This Easter I didn't feel like going out to eat or ordering take-out, so I decided to create my own version of some of my favorite Chinese/Japanese take-out items. Both of these recipes are great for vegetarians and can be adapted for vegans as well. If you prefer meat in your rice, you can easily add in your choice of protein. Enjoy!
My first recipe is for Vegetable Fried Rice:
2 Tbsp Canola or Safflower Oil
3 eggs, slightly beaten
1 Tbsp ginger, finely chopped or grated
2-4 carrots, diced (you can use less if you do not want as many carrots)
2 cups uncooked short-grain brown rice
1-2 Tbsp Tamari soy sauce, low-sodium, gluten free
1 tsp toasted sesame seed oil
1 onion, diced
2-3 celery stalks, chopped
1-1 1/2 cups blanched broccoli
1. Heat wok, add a little of the oil and cook eggs (you're making wok-style scrambled eggs). Set aside.
2. Meanwhile cook 2 cups rice (follow package instructions).
3. Add 1 Tbsp of oil and ginger, stir fry for about 1 minute.
4. Add carrot, celery and onion, stir fry for about 2 minutes; then add broccoli.
5. Add cooked rice and toss.
6. Add eggs, salt, pepper, soy sauce and sesame seed oil.
My second recipe is for Dan Dan Noodles.
1/3 cup tahini (or substitute your favorite nut butter)
4 cloves garlic, chopped
2 Tbsp ginger, grated or chopped
3 Tbsp tamari soy sauce, low-sodium, gluten-free
1 Tbsp dark brown sugar
1 Tbsp toasted sesame seed oil
1 Tbsp rice vinegar
1 Tbsp chili oil
1/4 cup chicken or vegetable broth (I make my own)
1 package Hakubaku organic ramen noodles
3 scallions (for garnish)
1/2 cup of nuts (optional)
1. Combine first 8 ingredients in a mini-food processor and process. Then add broth and process until creamy (it may not be perfectly smooth). Pour into serving dish. Set aside.
2. Bring water to boil, lightly salt (if desired) and boil noodles until al dente.
3. Add (drained) noodles to sauce and combine. Garnish with scallions and nuts.
This time of year asparagus is in season and I try to find new ways to cook it. So I made a batch of fried asparagus to go with the following two dishes, using Giada's recipe.