Smoked Salmon and Poached Egg over Salad with Caper and Dijon Vinaigrette
This was an absolutely delicious quick lunch of mixed baby greens, english cucumber, white onion, tender white asparagus, ripe tomatoes, smoked wild alaskan salmon and a poached egg with a caper and dijon vinaigrette. I was very hungry and in a hurry so this picture does not do the dish justice. I think the egg looks a little sad.
Xihongshi Chao Jidan (Chinese Tomatoes Stir-Fried with Eggs)
Tomatoes stir-fried with eggs are so simple but surprisingly delicious and quick to prepare. I have to admit, the first time I saw this dish, the idea of scrambled eggs with tomatoes did not excite me, but I really have to come to love it. I believe a family friend taught my mother how to prepare this dish, who in turn taught me. Chao Jidan is a lifesaver for weeknights when you don’t have much time to prepare dinner. Serve it with steamed rice and sprinkle with Chinkiang black vinegar if you like.
2 tbsp canola oil
2 large tomatoes
4 cloves garlic
salt and cracked black pepper to taste
Chinkiang black vinegar (optional)
Mince the garlic and chop the scallion finely. Cut each tomato into 8 wedges. Heat 1 tablespoon of oil in a wok or a skillet over high heat. Crack and beat the eggs in a bowl. When the oil is very hot, pour the eggs in. Let the eggs cook untouched for about 30 seconds, then turn with chopsticks or spatula only a few times so that eggs remain in large curds. Do not overcook the eggs. They should be fluffy and soft. Remove the eggs from the pan and set aside. Wipe out the pan and then heat the remaining tablespoon of oil. Drop in the tomatoes and garlic and cook for a minute or so, stirring constantly until the tomatoes soften. Stir the eggs back in and cook for another minute. Season with salt and pepper and add the scallions. Serve immediately.
This is a refreshing and healthy summer salad that is very easy to put together. I like to serve my salmon salad over lettuce, but it is also great in wraps and sandwiches.
Ingredients for the dressing:
1/4 cup orange juice
zest of 1 orange
juice of 1 lemon
1 clove of garlic
1 tsp anchovy paste
1 tbsp extra virgin olive oil
1 tsp white pepper
3 tbsp drained capers
large pinch of red pepper flakes
salt, to taste
Ingredients for the salad:
1 cup celery, sliced thinly on the diagonal
1 cup english cucumber, sliced into thin rounds
10-15 blanched asparagus spears, cut into 1 inch pieces
1 hass avocado, cut into cubes
1 cup skinless, boneless salmon pieces (you can cook your own salmon for this recipe or you can used canned salmon, which works just fine)
2 scallions, thinly sliced
Put the one clove of garlic through a garlic press or grate it with a microplane. Add into a small bowl along with the rest of the ingredients for the dressing. Whisk to combine thoroughly and set aside. Place all the salad ingredients into a large bowl. Pour the dressing over the salad and toss gently. Try not to break up the avocado and salmon too much. Taste to see that you have enough salt. Cover bowl with plastic wrap and place into the fridge. This salad tastes best after it has marinated for a few hours. Serve.
This is my recipe for hot and sour soup and it is absolutely delicious. I recommend making this with chicken stock and strips of chicken or pork and an egg as well. To add an egg to the soup, beat the egg in a bowl and stir into soup in a thin stream right before the last step of adding in the sesame oil. Chinkiang vinegar is a fragrant Chinese black vinegar that is easily found at an Asian grocery store. Sichuan peppercorns have a numbing effect on the mouth that some find undesirable but in its whole form have a scent reminiscent of black pepper, lavender and peppermint.
1 tbsp vegetable oil
2 tbsp chopped garlic
2 tbsp chopped ginger
2 tbsp Korean hot pepper flakes
1/2 cup thinly sliced shiitake mushrooms
1 cup dried thinly sliced wood ear mushrooms, soaked in warm water
1/2 cup thinly sliced bamboo shoots
6 cups vegetable stock (I used Better than Bouillon mushroom base)
1 block extra firm silken tofu, cut into 3/4 inch cubes
2 tbsp rice wine vinegar
Chinkiang vinegar (I use Chundan brand)
2 1/2 tbsp soy sauce
large pinch of sugar
1 tsp ground black pepper
1 tsp ground Sichuan peppercorns (optional)
5 scallions, 4 chopped into 1 inch pieces and 1 finely chopped for garnish
3 tbsp corn starch
1 tablespoon sesame oil
Heat vegetable oil in a stock pot over medium. Add in chopped ginger and garlic and stir for 1 minute until fragrant. Add in hot pepper flakes and continue cooking for another minute. Add in shiitakes, wood ear mushrooms and bamboo shoots. Cook for about 3 minutes, stirring constantly. Add in vegetable stock and bring to a boil. Reduce heat, cover and let soup simmer for 10 minutes. After 10 minutes, stir in the 1 inch pieces of scallion, vinegars, soy sauce, sugar, black pepper, Sichuan peppercorns and tofu. Cover and simmer again for 10 minutes more. Mix together 3 tbsp cornstarch and 3 tbsp water. Slowly pour this mixture in a circular motion into the soup while stirring gently. Be careful not to break up the tofu cubes. Simmer for about 5 minutes or until the soup thickens. Stir in the sesame oil. Serve hot, garnished with the reserved chopped scallion.
I came up with this Chinese style dish when I was trying to find ways to use up the vegetables in my fridge last night. It makes a very satisfying meal when served with steamed white rice. If you want to increase the amount of protein, I would suggest cutting some chicken or pork into thin strips and adding that in. If you are going to add meat, make sure to cook it separately as you would with the mushrooms and bok choy and then add it in with the sauce at the end.
3 tbsp canola or grape seed oil
6 cups mixed shimeiji, enoki, shiitake and oyster mushrooms
7 baby bok choy, cut vertically into quarters
6 cloves of garlic, minced
2 teaspoons minced ginger
1 1/2 teaspoon tobanjan (chili bean sauce, available at any asian grocery store)
1/2 cup chicken stock
2 tbsp soy sauce
1/2 tsp sugar
1 tbsp rice wine vinegar
1 tsp corn starch
2 tsp water
2 scallions, chopped
1 tsp sesame oil
Heat 1 tbsp of oil over high heat in a wok or a large skillet. When the oil is very hot, add in the mushrooms and stir constantly for 5-6 minutes, until mushrooms are cooked through. Remove the mushrooms, draining them from their liquid with a slotted spoon and set aside. Discard the liquid. Wipe out pan and heat 1 tbsp oil over high heat again. Drop in the bok choy and stir fry until the green part has wilted and the stems are cooked but still crunchy, about 3 minutes. Remove bok choy from pan and set aside. Put remaining tablespoon of oil in the pan over low heat. Add ginger and garlic to the pan and stir constantly until fragrant. Add in tobanjan, stir for 1 minute more. Pour in soy sauce, rice wine vinegar, sugar and chicken stock and turn the heat back up to high. Let the sauce boil for 1 minute. Add back in the mushrooms and bok choy. Stir to combine and add the white part of the scallions. Combine the corn starch and water and stir into the pan. Stir in sesame oil. Remove from heat and transfer to a serving dish. Garnish with the tops of the scallions and serve with steamed white rice.
Chinese hot mustard (I use S&B brand and mix the powder with a little water to create a thick paste)
Peel the daikon and cut it into 1 inch slices. Heat oil in a large pan over medium heat. Put the daikon slices in the pan and cook for 10 minutes. After 10 minutes, turn over the daikon (it should be browned) and cook on the other side for 5 minutes. After five minutes, cover the pan with a lid and reduce heat to medium-low. Cook until both sides are browned and the daikon is tender, about 15 minutes. Turn up the heat to high and add the dashi. Cover again and cook until all the dashi is absorbed into the daikon. Sprinkle the daikon steaks with the soy sauce and remove from heat. Serve immediately with hot mustard.