Chinese Style Crispy Green Beans with Garlic and Soy

Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.

The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.

Similar dishes include Quick Pickled Radishes, Chinese Scallion Pancakes, and Spicy Chinese Celery.

Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.

Browse our Chinese dishes and our Asian recipes. Our Green Bean dishes are here. Or browse our Early Spring recipes.

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Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

Similar recipes include Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

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Chinese Cold Cucumber | Chinese Flavoured Quick Pickle

Soy dressings are not something that I grew up with, my family being unadventurous food-wise, and county folk to boot. Integrating different ingredients into the daily routine was something that happened rarely, although I do remember my Mother being obsessed with Peppermint Essence. All our desserts tasted like toothpaste for months.

But soy dressings DO feature in our household, having inherited a foodie adventurous gene from somewhere in my line of ancestors. This salad, definitely Chinese, dresses finely chopped cucumber in soy, sesame, and rice vinegar. Use a white vinegar if you don’t have rice vinegar.

Similar recipes include Cucumber Salad with Capers, Translucent Cucumber Salad, and Asian Pickled Cucumber and Tofu Salad.

Or browse all of our Cucumber Salads, and all of our Cucumber recipes. All of our Chinese dishes are here. Or explore our Late Summer collection of dishes.

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Quick Pickled Shimeji Mushrooms

Shimeji Mushrooms are those lovely tiny caps on a long skinny stalk that grow together on a base and are typically Japanese (although they also grow elsewhere). Sometimes they are just labelled as exotic mushrooms, but don’t let your green grocer get away with that. Enquire as to the exact type, you have a right to know.

The other day we made a dish of udon noodles and shimeji with a miso mushroom broth. The remaining mushrooms are made into this lovely quick pickle which will last a week in the fridge. Eat it as a pickle accompaniment to meals, as part of a mezze plate, in salads or piled on top of hot soups. I hope you love these little mushies* as much as I do.

Shimeji is often used as a collective term for about 20 or so different varieties of mushrooms. Although there are specific shimeji mushrooms, labelling or produce is not as specific,  and you will find that the collective term includes smaller mushrooms of different varieties. Never mind, though, they are all delicious.

*mushies is Australian slang for Mushrooms

Similar recipes include Chinese Cold Cucumbers, Carrot and Kombu Quick Pickle, Celery Quick Pickle with Chilli, and Cucumber and Radish Quick Pickle.

Browse all of our Mushroom recipes, and all of our Quick Pickles. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Udon and Shimeji Mushrooms with a Miso Mushroom Broth

Shimeji mushrooms are a popular mushroom in Japan with wonderful umami flavour. They grow at the bottom of Japanese oaks and red pines. When raw they have a somewhat bitter taste, but the bitterness disappears completely upon cooking. The cooked mushrooms have a pleasant, firm, slightly crunchy texture and a slightly nutty flavour. They love soups, stews and noodle dishes, and can be sauteed and slow roasted.

Similar dishes include Miso Slow Braised Cabbage, Quick Pickled Shimeji Mushrooms, Hot and Sour Soup, Slow Cooked Creamy Mushrooms, Mushrooms for Toast, and Caramelised King Oyster Mushrooms.

Browse all of our Mushroom recipes and all of our Noodle dishes. Our Japanese recipes are here. Or take some time to explore our Late Winter dishes.

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Chinese Pickled Cucumber

Quick pickles are very fashionable now, and why not! They are both tasty and healthy. This is a Chinese recipe that produces a lovely, sweet-sour quick pickle of cucumber. Leave it to soak and pickle in the vinegar mix while you make the rest of the meal, and it will be ready to serve when you are calling the family to the table.

Similar recipes include Chinese Cold Cucumbers, Carrot Quick Pickle, and Onion Strings Pickled Salad.

Or browse all of our Quick Pickles and all of our Cucumber recipes. Our Asian recipes are here. Alternatively, explore our Late Summer collection of recipes.

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Steamed Tofu with Bok Choy and Sesame

Steamed tofu is the antithesis of the punchy, in-your-face flavours of my usual Indian cuisine. Almost bland, it is gloriously so, adding creamy texture to its accompaniments. In this case we use bok choi (pak choi) and a soy sauce-seasame-mirin dressing. You do have to be willing to enjoy the subtlety of flavours to appreciate this dish. It is not something that would do well on Master Chef, for example, however we love steamed tofu.

We also have a variation to this dish where shiitake and oyster mushrooms are quickly sauteed and added to the tofu. This is inspired by an incredible dish of steamed tofu and mushrooms at the Whole Earth restaurant in Chiang Mai –  Three Flavour Tofu Topped with Shiitake Mushrooms.

Similar recipes include Crispy Green Beans with Ginger and Soy, Curry Laksa with Fried Tofu, Kaffir and Tamarind Tofu, and Tofu and Spinach Layers.

Browse all of our Tofu dishes and all of our Bok Choi recipes. Or be inspired by our other Late Winter dishes.

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Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame

I call this sauce a drizzle sauce, because it can be drizzled into and over anything. When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, drip over a pile of deep fried tofu, a little over avocado on toast.

There are some other lovely dipping sauces and broths to try  Broth and Dipping Sauce for Noodles and Tofu, Ginger and Sesame Dipping Sauce, and Kitsu Noodles.

You might also like our other Dressing recipes, and our huge number of Salad recipes . Alternatively, explore our easy Late Autumn recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Broth and Dipping Sauce for Japanese Noodles and Tofu

We don’t often make bowls of noodles, but really, I don’t know why. This broth (or dipping sauce) is delicious. Topped with fresh greens, mushrooms, spring onions, the noodles are far too good to ignore. Although we used Japanese noodles for today’s dish, we used Chinese Spinach as our greens, along with cute little pieces of yuba (dried beancurd) tied in knots. I know that you will enjoy this dish.

Use this broth or dipping sauce for any noodle dish or tofu dish, or for anything else that you would like to use a broth or dipping sauce with. Kept fairly thick, it makes a great dressing too, for Asian style salads.

Japanese Noodles are served cold in summer and hot otherwise, in a broth or with a dipping sauce. The broth or dipping sauce can be made up to a week before use. We make our own vegetarian dashi (stock) for the sauce with handful of dried mushrooms, some dried seaweed and light miso paste.

Similar recipes include Miso and Tahini Sauce, Spread and Dressing, Soy and Sesame Dipping Sauce, and Sesame Ginger Dipping Sauce.

Are you looking for other Noodle recipes? Have a look at the wealth of noodles available. Try Persian Noodles with Eggplant, Saffron and KashkKitsu Udon.

You might also like our to explore our Dipping Sauces, Noodle recipes and  Japanese dishes. Or check out our collection of Late Spring recipes.

This recipe is from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. It is a recipe we still use often, when we feel in a noodle mood.

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Hot and Sour Mushroom Soup

Recently in the kitchen we have renewed our love affair with miso soup. While others will tell you to spend time making stocks and broths for miso soup, and cook any number of ingredients, I have a wonderful, never-fail, 5 minute approach to making miso soup. The secret is, there is little that needs to be pre-cooked for miso soup. The most I do is to soak some cute little beancurd bows (but even the pre-soaking can be skipped), and perhaps some noodles. They soak while the kettle boils and the ingredients are sliced. Mix miso with hot water until dissolved, pour into a lovely bowl, add the thinly sliced ingredients and a few other flavour enhancers (see my post), the noodles if using, the beancurd perhaps, and sip contentedly. Deep flavours, comfort and nourishment. What more could you want?

Ottolenghi’s approach to what I consider to be his version of my miso soup (without using miso, let me be clear). Yet his is faaaar more complicated. It is a kitchen-sink style approach. Perhaps he should use miso! He considers this recipe to be a variation on Asian soups such as Thai tom yum or Vietnamese pho. The key is the stock, which must be rich and hearty, with many layers of flavour. And, miso or not, the broth is extraordinary! Hot and sour as promised. Earthy and deep, yet with a lightness too. It was a real surprise.  Make double and freeze half.

He doesn’t add noodles, but you can. I recommend making double the amount of broth, make the mushroom soup as-is, then decide how to use the second half with the noodles. Mushrooms and noodles. Greens and noodles. Fried tofu and noodles.

It’s interesting to me that he doesn’t include dried shiitake mushrooms in the stock (and sliced for the soup). Dried Shiitake are a vegetarian’s best friend when it comes to dark, flavoursome broths. Anyway, this is how I make an Asian Stock that is so delicious it is worth keeping some in the fridge and freezer, and using it for whatever you are making – rice, risotto, noodles, …. Ottolenghi’s is rather similar, come to think of it. But my broth is light and summery, his is deep and earthy.

You’ve guessed it, this is an Ottolenghi dish from Plenty More. In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Udon and Shimiji in Mushroom-Miso Broth, Mushrooms in Terracotta, Curry Laksa with Fried Tofu, and Slightly Pickled Mushrooms with Tamari and Sesame.

Browse all of our Soups and all of our Mushroom recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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