I have mentioned my ancient Chinese cookbook before, the one direct from the 1970’s, bright orange cover, published by Sunset, and absolutely falling apart now. It is held together with a bulldog clip. It is still available online, I see – leftover copies and second hand ones. It is not surprising, the recipes are great. Mostly non-veg, but with enough veg recipes for me to still want to keep it on my bookshelves – at least until I have cooked every one of the veg dishes.
Today’s dish is simple but delicious. Tofu in a mushroom sauce with either broccoli, beans or carrots. Delicious. I have replaced oyster sauce with miso – you might like to use a mushroom based vegetarian oyster sauce if you prefer.
Similar recipes include Broccoli and Chickpeas with Orange Butter Sauce, Chinese Cold Cucumber, Green Beans with Garlic and Sesame, and Sizzling Rice Squares.
Browse all of our Tofu dishes and all of our Chinese fare. Have a look at the recipes we have made from the cookbook Chinese Cooking. Or explore our Late Spring recipes.
Continue reading “Bean Curd (Tofu) and Mushrooms with Vegetables”
How inventive rice squares are. They are pretty easy to make, then their bland goodness is partnered with some flavoursome soups, broths or sauces. You have to admire cultures that waste little.
If sizzling rice squares are your thing, the rice squares are deep fried before placing in the soup or sauce – they sizzle when they are hot and really sizzle as they hit the liquid. They can also be used in any stir fried dish. We have our Asian brothers and sisters to thank for this easy and filling addition to simple meals.
We love to make these from scratch, but left over cooked rice can be used too. They make such a delicious afternoon snack.
Similar recipes include Crispy Green Beans with Ginger and Soy, Congee and Thattai Vadai.
Browse all of our Rice dishes, and our Chinese recipes. Explore all of our Mid Spring dishes too.
Continue reading “Chinese Quick Rice Squares and Sizzling Rice Squares in Dipping Sauce”
A classical Chinese dish with a twist
Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.
The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:
- Fenugreek Leaves with Ajwain and Cumin Seed
- Coriander Leaves and Green Chilli
- Spring Onions with Grated Orange Zest and White Pepper
Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa. And try Sizzling Rice Squares, and Spring Onion Greens Salad.
Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.
Continue reading “Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes”