豉椒鮮菇

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義式街頭小食洋蔥甜椒三明治 Italian Onion, Sweet Pepper Sandwich



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三杯麵腸

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香菇炒白蘿蔔 Sauteed Shiitake Mushroom and Chinese Radish

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苦瓜鹹蛋

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Polenta with zucchini, Gorgonzola and walnut

Written on Oct. 4, 2007

I kind of modified the old recipe and made this dish with what I had in the fridge. With the pre-cooked polenta sold in Trader Joe, this is a very fast and easy meal to make. I am pretty happy with this new recipe :). The only thing is, I bought Gorgonzola (a kind of blue cheese) to make this dish, but I guess blue cheese is still too strong for me….Next time I’ll switch to goat cheese or just some other milder ones…

Material:

  1. Half yellow onion, chopped
  2. 2 zucchini, chopped
  3. T.J. precooked polenta
  4. Some cheese (maybe goat cheese or other strong smell cheese)
  5. toasted walnut, chopped
  6. cayenne pepper (just some red chile pepper)
  7. pepper
  8. salt
  9. oil
  1. sauté the onion with low heat until soft but not brown
  2. Add chopped zucchini, salt. When the zucchini is almost done, add a little bit polenta and water (to make it thick). Stir in cheese, pepper and chopped walnut after turning off the heat.
  3. Slice the T.J precooked polenta. In another pan, pan fry the polenta with medium to low heat until gold (probably 3-4 mins each side). Sprinkle some cayenne pepper on the polenta during pan-frying.
  4. Top the fried polenta with the zucchni-cheese-walnut gravy. Done!

咕咾四色豆 Sweet and sour 4 beans

Written on Jan. 17, 2009

This is a veganized version of a very traditional Chinese dish: sweet and sour pork.

Ingredients:

  • 3 cups four bean salad – chickpeas, green beans, wax beans, red kidney beans
  • 2 yellow bell pepper, seeded and chopped (I used red bell pepper here, but the dish will look prettier with yellow bell pepper)
  • 3 clove garlic, slightly smash
  • vegetable oil

Coating:

  • 6 tbsp cassava starch or potato starch
  • 6 tbsp flour

Sauce:

  • 5 tbsp ketchup
  • 5 tbsp sugar
  • 1 tbsp rice vinegar
  • 5 tbsp water
  • 1 1/2 tsp soy sauce
  • 1/2 tsp salt
  • 3/4 tsp sesame oil
  • 1 tsp cassava starch or potato starch

Methods:

  • Drain the four bean salad
  • Mix cassava starch and flour, coat the the beans with the powder mixture.
  • In a sauce pan, heat the oil, deep fry the beans for 30 sec, and put them on the paper towel to absorb the excessive oil
  • Deep fry the beans again for about 30 sec., so now they are golden crispy
  • In a wok, heat up 2 tbsp oil. With the highest heat, saute the garlic for 30 sec. Put in the red bell pepper, saute them until they are almost cooked.
  • Put in ketchup, vinegar, sugar, soy sauce, sesame oil, salt, water, stir to mix all the ingredient well. Sift in cassava starch, stir quickly so it doesn’t clump together.
  • Turn off the heat, put in the fried beans. Mix well and make sure the sauce is absorbed by the beans.

Note: If you don’t have 4 bean salad, just use r cans of whatever beans or peas you like. And increase the vinegar to 1 1/2 tbsp.