shiitake mushrooms

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you’ll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Thai Red Curry Noodles With Vegetables

cilantro leaves

garlic, roughly chopped

shallot, sliced

hot red chile, seeded and roughly chopped

Thai red curry paste

coconut oil

ginger

lemongrass stalk, tough outer leaves

lime

Asian fish sauce

curry powder

cumin seeds

coriander

mushrooms

scallions, thinly sliced

garlic,

hot red chile, seeded and thinly sliced

Kosher salt

noodles,

coconut milk

Asian fish sauce,

Juice of 1/2 lime, plus more to taste

red bell pepper

snow peas beans

baby bok choy, spinach

Lime wedges,

Optional garnishes (use all eggs

Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.

In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.

Meanwhile, cook the noodles according to package directions. Drain and set aside.

Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.

Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.

Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

Shiitake mushrooms are a strong, earthy flavored mushroom that is best simply fried and used in other dishes such as pho or as an accompaniment to a main meal.

How To Cook Shiitake Mushrooms

olive oil

(454 grams) small shiitake mushrooms,

oyster sauce

water

green onions

How to Cook Shiitake Mushrooms

Heat the olive oil in a medium skillet over medium heat.

Add in the mushrooms and cook for 4-5 minutes, stirring and turning occasionally, until the mushrooms are golden brown.

Add the water to the skillet and cook, stirring the mushrooms occasionally, until the water has evaporated and the mushrooms are softened and have reduced in size. If needed, fry for another 2-3 minutes to achieve this.

If desired,  stir in the oyster sauce and quickly stir it around to coat the mushrooms.

If you are cooking for pho or another dish, you can skip the sauce and simply garnish with green onions. We used these without the sauce in our pho.

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

Learn how to make your own Cantonese-style Lo Mai Gai (糯米雞) at home! 

Lo Mai Gai (糯米雞)

lb glutinous rice

lotus leaves

salty egg yolks

Chinese sausage

oz chicken drumstick meat

oz char siu

red shallots

cornstarch

tbsp Kikkoman oyster sauce

tbsp Kikkoman soy sauce

0.5 tsp Kikkoman tamari

chicken bouillon

tsp sugar

salt

tsp Kikkoman sesame oil

0.5 tbsp Kikkoman oyster sauce

tsp Kikkoman soy sauce

Prepare lotus leaves

Soak the lotus leaves in warm water for 2 hours. Cut into quarters and set aside.

Prepare glutinous rice

Wash the rice three times, transfer to the rice cooker with water and cook. When the rice is cooked, loosen the rice by running chopsticks through it.

Boil salted eggs

Boil the salted eggs for 2 minutes, transfer them into a bowl of cold water.

Prepare drum sticks

To remove the bone from the drumstick and cut the meat into bite-size cubes, transfer to a bowl, and add cornstarch and water.

Prepare other ingredients

Rehydrate the dried shiitake mushrooms in warm water for 10-15 minutes. Save the water for later!

Cook filling

Heat up the wok and oil. Cook the chicken for 30 seconds with the heat off, and then set the stove back to high heat. 

Add sauces to filling

Add oyster sauce, light soy sauce, tamari, chicken bouillon, sugar, and salt.

Peel & cut salted eggs

Peel the eggs and let them completely cool before gently peeling the egg whites off to expose the egg yolks.

Add sauce to rice

Combine the juice from soaking the shiitake mushrooms with water, oyster sauce, light soya sauce, and oil. 

Assemble Lo Mai Gai

Place two quarters of lotus leaves one on top of the other having the wider parts of the leaves overlapping each other and the narrow ends are at 12 o'clock and at 6 o'clock. Sandwich the fillings between two small portions of rice and shape into a rectangle.

Steam Lo Mai Gai

Place the lo mai gai seam down onto the steamer's tray. Arrange them into a single layer. Once the water is boiling, steam for 20 minutes.

https://www.youtube.com/watch?v=xIFDMT1vptY&&list=PLvd5bo3J-_kq4FcYVCOK6ZR87dCGDqrSH&index=2

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

sesame oil

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Enjoy this delicious and creamy Prawn Pasta in less than 20 minutes! Perfect for busy weeknights when you need a quick and easy dish to satisfy your appetite. This recipe delivers big flavors and is fancy enough to impress on a date night or intimate family celebrations.

Creamy Prawn Pasta Recipe

spaghetti or fettuccine (uncooked)

unsalted butter

raw frozen prawns (thawed, shelled and deveined)

garlic (sliced thinly)

shiitake mushroom (sliced thinly)

heavy cream (or all-purpose cream)

¼ -½ cup pasta water

parmesan cheese (grated)

parsley (chopped)

Salt and pepper

Bring 8 cups of water into a rolling boil over high heat. Add salt. Add the spaghetti noodles and cook until al dente. Reserve ½ cup of the pasta water and discard the rest. (drizzle some oil to the pasta if they are too sticky).

In a large skillet, heat oil and butter over medium heat. Add the prawns in  a single layer. Sprinkle some salt and pepper over the prawns and cook turning it once until both sides are cooked, about 2 minutes each side. Remove from heat to a bowl so not to overcook.

Add the garlic and saute just antil soft and aromatic. Stir in the shiitake mushrooms and cook for a minute. Add ¼ -½ cup pasta water and simmer for a minute or two.

Pour in the heavy cream and add the grated parmesan. Bring to a gentle simmer but do not let it boil.

Turn off the heat and add the cooked pasta and prawns. Add the chopped parsley and toss until noodles are fully coated  with sauce.

Transfer to serving plates and sprinkle with more grated parmesan and parsley as desired.

Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!

Truffled Mushroom Pizza with Arugula Salad

recipe pizza dough

butter

garlic, pressed

mushrooms, sliced (cremini, shiitake, portobello etc.)

thyme

white truffle oil

fontina cheese

mozzarella cheese

arugula

EACH: lemon juice AND olive oil

cheese

MUSHROOMS: Clean and preheat your outdoor grill according...

MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.

DOUGH: Make sure the dough is at room...

DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)  

OUTDOOR GRILL: Spray the grill grates with nonstick...

OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.)  Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.

OR OVEN: Place the shaped dough on a...

OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.

ARUGULA SALAD: When the pizza is almost done,...

ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!

These cabbage rolls are filled with veggies and juicy ground pork but they would go beautifully with some ground turkey or chicken, or even some tofu if you want to keep it vegetarian!

Pork Cabbage Rolls

Savoy Cabbage (8-12 outer leaves)

Ground Pork

White or Yellow Onion (chopped)

Carrots (chopped)

Scallions (chopped)

White Rice

Garlic Cloves (grated)

Ginger (grated)

tbsp. Soy Sauce

tbsp. Fish Sauce

Remove 8-12 outer leaves from the cabbage. Blanch for 2-3 minutes or until pliable.

Use a small paring knife to remove the thick stem from the cabbage leaves. Cut in a v-shape making sure you only remove the stem.

Combine ground pork, onions, carrots, scallions, shiitake mushrooms, cooked rice, garlic, ginger, egg, soy sauce, and fish sauce into a bowl. Mix until well combined.

Make a filling tester by making a small meatball. Boil for 4-5 minutes or until cooked through. Adjust any seasonings if needed.

Place a cabbage leaf on a cutting board or mat, curl side facing up. Add in about 1/2+ cup of filling to the center. Roll upwards half way, fold in the sides, then continue rolling to secure (like a burrito).

Place the cabbage rolls into a steamer basket and steam for 10-15 minutes, depending on how big your rolls are. Internal temperature should read at least 165 degrees F.

Serve with chili crisp or your favorite sauce and enjoy!

https://www.tiktok.com/@teekeatz/video/7092571293631008046?is_copy_url=1&is_from_webapp=v1

THICC bois 🥬 #cabbage #cabbagerolls #foodtiktok #easyrecipe #food

Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that&#039;s also freezer-friendly!

Vegan Wonton Soup Recipe

tsp salt

flour

porcini mushrooms

tbsp sesame oil

tsp black pepper

scallions

garlic (minced)

scallions (halved)

vegetable stock

oyster mushrooms

Pak Choi

soy sauce

sesame seeds

Mix.

Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.

Knead.

Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the wonton wrappers

Rehydrate porcini mushrooms.

Rehydrate the porcini mushrooms by soaking them in water overnight. There&#39;s no need to drain them before making the filling.

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