Shiitake Hot and Sour Soup
- 24 shiitake mushrooms (2-3 oz)
- 2 carrots, cut into 1/2” by 2” sticks OR rangiri
- 2-8oz cans bamboo shoots, rinsed (substitute celery)
- 2-14oz extra firm tofu cubed (I pressed to preserve integrity)
- 1 t pepper
- 4 c sliced green cabbage (napa)
- 4-1/3 c water divided
- 4 c mushroom or vegetable broth
- 1/4 c rice vinegar
- 1/4 c red wine vinegar
- 1/4 c soy sauce
- 1 T sriracha
- 3 T cornstarch
- 1 T toasted sesame oil
- 3 c cooked lo mein noodles (about 6oz dry)
- 1 c sliced scallions
- Discard mushroom stems and cut the caps into 1/2in pieces. Spread the mushroom pieces in the bottom of a saucepan. Add carrots and bamboo. Add tofu. Sprinkle with pepper. Top with cabbage.
- Combine 4c water, broth, both vinegars, soy sauce, sriracha in a bowl and add to the saucepan.
- Cover and cook for and hour or two on high.
- Whisk the remaining 1/3c water, cornstarch and sesame oil in a bowl. Stir in the soup. Cover and cook on high for approx 20 min. Stir in noodles, voer and heat through for 10 min. Serve topped with scallions and more soy or sriracha if needed.
- 2 pounds red cabbage, cored and finely shredded
- 1 medium onion, peeled and grated
- 2 McIntosh or Granny Smith apples, peeled, cored and grated
- 1 large Bartlett pear, peeled, cored and grated
- 4 cloves
- 8 black peppercorns
- 1/2 cup golden raisins
- 1/2 cup red currant jelly
- 1 tablespoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup plus 2 tablespoons sugar
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon ground nutmeg
- 1 750-milliliter bottle dry red wine
1. Place cabbage in a large pot. Add onion, apples and pear. Place cloves and peppercorns on a double layer of cheesecloth and tie with string to make a bag. Add the bag and all the remaining ingredients to the pot. Cover and refrigerate overnight.
2. Place pot, uncovered, over medium-low heat. Bring liquid to a simmer. Simmer, stirring occasionally, until cabbage is tender and liquid has reduced and thickened, about 2 hours. Remove bag, cinnamon stick and bay leaf. Add salt to taste. Serve hot.
Vegetarian Pot Stickers
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (Japanese)
Salt to taste
In a wok or large saute pan, add a little oil and saute onions and
Add the mushrooms and stir. Add the cabbage, carrots and chives. Season.
When mixture is soft, place in colander to drain. Add the sesame oil and
cilantro when mixture is cooled. Check for seasoning. Using the gyoza
skins, make half moon dumplings keeping the bottom flat. In a hot non-stick
pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup
of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve with dipping sauce.
SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Thai Peanut Slaw
1/4 cup smooth peanut butter
3T lime juice and zest from the lime
3T fish sauce
1T Sriracha chile sauce
Bag of sliced napa cabbage or cole slaw (2lb?)
Bag of sliced red cabbage (3/4lb)
Bag of julienned carrots
2 red peppers, thinly sliced
Handful of chopped cilantro
15 mint leaves
Salt and freshly ground pepper
Dress the salad right before serving so it stays crunchy.