Materials

• 1/2 lb of Spinach (8oz) (or similar ‘bitter’ greens)
• 1 Bok Choy (or similar mild greens)
• 1/4 cup of butter
• 4 cloves of garlic
• 1 tbsp of coriander seeds - crushed
• 1 tbsp of cumin - crushed
• 2 tbsp of turmeric powder
• 1 tsp of garam masala
• 1 tsp of cayanne pepper
• 1 tsp of red pepper flakes
• 1 tbsp of salt
• 1 tbsp of starch
• small bowl of water

Instructions

1. Mince the greens to the best of your abilities
2. Mix in a small bowl - the garlic, coriander seeds, cumin, turmeric powder, garam masala, and cayanne pepper
3. Heat wok over high heat, add in butter, once melted, add in the bowl of ingredients from step 2, stir fry until fragrant
4. Add in minced greens, stir well to combine
5. Once the greens have thoroughly wilted and are give off juices, add in water mixed with starch, bring to boil while stirring constantly
6. Turn heat down to low so the mix is simmering, add in salt and red pepper flakes, stir to combine
7. Let simmer for 10 minutes (stirring occasionally), until greens are completely tender

Comments

(Perhaps obviously) goes well with rice and/or naan.

Can (probably) be embellished with paneer or cut potatoes in step 6.

Source

Vaguely based off of this

Materials

• 600g daikon, grated
• 2 eggs
• half a cup of flour
• 1 tbsp of Chinese five spice
• 1 tbsp of black pepper
• 1 tbsp of salt
• a pinch of sugar
• 3 green onion, minced

Instructions

1. Wash the grated daikon in salted water, dry well
2. Mix the daikon well with the eggs, Chinese five spice, black pepper, salt, sugar, and green onion
3. Mix in the flour in small batches, mix well at each step
4. Heat oil up in a flat non-stick pan, when bubbles begin to form around wooden objects (e.g., chopstick or spatula), add in the pancake mix
5. Cook for a few min on each side, until golden brown

Comments

I was never aware of the origin of this dish (other than the fact that my parents made it frequently), but it bears some resemblance to potato latkes in terms of how its cooked.

Sources

Originally from here

Materials

• 2 Potatoes
• 2 (small) Bell Peppers
• 2 Chinese eggplants
• 2 cloves of garlic, minced
• 2 tbsp of spoons of starch
• 4 tbsp of soy sauce
• 1 tbsp of oyster sauce
• 1 tbsp of sugar
• pinch of salt

Instructions

1. Cut potatoes, bell peppers and eggplant into irregular chunks
2. Mix eggplant & starch in a bowl so the eggplants are covered in starch
3. Mix soy sauce, oyster sauce, sugar, salt, 1 tbsp of starch, pinch of salt and half a bowl of water, mix well
4. Add plenty of oil to wok, fry eggplant for 3 min, potatoes for 5 min (until the outside is crispy), bell peppers for 10 seconds
5. Add garlic to wok, stirfry until fragrant
6. Add in the sauce, and the fried vegetables
7. Cook until the sauce thickens, then plate

Comments

Eggplants are known to soak up oil and become very oily. Covering them in starch prevent them from getting too greasy.

Sources

Originally from here

Materials

• 500g Chicken / Soy Chicken - cut into cubes
• peanut - handful, cooked
• 2.5 tbsp soy sauce
• 2 tbsp cooking wine
• pinch of white pepper
• 1 tbsp sugar
• 1 tbsp vinegar
• 3 cloves of garlic - minced
• 1 leek
• 2 tbsp starch
• 3-4 dried red peppers, cut

Instructions

1. Marinate the checken for 10 min with: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp starch, some salt & white pepper
2. Prepare the cooking sauce by mixing the following in a bowl: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp corn starch, 2 tbsp water, pince of white pepper
3. Add oil to wok, once oil is hot, add in the chicken, cook until 80% cooked, remove chicken from wok
4. Add in dried red peppers, stir fry until fragrant. Add in ginger and leek, stir fry until fragrant.
5. Add in the sauce and the cooked chicken. Mix well
6. Add in peanutes, mix well

Comments

As with all chicken recipes, you can replace chicken w/ soy chicken, which usually comes pre-cooked. So you can skip step 1 and 3.

Source

Originally from here

Materials

• 1 tomato - diced
• 1 box of silky tofu - sliced into thin strips
• ~5 shiitake mushrooms - sliced into thin strips
• ~8 wood ear
• small amount of enoki mushroom, tore apart
• 2 eggs
• 2 sticks of green onion
• cilantro
• 3 tbsp of starch
• salt
• a pinch of pepper flakes
• a lot of white pepper
• 2 tbsp of vinegar
• 1.5 tbsp of soy sauce
• some amount of boullion (optional)

Instructions

1. Cut tofu, tomato, fungi into designated pieces, mix starch with water, beat the eggs in a bowl, cut green onion into little pieces
2. Add oil to pan over medium heat, when hot, add tomato and stir fry until the juices come out
3. Add two bowls of boiling water, and add the fungi and tofu, turn heat to high, bring to boil
4. Add salt, pepper flakes, soy sauce, boullion, then slowly pour in the beaten eggs, stirring the entire time to form the egg drop
5. Add in starchy water, mix well
6. Turn the heat down to a simmer, right before turning the heat off, add white pepper flakes and vinegar, serve, garnish with cilantro and green onion on top.

Comments

The amount (and variety) of fungi you use is up to you. Honestly the core ingredient of tofu, tomato, shiitake, and white pepper stands on its own.

Source

Originally from here

Materials

• 3 eggplants, sliced into thin strips
• 100g of ground meat (beef or pork or chicken or plant-based substitutes)
• 2 stalks of green onion, minced
• 2 slices of ginger, minced
• 3 cloves of garlic, minced
• 2 hot peppers, minced
• 1 tbsp of sweet bean pastew
• 2 tbsp of soy sauce
• 1 tbsp of vinegar
• 1 tbsp of oyster sauce
• 1 tbsp of sugar
• 1 tbsp of starch
• half of bowl of water
• lots of cooking oil

Instructions

1. Mix the ‘fish sauce’: mix the following in a bowl: soy sauce, vinegar, oyster sauce, sugar, starch and water
2. Add above average amount of oil to pan, turn the heat to high, add in the sliced eggplants and cook until it turns a bit yellow, set aside
3. Add the ground meat, stir fry until cooked
4. Add in green onion, ginger, garlic, and hot pepper, stir fry until aromatic
5. Add in sweet bean paste, mix well
6. Add in eggplant + fish sauce, mix well
7. Cook until fish sauce is reduced, plate when the sauce is thick

Comments

As with some of the other recipes here, this can easily switch between vegetarian versus non-vegetarian depending on what ground pork you use. I personally think beyond beef ground beef works just fine (even better, tbh) as a vegetarian substitute.

Asian (I guess Chinese, at least) eggplants are long and thin. American eggplants are much larger and rounder. I think the Asian variety works a lot better for this dish because the texture of eggplant skin + meat is preserved on each slice. But the American variety probably works fine.

Source

Originally from here

Materials

• 1 can of cannelli beans (without liquid)
• 1 can of chickpeas (with liquid)
• 1 cup of oat milk
• 1 tablespoon starch
• 1 tablespoon of unsalted butter
• 1 head of garlic
• 1 tablespoon thyme
• 1 bayleaf
• a pinch of chinese five spice powder
• grated parmesan cheese
• red pepper flakes

Instructions

1. Skin and break apart the head of garlic, cut/crush each clove into 1-2 large pieces
2. In a pot, melt butter over medium high heat, add garlic, cook until golden brown
3. Add oat milk, chickpeas and their liquid, white beans, thyme, bay leaf, five spice, and stir to combine
4. When mixture begins to bubble around the edges, reduce heat to simmer. Simmer for 30 min.
5. While simmering, mix starch in a bowl with a bit of water, pour into the pot, stir until broth thickens.
6. Season with salt + pepper to taste.
7. Remove the bay leaf, set aside until cool enough to handle, garnish with red pepper flakes and grated parmesan cheese.

Comments

The red pepper flake adds a lot of flavor, do not skip over just because it’s a garnish.

The orginal recipe called for whole milk instead of oat milk + starch. I am lactose-intolerant so I’ll always prefer the dairy-free recipe. But YMMV.

Source

Originally from here.

Substitued Oat Milk + Starch for whole milk.

Materials

Instructions

Comments

Source

Originally from here.

Materials

Instructions

Comments

Source

Originally from here.

Materials

• 1 piece of Pita Bread
• Marinara Sauce
• Fresh mozarella cheese - grated
• parmesan cheese - grated
• Garlic Powder
• Dry Oregano
• Dry Thyme
• Olive oil
• Some fresh basil leaves

Instructions

1. Preheat the oven to 500 °F with a {pizza stone | cast iron pan | baking sheet} in it.
2. Heat the pita bread in the microwave for 1 minute for it to become soft.
3. Put the grated mozarella, parmesan, garlic powder, oregano, and thyme into a small bowl, mix well.
4. Once the oven is done preheating, take the hot pan out of the oven, grease with olive oil, put the pita bread into the pan.
5. Grease the top of the pita bread with olive oil, add a layer of marinara sauce, then put on top the mozarella mixture.
6. Put the pan with the pizza back into the oven, cook for 5 minutes or until the cheese has completely melted.
7. Take the pan out, sprinkle fresh basil leaves on top and cut with pizza cutter.

Comments

The size of the pita bread makes this the perfect snack/light meal for 1.

It is essential that you buy fresh mozarella cheese and grate it yourself for the right consistency. The store brought grated mozarella cheese has special non-stick coating that prevents them from melting together nicely.

I personally really enjoy the simplicity of the Margherita pizza. It should go without saying that this recipe can be easily modified to add more toppings.

Source

A variety of places I do not quite remember, some inspirations from here.

Shout out to Mohamed and Visrut for the cheese tip!