Chinese Recipes

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Tofu Fried Rice Recipe Recipe

Tofu Fried Rice Recipe

02.18.14 by Jackie

I often find myself with a lot of leftover jasmine rice. At the end of the day, if the rice cooker is still full of rice, I unplug the machine, let the rice cool to room temperature and store the rice in the refrigerator. Last night was no exception, so this morning I gathered the cooled rice and made cơm chiên chay (Vietnamese for "vegetarian fried rice") and added tofu for extra protein.

For this version, I added vegetables I had readily available such as carrots, peas and sugar snap peas. You could combine the vegetables of your choice. Simply make sure you don't choose any "watery" vegetables such as bok choy, or the rice will turn mushy and soggy. 

Baby Aria absolutely loves fried rice. I never have to feed this dish to her. She scoops the rice into her spoon and asks for more! 


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Vegetarian Fried Rice Recipe (Com Chien Chay in Vietnamese) Recipe

Yesterday, we had a lot of relatives over and after dinner there was leftover steamed jasmine rice. I wasn't going to let the rice go to waste; I usually make cơm chiên chay ("vegetarian fried rice" in Vietnamese). That way my husband Lulu and his sisters who are all vegetarians, can make it disappear!

I also happily discovered that baby Aria absolutely loves fried rice. I’m thrilled because this dish is super easy to prepare. Once you know the tricks to keep the rice from turning soggy and mushy, you can make it as often as it pleases you, with whatever veggies you have on hand.

For this version, I mixed carrots, peas, corn, red and green bell peppers, green onions and diced fried tofu with the jasmine rice. I didn't add any egg so the rest of the family could enjoy it as well.

As a child, Maman would always tell us kids not waste food; it's "tội chết" ("dreadfully sinful" in Vietnamese). As an Asian mom, I'm definitely keeping the family "tradition" and teacingh the same ethic to my daughter Aria. 


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Vegetarian Beef Recipe Recipe

Vegetarian Beef Recipe

01.21.13 by Jackie

It's hard to believe it's almost the end of January already! It feels as though the year just got started. With the Asian New Year (Tết in Vietnamese) starting in a few days, I concocted yet another vegetarian recipe. This time around, I stir-fried vegan-friendly faux-beef with fermented black beans and chili garlic sauce. It's a great source of protein while the texture is very similar to beef itself. 

To balance the meal, I also added crookneck squash, which provided a soft contrast to the dish. Enjoy!

 


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Vegetarian Char Siu Recipe (Tofu Xa Xiu) Recipe

If you've been to an Asian market, you've probably noticed the long pieces of Chinese-style barbecue meat glistening with red sauce on hangers. The red sauce is char siu sauce (in Vietnamese, it's called xá xíu). Since my husband Lulu is a vegetarian, I made a tofu version and coated the fried tofu with the sweet sauce. It's made with honey (but I used date syrup for a darker color), hoisin sauce, reduced soy sauce, dry sherry (optional), fresh ginger, five spice powder and sesame oil. I added a little red food coloring to reach the typical char siu color but really, it's up to you. To finish the dish I sautéed the tofu with shiitake mushrooms and red and green onions.

I didn't miss eating meat at all, but of course, you could use the sauce on a pork tenderloin and generously baste the meat with the eye-catching sauce, if you prefer.


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Sauteed String Beans (Chinese Green Bean Recipe) Recipe

Chinese-style green beans are a delicious side dish. Green beans are deep fried until the outer skin becomes slightly wilted. Once all the beans are fried, they're sautéed in garlic, chili garlic sauce, black bean sauce and soy sauce.

This may not be the healthiest way to prepare green beans, but I can’t get enough of them. The natural sweetness of the green beans balances perfectly with the saltiness from the fermented black beans. On top of that, this vegetable dish is so easy to make, it will take you less time to make it yourself than ordering take-out!
 


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