Tag: side dish
Egg Drop Soup
Egg Drop Soup
Soup is an important part of the daily Chinese diet, where it is always served with steamed rice, stir fried vegetables, and a meat dish. Egg drop soup is a popular option that requires minimal time and ingredients. This recipe is ready in less than 15 minutes and is light years better than anything you’d get at a restaurant.
Servings: 2
Ingredients
- 4 cups chicken stock
- 1/4 cup shaoxing cooking wine
- 3 green onions chopped; green and white parts separated
- 1 slice ginger
- 1/4 tsp white pepper
- 1/4 tsp sea salt
- 1/8 tsp turmeric
- 1 tbsp cornstarch
- 2 tbsp water
- 4 large eggs beaten
- 2 tsp sesame oil
Instructions
- Make a slurry by mixing the cornstarch with the water. Stir in the turmeric, salt, and white pepper. Set aside.
- Bring the chicken stock, cooking wine, white part of the green onions, and slice of ginger to a boil. Simmer over medium heat for 5 minutes.
- Whisk in the slurry.
- Turn the heat to low. Using the back of a fork, drizzle the beaten eggs through the tines of the fork into the chicken stock. Let the eggs set for a couple of seconds.
- Beat the eggs with chopsticks until thin ribbons form.
Watercress Wonton Soup
Watercress Wonton Soup
Watercress is one of the most nutrient-dense leafy greens out there. It is a popular ingredient in many dumpling and wonton recipes, where watercress is dominant, not the meat in the filling. The watercress wontons in this soup are so unbelievably flavorful, you’ll will want to make this a part of your standard diet.
Ingredients
Watercress Wontons
- 8 oz watercress washed; chopped in a food processor
- 6 oz ground pork
- 2 garlic cloves grated
- 1 tsp light soy sauce
- 1 tsp shaoxing cooking wine
- 1 tsp sesame oil
- 1 tsp salt
- 1/4 tsp sugar
- wonton wrappers
Soup Stock
- 4 cups chicken stock
- 4 garlic cloves minced
- 3 green onions chopped
- 1 tsp light soy sauce
- 2 tsp sesame oil
- chili oil optional
Instructions
- Mix together all of the filling ingredients.
- Place a tsp of the filling in the bottom center of a square wonton wrapper. Fold the bottom up half way.
- Squeeze out any air and fold up the wonton like so.
- Take each of the sides and fold underneath to the center, pinching together to seal.
- Use up all of the filling until it is used up. I yielded 45 wontons. Anything that you don’t intend to immediately use, freeze in a single layer on a sheet pan, then store in a freezer bag.
- Place the wontons in a steamer. Steam for 5-6 minutes.
- Place 8 steamed wontons in the bottom of a soup bowl.
- In a small pot, bring all of the soup stock ingredients to a boil.
Fattoush Salad
Fattoush Salad
Fattoush is a Lebanese bread salad. The bread in question is pita bread that’s been brushed with a dressing of pomegranate molasses and sumac, then toasted in the oven. The toasted pita croutons are crumbled into a salad of romaine, cherry tomatoes, radishes, cucumbers, green onions, fresh mint, and parsley. All of this is tossed in the pomegranate dressing. This salad can be eaten as a side and is even hearty enough as a main course.
Ingredients
- 1 head romaine lettuce washed and chopped
- 1/2 pint cherry tomatoes
- 2 small Persian cucumbers thinly sliced
- 4 radishes thinly sliced
- 3 green onions chopped
- 1/2 cup fresh mint
- 1/4 cup parsley chopped
- 1 lemon juiced
- 1 large pita bread sliced in half
Dressing
- 3 tbsp pomegranate molasses
- 3 tbsp olive oil
- 1 1/2 tbsp sumac
- 1/2 tsp salt
Instructions
- Mix together the dressing ingredients.
- Turn on your oven’s broiler. Brush the top side of the split pita bread with the dressing.
- Broil for 1-2 minutes.
- In a large bowl, toss the salad ingredients together with the lemon juice.
- Drizzle the dressing over the salad and toss again.
- Crumble the toasted pita into the salad and toss.
