sesame oil

In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.

Chinese Smashed Cucumbers With Sesame Oil and Garlic

cucumbers

kosher salt,

granulated sugar, plus more for cucumbers

rice vinegar

soy sauce

grapeseed olive oil

garlic cloves,

Red pepper flakes,

whole cilantro leaves,

toasted white sesame seeds,

Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.

On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.

Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.

Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.

When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.

Fennel ‘Quick Kimchi’

fennel bulbs (about 2

salt

white distilled vinegar

garlic

gochugaru

fish sauce

sugar

scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)

Smacked Cucumber ‘Quick Kimchi’

Persian cucumbers (about 5

Coarsely chopped chives, thinly sliced scallions, or cilantro

Swirled Sesame Tea Cake recipe | Epicurious.com

Nonstick vegetable oil spray

White sesame seeds (for sprinkling)

Tbsp. black sesame seeds,

sugar,

all-purpose flour

baking powder

kosher salt

cardamom

baking soda

plain whole-milk yogurt

tahini

eggs

vanilla extract

vegetable oil

The perfect salve for cold winter days, this vegetarian noodle soup can be cobbled together in an instant from the contents of a well-stocked kitchen. It takes its flavor from a quick bouillon using just four ingredients: soy sauce, sesame oil, scallions and shiitakes, which deliver a hefty, flavorful dose of glutamate. Poached eggs add richness to the clean and comforting broth. Fresh eggs have stronger, firmer albumen (egg whites) and will thus hold their shape better than older eggs, which have a tendency to unfurl. The main key to achieving that teardrop shape during poaching is allowing the eggs to simmer without disturbance until cooked.

Somen Noodles With Poached Egg, Bok Choy and Mushrooms

scallions, trimmed,

Kosher salt

bok choy (about 4 ounces), cut into bite-size pieces

sesame oil,

bundles (about 7 ounces total) somen noodles, or any thin wheat or rice noodles

Bring a large saucepan of water to a simmer.

Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.

Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.

Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.

Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

Kong Jaban (Korean Sweet Black Beans) recipe | Epicurious.com

black beans,

dashi or water, plus more if needed

sesame seeds

These Korean Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice! Korean chicken recipe adapted from Canadian Living.

Korean Chicken Meal Prep Bowls

boneless skinless chicken thighs

low-sodium soy sauce

tbsp honey

tbsp sesame oil

ginger

coleslaw mix

tbsp rice vinegar

powdered ginger

jasmine rice

water

butter

Preheat grill to high heat, or preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 10-15 minutes.

Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside.

Add chicken to grill or frying pan. Cook on grill for 7 minutes, then flip and cook another 5 minutes depending on how large the thighs are. If using the oven method, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.

Add two chicken thighs to each meal prep bowl. Toss coleslaw with dressing then add slaw and rice to each bowl. Serve and enjoy - leftovers stay good in the fridge up to 4-5 days.

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

These Korean Chicken Meal Prep Bowls are a healthy make ahead lunch idea made up of chicken thighs, Asian coleslaw and jasmine rice! Print recipe: http://thegirlonbloor.com/korean-chicken-meal-prep-bowls

Love vegetables and a satisfying challenge?! These handmade vegan bao buns with pickled vegetables are incredibly flavorful and fun to make. The spicy seared tofu, crisp refreshing veggies, and soft steamed buns are an outstanding combination that will make this your go-to vegan crowd-pleaser. Try making them with your friends and family for a fun dinner party.

Vegan Tofu Bao Buns With Pickled Vegetables Recipe by Tasty

organic sugar

instant yeast

all purpose flour,

sesame oil, divided

scallion, sliced

ginger,

garlic,

chinese 5 spice

shaoxing rice wine

oz firm tofu, pressed and sliced

cucumber, julienned

red pepper,

daikon radish, julienned

carrot, julienned

yellow pepper,

jalepenoes, sliced

hoisin sauce

sesame seed

small rolling pin,

small squares parchment papers

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Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

https://vid.tasty.co/output/122241/landscape_480/1547081504

The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour. The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar. Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky. To avoid overcooking the salmon, be sure to buy fillets that are at least 1 inch thick, and keep an eye on the fish.

Salmon With Sesame and Herbs

brown sugar

unseasoned rice wine vinegar

Kosher salt and ground black pepper

salmon

raw white sesame seeds

shallot,

cilantro, parsley

Combine soy sauce, light brown sugar and 3 tablespoons rice wine vinegar in a wide, shallow bowl (or small baking dish) and season with salt and plenty of black pepper. Place salmon skin-side up in the marinade and let sit for at least 20 minutes, or up to 2 hours.

Place a rack in the top third of the oven and heat the broiler.

Place salmon skin-side up on a foil-lined baking sheet; discard the marinade. Transfer to oven and broil until the salmon is cooked through and the skin is bubbling and lightly crisped, 5 to 7 minutes.

Meanwhile, toast the sesame seeds in a small skillet over medium heat, tossing frequently until seeds are golden brown and fragrant, 3 to 4 minutes.

Toss shallot rings with remaining 1 tablespoon rice wine vinegar in a medium bowl and season with salt and pepper. Let sit for a minute or two to lightly pickle, then add the sesame seeds, herbs and sesame oil and toss to combine.

Transfer salmon to a large serving platter and spoon the remaining marinade from the sheet pan over the fillets. Top with sesame and herb salad and serve.

Joyce Chen put moo shu (or “moo shi,” as she calls it) pork on the menu of her restaurant in Cambridge, Mass., in 1958. The classic version of this Chinese-American restaurant staple combines slivered pork with scrambled egg, wood ear mushrooms and day lilies, stir-fried together, then served with paper-thin Mandarin pancakes and hoisin sauce. For this version, I like to flip the ratio of mushrooms to pork on its head, loading up with an assortment of mushrooms and just a bit of pork. For the fresh mushrooms, I love using a mix of Asian mushrooms like shimeji (beech), shiitake, enoki, oyster and maitake (hen of the woods), aiming for a mix of flavors and textures, but cremini or button mushrooms will also do in a pinch. If you cannot find dried day lily buds, you can substitute canned bamboo shoots in their place; use 4 ounces sliced bamboo shoots and omit the soaking step.

Moo Shu Mushrooms

Chinese wood ear mushrooms (about 10 grams)

Shaoxing wine

cornstarch

white pepper,

pork loin, pork sirloin, chicken breast

eggs, thoroughly beaten

mushrooms

MSG (optional)

Mandarin pancakes flour tortillas

Hoisin sauce or sweet bean sauce

Rehydrate the dried ingredients for the filling: Place wood ear mushrooms and day lily buds in two separate medium bowls or measuring cups large enough to allow for them to expand about fourfold. Cover with very hot water, and set aside until rehydrated, about 15 minutes. (I use hot tap water, but you could also use water heated on the stovetop or in the microwave.) Drain thoroughly. Remove tough centers from the wood ears, then thinly slice them. Cut day lilies into 2-inch pieces.

While wood ears and day lilies rehydrate, prepare the pork marinade: Combine 1/2 teaspoon Shaoxing wine, 1/2 teaspoon soy sauce, 1/2 teaspoon cornstarch, 1/4 teaspoon white pepper and a pinch of kosher salt in a medium bowl, and whisk with a fork to combine. Add pork and stir roughly with fingertips or chopsticks until thoroughly combined, then continue stirring for 10 seconds. Set aside for 15 minutes at room temperature.

Meanwhile, make the sauce: Combine remaining 2 1/2 teaspoons Shaoxing wine, 2 1/2 teaspoons soy sauce, 1/2 teaspoon cornstarch and 1/4 teaspoon white pepper in a small bowl and whisk with a fork until no lumps remain.

Cook the eggs: Heat wok over high until lightly smoking. Add 2 tablespoons oil and swirl to coat. Pour the beaten eggs into the center and cook without moving for 10 seconds. Continue to cook, breaking up the eggs with a spatula until they are barely set, 30 to 45 seconds. Transfer eggs to a large bowl.

Wipe out wok and return to high heat until lightly smoking. Add 1 tablespoon sesame oil and swirl to coat. Add 1 ginger slice and let sizzle for 5 seconds. Immediately add pork and stir-fry until pork is no longer pink and mostly cooked through, about 1 minute. Discard ginger slice, then transfer pork to bowl with eggs.

Wipe out wok and return to high heat until lightly smoking. Add remaining 1 tablespoon oil and swirl to coat. Add remaining ginger slice and let sizzle for 5 seconds. Immediately add the fresh mushrooms and stir-fry until mushrooms are lightly browned around the edges, 2 to 3 minutes. Add scallions, sliced wood ears and day lilies, and stir-fry until softened and fragrant, about 30 seconds.

Add the pork and eggs back to the wok. Stir sauce to combine again, then add it to the wok along with the MSG, if using. Stir-fry everything to combine and season to taste with salt and more white pepper, if desired. Discard ginger. Transfer moo shu mixture to a serving platter and serve immediately with Mandarin pancakes and hoisin sauce.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

ginger, peeled, finely grated

garlic cloves, finely grated

sausage,

(or more) vegetable oil

shiitake mushrooms, thinly sliced

Napa cabbage, divided

seasoned rice vinegar

chives

flour tortillas

Hoisin sauce and Sriracha (for serving)

Bon Appétit

Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Sheet-Pan Chicken Meatballs

ketchup

Worcestershire sauce

Tbsp. rice cooking wine

Tbsp. honey

½" piece ginger, peeled, finely grated

½ tsp. black pepper

broccoli (about 1½ lb.)

2½ tsp. kosher salt, divided

red pepper flakes (optional)

chicken

egg,

scallions, thinly sliced

2" piece ginger, peeled, finely grated

panko (Japanese breadcrumbs)

Tbsp. toasted sesame oil

¼ tsp. black pepper

rice and sesame seeds (for serving)

Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.

Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1½ tsp. salt, and ¼ cup water in a medium bowl. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.

Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of. 

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