a long way in terms of flavor, intensity and aroma. The beauty of the Thai food lies in the fact that Opposites Attract - fiery curry paste and cooling coconut milk, sweet noodles with salty crunch. If you can stand the heat, go for it. The capsaicins in the pepper that burn your tongue, have been shown to clear congestion, lower cholesterol, and boost metabolism to reduce fat. Taiwanese researches found that exposing developing fat cells to capsaicins kill them before they mature.
While eating out is always a pleasure but being able to create restaurant flavor in the comfort of your own house is heavenly. The benefit of cooking in your kitchen is you choose your ingredients. I have tired several curry paste, ready to eat Thai curries but nothing matched expectations. The only closest deal was when I made everything from scratch after a trip to the Asian grocery store with all the right ingredients. But that was lot of work. Finally, I found the best tasting curry paste line - Mae Ploy (click to buy)
Its another great find after the Thai Soup Pastes
Recipe
Servers 6
4 Tbsp of Mae Ploy Red Curry Paste
2 can Lite Coconut Milk
1 broccoli head, crown separated
2 red peppers, cubed
1 cup extra firm tofu, cubed
1 cup button mushrooms, sliced in quarters
1.5 Tbsp brown sugar
- Heat a pan and cook all the vegetables until they are slightly tender. This may take 4-5 min.
- Heat 1 Tbsp of oil in another pan and add the curry paste. Saute for 2 min.
- Now add the coconut milk in the paste and whisk well for mixing.
- Add the cooked vegetables and bring the curry to a boil.
- Remove from heat and add sugar
- Serve hot with some brown rice.
asian
Making a recipe fancy does not always need time or special skills. All it needs is some passion and the right will. When short on time and under the guilt of missing on enough protein for last few days, I get myself a full serving of Broccoli Tofu Stir Fry - With Cashews.
All know about Tofu being a high protein food - 1/2 cup of tofu gives 10 gm of protein.
But do not underestimate broccoli - 1 cup of broccoli gives 7 gm of protein.
I feel cashews are the most avoided in the nuts family when it comes to nutrition. Well, would be because its a high calorie food. 1 oz of cashews pack almost 160 calories with 18% of from fat. But just one 1 oz gives 5g of protein, 20% magnesium and high percentage of essentials vitamins, minerals and iron. And not to forget, you never need too much of any good thing either.
This one serving of broccoli tofu stir fry contains 1 cup of broccoli, 1/2 cup of tofu and 1 oz cashews. This one serving gives 22 gm of protein....isn't it wow! More when you read how easy is it to make it.
Recipe (serves 2)
2 cup broccoli florets
1 cup extra firm tofu - diced
2 oz cashews
3-4 cloves of garlic - finely chopped or grated
1 inch ginger - finely chopped or grated
1/4 tsp red pepper flakes
3 Tbsp low sodium soy sauce
2 Tbsp rice vinegar
1 Tbsp cornstarch
3/4 cup water
2 Tbsp oil - i use canola for cooking at high temp
salt to taste
- In a microwave, steam broccoli in salt water for 3-4 min. Adding salt, maintains its bright green color. Strain when done.
- Drain and dry tofu in paper towels.
- Heat 1 Tbsp of oil in a pan, stir fry tofu 2-3 min on each side until lightly brown. Meanwhile, In a mixing bowl, mix soy sauce, vinegar, cornstarch, water and red pepper flakes.
- Set aside tofu when done.
- Add remaining 1 Tbsp of oil in the pan and add ginger and garlic. Saute' for 1 min.
- Add broccoli and stir fry until crisp and tender. Add stir fried tofu.
- Now add the mixture of the mixing bowl and cook for 1-2 min to get the thick consistency and sauce nicely covers the veggies and tofu.
- Garnish with toasted cashews and done.
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Thai food is a treat to eyes with the variety of colors from all the healthy and fresh ingredients. I love eating and cooking Thai food. And recently, I wanted to start making Thai sides along with all the scrumptious curries and rice entrees.
Thai Cucumber salad is just the thing everyone would love during summers. It sweet and tangy and has the right crunch from the toasted nuts. After having tried various versions here is the one my family loves
Recipe: Thai Cucumber Salad
2 cucumbers
1 red bell pepper
1 red onion
1/4 cup toasted peanuts, finely chopped
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped
juice of half lemon
1 Tbsp soy sauce
1-2 tsp brown sugar
1/2 or 1 tsp red chili flakes
Cut the cucumbers, red pepper and onion by your choice of style. I like my onions and pepper julienne. And when am tired styling my cut with onion and peppers, I cut cucumbers the easy style ;-)
Well cutting veggies for this salad follows no rules. So play with it.
Mix all ingredients. Toss well and serve fresh or chilled.
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