Tag Archives: soy sauce

Boil the Sea

Egg Foo Young

Egg Foo Young

When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV.  As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all.   So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense.  Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option.  I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help.  Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food.  From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of.   I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.

Boil the Sea

Serves: Yields 4 Egg Foo Young patties

Serves 2-3


4 eggs

1/2 tbsp rice vinegar

1 tsp soy sauce

3 green onions, chopped (including greens)

2 shallots, chopped

1/4 inch piece of ginger, shredded

1/2 cup mushrooms, chopped

1/2 cup broccoli, chopped

salt and pepper

vegetable oil


  1. Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
  2. Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
  3. Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
  4. Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1

As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish.   At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon.  Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner.  Nothing like a quick and versatile meal 🙂

Nuts about You

Spicy Chili Peanut Sauce

Peanut Chili Sauce

For the most part my house is a peanut free place, since I find my husband functions best when not dealing with an allergic reaction.  However this move has us spending work days apart while I wrap things up in NoVa, and he starts his new position in Maryland.  Needless to say I have gone a bit peanut crazy, to include eating peanut butter straight out of the jar.  The other week I was doing a basic stir-fry when I decided to add some peanut butter to the dish, to see what would happen.  The result was incredible so I decided I had to replicate it and figure out how to get the perfect balance between the spicy chili and the delicious peanut butter.

Spicy Peanut Chili Sauce

Serves 4


1 tbsp vegetable oil

3 shallots, chopped

2 garlic cloves, minced

2 Japanese eggplant, roll cut

1/2 lb bok choy, chopped whites and torn greens

1/2 tbsp rice vinegar

1 tsp sesame oil

1 tbsp low sodium soy sauce

1 tbsp chili garlic sauce (or more to taste)

1 1/2 tbsp crunchy peanut butter


  1. Heat the vegetable oil in a large wok over medium heat. Add the garlic and shallots and cook 3 minutes or until garlic starts to turn golden. Add the eggplant and the white section of the bok choy and cook for 7-10 minutes, the eggplant should start to turn slightly brown and become soft.
  2. Meanwhile mix the rice vinegar, sesame oil, soy sauce, peanut butter, and chili sauce. Once the eggplant is soft add the sauce along with the bok choy greens and toss well. Cover and cook for 5 minutes. Then stir and taste - adding more of the chili, soy sauce, or peanut butter as needed.
  3. Serve over brown rice or soba noodles and enjoy!


If sauce is too salty or spicy add vegetable stock or water, 1/2 tbsp at a time until desired taste is reached!


The first time I made this dish I wasn’t sure how things were going to go, but learned once again that randomly experimenting with ingredients can produce spectacular results.  One tip, if using creamy peanut butter make sure to add some fresh peanuts to the dish in order to keep the satisfying crunch!  I’m sending this over to 52weeksofcooking for their nuts week, which I’m thankful fell during the time when my hubby was out of the house 🙂

Whenever You’re Near

Sriracha White Bean Dip

White Bean Dip

Time for the July installation of Secret Recipe Club!  This month I was assigned Beth’s It’s Good to be the Chef Blog, which is full of awesome recipes and restaurant reviews.  I knew this would be the perfect match when I saw all her comments about Wegmans (!!!) and Thai food – plus she’s also been to Zahav which is one of the most amazing restaurants ever.  I had a hard time figure out what to recipe to make but in the end my garden decided for me.  I had been hoping to make one of her many tomato focused recipes, either her mom’s baked tomatoes or her roasted tomato spinach pasta or maybe the Blue Cheese Spinach Orzo.  In the end however I couldn’t find any suitable tomatoes and went for spicy Sriracha White Bean Dip.  I’ve mentioned my love of sriracha before but never would have thought to make a dip of it that also include curry powder.  I did make a few changes, leaving out the lime juice for allergy reasons and upping the garlic content.  This dip came together oh so quickly and was spicy perfection with just the right amount of kick.

Sriracha White Bean Dip

Serves: Makes 1 1/2 cups


1 can Cannellini Beans, rinsed and drained

1 tbsp extra virgin olive oil

1/2 teaspoon Hot Sesame Oil

2 tbsp Low Sodium Soy Sauce

2 tbsp Sriracha Hot Sauce

2 cloves garlic

1/2 teaspoon curry powder

1/4 cup water


  1. Place all ingredients in a blender or food processor and puree until smooth. Serve and enjoy!


Original Recipe is From It's Good to be the Chef


I brought this simple dip over to a family bbq and it was an instant hit, especially on top of the sundried tomato wheat thins.   The leftovers became parts of a lunch wrap, just added some lettuce, olives, and carrots – perfect quick and healthy lunch!

Keep It

Sesame Green Beans

Sesame Green Beans | #Vegan

Good morning from gorgeous sunny (seriously!!!) London!  Our trip has reached it’s halfway point and so far everything has been amazing.  There are so many recipes I can’t wait to test out when I get home, from sweet to savory all things I’m sure my hubby will love.  Today is another packed day on the agenda, starting with Hampton Court Palace (Henry VIII) and ending with a show at The Globe.  I still can’t believe how many things we have been able to do, and being just halfway there are still so many things to look forward to.

Today’s recipe is one of my favorite Asian-inspired sides – and perfect for spring when green beans are starting to pop up in large amounts.  Seeing the local produce, especially that in Cardiff, has me eager to go home to tend to my garden in hopes of producing similarly enticing.

Sesame Green Beans

serves 4-5, as a side


1 tbsp vegetable oil

1/2 tbsp sesame seeds, divided

1/2 tsp garlic, shredded

2 garlic cloves

1 lb green beans, tipped and halved

1 tbsp soy sauce

1 tsp sesame sauce


  1. Heat the olive oil in a large wok over medium heat. Once hot add 1 tsp of the sesame seeds and begin to toast stirring frequently to prevent sticking and burning. After 3 minutes add the ginger and garlic and continue to stir regularly.
  2. Once the garlic has started to turn golden, about 5 minutes add the green beans, soy sauce, remaining sesame seeds, and sesame sauce. Bring to a rapid simmer then cover and turn heat to low. Cook for 15 minutes, stirring halfway. Dish is ready when beans are slightly tender and malleable. Enjoy!

To turn this simple side in to a vegan feast simply add some tofu to the pan after the sesame seeds have finished toasting and double the sauce.   Eggplant and broccoli also go great in place of, or with, the green beans.   I’m sending this quick dish over to the Fabulous Ren and her awesome Simple and in Season challengehello May and welcome Spring!

Like it Hot

Chili Garlic Bok Choy with Tofu

Spicy Bok Choy & Tofu

An excuse to make spicy food?!?!?  Sign me up!  I was thrilled when I saw the theme this week for /52week was spicy, as it gave me an excuse to experiment with all my chili pastes.  I decided to keep the other ingredients rather basic, since the point of the dish was the sauce and not the proteins.  With some of the sauces I blended all of the liquids in advance and then stirred them in, however this time I decided to add things in layers in order to have more control over the final result.  With my new chili garlic paste I have three different chili based pastes, and every time I cook with them I’m amazed with how complex and different they taste.

Like it Hot

serves 4-5


2 tbsp vegetable oil

1/2 tbsp ginger, minced

2 cloves garlic, minced

1/2 tbsp sesame oil

1 tbsp soy sauce

1/2 tbsp chili garlic paste (to start - add more to taste)

1 lb bok choy, white sections sliced and leaves torn

1 lb tofu, pressed and cubed


  1. Heat the vegetable oil in a large wok over medium heat. Add the garlic and ginger and cook for 5 minutes, until garlic starts to brown.
  2. Add the sesame oil, soy sauce, and chili garlic paste stir well and then cook for 2 minutes. Add the tofu and cook on each side for 5 minutes, or until tofu starts to brown. Check the seasonings and add more chili paste if needed!
  3. Slowly add the bok choy, making sure to not crowd the wok. Stir to prevent sticking, and cook until leaves have wilted.
  4. Serve with soba noodles or fried rice

  Sesame Oil has also become my  new bff, since it gives a nutty flavor to dishes without the risks of nuts.   I’m also thrilled that so far I’ve been able to keep to my goal of doing as many of the 52week challenges vegan as possible.  While I don’t see myself going vegan, pending vegan Ritter Sports bars, I love pushing myself outside of my normal cooking comfort zone.