Mung Bean Pancakes 2 cups dried peeled split mung beans 1 cup bean sprouts 1 cup Baechu Kimchi 8 to 10 scallions 3 to 4 cloves of garlic, thinly sliced 5 to 6 fresh shiitake 2 tsp. soy sauce 1 TBSP. sesame oil 2 TBSP. egg replacer / egg 2 TBSP. olive oil
From: Fried Rice 3 mins in deep water → drain → 15 minutes steaming.
From, The food of Sechuan, by Fuchsia Dunlop (p. 349): 300g fresh / 200g dried noodles Choy Sum or other Leafy greens 1 1/2 tsp sesame paste 1 TBSP. cooking oil 3 TBSP. Yibin yacai or Tianjin pres. veg. 1-1.5 tsp. ground roasted sechuan pepper kernels 2 TBSP. light soy sauce 4-6 TBSP. chile oil (with sediment 1 tsp. sesame oil 3 TBSP. roasted peanuts (optional) 2 tsp. finely chopped garlic
From, The food of Sechuan, by Fuchsia Dunlop (p. 366): 200g dried sweet pot noodles 2 handful of bean sprouts / shiitake or enoki 2 TBSP. thinly sliced scallions 2 TBSP. finely chopped mustard tuber (zhacai) 2 TBSP. finely chopped celery 2 TBSP. crisp deep friend soy beans Seasonings: 2 tsp. finely chopped garlic 1 tsp. ground roasted sechuan pepper kernels OR: 1 tsp sichuan pepper oil 1/4 tsp. salt 4 tsp....
Vegetarian Japchae Recipe 200g Fresh Spinach 1 carrot 1 small onion 100g Sweet Potato Noodles (dangmyeon) 1 tsp. Sesame seeds 1 spring onions 100g fresh shiitake (or dried eq.) 1 small (or 1/2 big) yellow/red bell pepper Garnish: 1/2 TBSP. sugar 1 TBSP. sesame oil 1 TBSP. Soy sauce 1/2 tsp. pepper Sources Matt Zip Alternate recipe: Maangchi
mykoreankitchens mattzip pupswithchopsticks beyondkimchee
Perishables 200g fresh shiitake 1 large leek 1.5cm ginger 400g firm tofu 1 spring onion 3 cloves of garlic Other 500ml veggie stock 1 - 1 1/2 tsp. Sichuan peppercorns 2 TBSP. rapeseed oil 2 TBSP. toasted sesame oil 2 TBSP. chilli bean sauce (aka Toban Djan - e.g. Lee Kum Kee chilli bean sauce) 1 TBSP. dark soy sauce 2 tsp salted fermented black beans (aka Douchi) 1 1/2 TBSP....
Fast Recipe: https://www.wokandskillet.com/how-to-make-shrimp-tempura/ Cleaning Instructions: https://www.justonecookbook.com/how-to-prepare-shrimp-for-shrimp-tempura-ebi-fry/
Rice:1 300g rice 350-360g water For the dressing:1 50-55g rice vinegar 2 tablespoons of sugar 1 teaspoon of salt justonecookbook.com/how-to-make-sushi-rice/ ↩︎ ↩︎