Chinese vegetable Melody in Stir fry sauce

I like to use the vegetables which kids generally don't eat it in normal dishes. So When I make stir-fries, I add all those and make some yummy sauce to go with it and feed it, Kids will have it without any complaints. Generally I serve one vegetable dish with sauce, one noodle dish so with I had Pad See Eww and spring rolls and puff tofu and by the end of the diner , all was gone. Here I have used green beans , mushrooms, carrot, broccoli, onion and sweet colorful peppers.  You can take whatever you have in on hand. You can tofu also in it or your favorite protein. 

Ingredients : 

2 cups of green beans blanched and cut in half

1/2 cup of white button mushrooms chopped in slices

1 cup blanched broccoli

2-3 sweet colorful peppers chopped in cubes

1 white onion chopped in cubes

ginger, garlic and green chilies finely chopped 2 tbsp. 

1 tbsp. oil

Sauce mix : 

2 tbsp. soy sauce or as needed to adjust salt content

1 tbsp. black bean garlic sauce

3 tbsp. vegetarian oyster mushroom sauce

1 tbsp. coconut sugar or any sweetener

1 tbsp. rice  vinegar

4 tbsp. water

1 tbsp., or as per your taste sriracha

1 1/2 tbsp. cornstarch

1 tbsp. hot sesame oil or regular sesame oil

Method : 

Bo blanch the vegetables, heat up the pan with water in it and once its boiled, add first beans and keep it in water for a minute and take it out and put it in ice cold water. Do same for broccoli. and keep it aside. 

Mix all the ingredients for the sauce mix in a bowl and set aside. Adjust the taste as per your liking, you can use this noodles too. 

Heat a oil in wok or non stick pan. Add ginger , garlic and green chilies, cook till you get nice aroma, then add carrot, peppers and mix it, add onions and mushrooms and cook for minute too. 

DO NOT OVERCOOK the vegetables. 

Then add blanched green beans and broccoli and mix it. 

By spoon mix the sauce again before pouring it in to the wok so starch don't stuck at the bottom.

Pour the sauce on the vegetables and mix it nicely so it coats  the vegetables. 

If sauce is too thick add few tbsp. of water and adjust it , Check the seasoning and adjust it if needed too. 

Enjoy it with plain white rice. 

If you like garnished it with white sesame seeds and serve hot. 

Kimchi Jjigae with Tofu - Vegan

When you make a big bottle full of fresh kimchi , you need to use it in all kind of ways. So was thinking of making this dish but didn't had typical clay pot for this but its not going to stop me for making it. Its not like you have to use homemade kimchi , you can use store brought also. Instead of using water for more flavor use vegetable stock either one, home made or store brought. I used spicy tofu which I had it, you can use any firm tofu for this.

Ingredients :

1 block of spicy tofu cut it in strips

1 red onion cut in slices

4 bulbs of bok choy

2 cups well fermented kimchi, cut into bit size

1/2 cup kimchi juice

2 cups stock

2 cloves of garlic finely chopped

for garnish, mung bean sprouts

Salt and pepper as per taste

1 tbsp. oil

Method:

Heat a thick bottom pot over high heat. 

Add oil in it and add garlic in it, when it cook for few seconds and flavor released , it add chopped kimchi in it. 

Cook kimchi for about 5 minutes on low to medium heat. 

Add bok choy, onion, tofu , stock , kimchi juice and mix it. 

Cover and cook for 5 minutes on high flame. 

Remove from heat and serve it in bowl, have it as it is or had it with white rice. 

Top it with mung bean sprouts for little crunch. 

Baked Tofu in Thai Peanut Sauce

If you like satay then you will love this. It has the same kind of sauce but with tofu and instead of stick , its in the bowl and you can have it with warm rice. By the time your rice will cook, your tofu dish will be ready. Since I am having with rice, I don't like dry dishes, I need some kind of sauce to clean the dish. So I had the leftover peanut sauce , just heat up that , add baked tofu in it and enjoy it with rice along with my eggplant stir fry. 

You can just bake the tofu and have it as it is or add it in salad or noodles. 

 

Ingredients :

1 block of firm tofu

1/4 cup creamy peanut butter

1 tbsp. finely chopped ginger

3 cloves of garlic finely chopped

1 tbsp. rice vinegar

1 tbsp. Tamari sauce / coconut amino

2 tbsp. regular or spicy sesame oil

1 tbsp. agave syrup / maple syrup / honey

1 tbsp. Thai sweet chili sauce

if you prefer, green onions on top

Method:

Take the tofu and pressed and take out as much water as possible.

Meanwhile we can make our sauce, 

Warm the peanut butter for few seconds in microwave so its easy to mix it. 

Add ginger, garlic, rice vinegar, tamari sauce, sesame oil, agave syrup and Thai sweet chili sauce. Mix it and test the taste, adjust the seasoning as per your liking. 

Cut Tofu  in your favorite shape. Don't make it too small pieces.

Take your baking try and put the aluminum foil and oil spray on it. 

Dip the tofu in sauce and put it on baking dish. 

I did air fried my tofu at 375 for 15 minutes , turning after 6 or 7 minutes. You don't need to make it brown or crunchy just cook enough to coat the sauce.

You can do it in traditional oven also, just keep an eye so it don't burn. 

when all tofu is done, and cool it for few minutes, heat a pan and add rest of the sauce in it. 

Add water to thin out the sauce little bit, at the time of the serving add the baked tofu pieces in it and mix it and serve it immediately over rice .

Poblano Veggie Balls Soup - Poblano Albondigas with Ancho Chile Soup - Vegan

I just love roasted poblano peppers flavors so always looking for the dishes where I can use this , This is a very famous soup which can be make with meatballs and rice so instead of using rice I used soy granules and use vegan meatballs and make this hearty soup and had it with my Jalapenos ginger beer. It was perfect heat in the soup and drink to give me warmth. If you want  you can add tortilla chips on top of it too and you can use rice also to make traditional way to make it but it takes longer and I wanted to make it fast so I just used soy granules which was fine by me. 

Ingredients : 

4 vegan meatballs

2 poblano peppers

1/4 cup soaked and dry soy granules

1 red onion chopped in matchsticks

1.4 cup frozen corn kernels

2 tbsp. mashed chipotle peppers in adobo

2 cups vegetable broth

1 tbsp.  Ancho Chile powder if not use paprika powder

salt to taste

1 tbsp. garlic powder

1/4 tbsp. oregano

1 chopped fresh jalapenos , saved few rounds for garnish

2-3 garlic cloves chopped

1 tbsp. oil

1 green capsicum cut in slices length wise

Method : 

Char poblano on direct gas flame from all sides.

When its done, put it in paper or plastic bag and close it so with the moisture in side  the skin get soften and its easier to remove it.

Once its cold enough to handle , remove the skin and take out the seeds from inside and cut it in strips and keep it aside. 

Heat a big pan, cook your frozen meatballs in it from all side and take it out.

In same pan, heat the oil and add garlic and cook for few seconds, then add onion and cook till its soften. 

then add chili powder ,broth and oregano and add meatballs in it too so it cooked from inside and juices goes inside too. 

If you are planning to add rice then add now and adjust the broth quantity and cook.

since I am not adding rice, I add granules and chopped poblano and capsicum in it and mix it.

Add chipotle peppers in it and cook it all in slow to medium flame for 6-8 minutes till everything is combined.

When you got the desired thickness , shut it off.

Serve yourself a nice bowl of soup with fresh jalapenos on top and if you wish  fresh coriander leaves and some tortilla chips and enjoy.