Sushi Rice (Food and Wine)
2 cups short-grain Japanese rice Seasoned rice wine vinegar Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes. Cook the rice in a rice cooker according to the manufacturer’s instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a […]
Thai Chicken Soup
6-8 as an appetizer, 4 as a main course If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried […]
Easy Baked Tofu (Moosewood)
1 cake firm tofu (16 oz) Basic Marinade 1 T vegetable oil 1 T dark sesame oil 3 T soy sauce 2 tsp grated peeled ginger root (optional) 1 garlic clove, pressed (optional) Preheat oven to 400 degrees. Cut the tofu into slices, cubes, triangles, or sticks (I did sticks). Lightly oil a baking […]
Potstickers
From Pacific Flavors Filling: 1 12-oz bunch spinach 2 green onions 2/3 lb. ground pork 2 tsp minced ginger 1/2 tsp grated orange peel 1 egg 1 TBS soy sauce 1/4 tsp chinese chili sauce 1/2 tsp salt 24 won ton skins cornstarch for dusting 2 TBS oil Sauce: 1/2 cup stock 2 TBS sherry […]