Asparagus with Garlic

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.

Ingredients:

a bunch of asparagus (approx 1-2 lbs, 1/2 inch bottom tip removed and cut into 2 inches)

1 tablespoon of cooking oil

4 garlic cloves (minced)

1/4 teaspoon of salt

Directions:

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Heat cooking oil in a skillet over medium high heat. Add the garlic and stir until fragrant about 30 seconds.

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Add the asparagus, salt, stirring until cooked through about 3-4 minutes. Serve immediately.

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Asparagus with Garlic

  • Servings: 2
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Fast and Easy Asparagus

Tender with a little bit of crunch, asparagus is one of my favorite vegetables. The good news is this special vegetable is in season right now.  Fresh asparagus will be bright green with no signs of shriveling.  Here is a simple recipe and takes under 10 minutes.


Credit: cookboldfood.com

Ingredients

a bunch of asparagus (approx 1-2 lbs, 1/2 inch bottom tip removed and cut into 2 inches)

1 tablespoon of cooking oil

4 garlic cloves (minced)

1/4 teaspoon of salt

Directions

1. Heat cooking oil in a skillet over medium high heat. Add the garlic and stir until fragrant about 30 seconds.
2. Add the asparagus, salt, stirring until cooked through in about 3-4 minutes. Serve immediately.

 

 

 

 

 

Spinach in Fermented Tofu Sauce

While spinach is often sauteed with garlic, a touch of fermented tofu provides a unique flavor and a hint of savory taste. The fermented tofu also adds a milky complexion to the juice released from the greens. It is found in tiny cubes packed in jars and has an extremely potent smell and taste. Only a small amount needs to be used, mixed with water, to flavor the dish.

Ingredients:

1/2 teaspoon of fermented tofu

1 teaspoon of water

1 tablespoon of cooking oil

1 spinach bunch

Salt to taste

Directions:

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Heat cooking oil in a large skillet over medium-high heat until very hot. Add the spinach along with a pinch of salt.

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Cook, stirring for 2 minutes until the greens have wilted completely. Mix the fermented tofu with water in a small bowl. Pour in mixture and stir to incorporate thoroughly. Cook for another minute. Add more salt if desired. Serve with rice.

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Spinach in Fermented Tofu Sauce

  • Servings: 2
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Savory Spinach Greens

While spinach is often sauteed with garlic, a touch of fermented tofu provides a unique flavor and a hint of savory taste. The fermented tofu also adds a milky complexion to the juice released from the greens. It is found in tiny cubes packed in jars and has an extremely potent smell and taste. Only a small amount needs to be used, mixed with water, to flavor the dish.


Credit: cookboldfood.com

Ingredients

1/2 teaspoon of fermented tofu
1 teaspoon of water
1 tablespoon of cooking oil
1 spinach bunch
Salt to taste

Directions

1. Heat cooking oil in a large skillet over medium-high heat until very hot. Add the spinach along with a pinch of salt.
2. Cook, stirring for 2 minutes until the greens have wilted completely.
3. Mix the fermented tofu with water in a small bowl. Pour in mixture and stir to incorporate thoroughly. Cook for another minute. Add more salt if desired. Serve with rice.

 

 

 

 

Silken Tofu with Pickled Radish Soup

This is an modest but delightful dish made with delicate tofu and crunchy pickles in a savory broth. For a heartier variation, you can add pre-cooked chicken slivers to the soup (left over rotisserie chicken, anyone?)

Ingredients:

1 package of silken tofu

1 package of pickled radish

1 teaspoon of cooking oil

2 cups of water

1 scallion (thinly sliced)

Salt

Ground white pepper

Directions:

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Heat oil over medium high heat in a skillet. Add pickled radish. Stir until fragrant for about one minute.

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Add the water, bring to a boil and season with salt and pepper, to taste. Add tofu into the water. Let it simmer and absorb the flavors of the broth for about 10 minutes. Scoop into a bowl, sprinkle on scallions. Serve immediately.

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Silken Tofu with Pickled Radish Soup

  • Servings: 2
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Simple Tofu Recipe

This is an modest but delightful dish made with delicate tofu and crunchy pickles in a savory broth. For a heartier variation, you can add pre-cooked chicken slivers to the soup (left over rotisserie chicken, anyone?)


Credit: cookboldfood.com

Ingredients

1 package of silken tofu
1 package of pickled radish
1 teaspoon of cooking oil
2 cups of water
1 scallion (thinly sliced)
Salt
Ground white pepper

Directions

1. Heat oil over medium high heat in a skillet. Add pickled radish. Stir until fragrant for about one minute.
2. Add the water, bring to a boil and season with salt and pepper, to taste. Add tofu into the water. Let it simmer and absorb the flavors of the broth for about 10 minutes. Scoop into a bowl, sprinkle on scallions. Serve immediately.

Green Beans with Dried Shrimp

Quick, easy, and delicious. A handful of dried shrimps create a wonderful umami flavor to the juicy green beans. You can find dried shrimps in your local Asian supermarket. The same cooking method can be used for other vegetables like bok choy, spinach, zucchini, etc.

Ingredients:

1 tablespoon of cooking oil

2 teaspoons of dried shrimps

1 tablespoon of Fujian cooking wine

3 teaspoons of water

Salt to taste

Directions:

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Heat cooking oil over medium high heat, add dried shrimps and stir for about 1 minute.

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Add green beans and stir until the green beans are tender in about 5 mins. Add water and bring it to a boil and cover with a lid, cook for another minute or so to heat through. Remove lid, season with salt. Serve immediately.

Green Beans with Dried Shrimp

  • Servings: 2
  • Difficulty: easy
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Easy Vegetable Dish

Quick, easy, and delicious. A handful of dried shrimps create a wonderful umami flavor to the juicy green beans. You can find dried shrimps in your local Asian supermarket. The same cooking method can be used for other vegetables like bok choy, spinach, zucchini, etc.


Credit: cookboldfood.com

Ingredients

1 tablespoon of cooking oil
2 teaspoons of dried shrimps
1 tablespoon of Fujian cooking wine
4 teaspoons of water
Salt to taste

Directions

1. Heat cooking oil over medium high heat, add dried shrimps and stir for about 1 minute.
2. Add green beans and stir until the green beans are tender in about 5 mins.
3. Add water and bring it to a boil and cover with a lid, cook for another minute or so to heat through. Remove lid, season with salt. Serve immediately.

 

 

 

Luffa Squash in Pork Stock

Luffa also known as loofah is a tropical vegetable that belongs to the cucumber family. This is a popular vegetable eaten in China. The luffa cooks to a soft, delicate and spongy texture while soaking up the savory flavors of the Pork Stock. Luffa can be found in Asian supermarkets. You can substitute luffa with zucchini or yellow summer squash which are readily available across the United States.

Continue reading “Luffa Squash in Pork Stock”

Mushrooms and Bok Choy Congee

Can be eaten for breakfast, lunch, or dinner. This is a great dish to make when you are low on ingredients at home yet still want a nutritious meal. I only used three ingredients: bok choy (or any chopped greens), leftover Mushrooms, and leftover rice porridge. Measurements below don’t have to be exact but just remember to add enough water or stock so the rice doesn’t stick to the bottom of the pot.

Continue reading “Mushrooms and Bok Choy Congee”

Sweet and Savory Shiitake Mushrooms

Shiitake mushrooms naturally have a wonderful woody taste. The secret of this appetizer recipe magnify their deliciousness. The mushrooms are simmered in Pork Stock and then coated with sesame oil so they are packed with flavor. Give this recipe a try and surprise your family, friends or guests. Any left over can be sliced up and added to congee, a rice porridge.

Continue reading “Sweet and Savory Shiitake Mushrooms”