The Steaming Wok

green onions

Sichuan Silken Tofu

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One of the things I miss about China is the plethora of savory breakfast options from soups to dumplings to this spicy tofu that has the perfect mix of spicy, sour, and sweet flavors.  As if this wasn’t enough, it is also a mix of textures with crunch from fried wonton skins and peanuts, to the silky smoothness of the tofu.  Fresh cilantro and green onions brighten everything up and just seem to draw everything together.  Though this looks like a lot of ingredients, it is actually quite easy to throw together and you can modify as you see fit.  I can think of nothing better after a night of imbibing.  This is my interpretation of a version I used to get at a small Sichuan restaurant near my apartment in Beijing.

 

Recipe

2 cups of oil for frying peanuts and wonton skins or spring roll wrappers

1 small package wonton skins or spring roll wrappers

2 containers of silken or soft tofu ( 2 lbs)

1 cup raw peanuts

1 bunch green onions

Sichuan preserved vegetables (optional)

1/4 cup Sichuan chili broad bean paste (Chili soy bean paste will also work)

1/3 cup black rice vinegar (Shaoxing vinegar works well too)

2 Tb soy sauce

1 cup chicken broth

4 garlic cloves minced

2 Tb sesame oil

2 Tb sugar

1. Heat the vegetable oil in a small sauce pan or wok until it reaches 350 degrees.  You can test the oil by using the tip of a wooden chopstick.  If the tip bubbles when inserted into the oil, it’s hot enough.  While the oil is heating, make strips from your wonton wrappers or spring roll wrappers that are about 1/2 inch wide.

2. When oil is hot, add wrappers and fry for a minute or two until they are evenly browned and crispy. Drain on paper towels.

3. Add raw peanuts to oil and fry until they are evenly browned.  Be careful, this only takes a few minutes and they burn easily.  Remove and drain on paper towels.

4. Mix chili bean paste, vinegar, soy sauce, chicken stock, garlic, sesame oil, and sugar.

5. Reserve 1-2 Tb oil from frying the peanuts and heat in a wok.  Add the mixed ingredients from step 4 and heat until the sugar has dissolved.

6. Place blocks of tofu into your serving bowls and pour over warm sauce.  Garnish with the fried spring roll wrappers and peanuts.  Add some chopped spring onions, cilantro, and Sichuan preserved vegetables to taste.  Enjoy!

Stir-fried Fenugreek Leaves

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Nepal was totally transformational for me.  I could go on and on about my experience there, but one of the most surprising revelations was the food.  All I had heard from friends who had visited or trekked there was that the food was monotonous and boring with days on end of beans and rice.  Though these are staples for many Nepalese, the food there is anything but boring.  With over twenty ethnic groups and a varied climate, it shouldn’t be surprising that the cuisine is as diverse as Nepal’s people.  There is an interesting mix of influences from India, China, and Tibet and it really shows.  This dish below uses many of the spices common in India, and is perhaps one of my favorites.  Fenugreek is wonderfully bitter, though it can also be a bit tough.  Look for tender stalks and make sure to trim away all of the tough bits before cooking.  This is equally delicious with other greens.  I sometimes do this same preparation for spinach or kale.

Stir-Fried Fenugreek Leaves

3 bunches of fenugreek – look for bunches that are not too woodsy

1-2 Tbsp oil

1 handful of dried chilies

1 tsp fenugreek seed

1 onion, minced

6 cloves garlic, minced

1 tsp tumeric

1 Tbsp cumin

1 Tbsp coriander powder

2 Tb butter

1. Remove the woodsy stems of the fenugreek and wash thoroughly.  Fenugreek tends to have a lot of sand so I usually swirl it around in a sink of water.  Keep repeating until there is no longer any sand and dry.

2. Heat the oil in a fry pan until hot and add your dried chilies and fenugreek and toss for about 1 minute until fragrant.  Be careful as the chilies easily burn.

3. Add the minced onion and garlic and fry until they begin to brown.

4. Add tumeric, cumin, and coriander, and fenugreek leaves and stir-fry over medium heat until the leaves begin to wilt.  Toss in the butter and stir to coat and season to taste with salt.

Enjoy

Dali Grilled Eggplant with Chili bean sauce

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One of the first impressions I had of Dali in Yunnan Province was the freshness and variety of vegetables and produce.  Local restaurants competed for customers with colorful displays of all of the seasonal produce on offer.  Some establishments would have up to 20 varieties of mushrooms, others would focus on green vegetables and herbs, and so on.  This variety extended into the street food.  Perhaps the best meal I had was at a small sidewalk cafe that cooked everything over a charcoal grill.  This dish is my own interpretation.  I was trying to capture the smoky silkiness of the grilled eggplant they had to offer.

 

Recipe for Dali Grilled Eggplant with Chili Bean Sauce

3-4 small eggplants or Japanese eggplants ( You can also use large Italian eggplant, though they tend to be a bit more bitter)

1 cup raw peanuts

1-2 Tbsp cooking oil

2-3 Tbsp Sichuan Chili Bean paste

1 bunch cilantro, chopped

1 bunch green onions, chopped

soy sauce

1. Prick the eggplants with a fork or skewer to allow steam to escape as they cook. Grill whole  eggplant on medium heat.  I like to use a charcoal grill with the lid closed.  Grill until the skins turn a mahogany brown.  The skin should start wrinkling.  The aim here is for the inside of the eggplant to be fully cooked and soft.

2. While eggplant is grilling, heat the oil in a wok or frying pan over medium high heat.  Once hot, add the raw peanuts and lightly toast.   Be sure to keep a close eye on the nuts as they easily burn, adjusting the heat as necessary.  I usually agitate the pan to insure the nuts move and are evenly browned. Once they start emitting a toasted aroma, remove them from heat.  At this point, I usually remove them from the pan to stop them from browning further.

3. Remove the eggplant from the grill and split them down the center.  Smear each half with chili bean paste to taste.  Check to see how salty your paste is.  If necessary, drizzle a little bit of soy over the top.

4.  Top the eggplants with cilantro, green onions, and peanuts and serve while still hot.

It couldn’t be simpler!