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Today was decidedly an “I don’t wanna cook day”, but there were plenty of vegetables that needed to be used before they went bad and was kind of digging the idea of having decent leftovers for lunch, so I went for it.

My lunch has been some form of avocado and cucumber slices on bread for the last four days. Exciting, huh? I am a huge fan of avocado sandwiches and all, but four days straight is a little much even for me.

Plus, I have a team lunch tomorrow and I would feel silly bringing an avocado sandwich. I’m sure my co-workers would give that one the side eye. Stir fry on the other hand, should be totally acceptable.

Now to snag a rubbermaid container to put it in that isn’t “yogurtwear”…

Everyone else grew up with yogurtwear, right? When I was a child, we had all different sizes of yogurtwear, Rainbow Sherbet size, cottage cheese size, yogurt size. Chris and I still do. I thought that would end when I graduated from college. Sadly, with the purchase of Duke’s House it has just intensified.

Ingredients:

  • 3.5 oz (dry) soba noodles
  • 1 block extra firm tofu, pressed and drained
  • 4 cups broccoli
  • 2 medium onions
  • 2 cups mushrooms
  • 2 tbsp garlic, minced
  • 8 scallions, chopped finely
  • 1 chili pepper, diced
  • 1/2 cup teriyaki sauce
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • black pepper to taste

Directions:

  • Heat 1 tbsp vegetable oil plus 1 tsp sesame oil in a large skillet or wok.
  • Slice tofu into 1″ x 1″ x 1/4″ pieces, brown on both sides in the oil.
  • Add onion and broccoli to the skillet and cook until they begin to become tender.
  • Cook and drain soba noodles.
  • Add scallions, mushrooms, garlic, and chili pepper to the skillet and cook for several more minutes.
  • When the noodles are done cooking and have been drained, add the noodles, soy sauce, black pepper, teriyaki sauce and remaining 2 tsp of sesame oil to the skillet.
  • Toss until the noodles are well coated in sauce.
  • Continue cooking until the sauce has reduced to your desired thickness.

Servings ~ 4
Calories ~ 360, Fat ~ 13 g, Carbohydrates ~ 47 g, Protein ~ 17 g

I posted a few weeks ago about how much Chris loves Cha Siu Baos (barbecue pork buns) and how I was stoked to find a ‘mix’ for the bun dough. Well, I decided to try it out, with some modifications.

I headed to the grocery store after work to get some ground pork for the baos. Unfortunately, I was not able to find ground pork and I didn’t have time to slow-cook and shred pork, so I decided to go with a different white meat. At this point I fully intended to go with barbecue chicken buns.

Until I got home that is. I did not read the recipe thoroughly enough before going to the store and I had not gotten oyster sauce. Big change of plans. Not so bad though, these things are awesome. I think the filling will be awesome over rice.

Ingredients:

  •  1 lb. ground chicken, pork, or turkey
  • 1/2 tbsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/4 tsp tumeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 3 tbsp coconut milk
  • 2 tbsp cilantro, finely chopped (optional)
  • Bao Dough
    • 1 package bun mix (see picture below)
    • 1 cup milk
    • 1/2 cup sugar
    • 1 tbsp oil

Directions:

  • Make bun dough according to package or another recipe that you choose.
  • Brown the white meat of your choice in a frying pan.
  • While the meat browns, mix in all of the non-dough ingredients.
  • After the meat has finished cooking, drain well.
  • Divide dough into about 12 equal pieces.
  • For each bao:
    • Flatten each piece of dough into a circle about 4″ in diameter.
    • Spoon a heaping tablespoon of filling into the center.
    • Pinch up edges and seal.
    • Place on a 4″ x 4″ parchment paper square.
  • Steam baos for about 15 minutes, wrapped in parchment paper, separated at least 1″ from the edge of the steamer and 1″ from each other.