Chinese Lion's Head Meatballs Braise 红烧狮子头

Isn't that just meatballs? Why is it called Lion's Head Meatballs 红烧狮子头? This Shanghai casserole dish has such a name because the typically over-sized meatballs is like the "head of the lion" braised with surrounding Napa cabbage that resembles "the lion's mane".<br /><br />For the recipe today, I have tried to simplify the preparation and cooking, hoping to achieve a healthier yet delicious dish.<br /><img src="https://farm3.staticflickr.com/2942/15395135985_2f198c64b3_z.jpg" /><br /><br />First, for those who avoids deep-frying at home, this lion head meatball recipe shares a over-roasted meatball version that eases up stove-top deep-frying. Second, the meatballs are of standard meatball size (not over-sized) so that cooking or baking time can be easily managed. For example, if you deep-fry a gigantic meatball, it takes a much longer time to cook through the meat compared to smaller meatballs. <br /><img src="https://farm4.staticflickr.com/3899/15372111766_bfcfe86faf_z.jpg" /><br /><br /><a name="more"></a>While the meatballs are baking/cooking, multi-task by starting a braising liquid with mushrooms and vegetables, then later braise and simmer the meatballs with the vegetables to combine the natural sweet flavors of Napa cabbage and savory meatballs.<br /><img src="https://farm4.staticflickr.com/3857/15208471080_e880f92079_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B001L5TVGW&asins=B001L5TVGW&linkId=19e4894efa738130e4ffff440eb5821f&show_border=true&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Chinese Lion's Head Meatballs Braise with Cabbage & Mushrooms 红烧狮子头</b><br /><i>Ingredients</i>:<br />1 shallot, finely minced<br />1tsp finely minced ginger <br />2-3 cloves garlic<br />1 Thai chili,/fresh red chili<br />3-4 fresh <i>shiitake</i> mushrooms<br />1 handful <i>bunashimeji</i> mushrooms<br />12-15 <i>Napa</i> cabbage<br />4-5 <i>Bok Choy</i><br />1tsp light soy sauce<br />1tsp dark soy sauce<br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></p><p></iframe>Chicken stock or water<br />Sea salt and ground white pepper to taste<br /><br />[<i>Meatballs</i>]: 1lb ground chicken or pork or turkey, egg white of 1 organic egg<br />[<i>Seasoning</i>]: 1tsp finely minced ginger, 1/2 tsp dark soy sauce, 1/2 tsp light soy sauce, 1tsp cooking wine, 1 tbsp chopped green onions, 1 tsp toasted sesame oil, pinch of ground white pepper<br /><br /><i>Directions</i>: Preheat oven 375F. Line the baking tray with parching paper and brush some oil on the baking sheet. Season the pork/chicken with all the seasoning ingredients, then add the egg white to combine and shape them into meatballs. Lay on baking sheet. Bake in oven for 25mins. Remove and set aside.<br /><br />Saute shallots, ginger, garlic, and chili till fragrant. Add in shiitake mushrooms, and add soy sauce, then saute till the msuhrooms soften and reduce slightly in volume. Add in chicken stock or water to partially submerge the mushoom and simmer for about 8 minute till mushrooms are tender. Add in napa cabbage, bok choy, and beech mushrooms, add in meatballs, cover the pot, and simmer at low-medium heat till the vegetables are cooked and all the flavors of the vegeatbles and meatballs are combined. Salt and pepepr to taste, and drizzle of sesame oil to impart aroma before serving the dish warm.<br /><img src="https://farm4.staticflickr.com/3918/15394813992_630f0b4ffd_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/braised+meatballs" rel="tag">braised meatballs</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Chinese Lion's Head Meatballs Braise 红烧狮子头

Isn't that just meatballs? Why is it called Lion's Head Meatballs 红烧狮子头? This Shanghai casserole dish has such a name because the ty...

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Vegetables Stir-Fry with Tomato Sauce 番茄酱清炒蔬菜豆腐

Excluding sesame oil, the only Asian cooking sauce stocked in my pantry is soy sauce. In Asia, most <a href="https://teczcape.blogspot.com/2009/11/bok-choy-with-carrots-and-shitake.html">vegetables stir-fries</a> call for oyster sauce but without that, I have to create some kind of "sauce" base when making <a href="https://teczcape.blogspot.com/2015/03/baby-shiitake-mushrooms-stir-fry.html">vegetables stir-fries</a> (e.g. <a href="https://teczcape.blogspot.com/2013/09/sweet-and-sour-tofu.html">Sweet and Sour Tofu Stir-Fry</a>) and tomatoes come into the picture.<br /><br />Tomatoes not only sweeten up the entire dish naturally, the combination of tomatoes and soy sauce just means more flavor (more <i>umami</i>) for the dish.<br /><img src="https://farm6.staticflickr.com/5566/14815494229_687d6e44ae_z.jpg " /><br /><br />The trick to a quick Asian stir-fry of a combo of vegetables is to cook each or some of the vegetables" separately' then combine them in a quick stir-fry towards the end of cooking. If you were to add the vegetables - in the sequence of which vegetables cooks slower (added first), to those that cooks fastest (added last), the heat of the pan is often brought down when you add in something raw, thus slowing down the cooking process.<br /><br />In this stir-fry, the tofu was pan-fried, set aside. <i>Bok Choy</i> stems were also pan-seared to soften, then set aside. Thereafter, the actual all-in-one stir-fry begins.<br /><a name="more"></a><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B004RIY4J4&asins=B004RIY4J4&linkId=WUDYLKJBCLFHHICM&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Vegetables & Tofu Stir-Fry with Fresh Tomato Sauce 番茄酱清炒蔬菜豆腐</b><br /><i>Ingredients</i>:<br />14 oz firm tofu, cut to bite-size chunks or cubes then pan-fry till both sides are browned and crisp, or <a href="https://teczcape.blogspot.com/2015/04/soy-sauce-roasted-baked-tofu.html">bake the tofu</a> instead of pan-fry<br />5-6 <i>Bok Choy</i>, separate the leafy part from the stems. Set aside the leaves. Slice the stems to half, then pan-sear the half (flat side down) till softened, set aside the stems separately<br />2-3 cloves garlic, finely minced<br />1 tomato, finely diced<br />1 tsp soy sauce + 1cup of water<br />3-4 fresh shiitake mushrooms, thinly sliced<br />5-6 mini sweet peppers (or bell peppers), thinly sliced<br /><br />Salt and white pepper<br />Few drops of sesame oil to finish off the dish<br /><br /><i>Directions</i>: In a pan or pot, add 1tbsp cooking oil and fry the garlic till fragrant. Add the tomatoes and fry till tomatoes are softened and juices are released. Add soy sauce + water and cook down the tomatoes to create a sauce-mixture. Add in fresh mushrooms and fry for 2-3mins, then add sweet bell peppers and fry for about 1min. Add in tofu, mix well and allow all the flavors to combine by simmering in the pat/pot for about 2min. Add in <i>Bok Choy</i> leaves and stems, a quick toss, then salt and pepper to taste. Add a few drops of sesame oil over the vegetables after cooking and garnish with green onions and toasted sesame seeds.<br /><img src="https://farm4.staticflickr.com/3916/14999106971_8b7c87538c_z.jpg " /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/stir+fry+vegetables" rel="tag">stir-fry vegetables</a>, <a href="http://www.technorati.com/tag/homemade+tomato+sauce" rel="tag">homemade tomato sauce</a><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /></span><br /><div style="font-size: 8px; padding-left: 2px;"><span style="font-size: 85%;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</span></div><span style="font-size: 85%;"></span>

Vegetables Stir-Fry with Tomato Sauce 番茄酱清炒蔬菜豆腐

Excluding sesame oil, the only Asian cooking sauce stocked in my pantry is soy sauce. In Asia, most vegetables stir-fries call for oyster s...

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Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own <i>kimchi jjigae</i> for the first time, I thought "what is the difference between this and <i>soon doo bu</i>"? Both taste similar. <i>Kimchi jjigae </i>just belong to a bigger umbrella of <i>jjigae</i> variety - <i>jjigae </i>refers to a savory hearty Korean stew.<br /><img src="https://farm6.staticflickr.com/5612/15285615560_d80537cb9b_z.jpg" /><br /><br />Traditionally <i>soon doo bu</i> is a spicy Korean stew cooked in a soup broth made with red pepper paste and red chili flakes and the main ingredient is soft tofu. <i>Kimchi jjigae</i> is a soup base made from <i>kimchi</i>, and a base so versatile layered with tofu, vegetables (e.g. napa<i> </i>cabbage, leeks), mushrooms, and seafood or meat.<br /><img src="https://farm3.staticflickr.com/2947/15285761587_21f41c8e34_z.jpg" /><br /><br />There is nothing quite like coming home to a simmering pot of spicy stew in the cold winter months. The spice heat, and stew heat will instantly warm you up. Moreover, the <i>kimchi </i>base yields a subtly-sour soup that actually whets your appetite even more.<br /><a name="more"></a><br /><img src="https://farm6.staticflickr.com/5607/15471982802_f966cbde5e_o.jpg" /><br /><br />Cook a big pot of "stew" to last two meals - lunch and dinner. There are some tips I live by though, so that the vegetables (and meat) are not over-cooked (or cooked twice due to re-heating) by dinner time.<br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=ZVINMIFBCJS5ZW7D&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Homestyle <i>Kimchi Jjigae </i>家常韩式泡菜煲</b><br /><i>Ingredients</i>:<br />1-2 cups <i>kimchi </i>finely chopped<br />2-3 cloves garlic<br />1 tbsp <i>gochujang</i><br />Napa cabbage, bok choy - use as much as you want or the pot can contain<br />Variety of mushrooms - beech, enoki shiitake mushrooms, divided use<br />Few slices of beef and pork; divided use<br />1 block of tofu, cubed; divided use<br />2-3 green onions, roughly sliced<br />1 fresh red chili, thinly sliced<br /><br /><i>Directions</i>: Saute the <i>kimchi</i>, <i>gochujang</i>, garlic, water , then top with more water to simmer the soup base. Add napa cabbage, then mushrooms and cover to simmer till they are cooked. Top with bok choy (you do not need to mix into the stew), and cover the pot to simmer. Bok choy will be cooked in a less than five minutes - dish out the bok choy and set aside. Add in cubed tofu, pork at the top, cover the pot and allow it to simmer till the meat is just cooked. Garnish with green onions and fresh chili. Dish out the beef, and pork and half the portions of napa and mushrooms into serving bowls, top with bok choy, then ladle hot <i>kimchi </i>soup-broth over.<br /><br /><span style="color: blue;">Note</span>: Re-heat for next meal if there is <i>kimchi </i>base leftover. Turn on medium heat to re-heat the pot of stew. When simmering, add in fresh vegetables, any leftover tofu and meat then allow to come to simmer again. Serve for dinner.<br /><img src="https://farm4.staticflickr.com/3943/15472318725_1aa22bc2fd_z.jpg" /><br /><br />There are other Korean side-dishes you can prepare at home such as <a href="http://teczcape.blogspot.com/2015/06/korean-spicy-cold-chilled-tofu.html">Korean Spicy Tofu</a>, <a href="http://teczcape.blogspot.com/2016/04/korean-spicy-broccoli.html">Korean Spicy Broccoli</a>, <a href="http://teczcape.blogspot.com/2015/09/korean-spicy-baby-bok-choy.html">Korean Spicy Bok Choy</a>.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/korean+one+pot+stew" rel="tag">korean one-pot stew</a>, <a href="http://www.technorati.com/tag/kimchi+jjigae" rel="tag">kimchi jjigae</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Homestyle Kimchi Jjigae 家常韩式泡菜煲

When I tasted my own  kimchi jjigae for the first time, I thought "what is the difference between this and soon doo bu "? Both ta...

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Korean Spicy Baby Bok Choy 韩式辣酱小白菜/奶白

After stocking my fridge with <a href="http://teczcape.blogspot.com/2014/06/easy-healthy-korean-bibimbap.html"><i>gochujang</i></a>, there was a new-found motivation to create other Korean dishes in addition to <a href="http://teczcape.blogspot.com/2014/06/easy-healthy-korean-bibimbap.html"><i>bibimbap</i></a>, then <a href="http://teczcape.blogspot.com/2014/03/sesame-broccoli.html"><i>banchan</i></a> came to mind.<br /><br />These Korean sides-cum-appetizers including <a href="http://teczcape.blogspot.com/2015/06/korean-spicy-cold-chilled-tofu.html">Korean Chilled Tofu</a> and <a href="http://teczcape.blogspot.com/2014/06/korean-spicy-tofu.html">Korean Spicy Tofu</a>, are not difficult to prepare, and complement very well with <a href="http://teczcape.blogspot.com/2015/07/easy-bibimbap-mixed-vegetables-rice.html">rice</a> or <a href="http://teczcape.blogspot.com/2015/03/kimchi-meatballs-vegetables-noodles.html">noodles</a>. With the right ingredients to "marinate" and flavor the vegetables, things look all set.<br /><img src="https://farm8.staticflickr.com/7348/14053355336_458a1d8275_z.jpg" /><br /><br />There came an opportunity to channel this urge of preparing <a href="http://teczcape.blogspot.com/2014/06/korean-spicy-tofu.html"><i>banchan </i></a>when there was some <i>Nai Bai</i> (also known as White-Stem Baby<i> Bok Choy</i>, a variant of <i>Bok Choy</i>) leftover from making <a href="http://teczcape.blogspot.com/2013/09/fresh-shiitake-mushroom-soup.html">soups </a>and <a href="http://teczcape.blogspot.com/2013/03/baby-bok-choy-with-oyster-mushrooms.html">stir-fries</a>. A <i>kimchi</i>-style <i>Nai Bai</i> it shall be as I have seen baby <i>Bok Choy</i> <i><a href="http://teczcape.blogspot.com/2013/10/kimchi-noodles-with-bean-sprouts.html">kimchi</a> </i>working out well over at <a href="http://belachan2.blogspot.com/2014/04/baby-bok-choy-kimchi.html">LCOM</a>.<br /><br />Well, not all <i>banchan</i> need to be spicy e.g try making this non-spicy <a href="http://teczcape.blogspot.com/2014/03/sesame-broccoli.html">Sesame Broccoli</a> or <a href="http://teczcape.blogspot.com/2013/09/edible-chrysanthemum-shungiku-salad.html">Sesame Edible Chrysanthemum (Shungiku)</a>. <br /><img src="https://farm6.staticflickr.com/5584/14073271371_b760320562_z.jpg" /> <br /><br /><a name="more"></a><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B00005B8K5&asins=B00005B8K5&linkId=VEXPAFMVKZPHC2ZA&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>As I did not have Korean red pepper powder and had <a href="http://teczcape.blogspot.com/2014/06/easy-healthy-korean-bibimbap.html"><i>gochujang</i></a> instead (which also happens to be a blend of red pepper powder, salt), I adapted the marinating of <i>gochujang</i>-based sauce from <a href="http://www.featsoffeasts.com/aff-korea-banchan-korean-side-dish-seasoned-spinach/">Featsoffeasts.com</a> using <i>gochujang</i>, organic light soy sauce, toasted sesame oil, brown sugar and <a href="http://goo.gl/LyDfsA">organic apple cider vinegar</a>.<br /><br /><b>Korean Spicy Baby <i>Bok Choy </i>奶白/小白菜拌韩式辣酱</b><i><br /></i><br /><i>Ingredients</i>Bunch of White-Stem <i>Bok Choy</i>, or Baby <i>Bok Choy</i><br />[<i>Sauce</i>]: 2 tbsp <i>gochujang</i>, 1 tsp organic light soy sauce, 1tsp toasted sesame oil, 1/2tsp brown sugar and 1 tbsp organic apple cider vinegar.<br /><br /><i>Directions</i>: Prepare the sauce and set aside. Blanch the vegetables. Drain away water, and squeeze the vegetables dry to remove excess moisture. When the vegetables have cooled down a bit, mix in the sauce with the vegetables to "marinate and season".<br /><img src="https://farm8.staticflickr.com/7371/14073271011_342f614e89.jpg" /> <br /><br />The sauce was well-balanced with spice from the <i>gochujang</i>, saltiness from the soy sauce, sweetness from the brown sugar, acid from the vinegar and notes of toasted sesame fragrance.<br /><br /><br />Enjoy.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/korean+spicy+bok+choy" rel="tag">korean spicy bok choy</a>, <a href="http://www.technorati.com/tag/korean+banchan" rel="tag">korean banchan</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Korean Spicy Baby Bok Choy 韩式辣酱小白菜/奶白

After stocking my fridge with gochujang , there was a new-found motivation to create other Korean dishes in addition to bibimbap , then banc...

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Napa Cabbage, Bok Choy with Mushrooms, Tofu 大白菜焖蘑菇豆腐

Is this a <a href="http://teczcape.blogspot.com/2013/03/baby-bok-choy-with-oyster-mushrooms.html">vegetable stir-fry</a> or a <a href="http://teczcape.blogspot.com/2007/04/chap-chai-means-mixed-vegetables.html">vegetable braise</a>? This dish leans towards quick and simple braising (in this context which means frying it quickly then simmering in a covered pot with a small amount of liquid) of  <a href="http://teczcape.blogspot.com/2011/03/napa-cabbage-hulled-barley-soup.html">Napa cabbage</a> with mushrooms and tofu.<br /><br />Unlike <a href="http://teczcape.blogspot.com/2014/12/cabbage-mushrooms-tofu-stew.html">Napa Cabbage, Mushrooms and Tofu Stew</a> which can afford a little more cooking/simmering time, this vegetable dish should not be overcooked due to the presence of other vegetables particularly leafy greens.<br /><img src="https://farm8.staticflickr.com/7418/14127810284_b931998db9_z.jpg" /><br /><br />If there are leftover vegetables such as <i>Bok Choy</i>, cauliflower in the fridge, they can be added to this dish and it will make quite a substantial dish; a dish that can be good enough to go solo or to pair with rice. With the addition of four varieties of mushrooms - <a href="http://teczcape.blogspot.com/2012/11/oyster-mushrooms-with-broccoli.html">oyster mushrooms</a>, <a href="http://teczcape.blogspot.com/2012/04/broccoli-stir-fry-brown-beech-mushrooms.html">beech mushrooms</a>, <a href="http://teczcape.blogspot.com/2012/01/collard-greens-with-krill-mushrooms.html">crimini mushrooms</a> and <a href="http://teczcape.blogspot.com/2013/02/three-cup-mushrooms.html">enoki mushrooms</a>, a <a href="http://teczcape.blogspot.com/search/label/Vegetarian">vegetarian </a>dish can be made very wholesome, nutritious, healthy and delicious.<br /><br />The fancy name, often used in some Chinese restaurants, is <a href="http://en.wikipedia.org/wiki/Buddha%27s_delight">Buddha's Delight</a> <span lang="zh-Hans">罗汉斋;</span> otherwise it is also known as Combination Vegetarian Stir-Fry <a href="http://baike.baidu.com/link?url=ihS_iFwc8oCxxXnNLicOjyuwjQ7JfrcPm_hhSZdiUHdcGB39VYHUNvyLTmmZn-A6Xc8T6FmF4J-TYV8QNIIgWa">什锦炒菜</a>.<br /><img src="https://farm8.staticflickr.com/7416/13940856559_12f0fe54f3_z.jpg" /><br /><a name="more"></a><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=LQNBODMLM4IJLPF6&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Napa Cabbage, <i>Bok Choy</i>, Cauliflower with Mushrooms and Tofu 大白菜焖蘑菇豆腐</b><br /><i>Ingredients</i>: <br />3 cloves garlic<br />2 to 3- thin slices of ginger, sliced to matchsticks<br />Handful of brown crimini mushrooms<br />Handful of oyster mushrooms<br />Handful of brown beech mushrooms<br />Handful of enoki mushrooms<br />6-8 Napa cabbage leaves, sliced to bite-size<br />3 <i>Bok Choy</i> <br />5-6 cauliflower florets, bite-size<br />5-6 slices of pan-fried tofu, bite-size<br />1 tsp organic light soy sauce <br />Chicken or vegetable stock or water<br />Sea salt and ground white pepper to taste<br />1 tsp toasted sesame oil <br /><img src="https://farm3.staticflickr.com/2924/14124189601_f6656da6ae_o.jpg" /><br /><br /><i>Directions</i>: Heat some oil in the wok or pan, fry the ginger and garlic till fragrant. Add all the mushrooms (except the enoki; depending on preference, as enoki cooks very fast and if added too early, tends to turn very soft at the end of cooking), add soy sauce and fry for a few minutes. Add in half the stock, let the mushrooms cook and soften a bit, then add all other vegetables and tofu (except <i>Bok Choy</i>) and remaining of the stock and let everything simmer for 12-15 minutes; then add <i>Bok Choy</i> and cook for 3-5minutes more. When all the ingredients are cooked,  sea salt and ground white pepper to taste. Turn off heat, and add 1 tsp of toasted sesame oil, gently mix for flavors to combine.<br /><img src="https://farm3.staticflickr.com/2916/14127810134_64dc1c7b25_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/vegetables+stir+fry" rel="tag">vegetables stir-fry</a>, <a href="http://www.technorati.com/tag/napa+cabbage+braise" rel="tag">napa cabbage braise</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Napa Cabbage, Bok Choy with Mushrooms, Tofu 大白菜焖蘑菇豆腐

Is this a vegetable stir-fry or a vegetable braise ? This dish leans towards quick and simple braising (in this context which means frying ...

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