soy sauce

Perfect Soy-Grilled Steak

ginger

garlic

honey, molasses

black pepper

lime

This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.

Shaking Beef

beef

sugar

Salt and pepper

neutral oil, like corn or canola

rice-wine vinegar

rice wine

fish sauce

red onion,

scallions, trimmed and cut in 1-inch lengths

butter

watercress,

limes,

Marinate meat with garlic, half the sugar, 1 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil for about 2 hours. (Refrigerate if your kitchen is very warm.) Meanwhile, combine vinegar, remaining sugar, wine, soy sauce and fish sauce. Taste, and add salt and pepper if necessary. Mix about 1 tablespoon salt and 1 teaspoon pepper in a small bowl.

Divide the meat into 2 portions, and do the same with the onion and scallions. Put a wok or a large skillet over maximum heat, and add about 2 tablespoons oil. When the oil smokes, add the meat in one layer. Let it sit until a brown crust forms, and turn to brown the other side. Browning should take less than 5 minutes. Add half the onion and half the scallions, and cook, stirring, about 30 seconds. Add about half the vinegar mixture, and shake pan to release the beef, stirring if necessary. Add half the butter, and shake pan until butter melts. Remove meat, and repeat.

Serve beef over watercress or lettuce leaves, passing salt and pepper mixture and lime wedges at the table.

Backyard Flank Steak Teriyaki

vegetable oil

brown sugar

pepper

flank steak,

Meefun is a stir-fried rice noodle dish very common in Taiwan, and many cooks always claim that their version is the best. Traditionally, meefun has dried shrimp, but this vegetarian rendition gets its umami from dried shiitake mushrooms and gains a little heft from eggs. It’s delicious when first made, but can also be served at room temperature, so it will travel well to a picnic or gathering.

Taiwanese Meefun

rice vermicelli

shiitake mushrooms

eggs, lightly beaten

shallots,

Kosher salt

carrot,

green cabbage, shredded (about 2 1/2 cups)

white pepper

cilantro,

Chile oil,

In a medium bowl, cover rice vermicelli in cold water and soak until softened, 5 to 10 minutes. Drain and set aside. Soak dried shiitake mushrooms in warm water until hydrated and softened, about 10 minutes, then drain and slice 1/4-inch thick.

Heat 2 tablespoons oil in a large, deep skillet over medium. Add beaten eggs, swirl to create an even layer, and cook until eggs are set and cooked through, about 1 minute. Transfer the cooked eggs onto a cutting board. Let cool slightly, then cut into matchsticks. Set aside.

Return the skillet to the stove and raise heat to medium-high. Add remaining 3 tablespoons vegetable oil, the shallots and shiitake mushrooms. Season with salt. Cook, stirring frequently, until the edges of shallots begin to brown, 3 to 4 minutes.

Add carrot, season with salt, and cook, stirring frequently, until softened but still crisp, 1 to 2 minutes. Add cabbage, season with salt, and cook, stirring frequently, until slightly wilted, 1 to 2 minutes.

Add tofu, soy sauce, drained rice vermicelli and 1 cup water, and cook, stirring frequently, until the noodles absorb the water, 5 to 6 minutes. Season with salt and white pepper, and stir in reserved eggs to combine. Serve topped with cilantro and chile 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,

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

eggs

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.

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice. 

Honey-and-Soy-Glazed Chicken Thighs

canola oil

soy sauce (see tip)

honey,

unsalted butter

Kosher salt and black pepper

bone-in, skin-on chicken thighs (about 3 pounds)

Lemon wedges,

Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Turn off the heat then whisk in the butter. Season with salt and pepper.

On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Kongjang is a classic side dish that's made by braising soybeans in a sweet and savory liquid. It's a popular banchan that's easy to make with a few ingredients.

Kongjang (Soy Braised Soybeans)

black soybeans (seoritae, 서리태) (or yellow soybeans)

rice wine (or mirin/mirim)

oligodang (올리고당), or rice syrup (조청) (or corn syrup)

sesame seeds

Rinse the dried soybeans a couple of times. Drain. Soak the beans in 2 cups of water for 2 - 3 hours or until the beans are softened. (The time required may vary depending on the beans.)

Pour the beans and soaking water in to a medium size pot. Bring it to a boil. Continue to cook, uncovered, over medium high heat for about 10 minutes. Stir a couple of times so the beans don&#x27;t stick to the bottom of the pot.

Add the soy sauce, rice wine, and sugar. Reduce the heat to medium. Boil, uncovered, until the sauce is mostly evaporated and reduced to a couple of tablespoons, about 20 minutes, stirring occasionally. (Keep your eyes on the pot during the last few minutes to avoid burning the beans.)

Add the syrup, stirring well to coat for a minute or two before turning the heat off. Sprinkle with the optional sesame seeds. The beans will be soft at first, but they will get a bit chewier in the fridge.

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

black beans,

dashi or water, plus more if needed

sesame oil

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Garlicky Chicken Thighs With Scallion and Lime

bone-in, skin-on chicken thighs

salt and pepper

scallions

garlic,

lime juice, plus 1 lime

Season chicken with salt and pepper on both sides.

Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.

Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.

Meanwhile, thinly slice two scallions; set aside.

Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.

Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.

Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Super tender pork, and seasoned hard-boiled eggs, thịt kho is really easy to make, and the comforting, traditional Vietnamese dish that reminds me of my childhood.

Thịt Kho - Vietnamese Braised Pork with Eggs

pork

oz coconut soda (Rico brand. Coca Cola

tbsp fish sauce (or soy sauce)

tsp salt

yellow onion (cut into large pieces (6-8 large chunks))

Cut the pork into smaller pieces. I like 1.5" cubes so it cooks slightly faster.

Bring 2-3 quarts of water boiling on high, or enough to fully submerge the pork.When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.

Add the coconut soda, soy sauce, fish sauce and salt to the pot.

Fill up the pot until the water just covers the pork. Turn the heat to high.

When it hits a boil, drop the heat until you still see a slight boil, maybe about about 25% heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated sauce later.

Make the caramel color (nuoc mau) and add it to the pot.

Make the hard-boiled eggs: add your eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water then peel.

Add the peeled hard boiled eggs to the pot of pork in the last ~30-40 minutes of cooking. Add the onions at this time too. Eventually we want the liquid to reduce to about 1/3 of the original but you can do it based your own taste of the sauce and the tenderness of the pork.

This fried rice recipe with kimchi and shrimp is quick and easy to make and tastes delicious.

Kimchi and Shrimp Fried Rice

peeled,

Napa Cabbage Kimchi, drained and coarsely chopped (see What to Buy note)

Korean chile paste

white rice

eggs,

lime juice, plus more as needed

scallions,

lime,

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

coleslaw mix

tbsp rice vinegar

powdered ginger

jasmine rice

water

salt

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

This crispy pan-fried sesame garlic tofu is going to change your mind about tofu almost instantly!

Pan-Fried Sesame Garlic Tofu

tofu

cornstarch

honey

chili garlic sauce ((if you

rice wine vinegar

Place two paper towels on a plate then place the entire block of tofu (drained from its packaging liquid) onto the plate. Place two more paper towels on top of the tofu then put a heavy item on top. Not TOO heavy that it would completely crush the tofu but heavy enough that it can squeeze out liquid.I like using a cast iron skillet.Leave for 30 minutes and halfway through, change out the paper towels.

Once the tofu has drained, slice in half then into cubes and place into a large bowl. Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.

In a large skillet, add sesame oil then bring up to medium-high heat.

Once oil is heated up, add the tofu to the skillet and let brown on all sides.

In the meantime, whisk together the ingredients for the sauce.

Once the tofu has browned and crisped up on all sides, add the sauce to the skillet and it should start to thicken immediately. Toss the tofu around to coat then remove from heat.

Serve and enjoy!

<p>Simmered and shredded chicken in a sweet chili sauce with crunchy veggies and fresh lime. The perfect wrap for dinner!</p>


Sweet Chili Chicken Wraps

chicken breasts

sweet chili sauce

lime, juice only

Green lettuce

Daikon radish, shredded

carrot

Sweet peppers, chopped

wraps

Sweet Chili Sauce, garnish

Many creamy vegan pasta recipes call for an arsenal of expensive ingredients, but this one relies on more approachable ones, like cashews and almond milk for richness, <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> for tang and soy sauce for complex saltiness. Sautéed onions do double duty: They serve as a thickener and help offset the sweetness of the cashews. This simple stovetop pasta is wonderful on its own, but feel free to add roasted vegetables, fresh herbs, spices, harissa or hot sauce. For a quick-baked version worthy of Thanksgiving dinner, pile the prepared mac and cheese into a casserole dish, top with panko and more nutritional yeast, and broil for a few minutes until golden brown.

Vegan Mac and Cheese

raw, unsalted cashews

almond milk (or other unsweetened nut milk)

olive oil

yellow onion, finely chopped (about 1 cup)

garlic cloves, thinly sliced

onion powder

turmeric

mustard powder

Black pepper

yeast,

tamari soy sauce

elbow macaroni

panko bread crumbs

olive oil,

nutritional yeast

Bring a large pot of salted water to a boil over high heat.

Meanwhile, add the cashews to a large nonstick skillet and heat over medium, stirring frequently, until fragrant, toasty and slightly golden, about 4 minutes. Transfer cashews to a blender and add the almond milk. Wipe out the skillet with a paper towel.

Add the oil to the skillet and heat over medium. Add the onion, garlic, onion powder, ground turmeric and mustard powder, season with salt and pepper, and cook, stirring, until onions are very tender, 8 to 10 minutes, lowering the heat as necessary to avoid scorching. Remove from the heat, stir in 1/2 cup nutritional yeast and the tamari, then transfer to the blender.

Blend the cashew mixture on high until thick and creamy, about 2 minutes, scraping down the sides as needed. (This works best with a high-power blender, but any blender will work — just keep blending the mixture 1 to 2 more minutes after the mixture looks creamy; it will emulsify further.) You should have about 1 1/2 cups.

Cook the pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water. Drain pasta, then return cooked pasta to the pot. Stir in the cashew cream, then add the pasta cooking water 1/4 cup at a time until you achieve desired sauciness. Season to taste with salt, pepper and additional nutritional yeast, if desired. Serve immediately. (The sauce thickens significantly as it sits. If it starts to coagulate, or if you have any leftover macaroni and cheese, stir in a splash of the remaining pasta cooking water to loosen.)

If you’d like a little crunch on top, prepare the optional panko topping: Heat the broiler. In a small bowl, add the panko, olive oil and 2 tablespoons nutritional yeast. Pinch the mixture together gently to combine thoroughly; season to taste with salt and pepper.

Transfer the prepared macaroni to a lightly oiled 9-by-13-inch baking dish, arrange in an even layer and sprinkle the panko mixture on top, if using. Transfer to the oven on the shelf nearest to the broiler and broil until just golden on top, about 2 minutes. (The panko toasts quickly, so you’ll want to keep an eye on it.) Serve immediately.

This easy Brown Gravy Recipe can be made in 10 minutes with NO drippings needed! Learn 3 secret ingredients to add the best depth of flavor, plus a chef-inspired finishing technique for a smooth, silky finish!

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