asian grilled tofu triangles with thai cabbage salad

This recipe was inspired by the South Beach Diet Cookbook. That recipe originally called for tempeh but as I’m not a tempeh fan I decided to use its first cousin, extra firm tofu. This recipe takes longer to make because you need to press out the excess water from the tofu and then marinate it for at least 4 hours. After it was grilled, I was a bit disappointed in the taste–the ginger and garlic flavors were overshadowed by the sesame oil. Next time I make this I will increase the garlic and ginger by one tablespoon each.

Asian Grilled Tofu Triangles

Prep time: 40 minutes
Marinating time: 12 hours
Cook time: 12 minutes
Servings: 4

1 pound extra firm tofu drained and cut into triangles
1 tablespoon canola oil (can use peanut oil)
1 teaspoon toasted sesame oil
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons scallions sliced thinly on the diagonal for garnish (optional)

Press the tofu. Spread two layers of paper towels on a medium rimmed baking tray. Spread the tofu on top of the paper towels. Put another layer of paper towels on top. Cover the paper towels with a small rimmed baking tray. Place canned goods and or books on top to weight down the small baking tray. This will press out the water and flatten the triangles to about half the size when they were sliced. It takes about 20 minutes to remove the excess water.

Cook’s Note: The tofu may need a change of paper towels and an additional 20 minutes if the triangles have not reduced in size significantly.

Make the marinade. In a small bowl, whisk the oils, ginger, garlic and soy sauce until they emulsify. Put the pressed tofu in an 8” square pan and pour the marinade on top. With a pair of tongs, gently turn the tofu several times to coat. Cover the pan with plastic wrap and refrigerate at least four hours. I let them sit overnight in the marinade.

Grill the tofu triangles. The next day, I heated up the George Foreman grill and grilled the tofu 4 minutes. That was enough time to cook them and also get that wonderful burnt grill lines. If desired, sprinkle sliced scallions on top. Serve at once.

Cook’s Note: Save the marinade as a dressing for the grilled tofu. The tofu turned out slightly sweet and with a delicate flavor.

To accompany the grilled tofu, I made my favorite coconut kale recipe (kale, coconut oil, pepper flakes and Maldon’s sea salt. Yum!) and tried a new recipe for Thai Cabbage Salad from epicurious. I adapted the measurements because there was enough to feed everybody at a pot luck supper and then some. I think I could even halve the recipe one more time.

Thai Cabbage Salad

Prep time: 30 minutes
Servings: 6-8

1/4 head each red & green cabbage (sliced thinly)
3 carrots grated
1 medium cucumber diced small
1 large red pepper diced small)
1/2 cup scallions (sliced thinly)
1/2 cup cilantro (chopped coarsely)

Dressing:
1/4 cup rice vinegar or mirin
1/4 cup vegetable oil
1-2 tablespoons sesame oil
1/4 cup soy sauce
1 tablespoon chili garlic paste
2 Thai chilies (minced)
4-6 cloves garlic (minced)
2 tablespoons sugar (optional)
1/2 cup peanuts

Do ahead: make salad dressing in a large jar and store in the refrigerator up to one week

Toss all salad ingredients together. Twenty minutes before serving, add dressing to salad and toss. Let sit 20 minutes to let flavors develop. Sprinkle peanuts on top.

gluten-free broccoli-zucchini pie

I haven’t blogged in a week because I’ve been busy with dissertation revisions. The weather is still in that funny inbetween state, between winter and spring. It’s been a long cold winter that’s reached into spring and touched me with the sniffles.  What a bother! This pie I made on a whim and threw in the brown rice flour instead of wheat flour. Who’d a thought! It’s delicious, substantial,  and colorful too. 

Gluten-Free Broccoli-Zucchini Pie

Prep time: 10 minutes
Baking time: 25 minutes
Servings: 6-8

Ingredients:
2 cups broccoli florets, chopped
1 medium zucchini, halved and sliced
1 tablespoon olive oil
1/2 cup sweet bell pepper , chopped (I used yellow for color contrast, but red or green will do)
1/2 cup red onion, chopped
2 tablespoons chopped fresh oregano (or dill, tarragon)
2 tablespoons chopped fresh rosemary (or thyme, sage)
1 tablespoon grated Parmesan cheese
1 tablespoon grated Peccorino Romano cheese
1/2 cup brown rice flour (Bob’s Red Mill)
1 teaspoon baking powder
2/3 cup fat free milk
1 teaspoon olive oil
2 large eggs, beaten
1/2 teaspoon kosher salt
fresh cracked pepper to taste
cooking spray

Preparation
Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray.
Heat olive oil in a large dutch pot. When the oil is hot, add the broccoli and cook it until it is bright green and slightly wilted. Add the pepper and onion an cook until slightly softened. Add the zucchini and cook until softened slightly.
Mix broccoli, zucchini, peppers, onions, herbs and cheeses in a large bowl.
Sift flour and baking powder in a medium bowl.
Add milk, 1 teaspoon olive oil, beaten eggs, salt, pepper, to flour mixture in the bowl.
Combine flour mixture with vegetable mixture, and mix well. Scrape into prepared pie dish.
Bake 25 to 30 minutes or until knife comes out clean when pierced near the center. Let it stand at least 5 minutes before serving.

spring vegetable risotto

It’s a cool day today, perfect for this spring vegetable risotto. The time it took standing over the stove to tend lovingly to the rice was well worth it. The risotto has the crunch of asparagus and the tartness of lemon in it. The gremolata was refreshing–I could taste the mint, the parsley, and the lemon zest.

Spring Vegetable Risotto (America’s Test Kitchen)

Total prep and cook time: 2 hours
Servings: 4-6

Ingredients
Gremolata
• 2 tablespoons minced fresh parsley leaves, stems reserved
• 2 tablespoons minced fresh mint leaves, stems reserved
• 1/2 teaspoon finely grated zest from 1 lemon
Risotto
• 1 pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
• 2 medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups),
• 2 cups roughly chopped dark green leek leaves, reserved
• 4 cups low-sodium chicken broth (substitute vegetable broth)
• 3 cups water
• 5 tablespoons unsalted butter
• 1/2 cup frozen peas
• 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 1 1/2 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
• 2 teaspoons juice from 1 lemon

Preparation
Make the gremolata: Combine parsley and mint leaves and lemon zest in small bowl. Set aside.

Make the broth for the risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. In a large saucepan over high heat, bring chopped green leek leaves, reserved parsley and mint stems, broth, and water to a boil. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into a small saucepan, pressing on the solids to strain as much liquid as possible. Discard solids. Cover the strained broth and set the pan over very, very low heat to keep the broth warm.

Cook the asparagus and peas: Heat 1 tablespoon butter in large saucepan over medium heat. When the butter melts add the sliced  asparagus spears, a pinch of salt and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender and bright green, for about 4 to 6 minutes. Add peas and continue to cook 1 minute more. Transfer vegetables to a plate and set aside.

Cook the rice (This is the long part):

1. Melt 3 tablespoons butter in now-empty large saucepan over medium heat. Add leeks (the white and pale green parts), garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, about 4 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3-4 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.
2. When wine is fully absorbed, add 3 cups of hot broth to the rice in the pot. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
3. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. (Cook’s Note: It took just 3 additions of broth.) Turn off the heat, and stir in the remaining tablespoon of butter, Parmesan cheese, and lemon juice; gently fold in asparagus and peas. The consistency will be like a very thick congee. If the risotto is too dry for your taste,  add up to 1/4 cup hot broth to loosen the risotto. Serve hot, sprinkling each serving with gremolata and passing Parmesan, red pepper flakes, and fresh ground black pepper  separately.

Related articles

• Spring Vegetable Risotto with Poached Eggs (seattlefoodshed.wordpress.com)
• Spring Vegetable Risotto with Bacon (hauteapplepie.com)

low fat broccoli tomato fritters

I had an indecent craving for shrimp fritters, a Jamaican-Chinese specialty, but I recoiled at the thought of using all that oil to fry them–up to a cup or more. However, I found this recipe for broccoli-parmesan fritters on the Smitten Kitchen blog and it satisfied my craving! After following the original  recipe straight through, I realized I could get away with making some changes.  First of all, I doubled the recipe because 9 fritters just wouldn’t be enough. Gotta have left overs too! Then I added a large chopped and seeded tomato to the batter, and a third cup of Romano cheese. The batter was a tad dry so I added up to a quarter cup of cream. But nonfat milk would do fine. You just need to add enough milk or cream so the batter clumps together. Lastly, I fried the fritters in cooking spray rather than in cooking oil to cut down the calories. The fritters came out luscious, moist and savory.

Low-Fat Broccoli Tomato Fritters

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 28 three-inch fritters (approximate)

16 ounces fresh broccoli (6 cups chopped)
2 large eggs
1 cup all-purpose flour
1 large tomato, chopped and seeded
1/3 cup finely grated Parmesan cheese
1/3 cup finely grated Romano cheese
2 cloves garlic, minced
1 teaspoon Kosher salt, plus more to taste
1/4-1/2 teaspoon of red pepper flakes or several grinds of black pepper (add more to make it spicier)
1/4 cup cream or nonfat milk, or less as needed to add cohesion to the batter
Cooking spray

To prepare the broccoli, cut the florets from the stems. With a vegetable peeler, peel off the tough outer coating of the stems. Chop stems roughly into 1/2 inch pieces. Separate the florets into 1 inch pieces.

Fill a large pot with about 3 inches of water and bring to a boil. Add about a teaspoon of salt to the water. Add the broccoli. Cook 5-6 minutes or until tender. The broccoli will be a bright green color. Drain the broccoli in a colander and rinse under cold water to set the color and stop the cooking process. Mash the cooked broccoli coarsely with a potato masher. Broccoli should still be chunky and not too small.

In a large bowl, beat the eggs. Add the flour, tomato, cheeses, garlic, salt, and red pepper or black pepper. Add the mashed broccoli. Use a large wooden spoon to mix all the ingredients together. Add the cream or milk if the batter doesn’t cohere. It should clump together when dropped from a spoon.

Cook’s Note: The tomato not only adds a pop of color but it also adds moisture to the fritter—a neat little trick I learned from my cousin Cathy whose shrimp fritters are to die for!

Spray a large skillet with cooking spray. Heat the skillet on medium heat until the pan sizzles when a drop of water is sprinkled in it. Using a 1/4 cup measure or a cookie scoop, scoop up the broccoli batter and plop it in the hot skillet. Flatten slightly with a fork. Continue scooping, flattening, and frying fritters with cooking spray. Leave about 2 inches between each fritter. Each batch will include 6 fritters. Fry on one side 3-5 minutes or until golden brown, then flip, and fry 1-2 minutes on the second side.

Cook’s Note: Dip the 1/4 cup measure or scoop in water to ensure the batter releases as you scoop the batter into the skillet.

Transfer fritters to a serving plate. If the fritters won’t be eaten right away, they can be kept warm in a low oven. Serve these fritters with tzatziki sauce or lemon-garlic yogurt. To make lemon-garlic yogurt, to one cup of Greek style yogurt, add fresh lemon juice and lemon zest to taste. For a garlic flavor, add minced garlic. Season with salt and pepper to taste.

crustless spinach pie with feta cheese, broiled romaine, and roasted root vegetables

This is a complete vegetarian meal. The spinach pie is made with fresh spinach and herbs. The root vegetables are broiled during the last 5 minutes of cooking while the romaine is in the broiler! The broiled romaine’s got crunch and the sultry flavors of Parmesan and Romano cheeses. I adapted it from Alton Brown’s grilled romaine with a red wine vinegar granita.

Roasted Root Vegetables
You can use any kind of root vegetables in any combination you like. Increase the amount of turnips or leave out the parsnips. Add a celeriac or celery root.

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 2-4

3 medium carrots, peeled and sliced on the diagonal
1 medium turnip
2 medium parsnips
salt and pepper
olive oil
Cooking spray

Preheat the oven to 400˚F. Heat a large pot of water. When it is boiling, add the vegetables and cook 10 minutes or until just tender, about 10 minutes. When pierced with a fork, there is a little resistance. Remove vegetables from boiling water and spread on a tray lined with paper towels. Pat dry. Put the vegetables in a large bowl and drizzle with olive oil. Sprinkle with salt and pepper to taste. Toss to coat thoroughly. Line a baking tray with aluminum foil and spray it with cooking spray. Spread the vegetables in a single layer on the tray. Bake 35 minutes at 400˚F. For the last 5 minutes, broil the vegetables until lightly browned.

Crustless Spinach Pie with Feta Cheese (adapted from Skinnytaste)
Skinnytaste used a 10 oz package of frozen spinach for convenience’s sake. I like the fresh spinach, lightly sautéed until it turns bright green.

Prep time: 15 minutes
Cook time: 28 minutes
Serves: 8

Ingredients:
1 large bunch fresh spinach, chopped
1 tablespoon olive oil plus 1 teaspoon
1/2 cup scallions, chopped
2 tablespoons minced fresh oregano (or dill)
2 tablespoons minced fresh rosemary (or parsley, thyme)
1/2 cup (2.5 oz) reduced fat crumbled feta
2 tablespoons grated Parmesan cheese (or Romano, Asiago)
1/2 cup white whole wheat flour (Bob’s Red Mill)
1 tsp baking powder
2/3 cup fat free milk
2 large eggs, beaten
1/2 tsp kosher salt
fresh cracked pepper to taste
cooking spray

Directions:
Preheat oven to 400°. Lightly spray a 9 inch pie dish with cooking spray.
Heat olive oil in a large dutch pot over medium heat. When the oil is hot, add the spinach and cook it down until it is bright green and slightly wilted, about 2-3 minutes. Remove from heat and drain any excess water. Chop fine.

Mix spinach, scallions, herbs, and feta cheese in a large bowl and set aside. Sift flour and baking powder in a medium bowl. Add remaining ingredients to flour mixture in the bowl. Combine flour mixture with spinach mixture, and mix well. Scrape into pie dish.

Bake 25 to 30 minutes or until a knife comes out clean when inserted near the center. Let the pie stand at least 5 minutes before serving.

Broiled Romaine (after a recipe by Alton Brown)
Alton Brown grilled the romaine but I found that most of the cheese ended up on the grill instead of on the lettuce. So I decided to broil it instead. Brown also froze red wine vinegar and then, like a granita, he scraped up a couple tablespoons of frozen vinegar with a fork and sprinkled it on top of the grilled lettuce. However, I found the red wine vinegar unpleasantly sour, so I left that out.

Prep time: 5 minutes
Cook time: 2-3 minutes
Serves: 2

1 head romaine hearts split vertically in two
olive oil
2 tablespoons romano and Parmesan cheeses

Brush cut side of the romaine with olive oil. Sprinkle cheeses on a plate. Press oiled side into the cheeses. Put the lettuce, cheese side up, on a broiler tray and broil 2-3 minutes or until browned and cheese has melted. Remove from heat and serve at once.

smoky southwest sweet potato shepherd’s pie

This shepherd’s pie has a delicious balance between salty, savory, and sweet. It really doesn’t need meat and it’s not even missed. This is the second recipe this week that uses chipotle peppers in adobo, and I am becoming a fan of this ingredient for adding a spicy pungent flavor to vegetarian dishes.

Smoky Southwest Sweet Potato Shepherd’s Pie (adapted from Vegan on the Cheap)

Prep time: 20 minutes
Cook time: 40 minutes
Serves: 4

3 sweet potatoes, peeled and cut into 1/2 inch dice
2 chipotle peppers in adobo
2 tablespoons water
2 tablespoons unsalted butter
salt and black pepper
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 medium carrots, chopped
2 x 15.5 oz cans black beans, rinsed and drained
1 1/2 cups thawed frozen corn kernels
1 1/2 cups tomato salsa
1/2 teaspoon ground cumin

Preheat the oven to 350˚F. Lightly oil a 9 inch square baking pan and set aside.

Cook’s Note: To make this for 6, use a 9×13 inch pan.

Boil a large pot of water. Add the sweet potatoes until just tender, about 1o-12 minutes. While the potatoes are cooking, in a blender or food processor, puree the chilies with the water and set aside.

Mash the steamed potatoes with half the chipotle puree, the butter, salt and pepper to taste. Set aside.

In a large skillet, heat the oil over medium heat. Add the onion and carrots, cover and cook until soft, about 10 minutes. Add the beans, corn, salsa, cumin, and the remaining chipotle puree. Season with salt and pepper to taste. Stir to combine. Transfer the onion-bean mixture to the prepared pan and spread evenly.

Drop the mashed sweet potatoes in dollops all over the top of the bean mixture. Spread evenly on top of the bean mixture. Bake until the filling is hot, about 40 minutes. Serve hot.

black and white bean chili

I’m so sad. Winter is hanging on stubbornly, refusing to go. I can’t believe it’s March and I’m making chili. This recipe is surprisingly hearty and filling with just the right amount of herbs and seasonings. I did not have to add extra salt to this recipe. And I strongly recommend using fresh oregano as it made all the difference in the flavors of this chili. I chopped up two scallions and put them in the cornbread, for after all, what is a chili cornbread without a little green in it? Next time, I will chop up a couple of chilies or maybe add some corn niblets to the cornbread.

Black and White Bean Chili (adapted from Vegan on the Cheap)

Prep time: 10 minutes
Cook time: 45 minutes
Serves: 4-6

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 small bell pepper, minced fine (use green pepper for contrast)
1x28oz can diced tomatoes with liquid
2×15.5 oz cans black beans rinsed and drained
1×15.5 oz can white beans or cannellini, rinsed and drained
2 chipotle chili peppers in adobo, chopped
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 tablespoons chopped fresh oregano (1/2 teaspoon dried oregano)
1 cup veggie broth or water
Salt and pepper to taste
1 tablespoon cornstarch, plus 1 tablespoon water (optional)

Preparation:
In a large Dutch pot, heat the oil over medium heat. When the oil shimmers add the onions and cook, covered, until softened and translucent, about 7 minutes. Add the peppers and garlic and cook for another minute.

Add the tomatoes, beans, chili peppers, chili powder, paprika, cumin, oregano, and broth or water. Bring to a boil. Reduce heat. Simmer 45 minutes to develop flavors. Taste and adjust seasonings. The mixture should thicken after 45 minutes. Add cornstarch mixture if a thicker chili is desired. Serve with low fat chili-scallion cornbread.

Low Fat Scallion Chili Cornbread (adapted from a recipe by Fiona Haynes)

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 16 squares

Ingredients:
1 cup yellow cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup clabbered nonfat milk
1/4 cup plain nonfat yogurt
2 tablespoons canola or vegetable oil
2 scallions, chopped fine

Preparation:
Preheat oven to 350˚F. Generously spray an 8-inch square baking pan with nonstick cooking spray.

To clabber milk, put 1 tablespoon white vinegar in a glass one-cup measure. Top up with non-fat milk and let rest for about 5-10 minutes.

In a large bowl, combine cornmeal, flours, sugar, baking powder, baking soda and salt. In a separate bowl, whisk egg, clabbered milk, yogurt, and oil. Add wet mixture to dry and stir with a fork until just moistened. Do not over mix.

Scrape batter into prepared pan. Tap pan lightly on the countertop to displace any air bubbles. Bake 25 minutes or until lightly golden or until the top springs back slightly when pressed. Cool 10 minutes in the pan, slice, then serve while still warm.

Related articles

• Simple Supper: Bean and Tempeh Chili + Biscuits (smallworldsupperclub.wordpress.com)
• Lentil & Black Bean Chili (silkandtofu.wordpress.com)

another variation on Pasta With Half the Carbs

Gluten Free Quinoa Pasta in Spinach Pesto with Zucchini, Summer Squash, Tomatoes, and Turkey Meatballs

Prep time: 15 minutes
Baking time: 15 minutes
Cook time: 5 minutes

1 pound lean ground turkey
1/4 cup Mexican shredded cheese
1 teaspoon granulated garlic
1 teaspoon granulated onion
8 oz quinoa pasta
2 teaspoons canola oil
1/4 cup chicken broth
1/2 cup zucchini, julienned
1/2 cup summer squash, julienned
1/4 cup sun-dried tomatoes in oil, slivered
10 grape tomatoes, halved
2 large cloves garlic pressed through a garlic press
1/3 cup spinach pesto
salt and pepper to taste

Optional toppings:
Chopped cilantro, chopped scallion, chili-garlic sauce, Parmesan cheese

Preheat the oven to 400˚F. Prepare a baking tray covered with heavy duty aluminum foil sprayed with cooking spray. Set aside.

In a medium bowl, combine the turkey, cheese, granulated garlic and onion, and salt and pepper to taste. Using a small ice cream scoop, scoop up the seasoned meat and place it on the prepared baking tray. It makes about 12-16 2 inch meatballs. Bake 10-15 minutes or until browned. Remove from oven and drain meatballs on a plate lined with paper towels.

In a large pot, boil water with canola oil. Cook the pasta according to package directions, about 6-7 minutes for al dente. Drain and set aside.

In the same pot, add the chicken broth. When it sizzles, add the cut-up vegetables and pesto. Season to taste. Cook until the veggies are heated through and slightly wilted. Add the meatballs and the cooked pasta. Toss ingredients to combine thoroughly. Serve at once.If desired, sprinkle optional toppings on top of the pasta, vegetables, and meatballs.

Variation:
1 pound firm tofu cut into strips
Salt and pepper
Cooking spray

Instead of the turkey meatballs, make a vegan version with tofu. Spray a skillet with cooking spray and brown the tofu. Season with salt and pepper, and add to the pasta dish.

gluten free quinoa pasta with zucchini, summer squash, and tomatoes

This is the quick and easy version of the The Healthy Flavor’s Pasta With Half the Carbs recipe! It is so delicious but I was too hungry to roast the tomatoes and garlic, so I sautéed  them in broth with the summer squash and zucchini. Just be sure to put the garlic through a garlic press first!

Gluten Free Quinoa Pasta with Zucchini, Summer Squash, and Tomatoes

Prep time: 10 minutes
Cook time: 10 minutes
Makes 1 serving

2 ounces gluten free spaghetti style pasta such as a corn-quinoa blend
1 teaspoon canola oil
2 cloves garlic pressed in a garlic press
1/4 zucchini, julienned
1/4 summer squash, julienned
1/3 cup grape tomatoes, halved
1/4 cup sun-dried tomatoes in oil, slivered
1/4 cup broth (chicken or vegetable)
Salt and fresh ground black pepper (I used Trader Joe’s Rainbow Peppercorns)
Red pepper flakes, optional
Parmesan cheese, optional

Boil a medium saucepan of water with a little oil, about 1 teaspoon. Add the pasta and cook according to package directions, about 6 minutes for al dente. Drain pasta and set aside.

In the empty pot, add the broth. When it is sizzling, add the vegetables and cook until the tomatoes are wilted. Return the drained pasta to the pot and toss with tongs to blend. Add salt and pepper to taste. Sprinkle on top a little red pepper flakes and parmesan cheese, if desired.

Chinese style lo mein

The drawbacks to this recipe are its long list of ingredients and its intricate method. If you can overlook those, then this is a delicious recipe that will go with any kind of meat. To make it vegan, use tofu instead of meat, and instead of chicken broth, use vegetable broth. I do NOT recommend you use the Asian style noodles available at some supermarkets uptown Manhattan. ATK is right; they are gummy. The best substitute is actually linguine. I have yet to try a gluten-free noodle in this recipe. I hesitate because they are at least twice the price of wheat and have the same amount of carbs. I used regular green cabbage in this recipe rather than Napa/Chinese Cabbage, because it holds its crispness in high heat and sauces. I also substituted carrots for the mushrooms but you can use both. The original recipe used boneless pork spare-ribs but I hate fatty ribs, so I used chicken breast in this recipe.

Chinese Style Lo Mein (Adapted from America’s Test Kitchen)

Ingredients
For the marinade
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoi sin sauce
1 tablespoon toasted sesame oil
1/4 teaspoon five-spice powder
1 pound boneless pork tenderloin, trimmed of excess fat and silver, sliced thin (can use chicken or beef or firm tofu)
1/4 teaspoon liquid smoke (optional)

For the vegetables
1/2 cup low-sodium chicken broth (can use vegetable broth)
1 teaspoon cornstarch
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
4 1/2 teaspoons vegetable oil
4 tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry
1/2 pound shiitake mushrooms, stems trimmed, caps cut in halves or thirds (about 3 cups)
2 bunches scallions, whites thinly sliced and greens cut into 1-inch pieces (about 2 cups)
1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups)
3 small carrots, sliced thin on the diagonal

For the lo mein
12 ounces Chinese egg noodles (fresh) or 8 ounces dried linguine if egg noodles are unavailable
1 tablespoon Asian chili garlic sauce, plus extra if desired
2 scallions, sliced on the diagonal for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions
Prepare water for boiling noodles. Bring 4 quarts water to boil in Dutch oven over high heat.

Make the pork marinade and sauce. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in small bowl; add meat and liquid smoke, if using. Toss, making sure all pieces are coated with marinade. Cover and refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside.

Cook the meat. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of meat in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 1-2 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and meat is well coated, 30 to 60 seconds. Transfer meat to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels.
Cook the vegetables. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with meat.

Assemble vegetables and meat. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return meat-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat.

Cook noodles. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly with a pair of tongs until sauce coats noodles. Serve immediately in individual bowls or plates.

Serve. ATK forgot to mention how to eat this Chinese style. Simply top noodles with scallions and cilantro and extra garlic-chili sauce, if desired.

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