homestyle

Salt and pepper tofu has a crispy texture and is bursting with spicy, savory flavors that make it a crowd-pleasing appetizer that will surprise and delight everyone at your table. {Vegan, Gluten-Free Adaptable}To make a gluten-free version, use dry sherry to replace Shaoxing wine.

Salt and Pepper Tofu (椒盐豆腐)

garlic powder

ginger powder

brown sugar ((or regular sugar))

salt

peanut oil

Shaoxing wine

white pepper powder

five-spice powder

cornstarch

peanut oil ((or just enough to coat the bottom of the pan))

pepper (, for garnish (Optional))

To marinate the tofu: Combine the garlic powder, ginger powder, brown sugar, and salt in a big bowl. Stir to mix well. Gently pat the tofu dry with kitchen paper towels. Then add it to the spice bowl and gently mix with a spatula. Pour in the peanut oil and Shaoxing wine. Stir again to mix well. Marinate while preparing other ingredients.

For the spice mix: Combine the ingredients for the spice mix in a small bowl and stir to mix well.

To cook the tofu: When you’re ready to cook, Add the cornstarch to the bowl of tofu, 1 tablespoon at a time, and gently mix until the tofu is evenly coated with a thick coating.

Add the oil to a medium-sized skillet, enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the tofu carefully without overlapping. Cook the tofu until the bottom turns golden brown, 3 minutes. Flip to brown the other sides, 2 to 3 minutes per side. Turn to medium heat if the pan starts to smoke too much. You can stop the cooking once most sides have turned golden and there’s no raw starch left on the surface. But you can also continue browning the tofu a bit more if you like a crunchier texture. Transfer the cooked tofu to a large plate.

While the tofu is still hot, sprinkle about half of the spice mix onto it and gently toss it with a pair of tongs. Adjust the taste by adding more spice mix if needed.

Serve hot or at room temperature as an appetizer with the remaining spice mix on the side for dipping. Garnish with sliced chili pepper if desired.

Warm up this winter with a big bowl of the BEST thick, rich and hearty chili!

Thick Homestyle Chili Recipe

beef

onion,

garlic,

chili powder

mustard

red pepper ((or more to taste))

cumin

oregano

black pepper

4.5 oz green chilies,

oz diced tomatoes ((1 - 28 oz can))

oz tomato paste ((1 - 6 oz can))

water

kidney

oz pinto beans,

Toppings of choice: shredded cheese (onions, jalapenos, sour cream, etc.)

Cook

Brown the ground beef and onion. Drain any excess fat, if desired.

Add the garlic, chili powder, dried mustard, crushed red pepper, cumin, oregano, salt, pepper and cook for another minute.

Simmer

Add the remaining ingredients, and simmer on low for at least 4 hours.

If you love fried rice, you’ll go crazy for this classic Chinese golden fried rice featuring crispy rice coated in egg yolk, tender shrimp and asparagus. This delicious one-bowl meal is easy and fast to put together and will leave your family wanting more. {Gluten-Free}

Golden Fried Rice (黄金炒饭, Huang Jin Chao Fan)

leftover white rice ((medium grain preferred))

Pete and Gerry’s Organic Egg yolks ((*Footnote 1))

shrimp

green onions (, sliced)

garlic (, minced)

asparagus

Add the rice to a medium-sized bowl and fluff with your hands to separate the grains. Add the egg yolks. Mix until all the grains of rice are evenly coated with egg yolk.

Heat 1/2 tablespoon of oil in a large skillet over medium heat until hot. Add the shrimp. Stir and cook until the shrimp turn white, 1 to 2 minutes. Transfer the shrimp to a bowl and set aside.

Pour in the remaining 2 tablespoons of oil to the skillet and swirl to coat well. Add the rice and sprinkle evenly with salt. Stir and cook until the egg yolks are cooked, 5 to 6 minutes.

Add the garlic and asparagus. Cook and stir until the asparagus is cooked through, 2 minutes or so. Add the green onions and stir everything together.

Add back the cooked shrimp and stir everything together. Carefully taste the rice. Add more salt to adjust seasoning if needed.

Transfer everything to a big bowl or plate. Serve hot as a side.

Vegan egg drop soup is made with plant-based ingredients and preserves all the character of the original version. The tender yuba sheets mimic the egg ribbons, and swim in a gingery savory soup that has a lovely bright yellow color. It’s a dish that takes no time to put together and is a comforting addition to the dinner table. {Vegan, Gluten-Free}

Vegan Egg Drop Soup (A Recipe From My Cookbook)

salt ((or

turmeric powder (for the yellow color (Optional))

green onions

ginger

mushroom powder

yuba sheets

sesame oil

To make the spice mix: Combine all the ingredients in a small bowl and whisk to mix well.

To cook the soup: Add the water, the white part of the green onion and ginger in a small pot. 3. Cook over high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.

Whisk the spice mix again until the cornstarch is fully dissolved, pour into the soup. Stir to mix well and simmer until the soup is slightly thickened, 30 seconds or so. Add the mushroom powder and stir to mix well.

Add the yuba sheet. Cook for another minute, or until it turns tender. Carefully taste the soup. Add a bit more salt or mushroom powder if needed.

Drizzle sesame oil and sprinkle with the green part of the green onion. Give it a final stir to mix well and serve hot.

https://www.youtube.com/watch?v=Jw6U0BedhxE

Vegan egg drop soup is made with plant-based ingredients and preserves all the character of the original version. The tender yuba sheets mimic the egg ribbons, and swim in a gingery savory soup that has a lovely bright yellow color. Recipe ➡︎ https://omnivorescookbook.com/vegan-egg-drop-soup/
My cookbook: https://amzn.to/3uZka2t

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Spice mix
2 tablespoons water
4 teaspoons cornstarch
1/4 teaspoon white pepper powder
1/4 teaspoon salt (or to taste)
1/8 teaspoon turmeric powder, for the yellow color (Optional) 

Soup
4 cups water
3 green onions, thinly sliced, white and green parts separated
2 slices ginger
2 teaspoons mushroom powder
4 fresh yuba sheets or 1 semi-dried yuba sheet, cut into strips
2 teaspoons sesame oil

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/vegan-egg-drop-soup/

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Vegan Egg Drop Soup (recipe)

My Chinese Sauteed Cabbage is a quick and satisfying veggie dish for any occasion. The cabbage is tender and slightly sweet, while the vinegar and fresh aromatics lend pops of flavor.

To make the dish gluten-free, use tamari instead of soy sauce and skip the dark soy sauce.

Chinese Sauteed Cabbage with Vinegar Sauce (醋溜卷心菜)

cabbage

rice vinegar

soy sauce ((or soy sauce))

soy sauce ((or soy sauce) (Optional) (*Footnote 2))

sugar

peanut oil ((or vegetable oil))

Sichuan peppercorns

chili peppers

Combine the sauce ingredients in a small bowl and stir to mix well.

Cut cabbage into bite size pieces by cutting the whole head of cabbage into half, then quarters. Place one of the quarters cut side down, tilt the knife to slice off the stem and discard it. Separate the outer few layers of leaves, then cut them into bite-size pieces. Then chop the center thicker into smaller pieces.

Add peanut oil and Sichuan peppercorns into a large skillet and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.

Add the chili peppers and garlic. Stir a few times to release the fragrance.

Add cabbage. Stir and cook until the leaves just start to turn tender.

Stir the sauce again to dissolve the cornstarch thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.

Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.

Serve hot as a side dish.

This quick and easy Chinese garlic green beans recipe uses a few ingredients to achieve maximum flavor and a perfect texture! The green beans are pan fried until blistered and tender, then stir fried with garlic and ginger to lend a great aroma. Serve this as a side dish to complete your dinner or over steamed rice as a light lunch. {Vegan, Gluten-Free adaptable}To make the dish gluten-free, use tamari to replace soy sauce, and use dry sherry or chicken broth to replace Shaoxing wine.

Chinese Garlic Green Beans

lb (450 g) green beans (, tough ends removed)

peanut oil ((or vegetable))

thumb minced ginger

Shaoxing wine ((or dry sherry, or chicken broth))

soy sauce

Chinese chili flakes ((for garnish) (Optional))

Thoroughly pat the green beans dry with paper towels to prevent oil splatter.

Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Turn to medium heat and add the green beans. Toss to coat well with the oil. Spread out the green beans as much as possible with minimal overlap and sprinkle with the salt. Let cook without touching for 2 to 3 minutes, until the bottom starts to blister and turn golden. Remove any green beans that have blistered and charred on one side and transfer them to a big plate. Keep cooking the rest of the green beans, flipping occasionally and taking out the ones that are blistered. The whole process should take about 6 to 8 minutes.

If your pan looks dry, add the remaining 1 tablespoon of oil. Otherwise, directly add the garlic and ginger to the pan. Stir and cook for a few minutes to release fragrance. Add back all the cooked green beans and stir to mix a few times.

Pour in the Shaoxing wine and soy sauce and sprinkle with salt. Stir immediately to mix everything well. Taste the green beans. Adjust seasoning by adding more salt or soy sauce, if needed.

Transfer everything to a big plate. Sprinkle with chili flakes, if using. Serve hot as a side dish.

https://www.youtube.com/watch?v=eBba-AZvfeo

This quick and easy Chinese garlic green beans recipe uses a few ingredients to achieve maximum flavor and a perfect texture! The green beans are pan fried until blistered and tender, then stir fried with garlic and ginger to lend a great aroma.. Recipe ➡︎  https://omnivorescookbook.com/chinese-garlic-green-beans/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

1 lb (450 g) green beans, tough ends removed
3 to 4 tablespoons peanut oil (or vegetable)
6 cloves garlic, minced
1 thumb ginger, minced
1 tablespoon Shaoxing wine (or dry sherry, or chicken broth)
1 teaspoon soy sauce
1/2 teaspoon salt
Chinese chili flakes, for garnish (Optional)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/chinese-garlic-green-beans/

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Chinese Garlic Green Beans (Recipe)

A soothing and nourishing Chinese jujube tea that is very easy to put together and will warm your soul. The Chinese red dates are simmered to release the delicious juice, lightly sweetened with brown sugar and enhanced with ginger. {Gluten-Free, Vegan}

Chinese Jujube Tea (红枣茶)

60 g (6 big) jujubes

g (1 tablespoon) goji berries

thumb ginger (, sliced)

brown sugar ((or

Place the jujubes in a large bowl and water to cover. Soak for 10 minutes. Then gently rub the jujube surface to remove any dust. Drain and discard the water. Halve the jujubes using a paring knife, then remove the cores.

Rinse the goji berries with water. Gently rub to remove any dirt from the surface.

Add the jujubes, goji berries and ginger to a small pot. Add 4 cups of water. Cook over medium-high heat until boiling. Turn to medium-low heat and simmer for 10 minutes.

Once done, strain the tea using a small strainer. Press the jujubes to release as much liquid as possible.

Add the brown sugar and stir to mix well. Taste the tea and add more sugar if needed. Serve hot.

Egg and pepper dumplings feature soft scrambled eggs, browned mushroom bits, and bright green pepper stuffed into crispy wrappers. These dumplings are easy to make and so fun to eat. You can serve them as a vegetarian main dish, a fun appetizer for your dinner party, or as part of your Chinese New Year spread. {Vegetarian}

Egg and Pepper Dumplings (鸡蛋青椒饺子)

peanut oil ((or vegetable oil, and more for pan-frying))

Pete and Gerry’s Organic Eggs (, beaten)

oz (110 g) brown mushrooms (, diced very small (yields 1 1/2 cups once cut))

cubanelle peppers (, diced very small (yields 2/3 cup once cut) (*Footnote 1))

oyster sauce

white pepper

pack dumpling wrappers

dumpling dipping sauce

Chinkiang vinegar

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Turn to medium heat and pour in the egg mixture. Scramble the eggs and chop them into small pieces using your spatula, until the eggs are just cooked through. Transfer to a large bowl to cool.

Add 1/2 tablespoon of oil and the mushrooms. Cook over medium-high heat until the mushrooms are browned and all the liquid has evaporated. Transfer to the same bowl with the eggs.

Add the cubanelle pepper, oyster sauce, white pepper and sesame oil. Mix everything together. Taste the mixture. It should be slightly salty by itself.

Prepare the filling

Prepare a small bowl of water on the side. Use your finger to wet the edge of the dumpling wrapper. Scoop about 1 tablespoon dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After folding, press the edges again to seal well. You can use any way you like to fold the dumplings as long as you’re comfortable with it.

Now you can freeze these dumplings if you don’t plan to cook them immediately. Place them onto a baking tray and seal it with plastic wrap. You can store the dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, after about a day, you can transfer them to a gallon bag to save freezer space.

To assemble the dumplings

Cook the dumplings in batches. Heat about 1 tablespoon oil (*Footnote 2) in a nonstick skillet over medium heat until hot. Add dumplings and cook until the bottom turns golden. Flip the dumplings to brown the other side until pale golden. Pour in 2 tablespoons of water and cover. Cook until the dumplings are cooked through, 2 to 3 minutes. Uncover, continuing to cook until the bottom side turns golden.

Serve hot by itself, or with dumpling dipping sauce, or a touch of Chinkiang vinegar.

To cook the dumplings

Silky tender tofu is steamed then drizzled with a fragrant aromatic oil and a rich sauce that is savory and sweet. It’s a beautiful hot appetizer that is simple and surprisingly satisfying. Serve it as a light meal with steamed rice or as part of a multi-course dinner. {Vegetarian, Vegan, Gluten-Free Adaptable}

Easy Steamed Tofu (蒸豆腐)

vegetarian oyster sauce ((or oyster sauce))

green onions (, thinly sliced)

Sichuan peppercorn ((or black pepper))

Prepare the steamer by adding 2” (5 cm) water to the pot and heat over medium-high heat until brought to a boil.

Arrange the tofu on a plate that can fit into your steamer with as little overlap as possible. Place the plate onto the steaming rack.

When the water is boiling, add the steaming rack. Steam covered for 6 minutes. Once done, carefully remove the plate from the steamer (*Footnote 1). Let the plate cool off for a few minutes. Then tilt the plate to drain off as much water as you can.

Steam Tofu

While cooking the tofu, mix the light soy sauce, vegetarian oyster sauce, sugar and salt together in a small bowl.

Sauce

When the tofu is ready, heat the oil in a small skillet over medium heat until hot but not smoking. Add the chili peppers, garlic, ginger, a small amount of the green onion (*Footnote 2), and Sichuan peppercorns. Stir a few times until the chili peppers turn dark red. Immediately pour the oil with everything evenly over the tofu. Then pour the mixed sauce over the tofu.

Serve warm or at room temperature as an appetizer, or over steamed rice as a main dish.

Make aromatic oil

https://www.youtube.com/watch?v=dlLb5-Ukt6k

Silky tender tofu is steamed then drizzled with a fragrant aromatic oil and a rich sauce that is savory and sweet. It’s a beautiful hot appetizer that is simple and surprisingly satisfying. Recipe ➡︎  https://omnivorescookbook.com/steamed-tofu/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

1 block (1 lb / 450 g) soft tofu, drained and sliced into 1/2” (1 cm) thick pieces

SAUCE
1 tablespoon light soy sauce
1 tablespoon vegetarian oyster sauce (or oyster sauce)
1/2 teaspoon sugar
Pinch of salt

AROMATIC OIL
2 cloves garlic, minced
2 green onions, thinly sliced
2 teaspoons grated ginger
2 tablespoons peanut oil (or vegetable oil)
2 dried chili peppers
1/4 teaspoon ground Sichuan peppercorn (or black pepper)


Check out more cooking notes at ➡︎ https://omnivorescookbook.com/steamed-tofu/

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Ever I Wander by Jameson Nathan Jones

Easy Steamed Tofu (recipe) 蒸豆腐

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

Bok Choy and Mushroom Stir Fry

vegetarian oyster sauce ((or regular oyster sauce))

lb (450 g) baby bok choy

lb (450 g) brown mushrooms

Chinese chili peppers

thumb ginger (, minced)

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

Add the slurry ingredients in a small bowl and stir to mix well.

Heat 1/4 water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.

Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.

Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.

Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.

https://www.youtube.com/watch?v=5tGJkroZwUI

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce. Recipe ➡︎  https://omnivorescookbook.com/bok-choy-and-mushroom-stir-fry/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Sauce
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon sugar
1/4 teaspoon ground black pepper 
1/2 teaspoon sesame oil

Slurry
1 tablespoon cornstarch
2 tablespoons water 

Stir-Fry
1 lb (450 g) baby bok choy, cut to large bite-size pieces
Pinch of salt
2 1/2 tablespoons peanut oil
1 lb (450 g) brown mushrooms, halved (or quartered if the size is too big)
4 dried Chinese chili peppers
2 garlic cloves, minced
1 thumb ginger, minced 
2 green onions, sliced 

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/bok-choy-and-mushroom-stir-fry/

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Bok Choy And Mushroom Stir Fry (Recipe)

A popular classic Beijing dish, Zha Jiang Mian features ground pork and onion cooked in a rich savory brown sauce with a hint of sweetness, tossed with noodles and then served with crunchy cucumber. It takes no time to prepare, is easy to cook, and can be prepared ahead of time. It’s a perfect one-bowl dish for hot days and is great for meal prep as well.

Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)

oz (340 g) ground pork ((*Footnote 1))

(200 g) sweet bean paste ((Tian Mian Jiang))

(340 ml) water

white onion (, diced)

oz (340 g) fresh wheat noodles

cucumber (, julienned)

cilantro (, chopped (or onion) for garnish)

Stir fried tomato and egg (, Optional (*Footnote 3))

Add sweet bean sauce to a large bowl. Slowly blend in water and stir constantly, until water is fully incorporated.

Heat a large skillet or a wok over medium-high heat until hot. Add the oil and the ginger. Stir a few times to release the fragrance.

Add the pork. Cook, stir and chop, until the pork turns to small pieces and has browned. Pour in the Shaoxing wine. Stir and cook for 1 minute.

Add the sweet bean sauce and turn to medium heat. Stir constantly, until the sauce thickens and turns darker, about 10 mins. If the sauce thickens too quickly and starts to feel like it's sticking to the bottom of the pan, turn to medium-low heat and slowly blend in more warm water, 2 tablespoons at a time. Reduce the heat if the pan gets too smoky.

Add the onion. Cook and stir for 3 to 5 minutes, until the onion has softened but remains crispy. Turn off heat and transfer the sauce to a large bowl.

While cooking the noodle sauce, bring a large pot of water to a boil and cook noodles according to instructions. Once done, drain the noodles immediately and rinse with cold tap water to stop cooking. Drain again.

Add noodles to individual serving bowls. Top noodles with sauce, cucumber, and stir fried tomato and egg if using. Garnish with cilantro or green onions. Serve as a main dish.

https://www.youtube.com/watch?v=mR0jrDxEz9w

A classic Beijing dish, Zha Jiang Mian features ground pork and onion cooked in a rich savory brown sauce with a hint of sweetness, tossed with noodles and then served with crunchy cucumber. Recipe ➡︎  http://omnivorescookbook.com/homemade-zha-jiang-mian-fried-sauce-noodles/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Sauce
12 oz (340 g) ground pork 
1 tablespoon minced ginger 
2 tablespoons Shaoxing wine
3/4 cup (200 g) sweet bean paste (Tian Mian Jiang)
1 1/2 cup (340 ml) water
3 to 4 tablespoons vegetable oil
1 white onion, diced
12 oz (340 g) fresh wheat noodles (or 9 oz / 240 g dried wheat noodles) 

Topping options
1 cucumber, julienned
Chopped cilantro or onion, for garnish
Stir fried tomato and egg (Optional) 

Check out more cooking notes at ➡︎ http://omnivorescookbook.com/homemade-zha-jiang-mian-fried-sauce-noodles/

COOKING EQUIPMENT & INGREDIENTS

Sweet bean sauce (tian miang jiang): https://amzn.to/3lnw52Z

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Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面) Recipe

There's nothing like a warm bowl of chicken noodle soup, and this classic soup recipe delivers all the iconic flavors we know and love. 

Top 29 homestyle recipes from across the web

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Broccoli and Mushroom Stir Fry

Top 29 homestyle recipes from across the web

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Broccoli and Mushroom Stir Fry

The most viewed homestyle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine