Asian Lenten Recipes

Need a different way to eat during Lent?

Try some Asian cooking. 

Here are some of our favorite recipes:

(Most we enjoy all year long.)

~adapted from various web sources, mags. or cookbooks~

Smashed Cucumbers:


2 Persian cucumbers (available at Trader Joe's) or Kirby style pickles
4 cloves of garlic, minced
1 tbsp sesame oil
2 tsp Chinese black vinegar (Chin-kiang vinegar-important for taste) available Asian mkt.
1/4 tsp salt


Slice the cucumbers crosswise into 2" pcs. Using the flat side of a cleaver, whack the cucumber pcs. once or twice so they break into smaller pcs. (The rough edges on cucumbers enhance the absorption of flavors.)



Transfer them to a bowl & toss w/ remaining ingredients. Marinate for at least 15 mins. or up to several hours before serving. 


Chinese Stir-Fried Eggplant

The eggplant I used to eat in China was not heavily drenched in brown sauce, but was more lightly cooked, home-style. This is very easy! The secret is SUGAR.
Ingredients
    •    2 Japanese eggplants (long and skinny, look in Asian markets if you can't find at your food store), cut into irregular hunks
    •    1 tsp chopped ginger
    •    3 spicy Thai peppers  (I leave these out and let everyone add chili      paste as they like it)
    •    handful chopped green onion
    •    dash of soy sauce (about 1 tsp)
    •    dash of rice vinegar (about 1 tsp)
    •    dash of sesame oil (about 1/2 tsp)
    •    salt, sugar, and pepper to taste
Directions
    1.    Heat the oil, hot peppers, and ginger in a wok or frying pan.
    2.    When hot, add the eggplant and stir-fry until thoroughly cooked. Eggplant should be very soft. Add more oil as needed.
    3.    Add a bit of water to keep the eggplant moist, then add the remaining ingredients: soy sauce, vinegar, sesame oil, salt, sugar, pepper, and green onion. Taste to adjust the seasonings. The result should be much more mild than what is usually served at a Chinese restaurant.

Taiwanese Scallion Oil Noodles Recipe (葱油拌面)

Serves 1 Ingredients:
3 tablespoons oil
2 stalks scallion, cut into small rounds
8 oz fresh noodles
1 tablespoon oyster sauce
1 teaspoon soy sauce or to taste
Method:
Heat up a wok with the cooking oil until it begins to smoke. Add the scallion and stir continuously with the spatula until the scallion is aromatic and becomes moderately burned. (This process will release the full fragrance of the scallion and infuses the scallion oil with the intense aroma.) Set aside the scallion oil.
Heat up a pot of water until it boils. Cook the fresh noodles al dente. The noodles should be cooked through but still somewhat firm and springy. Drain the noodles and transfer into a serving bowl.
Add the scallion oil, oyster sauce, and soy sauce into the noodles. Using a pair of chopsticks, toss the noodles to blend well with the scallion oil and seasoning sauces. Serve immediately.
Cook’s Notes:

1. I used Taiwanese fresh noodles (as pictured above). It’s labeled as Fresh Shanghai Noodles or Fresh Noodles. In Chinese, it’s called “阳春面.”
2. If you’re health-conscious, use less oil (2 – 2 1/2 tablespoons). The noodle tastes the best with 3 tablespoons scallion oil.

Stir-fried Bean Curd: 


2 tbsp. oil
1 Scallion, cut into 1" pieces
1/4 tsp salt
1 lb firm bean curd, cut into 1" cubes
2 tbsp soy sauce
1/2 tsp white pepper
(serves 4)

1. In a wok, heat oil until just smoking. Add scallion & salt & stir-fry until aromatic, about 10 seconds.


2. Add bean curd, soy sauce, & pepper. Cook, tossing gently until heated through, 2-3 minutes. Serve.

Bean Sprouts with Tofu Puff Recipe
Ingredients:
8 oz bean sprouts
1 tablespoon oil

1-2 cloves garlic (finely chopped)

6-8 small tofu puffs (cut into halves)
~available in Asian mkt. refrigerated section near fresh tofu tubs

1 stalk scallion (cut into 2-inch lengths)

1 tablespoon soy sauce

Method:
Rinse the bean sprouts under cold running water, drain and set aside. Remove the roots if you desire.
Heat up a wok and add cooking oil. Stir-fry the garlic until aromatic, then add the tofu puffs into the wok for a few quick stirs before adding the bean sprouts into the wok. Add soy sauce, scallions, and do a few more quick stirs. Dish out and serve immediately.
Cook’s Note:
Bean sprouts should be crunchy and just cooked when served. Overcooking will make them wilt and lose the crunchy texture.

Sheung Ku E-Fu Min - Serves 4-6 (E-Fu Noodles)

Ingredients

    1    tbsp    Soy Sauce (light)
    2    tbsp    Oyster Sauce
    1    tsp    Chinese Rice Wine
    1    tsp    Sesame Oil
    2    cups    Water or Broth -- mushroom broth, water w/veggie cube, or chicken broth
    3        Mushrooms, Shitake, Dried -- soaked in water and drained saving water for broth, & thinly shredded
    6     oz    Mushrooms, Button -- (185 g)
    2    cups    Water -- boiling
    8     oz    Noodles, E-fu -- (250 g)
    3    tbsp    Oil, Peanut
    1    tbsp    Ginger Root -- shredded

Instructions

For the Sauce: Combine the first 5 ingredients in a bowl.

In a small pan cook the fresh mushrooms for 1 min. Remove from heat, drain, & set aside.

Boil noodles about 2-3 mins. until soft. Remove from heat, drain, and set aside.

Heat oil in wok. Add fresh ginger, fresh mushrooms, & black mushrooms, cook for 1 min. add the sauce and the noodles. Cook, stirring constantly, until the liquid has almost evaporated. Serve.

Tomato Tofu Soup

Ingredients

    3    tbsp    Oil -- peanut is best, but veggie will do
    4    cloves    Garlic -- minced
    2    med    Tomatoes -- Peel & cut into 1/4's
    3        Bouillon Cubes, Veggie -- or to taste
    7    cups    Water -- boiling
    2        Scallions -- cut into 2" pcs.
    2    cakes    Tofu, Firm -- cut into 1" cubes (from a 4 piece pkg.)
    1    bunch    Cilantro -- chopped
    1    pinch    Shallots, Fried (optional) -- on each bowl (from oriental mkt.

Instructions

Heat oil in large saucepan. add garlic & cook until golden, not brown. add tomatoes and stir-fry for a few minutes. add bouillon cubes and stir until melted. pour in boiling water.

add scallions, tofu & cilantro. add fried shallots.




Gee Ma Wot Mein (Breakfast Noodles) - Serves 1
Recipe By: Leslie Li

Ingredients

    ¼    lbs    Wonton skins -- (20-24 skins)
    1 ½    tsp    Oyster sauce
    1 ½    tsp    Light soy sauce
    2    tsp    Seasame oil
    ¼    tsp    Guilin la-jiao -- (hot chili sauce)
    1    tsp    Sesame Seeds -- toasted

Instructions

Cut wonton skins into 1/2" wide strips.
   
Bring small pot of water to a boil. Drop wonton skins into water. boil 1 minute. rinse quickly w/hot water. Drain. transfer to bowl & add all other ingredients. mix well.



Da-Suan Chao Mian (Garlic Noodles) - Serves 2-4
Recipe By: Cecilia Chiang

Ingredients

    1    lb    Chao mian noodles
    3    tbsps    Oil, Peanut
    8    cloves    Garlic -- minced
    2    tsp    Soy Sauce, Japanese
    1    tsp    Oyster sauce
            Salt

Instructions
Bring a large pot of water to a boil over high heat. Add 1 lb. fresh chao mian- style wheat noodles & cook until just tender, about 2 minutes.

Mean while, heat 3 tbsp. peanut oil in wok over medium high heat. add 6-8 minced, peeled garlic cloves & stir-fry until fragrant and soft, about 30 seconds.
Drain noodles, then immediately add to wok. Add 2 tsp. Japanese soy sauce & 1 tsp. oyster sauce & season w/ a little salt.
Toss noodles in wok until mixed well & hot but not fried, 1 - 1  1/2 minutes.


Recipe Notes
Do not rinse the chao mian noodles after you cook them; the starch on the surface helps them "grab" the garlic flavor.

OK, will add more at a later date.

Will also gather some non-Asian recipes to post...