Chicken-Tofu With Zucchini and Yellow Squash Stir-Fry (Image © Dexie Wharton)

INGREDIENTS:
* 1 pack of firm tofu, cubed
* vegetable oil for sauteing
* 1 small onion, finely chopped
* 3 cloves of garlic, finely chopped
* 2 boneless chicken breasts, sliced in thin strips
* 1 large zucchini, small quarters
* 1 small yellow squash, small quarters
* 1/2 tbsp of salt
* 2 tbsp of honey
* sprinkle of ground black pepper
* a drop of sesame oil
* sprinkle of sesame seeds
* 1/2 cup of water stirred with 1 tbsp of cornstarch

Heat oil in wok. Fry up the tofu until firm and lightly browned. Take the cooked tofu out of the wok by transferring ‘em in a bowl then set aside.

Add the onions and garlic. cook for a minute, then add the chicken strips. Stir and cook for 3-5 minutes. Stir in the zucchini and yellow squash. Add salt, honey, black pepper, and sesame oil. Stir everything together, then cover. Let it cook for 2-3 minutes or so.

Uncover, then stir in the water and cornstarch mixture. Stir in the fried tofu, then sprinkle the sesame seeds in the end.

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Chicken-Tofu and Vegetable Stir-Fry

(Image : © Dexie Wharton)

INGREDIENTS :
rice noodles, soak in water for 30 minutes
1 pack of dried shitake mushrooms, soak in water for 30 minutes
2 pork chops, sliced in thin strips
3 cloves of garlic, chopped finely
1 medium onion, chopped finely
2 big spoonfuls of Pad Thai sauce
2 cups of water
5 pcs napa cabbage, sliced thin strips
oil for sautéing

After the shitake mushrooms are soaked in water, drain the water and slice thinly. Discard the stalks.

Heat the oil in a wok. Sauté onions and garlic. Add the pork slices and let them cook. Stir in the shitake mushrooms, Pad Thai Sauce, and water. Cook until it boils, then add the noodles. Stir and cook for another 8-10 minutes, stirring occasionally. Add the napa cabbage in the end. Stir everything together and just let the cabbages cook for about 2 minutes or so.

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Noodles W/ Pork, Shitake, & Pad Thai Sauce

I wanted stir-fry dish for lunch the other day without doing the usual elaborate steps in cooking it so I grabbed a pack of crab flakes and a few leaves of napa cabbages, chopped them up, sautéed, seasoned, and VOILA, lunch was ready.

Crab Flakes & Napa Cabbage Stir-Fry (© Dexie Wharton)

INGREDIENTS :

• 1 package of imitation crab flakes
• 5-6 leaves of napa gabbage, chopped
• oil for sauteing
• 1/2 onion, chopped
• 2 cloves garlic, chopped finely
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• sprinkle of ground black pepper
• sprinkle red pepper flakes (optional)

Heat up oil. Sauté garlic and onion. Add the crab flakes. Cook for 2-3 minutes. Add the chopped cabbage, season with soy sauce, red wine vinegar, black pepper and red pepper flakes. Stir everything together. Cover the pan and let the whole thing cook for 2-3 minutes.

Crab Flakes & Napa Cabbage Sitr-Fry (© Dexie Wharton)

Serve with rice. Or eat as it is.

(Images © FeistyCook/Blisstree)

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Crab Flakes & Napa Cabbage Stir-Fry

Soba briskly boiled for 5 minutes or so, then drained.

Serve sprinkled with nori strips, chopped scallions, wasabi paste, and dashi broth flavored with a bit of soy sauce and sugar. Simplicity indeed.

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Soba Noodles

I’ve been following this rabbit trail all evening. Everytime I click I’m led to more and more Asian cuisine stuff. Five years ago, I would never have believed you if you had told me information would be this easily accessible online. (sigh) So many recipes, so little time. I better stop here and post a recipe next:).

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Recipes from National Restaurant News

1 fresh tilapia, trimmed and cleaned (gutted and scaled)
2 tablespoons minced garlic
1 tablespoon minced ginger (optional)
1/2 cup chopped onions
1/2 cup chopped tomatoes
salt or fish sauce and freshly ground black pepper to taste

banana leaves or foil for wrapping fish

Cut some slits into the flesh of the fish, down to the bone. You can do this several ways: parallel to the backbone, or perpendicular (make it several slashes then), or use crosscuts. Mix garlic, ginger if using, onions, tomatoes, salt or fish sauce and pepper in a small bowl. Press down on tomatoes a bit with a fork to bring out the juices. Carefully insert this mixture into fish cavity and into each cut/slash you’ve made. Wrap the whole fish in banana leaves or foil and cook on the grill for about 20 minutes or just until cooked through and fish is fragrant. If using the oven preheat to 400°F and bake, wrapped in leaves or foil, on a baking sheet, for about 20 minutes. Serve hot!

Variations:

If you can’t find or don’t want to use whole fish, you can do this same treatment using fish fillets. You can even replace the banana leaves or foil with parchment paper, and call your dish “en papillote”!

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Inihaw na Tilapia/ Grilled Tilapia