Posts Tagged carrots

Red quinoa delight

Red quinoa delight

I made this one, and it doesn’t look half bad.

Procedures:

  1. Cook gorgeous, jewel-like red quinoa in rice cooker (same water proportion and setting as plain white rice)
  2. Dump approx 1 tbsp each of mixed garlic and ginger in frying pan
  3. Add sliced white onions
  4. Add ‘white’ bits of chopped bok choy
  5. Add chopped carrots
  6. Add ‘green’ bits of chopped bok choy
  7. When all is cooked, add cooked quinoa
  8. Add smashed silken tofu
  9. Add a couple drops of olive oil
  10. Mix all and season to taste with soy sauce and rice wine vinegar. Sriracha or other spicy sauce is also good!

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Deep-fried harusame + veg

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Forgot to write up this dish from a while back. It didn’t quite come out as Yusuke expected, but I thought it was pretty cool.

There were two components: fried harusame and a veggie stir fry.

To begin with the routine side, Yusuke whipped up a typical stir fry with soy sauce and oyster sauce, featuring carrots, green onions, shrimp, and bean sprouts.

The main inspiration behind this dish, though, was an experiment with harusame.

I’ve mentioned harusame on this blog a few times before. Since it’s been several months, I’m copying in my usual description again:

So what are harusame noodles, one might ask?

The wikipedia article offers the translation “cellophane noodles,” which sounds pretty much unappetizing to me. But other descriptions are better: glass noodles, bean thread noodles, or vermicelli.

According to Wise Geek, they’re Japanese noodles made from potatoes, sweet potatoes, rice, or mung bean starch.

The noodles are extremely thin and become translucent when cooked. Since they’re less dense or “doughy” than other types of noodles, they’re delightful in soup!

Harusame (春雨) means spring rain, and you can google for more pics.

We most recently bought a big pack at a nearby Chinese grocery. When it’s dry, it’s sort of nested in a pack, but not curly like instant ramen.

We don’t have a deep fryer, so Yusuke attempted his experiment in a fairly deep frying pan, pouring in a few glugs of canola oil and adding a pile of dry noodles over medium heat. He thought that more oil would’ve had a better effect, but I guess our pan wasn’t deep enough.

The harusame is hard, so as soon as it hits the hot oil, it starts to expand. When the whole tangle of noodles turned white in colour, he removed the batch and added another.

Some sections ended up rather more oily than others although he was quick with paper towels to soak up the oil. The final product, overall, had a rice cracker-like crunchiness.

After several batches were done…the giant mess happened.

In order to serve the dish, Yusuke wanted to make the finished tangle of noodles smaller. So, he put some on a plate, took a big knife, and went *SMACK* on top of the noodles. The result was a spectacular crunch action that had projectile consequences. In other words, the fried noodles shattered and debris went across the kitchen. But it still ended up nicely on our plates somehow in the end, and Yusuke arranged the veggie stir fry over the top.

Incidentally, lots of other crunchy little noodles escaped during various points of the process, so the clean up crew (moi) had lots to do!

Overall, it wasn’t perfect, but still tasty and kinda fun.

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Parsnip kinpira

Oh, glorious fruit of the earth. Parsnip, I sing your praises.

Yusuke, noting parsnips’ similarities to the earthiness of gobo (a Japanese root vegetable), employed it in a fabulous kinpira.

He started with fresh chili pepper from our farmer’s market basket, thinly sliced and sauteed in a tiny bit of canola oil.

He added sliced carrots and parsnips and let it all sizzle.

For seasoning, he added 3 tbsp each of soy sauce and mirin. He also drizzled in a tiny bit of sesame oil for aroma. The last addition was sesame seeds.

Earthy and spicy!

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Spicy harusame

Now this was a good one. I’m totally a fan of harusame, with its noodley lightness. Here, Yusuke incorporated it in a stir fry.

The veggies were cooked first, sautéed in with ginger, fresh garlic, and canola oil:

  • string beans (rather more yellow than green
  • carrots
  • green peppers

All from the CSA basket, naturally.

The pre-boiled harusame was added next, plus a “soup” of:

  • 1 cup of (weak) chicken broth
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp tenmenjan (sweet bean paste)
  • 1 tsp tobanjan (spicy chili paste)

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Vegetable Fried Quinoa

This is a really old one. For the recipe, see http://blog.fatfreevegan.com/2008/02/vegetable-fried-quinoa.html

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Beet stir fry

I’ve been in beet heaven of late with our CSA baskets. Again, though, sometimes they are more of a radish texture and light orange in colour. Regardless, they are très délicieux. Here, Yusuke combined the beets and greens in a lovely stir fry with abura-age (deep fried tofu sheets. Pronunciation, sort of: ahboorah-ahgay).

He first sauteed the beets in sesame oil and cooked them a fair bit (about 80%). Then he added the age and the beet leaves and stems. The seasoning was: 1 tbsp of mirin, a bit of dashi, and 1 tbsp soy sauce.

The abura-age and beets made the dish subtly sweet.

On the side, we had soup with a Better than Bouillon brand veggie stock (thanks, Mom!): about 2 tsp in 1.5 or so litres of water and a pinch of black pepper. The veggies were:

  • Baby potatoes
  • Fresh sweet carrots
  • Glistening red/purple onions
  • Green leaves of onions

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Kale-carrots-cauliflower

I don’t believe that I’ve written about cauliflower on this blog before, as Yusuke isn’t too keen on it. Luckily for me, however, it was included in one of our CSA baskets. He incorporated it in a stir fry with other farm-fresh gems as follows.

  1. Saute garlic scapes in canola oil until fragrant
  2. Add chopped:
    • kale
    • carrots
    • cauliflower
  3. Season with:
    • sea salt
    • pepper
    • a tiny bit of soy sauce
    • oyster sauce
    • cooking sake
    • dashi dissolved in a bit of water
    • a tiny bit of sugar

And that’s it. The fresh carrots were very sweet and the kale nicely carried the saltiness of the soy and oyster sauces. And fortunately, the garlic wasn’t overpowering.

This was quite the vitamin powerhouse, with four of World’s Healthiest Foods favourites. Cauliflower, for example, has excellent cruciferous properties, with vitamin K, vitamin C, antioxidants, fiber, etc. etc. etc. Fingers crossed for more this summer!

Courtesy of Flickr user clayirving. CC BY-ND 2.0

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