Tag: soy

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Veggie

Crystal Miso Salad

one and a half slices local simple recipes food

Crystal Miso Salad

one and a half slices miso ginger soy salad noodles recipe thai

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.

🥢🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

what you need

2 small Persian cucumbers, sliced lengthwise and very thin

1 extra large carrot, peeled and then shaved using the carrot peeler

the green parts of 2 green onion stalks, sliced

1 cup finely sliced red or savoy cabbage

1 cup steamed and cooled shelled edamame

1 cup rice vermicelli noodles, cooked according to package directions 

1/2 cup roasted peanuts, coarsely chopped 

1 small handful of fresh cilantro, washed and coarsely chopped 

🥢

1 teaspoon grated fresh ginger root

2 tablespoons soy sauce

1 tablespoon plain miso paste

1 tablespoon creamy, runny peanut butter

2 tablespoons hot water

1 teaspoon sea salt

the juice of 1/2 a lime

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil 1 teaspoon chili oil (such as Momofuku)  

🥢

1 tablespoon toasted sesame seeds

how to make it

Method: lots of chopping and peeling

Utensil: peeler, mostly

First, the veggies. Peel the carrot, chop the cucumber, steam the edamame, chop the cilantro, chop the cabbage, chop the green onion, and toss it all together in a mixing bowl.

Then, the dressing. Combine all ingredients in a jar and shake vigorously. Adjust for taste. It should be slightly thin.

Finisher. Cook the rice noodles and strain them into the vegetable mixture, careful to keep them somewhat separated as they have a tendency to cool together in a chunk. You can also toss them in a little sesame oil to help with this. Add the peanuts and toss everything once or twice. Then add the dressing and toss until everything is coated. You should have one heaping bowl full when this is all done. 

Garnish with toasted sesame seeds and eat with chopsticks.
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Veggie

Fried Rice

one and a half slices recipes local delicious food

Quintessential Fried Rice

Fried rice: the perfect solo or double date weeknight shutdown when there is leftover (white, long-grained) rice in the fridge.

This hits. Pretty much any night. The post is old but the recipe is updated.

what you need

2-3 eggs, whisked

1 tablespoon butter

2 carrots, peeled and diced tiny

1 cup frozen peas (take them out during prep, let them thaw)

1/2 yellow onion, diced tiny

2-4 cups cooked, leftover, long-grain white rice (like a basmati or a jasmine). For best results, use day-old rice. You actually need the rice to be dry for this recipe.

1/2 cup green onions, sliced thinly, with some extra for topping

1 knob of fresh ginger, grated

2 cloves of garlic, grated

1 small knob of fresh turmeric, grated

freshly ground black pepper

1 tablespoon toasted or regular sesame oil

3 tablespoons soy sauce or Tamari + a bit more for cooking 

2 teaspoons chili oil and/or 1-2 tiny diced red Thai chilies 

2 teaspoons of rice vinegar

2 tablespoons sesame seeds 

1 bunch of green onions, washed and chopped

(optional) prepared/leftover protein such as chicken, steak, or tofu. Personally, I am happy with eggs + veg.

🌶️🔥🥢

how to make it

Here is how we are going to approach this. And hopefully you have a wok, but if you don’t, a regular old large frying pan will work just fine.

First, scramble your eggs in the tablespoon of butter and set aside. Leave them on the softer side and break up the curds into smaller pieces.

Next, dice all your veg and set it out so it’s ready to go. I recommend three piles:

  1. Carrots, onions
  2. Garlic, ginger, turmeric, black pepper, chilies and chili oil 
  3. Green onion, green peas, sesame seeds

The creation of this is going to move quickly so best have everything set out.

Heat up a few tablespoons of your favorite cooking oil in your wok. For me, that is avocado oil (no seed oils in this house). Get it really fucking hot. And turn on the stovetop vent.

1 tablespoon of tamari + the carrots and onions. Two minutes.

Follow with the garlic, ginger, turmeric, black pepper, chilies, and chili oil + 1 tablespoon of tamari. One Minute. (Stir it a lot). 

Move the veg to the sides of the wok, add another tablespoon of cooking oil, and add the leftover rice. Spread it out and stir it up a bit, optimizing for maximum rice contact with the wok. To the top of the rice, add 1 more tablespoon of tamari, the sesame oil, and the rice vinegar. Stir it all up and now let it sit for two minutes. Stir. Two more minutes. Stir. A little smoke is okay. 

// If you are using a protein, throw it in now, stir. One more minute. Just warm it up. 

Last step. Add the green onion, green peas, sesame seeds, and scramble egg. Stir it up. Then take it off the heat.

You’re done. You made it. 20 minutes tops. With no seed oils. Now go eat that shit with chopsticks and sake. 
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