Vegetable Hot and Sour Soup

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This is my favorite Asian soup.  It has a depth of flavors and that delightful balance of tart, sweet and spicy notes, as well as a slight crunch from the bamboo shoots.  My challenge with tofu continues, as I cannot make myself happy with the presentation (flub).  I bought extra firm tofu and pressed it for half an hour but my matchstick pieces still fell apart.  So I lost a few presentation points but it is GOOD.

I like more heat so I have added some fresh chilies to my recipe.  This is an interpretation without sliced pork tenderloin, an ingredient many traditional recipes call for.

THE RECIPE
Yield: 3 servings

1/2 t chili oil
1 t olive or vegetable oil
1/2 onion, thinly sliced

1 T Shaoxing wine or dry sherry
3 C vegetable or chicken stock

1/2 cup bamboo shoots, julienned
5-6 shiitake mushrooms, dried and reconstituted in hot water for 20 minutes
2 T dark soy sauce
3 T Chinese red vinegar
2 T sambal oelek (chili garlic paste)
1 T black Chinese vinegar
1 t granulated brown sugar
1/2 t sesame oil
Sea salt or MSG and ground white pepper to taste
1/2 t Chinese five spice powder

2 serrano chilies, thinly sliced
 4 oz. extra firm tofu, pressed in a paper towel, julienned

1 T cornstarch, dissolved in 1/4 cup water
6 stalks cilantro, minced

1 egg, beaten

1 scallion minced, for garnish

Wrap the tofu in a paper towel or dish cloth.  Press with a weight for at least 30 minutes.  Slice horizontally and then slice into matchstick pieces.

Heat a 2 Qt. sauce pan over medium heat.  Add oil and sweat onion slices for 3 - 4 minutes.  Deglaze pan with wine and add stock.  Bring to a boil and reduce heat to simmer.  Add ingredients up to five spice powder.  Simmer for 15 minutes; check and adjust seasoning as needed.  Add chilies and tofu; simmer for an additional 5 minutes.

Gently stir in cornstarch and cilantro; stir continuously for 2 minutes over medium heat. 

Stir the egg into the soup with a fork and serve hot with the scallion garnish.

IF any readers have tips on how I can work better with tofu, PLEASE let me know!

Volcano stir-fried vegetables

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As promised, I am resting my Indian palate and paying some attention to my inner Asian.  I am working with what I have in the kitchen; had I what I wished for, I would add wood ear or shiitake mushrooms, and perhaps some shrimp and bean sprouts - but here we are.  This turned out INSANELY well, with great heat and cooling balance from the five spice powder.

THE RECIPE

2 T olive or vegetable oil
4 peeled carrots, sliced on the bias, 1/4" in. thick
4 ribs celery, sliced on the bias, 1/4" in. thick
Heat the pan over medium heat, saute for 3 minutes

1 onion, thick slices
2 large jalapeno peppers, medium sliced
Add and saute for 3 minutes

4 cloves garlic, minced
1 t grated fresh ginger
1/8th head cauliflower, small florets
1/8th head broccoli, small florets
1/2 can (3 oz.) sliced water chestnuts
1/2 can (15 oz.) sliced bamboo shoots
Add and saute for 3 minutes

6 Thai chile peppers, thinly sliced
1 T chili garlic sauce
1 T Chinese five spice powder
Add, simmer for one minute

1 T Shaoxing wine
1 t salt (OR MSG if you have no issues with this product)
1/2 t ground white pepper
1/4 bunch cilantro
1 can green curry sauce

EMERGENCY KIT
1 T corn starch
1 T cold water
Stir together and add if curry sauce does not reduce.

Add, sauté and flip for 2 -3 minutes.  Settle the curry in and flip two or three times in a ten minute time frame.  Check and balance seasonings as desired.  Do not overcook vegetables.  If the sauce has not thickened enough, stir in corn starch slowly with a whisk.

3 scallions, bulbs and leaves, thinly sliced.

1 Cup prepared Calrose or other sticky rice, for service.

Serve in large bowls over rice.  Garnish with scallions and keep some water or milk handy.  Despite my tolerance, this one lit me up.

If you wish, serve over noodles, brown rice, or any other starch you prefer.

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Pan-Asian fiery baked wings

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I think I'll take a rest from Indian vegetarian food for a while.  I'm cleaning out the freezer and have a found a package of chicken wing drumettes.  With such a small portion of chicken, I don't want to heat up and dispose of a large quantity of frying oil.  Instead, these offer a substantive heat level and a nice crisp skin when baked in a seasoned flour.  In lieu of a ranch or bleu cheese style dipping sauce or a sweeter hoisin sauce I have developed a mild sesame scallion tomato aioli.  A green salad and a few of these made a great dinner.

The chicken is better marinated overnight; however this recipe sat for three hours and delivered great results.

THE RECIPE

FIRE MARINADE

1/3 C brown sugar
3 T soy sauce (Aloha brand)
2 T rice wine vinegar
2 T Shaoxing wine, sake or dry sherry
2 T chili garlic sauce
2 T vegetable oil
1 T fish sauce
1 t lemon juice
1 t Coleman's mustard powder or Chinese mustard
1 t fresh grated ginger
1/2 t crushed red chili flakes
4 Thai chili peppers, thinly sliced
4 cloves garlic, minced
2 scallions, bulbs and leaves, thinly sliced
1/8 t ground white pepper

Combine all ingredients in a metal bowl, whisk over a low flame until sugar is dissolved and mustard is blended.  Cool to room temp.

SEASONED FLOUR

1 C all-purpose flour
1 t Chinese five spice powder
1 t paprika
1 t garlic salt
1/4 t ground white pepper

Combine all ingredients in a shallow bowl.

SESAME SCALLION TOMATO AIOLI

3/4 Cup mayonnaise (Kewpie brand, available at Japanese markets)
1/4 t sesame oil
1/4 t chile oil
2 Roma tomatoes, cored and blended in a food processor
Taste and re-season to your taste

Blend all ingredients and chill.

PREP

If you have full-sized wings, or drumettes and flat pieces, separate these with a sharp knife.  Discard wing tips and reserve for stock.  Score skin of wings with a sharp knife to facilitate marination.  Place in large Ziploc bag.  Knead the liquid into the wings and marinate in refrigerator 3 hours or overnight, turning often.

Heat oven to 375°F.

Drain marinade from the wings and allow to sit at room temperature for 30 minutes.  Dredge in seasoned flour and transfer onto a sheet pan treated with pan release.  Cook until crisp golden crust has developed, turning once, approximately 30 minutes.  Check for doneness, drain and serve hot with aioli.