Veggie Stir Fry

This one is just a basic stir-fry. You can use whatever veggies you have on hand. Traditionally served over rice, this time I had it with spaghetti squash instead.

Veggie Stir-Fry

For the sauce: 

1 Tbsp Brown or White Sugar 

3 Tbsp Water

3 Tbsp Soy Sauce

2 Tbsp Dry Sherry

1 Tbsp Rice Vinegar

1/2 Tbsp Corn Starch

1/2 Tbsp Sesame Oil

1-2 Cloves garlic, minced or pressed

2 tsp Fresh grated ginger

2 tsp or so High Heat Oil
Chopped or sliced veggies of choice, for example:
1/2 onion, cut into chunks
1 carrot, sliced on the diagonal
1/2 cup sliced green beans
1/2 cup sliced mushrooms
a few handfuls mung bean sprouts
4 green onions, sliced lengthwise, then into about 2 inch lengths
3 heads baby bok choy, leaves separated but left whole
1 can sliced water chestnuts

Combine the sauce ingredients in a small bowl and set aside.

Heat the oil in a pan or walk over high heat. Add the oil. When the oil is hot add the onions and stir for a minute or two, then add the carrot  and green beans. Cook and stir for about two minutes, then add the mushrooms.  Stir the sauce well, then add it to the wok. Stir for a few minutes until in thickens, then add the sprouts, water chestnuts and bok choy. Cook until the bok choy wilts and serve.

Zoodle (or spaghetti squash) Chow Mein

I love noodles! All kinds of  noodles! In soups, with Asian flavors, with Italian flavors, I love them all. But when I started cooking and eating more vegan food, my goal was also to eat fewer processed foods and more whole foods.

SO...I have turned to some veggie noodle-alternatives with pretty good success. I love spaghetti squash, but to me it's not really noodle-like. I do eat it a lot, especially in winter, but it doesn't really feel like a noodle-replacement to me. Zoodles (spiralized zucchini or other summer squash) on the other hand, totally do it for me. Lightly sauteed in olive or sesame oil, depending on the final application, they mimic the texture of real pasta enough to satisfy me. If you haven't yet, I think you should give them a try.

I have suggested some veggies in the recipe below, but you can use pretty much anything. For me, the bean sprouts are imperative. If you don't have them, you can still make this dish, but call it 'Zoodle Stir Fry' or 'Amazingly Awesome Asian Veggies' or whatever you want. :)

Zoodle (or spaghetti squash) Chow Mein

1 tsp neutral oil

2 1/2 cups zoodles or cooked spaghetti squash

1/2 cup sliced onion

1 carrot, sliced

2 cups bok choy or cabbage or napa cabbage (or whatever greens you have in the fridge)

1 clove garlic, minced or pressed

2 tsp chopped fresh ginger (or 3/4 tsp dried)

1/2 cup chopped green onions

1 1/2 cups mung bean sprouts

2 tsp brown sugar or other sweetener of choice

1/8 cup soy sauce

1 tsp sesame oil

Combine the sugar, soy sauce and sesame oil and set aside.

Heat the oil in a non-stick frying pan over medium to medium-high heat. Add the onions and carrots and cook for about 3 minutes. Stir in the ginger and garlic.  Add your greens (and any other veg you are using, and cook until nearly done, but not quite. Stir in the zoodles or spaghetti squash and cook for about 2 or 3 minutes. Stir in the sauce and the bean sprouts and you should be good to go.

Spicy Asian Grilled Tofu

It's been years since I have posted any recipes on this old blog. Recently I have been into cooking a lot of vegan food, and posting photos on Facebook. I guess most of them look pretty good, because many of my friends have been asking for the recipes. I am going to make an effort to get these vegan recipes posted here and also post any new ones I make.

This spicy Asian grilled tofu is one of the most-requested, so it is the first one I am putting up. If you make it, please let me know how you liked it. Thanks!

Spicy Asian Grilled Tofu

1/4 cup soy sauce

1-2 Tbsp sweetener (brown sugar, agave, white sugar)

1/2 Tbsp chopped ginger (or powdered if that is all you have, probably 1 1/2 tsp if dried)

1 - 2 tsp chili garlic paste, depending on how spicy you like it

1 Tbsp sesame oil

 1 Block of extra-firm tofu sliced into about 1/2 inch planks, then pressed*

Whisk the soy sauce, sweetener, ginger, chili garlic paste, and sesame oil in a pie plate or other container suitable for marinating the tofu planks.  Add the tofu planks and turn each one over a few times so that it is well covered in the marinade. Let is soak for as much time as you have, up to several hours (put it in the fridge if it's going to be more than 20 minutes or so).

Heat up a grill pan (or grill if you're cooking them outside). Make sure it's hot and WELL GREASED or these will stick. I also recommend spraying or brushing the planks themselves with a little oil to prevent sticking.

Place them on the hot, well-greased grill and cook for about 4 minutes. To get the cross-hatch grill marks turn them 1/4 turn and cook a further 4 minutes or so. Flip them to the other side, and repeat the process.

*I usually put a clean towel on a cutting board, put the planks on that, either fold over or put another towel on top, followed by another cutting board and something heavy like a few cans. Leave that sit on the counter for a while until a bunch of the water is pressed out

Stir-Fry Noodles with Spicy Peanut Sauce and Veggies

Okay, it's been forever. I know. I have been sick ALL summer, but despite that did manage to cook a few things, just never got around to posting.

My sweetie is not a big fan of peanut sauce, so I made this one in July when he was on a business trip to the East Coast. I have tried many times to make peanut sauce, and this was by far my best effort to date. I listed the vegetables I used this time, but, as always, you can use whatever you have on hand. Just try to have about 3 cups or so of vegetables.

For the Sauce :

1/3 Cup plus 1 TBSP Creamy Peanut Butter
1 Clove Garlic, Minced or Pressed
1/2 tsp Fresh Ginger, Minced
1 TBSP Brown Sugar
1/4 Cup Rice Vinegar
1/2 tsp Chili Garlic Sauce
1 tsp Sesame Oil



For the Stir-Fry

2 tsp Canola or Peanut Oil
1 Cup Green Beans, about 1 inch long
1/2 Cup Sliced Summer Squash
1/2 Cup Sliced Radishes
1/2 Cup Sliced Carrots
1 Cup Chopped Cabbage
1/4 - 1/2 Cup Chopped Fresh Cilantro
One 9 oz. Package of Fresh Asian Noodles, or Dried Linguine or Spaghetti


To make the sauce, combine all of the sauce ingredients in a food processor and process until smooth. Set aside.

Cook the noodles according to the package directions and set aside.

To make the stir-fry, heat the oil in a wok over high heat, add the vegetables and stir-fry until they just begin to soften, about 3 or 4 minutes. Add the sauce and the cooked noodles. Stir to coat everything thoroughly and cook until hot, about another 3 minutes or so. Stir in the chopped cilantro, serve and enjoy!

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Bok Choy and Noodle Soup

I was looking for a way to use up some greens for breakfast, but was not in the mood for eggs at all. I thought I would try a simple Asian noodle soup, and it was quite satisfying on this foggy morning.

Bok Choy and Noodle Soup

2 tsp Peanut or Canola Oil
2 Green Onions, sliced, white parts and green separated
1 Clove Garlic, chopped or pressed
1 Bunch Bok Choy, sliced thinly, white stems and greens separated
4 Cups Veggie (or Chicken) Broth
2 oz. Noodles (Spaghetti, Angel Hair, Fettucine or Fresh Asian Noodles)
2 tsp Soy Sauce
2 tsp Sesame Oil

Heat the oil in a sauce pan over medium-low heat. Add the white part of the sliced green onion and saute for about 3 minutes. Add the chopped or pressed garlic and saute for one minute. Add the sliced white stems of bok choy and saute for 2 more minutes.

Add the broth and bring to a boil. Add the noodles and simmer until just cooked (anywhere from 2 - 10 minutes, depending on the noodles used). Add the bok choy greens and cook until tender, about 3 minutes. Stir in the soy sauce and sesame oil. Ladle into bowls and garnish with the sliced green onion tops.

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Veggie Stir Fry : remodel dinner #42

This is the second time veggie stir fry appears as a remodel dinner. Again, I used the sauce from this pork stir fry recipe. This time I used onions, carrots, radishes, green beans and bok choy. My sweetie cooked up some frozen pot stickers and steamed rice completed the meal. Yum!

And if all goes according plan (like THAT ever happens), tonight I will be cooking dinner on our new range!

Veggie Stir Fry : remodel dinner #8

The electric skillet we bought sure is getting a workout! Last night I used it to make a veggie stir fry. I used the sauce from the spicy pork stir fry to season the veggies : broccoli, carrots, onions and oyster mushrooms. I also used a bit of my favorite chili garlic sauce to spice it up a bit.

Teriyaki Skirt Steak

Wow. It's been awhile since my last post. I have to admit, I have been pretty un-inspired when it comes to cooking, except, of course for St. Patrick's Day. I think I am suffering from between-season blahs, if there is such a thing. The time for winter food is definitely past, but the spring produce isn't quite available yet. But with this gorgeous, sunny weather, that is bound to change soon!

In the meantime, here is an easy recipe for Teriyaki Skirt Steak that you can enjoy any time. (If grilling outdoors is not an option, this steak can be prepared indoors on a grill pan or under the broiler.)

Teriyaki Skirt Steak

1/4 Cup Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Canola or Peanut Oil
2 Tbsp Mirin
2 1/2 Tbsp Sugar (more or less to taste)
3 Green Onions, sliced
2 Cloves Garlic, Minced
1 Tbsp Sesame Seeds
1 Skirt Steak, 1 1/2 - 2 lbs.
More sesame oil for brushing steak

Heat a non-stick pan over medium heat. Add the sesame seeds and stir until lightly browned, about 2 minutes. Set aside.

Whisk together the soy sauce, sesame oil, canola or peanut oil, mirin and sugar in a shallow bowl. Add in the green onions, garlic and toasted sesame seeds. Add the skirt steak, and turn to coat well with the marinade. Marinade in the refrigerator, turning occasionally for 2 - 4 hours.


Heat your grill (or grill pan) over high heat. Remove the skirt steak from the marinade. Discard the marinade. Brush the steak with sesame oil, both for added flavor, and to prevent sticking. Grill the skirt steak to desired level of doneness, turning once during cooking. The cooking time will vary depending on the thickness of your steak, ours took about 14 minutes total to get to medium-rare. Let rest for 10 minutes, slice thinly across the grain and serve.


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Asian Lettuce Cups

This one is a tasty Asian dish that is a change of pace from your run-of-the-mill stir fry. Or maybe stir-fry isn't run-of-the-mill, but it seems like whenever I want Asian, I turn to stir-fry, forgetting all about these poor, tasty lettuce cups. You can serve these as an appetizer ahead of a bigger Asian feast if you're having guests. But for just 2 people, it is more than enough food for an entree with maybe some rice or pot stickers or egg rolls on the side.

1/2 Lb. Ground Turkey
1 tsp Oyster Sauce
1/2 tsp Soy Sauce
2 tsp Canola Oil
1 tsp Minced Ginger
1 Carrot, Diced (about 3/4 Cup)
1 Small Zucchini, Diced (about 3/4 Cup)
3/4 Cup White or Shiitake Mushrooms, Chopped
1 Cup Water Chestnuts, Diced
1 tsp Sesame Oil
1 Tbsp Dry Sherry
Butter or Iceberg Lettuce Leaves

Optional Toppings:

Hoisin Sauce
Asian Chili Sauce or Chili Garlic Sauce

Place meat in a bowl with oyster and soy sauces. Stir to coat and let stand for about 10 minutes, while you chop the veggies.

Place a wok or frying pan over high heat until hot. Swirl the canola oil around the pan, and add the ginger. Cook, stirring constantly, until fragrant, about 10 seconds. Add the meat and cook until no longer pink, stirring to crumble, about 5 minutes. Add the carrots, zucchini, mushrooms and water chestnuts and stir-fry until the vegetables are crisp-tender, about 2 or 3 minutes. Stir in the sesame oil and sherry.

To serve, spoon the meat mixture into a lettuce leaf. Top with hoisin or chili sauce as desired, roll or fold and eat with your hands.



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Chicken Noodle Soup with Tahini and Green Onions

This is a very interesting soup recipe I got off of the Epicurious website way back in 2002. They call in "Chinese Chicken Noodle Soup with Sesame and Green Onions". I have modified the recipe a bit, and changed the title. While the soup is definitely Asian inspired, I have never seen tahini used in Chinese cuisine. But maybe I'm missing something?

Anyhow, I usually make this soup with chicken breast, but my store was out so I got thighs instead and the soup did not suffer one bit!

This recipe makes a HUGE pot of soup, and it's a good thing, too, because it's so good you will really want the leftovers for lunch!

Chicken Noodle Soup with Tahini and Green Onions


1 Pound Boneless Skinless Chicken Breast, Thigh, or a Combination Cut into Bite-Sized Pieces
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1 Tbsp Sesame Oil
3 Cloves Garlic, Minced or Pressed
3 Tbsp Tahini
2 Tbsp Minced Fresh Ginger (1 Tbsp if from a jar)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
2 tsp Chili-Garlic Paste (more or less to taste)
1 Tbsp Canola Oil
1-2 tsp Sesame Oil
4 Cups Chopped Napa or Green Cabbage
6 Green Onions, Thinly Sliced
8 Cups Chicken Broth
1 Package Fresh Asian Noodles (Mine was 9 ounces)
1/2 Cup Chopped Fresh Cilantro

Stir Chicken, soy sauce, Sherry, and 1 Tbsp sesame oil in a medium bowl. Set aside while you prepare the rest of the ingredients.

Whisk the garlic, tahini, ginger, sugar, vinegar and chili sauce in a small bowl.

Heat 1 Tbsp canola oil and 1-2 tsp sesame oil over medium heat. add cabbage and green onions and saute until cabbage is tender, 5-10 minutes. Add broth and bring to a boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked, about 5-8 minutes.

Cook noodles according to package directions. Drain and add to the soup in the pot. Stir in half of the cilantro. Season soup with salt and pepper and sprinkle with remaining cilantro.

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Spicy Pork Stir Fry

This is a pretty straight-forward stir fry recipe. It is kind of like Kung Pao Pork, without the peanuts. And you can use whatever vegetables you have on hand. This time I used broccoli and yellow bell pepper. But you can use any color peppers, carrots, cauliflower, summer squash... you get the idea. Just keep in mind that some veggies (like summer squash) cook faster than others and you should add those a few minutes later so they don't get mushy.

Spicy Pork Stir Fry

For the Sauce

1 Tbsp Sugar
3 Tbsp Water
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry (Not Cooking Sherry!)
1 Tbsp White Vinegar
1 1/2 tsp Cornstarch
1 1/2 tsp Sesame Oil

Combine all ingredients in a small bowl and set aside.

For the Stir Fry

1 lb Boneless Pork (Tenderloin or Boneless Loin Chops) Cut into Bite-Sized Cubes
1 Tbsp Cornstarch
! Tbsp Soy Sauce
2-4 tsp Canola Oil
8 Whole Dried Chili Peppers Cut in Half Crosswise (I had super cayenne from our garden that we had dried. In the Mexican spice section of the grocery store you can get "Chili Japones")
1 Yellow Bell Pepper, Seeded and Sliced
1 1/2 Cups Broccoli Florets
1/2 a Large Onion, Sliced
1/2 - 3/4 tsp Minced Ginger From a Jar (Fresh if you have it, but I rarely do.)

Combine the pork with 1 Tbsp each cornstarch and soy sauce and set aside.

Heat 2 tsp canola oil in a wok or large non-stick skillet over high heat. Shake the seeds out of the chilis into the hot oil, then add the chilis and cook until blackened, about one minute. Remove with a slotted spoon and set aside. Add more oil if needed, then add the pork to the pan and stir-fry until mostly cooked, about 3 or 4 minutes. Add the vegetables and ginger and cook until they are cooked but still crisp, about 2 minutes more. Re-stir then add in the sauce. Cook and stir until thickened and bubbly, 1 or 2 minutes longer. Remove from heat and add the chilis back in. Serve over hot cooked rice.