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Soba Noodles and Mushrooms in a Ginger Garlic Broth

February 23, 2012

The book – Why the Chinese Don’t Count Calories by Lorraine Clissold – has been on my reading list for a long time. After a commitment to actually make it through that list in 2012, I finally got myself a copy a few weeks ago.

I’m halfway through and things are already changing in my kitchen.

I didn’t know what to expect from the title alone. I knew it was a book about Chinese food culture. I adore anything to do with food culture, and at the moment, Asia. I’ll post more details when I’ve finished the book, but every aspect of it so far has my senses on alert.

Not only is it well written, but within it is detailed information about Chinese principles and how they apply to food. Not only are there plenty of suggestions for Chinese cooking, but Clissold does a wonderful job of explaining how the reader can apply these principles when Chinese cuisine isn’t on the menu.

After reading page after page about noodle dishes, simple broths, and the yin and yang, I decided to make up a simple dish for our dinner last night. I tend to load my food with herbs and spices, but remembering the principles conveyed in the book I made a broth using a homemade vegetable stock I’d frozen earlier this year.

I added only garlic, green onions, ginger, mushrooms, and salt to season it, and crumbled in a bit of chili flakes. Mine came from a cayenne pepper I had dried from last year’s garden. I served this warm over soba noodles, and with some steamed baby bok choy.

Yes, I could get used to eating like this, but the eating it has never been the issue. I just never seem to get out of my comfort zone and cook it. Simplicity in food is so appealing.

Soba Noodles and Mushrooms in a Ginger Garlic Broth

Makes: 4 servings

What you’ll need:
8 cups vegetable broth
8 cloves garlic, minced
¼ inch piece fresh ginger, grated
8 oz. mushrooms, sliced thick
5 green onions, greens and whites sliced
1 teaspoon sea salt, or to taste
¼ teaspoon dried chili flakes
4-6 baby bok choy, steamed until tender
10-12 oz pack soba noodles, cooked and drained

How to make it:

In a soup pot, heat the broth to a low boil and then reduce heat to simmer. Add the garlic and ginger. Simmer for about 5 minutes. Next add the mushrooms, and simmer just until barely cooked, about 3 minutes more. Add the onions, salt and chili flakes. Allow to simmer while you prepare the serving bowls.

Divide the noodles into four deep bowls. Place one or more baby bok choy in each bowl. When ready to serve, ladle the hot broth over the noodles, about 2 cups per bowl.

Delicious Soba Noodles and Mushrooms in a Ginger Garlic Broth Recipe | Fake Food Free

Ginger Soy Pak Choi

January 5, 2012

Everything is green around here. Not with envy, or with money; but with vegetables. After a week of vacation, followed by the holidays, and all the food that is associated with those things, I’ve never been happier to fill my plate with green, leafy vegetables.

Lettuces, arugula, spinach and kale have been all over the menu lately, and I expect it to continue well into February.

I made this green dish before the holidays. Now that I’m back in the swing of things in the kitchen – and now that I’ve discovered our local Asian market carries Pak Choi – I will be making this one again.

I like to steam my Pak Choi just slightly – maybe a two to three minutes – before I toss it in the skillet. This isn’t necessarily required. However you choose to cook it, make eating more Pak Choi a New Year’s resolution.

Ginger Soy Pak Choi

1 bunch pak choi, 4-5 stalks
1 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh ginger, minced
1 inch piece lemongrass, sliced
1 tsp raw sugar
¼ tsp dark sesame oil
2 tbsp soy sauce
Sesame seeds for garnish

Steam pak choi 2-3 minutes in a vegetable steamer.

Meanwhile, add the olive oil to a wok and heat to medium. Add the garlic, ginger and lemongrass to the pan. Stir in the sugar, sesame oil and soy sauce. Cook 1-2 minutes.

Increase the heat to medium-high, drain the pak choi and add to the wok. Turn to coat in the sauce. Continue to cook until pak choi reaches your desired tenderness. For me that’s about 1-2 minutes. Transfer to a plate and sprinkle with sesame seeds. Serves 2 – 3.

Thanks for reading! All images and content are the property of Fake Food Free and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Ginger Chicken Pot Stickers

March 23, 2011

These Ginger Chicken Pot Stickers are one my favorite recipes from the Fake Food Free archives! You can make your own won-ton dough, or take a shortcut and use store-bought wrappers. The filling is also a great use for leftover roasted chicken!

Ginger Chicken Potstickers Recipe | FakeFoodFree.com

When my husband asked me what we were having for dinner this past Sunday, “pot stickers” came out of my mouth before I really even thought about it. Apparently, my stomach knew what it wanted before my brain had time to register it.

Once I said it, I was committed, which really isn’t a bad thing. I had actually had making homemade pot stickers on the back burner since I started my food blog, so we are going on three years. That’s a pretty long time to be meaning to make something.

My first excuse was that I didn’t have a pasta roller to get the dough thin enough. Well, I got one of those last October for my birthday so I was quickly running out of reasons why I shouldn’t make it. Aside from the cutting and stuffing, they really are easy to make, just a little time consuming.

We had grilled a local, pastured chicken a few days before so I had plenty of meat to make a filling. I went through the fridge and pulled out a few things from the vegetable drawer, threw it in the food processor and was surprised at the delicious combination that resulted.

Easy Potstickers Recipe | FakeFoodFree.com

I mentioned that I had been meaning to make these since the start of my blog and that is because of this recipe for Soy-Butt Pot Stickers from one of the very first blogs I read regularly, Eating Out Loud.

That is where you will find the very simple dough recipe and some general instructions on making pot stickers. I found that running the dough through the roller just two times on a middle setting worked fine. Be sure to keep your surface well floured to prevent it from sticking. This recipe, both dough and filling, made about 60 pot stickers.

Ginger Chicken Potstickers Recipe

They cooked up beautifully with the exception of a few that got a little too brown on one side. The ginger came out strong in the filling, but it was balanced with the green onion, soy, and cilantro. We made a meal of these, but they would also work great for a party appetizer.

A favorite recipe from the early days of FakeFoodFree.com. Ginger Chicken Potstickers.

Ginger Chicken Pot Stickers

2018-02-28 13:33:22

Yields 60

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Ingredients

2 cups cooked chicken, shredded
2 carrots, peeled and grated
¾ cup cabbage, grated
3 green onions, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon finely grated fresh ginger
3 tablespoons soy sauce
1/4 teaspoon fine sea salt, or more to taste
1/4 teaspoon ground black pepper
60 homemade won-ton wrappers
1 tablespoon cooking oil

Instructions

Place all ingredients except the won-tons in a food processor. Pulse 3 to 4 times in 10 to 15 second intervals until the ingredients are still slightly chunky, but hold together when pressed into a ball.
Lay all of the won-tons out on a flat surface. Place an equal amount of filling in the center of each won-ton. Brush the edges of each won-ton with water. Fold in half and pinch and fold the ends to make a half moon.
Preheat about 1 tablespoon of oil in a large skillet over medium-high heat. Work in batches and place the pot stickers on their sides in the skillet. Allow to cook on medium-high heat for about 4 minutes. Avoid moving them around. Once they are stuck to the skillet, pour about 1/8 of a cup of water into the skillet. Cover with a lid or foil and cook for about 1 minute. Remove the lid and let any remaining liquid evaporate. Remove the pot-stickers and serve warm.
You can freeze extra pot-stickers before cooking. They also hold up well if you cook them and store them in the fridge to reheat and finish off in a day or two.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Thanks for reading! All images and content are the property of Fake Food Free Productions, LLC and Lori Rice unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round-up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Gingered Pear Quinoa with Walnuts

September 23, 2010

I think I have a problem. I tend to go a little crazy when it comes to buying grains. Wheat berries, couscous, Israeli couscous, millet, brown rice, white rice, sticky rice, oats and quinoa. There have even been occasions when I lost track of which grain was which since I buy them from the bulk bin.

See, I told you I have a problem.

I keep buying because every time I’m in the store I have great ideas of what I will make. Not to mention that if it is a hard grain to find at a great price, I just can’t resist.

As I get settled into the new job I’m finding my cooking creativity is suffering. I trust it will return, but right now I’ve got lots of grains and no cooking going on.

Last night I was motivated, though. Weak as it may have been, I made an attempt to use up my rations. I turned to the red quinoa.

Gingered Pear Quinoa with Walnuts Recipe | Fake Food Free

Not in the mood for savory, I went sweet. And not just sweet, but an autumn-inspired sweet. I’m amazed at how well quinoa turns out with fruits and other sweet additions. The nutty flavor comes out and it tastes like it was meant to be.

I sautéed pears with mascavo sugar, cinnamon, ginger and walnuts. Once tossed with some cooked red quinoa, it became this morning’s perfect breakfast. The best meal I’ve had all week!

Gingered Pear Quinoa with Walnuts

Makes: 2 servings

Ingredients

1 tablespoon unsalted butter
2 tablespoons mascavo sugar
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
1 pear, cored and chopped
2 tablespoons walnuts, chopped
1 cup cooked, red quinoa

Prep

Melt the butter and sugar in a skillet on medium heat. Add the cinnamon and ginger and cook until bubbly.

Add the chopped pear, and stir to coat with the sugar mixture. Cook about 1 minute, careful to keep the pears somewhat firm. Add the walnuts.

Stir in the quinoa and serve warm.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

Newer Posts

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Soba Noodles and Mushrooms in a Ginger Garlic Broth

Soba Noodles and Mushrooms in a Ginger Garlic Broth

Ginger Soy Pak Choi

Ginger Chicken Pot Stickers

Gingered Pear Quinoa with Walnuts

Thanks so much for reading!

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