I've never really loved Chinese food. Thai, yes. Japanese, definitely. Chinese foods, not so much. I think I accredit this to the fast food chains and most Chinese eateries around Phoenix that I've been to. Again, not very many recently because I thought them icky and full of MSG type flavoring. Whatever the mystery sauce that goes into every single dish that you get at most Chinese food chains I found thick, salty and left a bad taste in my mouth. Not to mention everything seemed coated in oil and deep fried.
Sorry to all of you Panda Express lovers, my deepest apologies. Reeeeally.
Anyhoo, I have had a fried rice or two in the past that I thought was delicious. When I was lucky enough to come across an 'authentic' Chinese eatery in Chicago and one in Indiana some years back, I decided maybe Chinese food really was good. The vegetables were fresh and not over cooked and the flavors were just right IMHO. It's all about the garlic, ginger, vinegars and Tamari that make a good Chinese dish shine.
Oh, and let's not forget about the type and quality of the oil and Wok used to sear the veggies to crisp perfection. It drives me batty when people use 'EVOO' to cook everything with (I'm not mentioning any names errrhegghmm, Rachal Ray)
It's important to use certain types of oils for stir frying and not others. 'We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.
Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance.
Continue reading for a helpful chart on Oils and their smoke points.........
Here is a quick guide that I hope you find helpful.
Not only because it's awfully cute and convenient, but because it took me 2 hours to figure out how to get it onto my blog! duh
Continue reading for the recipes.....
Perfect Miso Soup
Let's take a quick peek at the key ingredients. The good news is, there's only 4!
It's important to choose Organic when it comes to Miso . Although it comes in other forms,
miso is typically a fermented soy product. As we know,
genetically manipulated soy ingredients are bad for your health and the environment.
When soy beans are fermented, such as in miso, an array of beneficial bacteria are produced.
This is beneficial for improved digestion, enhanced
nutrition, reduction in hot flashes and aids in fighting or preventing cancer.
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| Miso is an excellent source of several vitamins and minerals including, zinc, copper, vitamin K, magnesium and B-12. |
Sea vegetables may be a unique food source of the mineral iodine among other minerals.
Also, seaweed is an amazing source of bioavailable iron. This means that seaweed is an
excellent source of iron and vitamin C. And since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.
Really, the nutritional list of benefits from sea plants is truly amazing.
If you'd like to read more (I know most of you have stopped reading already)
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| There are tons of different types of seaweed and see kelp. Any should work. There are even some pre sliced thinly perfect for Miso soup. I got these from the Chinese Cultural Center in Phoenix. They are dirt cheap when you can get them at an Asian market. I bought a huge bag for just a couple of dollars. |
Again, it's important to choose Organic when it comes to tofu, also a soy product.
It's a personal choice whether you choose, soft, semi-firm, firm or extra firm tofu.
I like semi-firm, it breaks up just a bit into the soup.
Traditionally, Miso soup is made with Dashi, fish flavored granules. I chose to use a basic, home made vegetable stock since I felt the Miso was flavor enough for me,
and I had them in my freezer ready to go, more convenient.
I make a big batch of basic vegetable broth and pour it into muffin tins then freeze. Pop them into freezer storage bags and you can easily use them for soup, rice or whatever.
I wouldn't use chicken broth for Miso soup as it would taste more like Chicken Noodle Soup!
I wouldn't use chicken broth for Miso soup as it would taste more like Chicken Noodle Soup!
Voila, 1 cup broth ready to go.
To Make:
First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
Simply heat 1cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.
Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.
*Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.
Other awesome sites with Miso soup you might want to check out:
Teczape
101 Cookbooks
Steamy Kitchen
Also,
Make sure you come back in a few days! I have a very special recipe for you. I made it last night and it was A-mazing! My new most favorite dish EVER! Honestly, it was better than....... well it was spectacular!
Now for the Best Fried Rice Recipe Ever! Who's still with me???
(really, you can use any veggies you have on hand, fresh or frozen)
Recipe adapted from Eating Well
SERVES 4 TIME 20 MINUTES
INGREDIENTS
4 cups leftover cooked brown rice
4 eggs, lightly beaten
1 tablespoon canola oil
1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces
2 small red bell peppers, sliced thinly into 1-inch pieces
1 bunch scallions, white and green parts, cut into 1-inch pieces
2 cloves garlic, minced
2 to 3 tablespoons good-quality tamari or shoyu
3 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.
2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.
That's it! Easy Peasy One, Two, Threesie!
Cute story...
Jack and Nolan (my 6 and 4 year olds) were busy doing crafts while I was making dinner and doing this photo shoot. Yay for crafts! Nolan snuck up quietly while I was taking this picture and put a little punch out heart on the place mat and said "This will make your picture pretty mommy. It's a heart because I love you." Awwwww, *sniff sniff Picture time over, snuggle time on! ;)
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Nolies heart picture |
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