Posts Tagged ‘vegetables’

I’m still really not sure how to get into this style of writing. With a regular cookbook, I could write about the chef themselves, the history of the recipe I’m working on, or maybe what I think of their ideas on food and why they do certain things certain ways. But The Mighty Marvel Superheroes’ Cookbook is a bit different. The recipes are all super basic, and it really barely has anything to do with the characters at all. I’m just going to kind of wing it and see how it goes, sound good?


Ben Grimm, better known as the ever-lovin’ blue-eyed Thing: One-time leader of the Yancy Street Gang, military aviator, NASA astronaut, founding member of the Fantastic Four. Growing up in a Jewish family in the Lower East Side of New York City, Grimm’s early life was based largely on that of creator Jack Kirby. Along with Reed Richards and Susan and Johnny Storm, Grimm was exposed to high levels of cosmic radiation, mutating his physical appearance, as well has giving him superhuman strength, stamina, and resistance to injury.

In addition to being one of the characters most beloved by fans, The Thing is even one of the more popular characters in-canon; Heroes from across the Marvel universe were more than happy to attend his Bar Mitzvah (yes, The Thing had a Bar Mitzvah) and the subsequent poker tournament.


Blushing Ben makes a few appearances throughout the Cookbook, the first of which being his Clobbered Omelet.


Pretty straightforward with this one. When you get down to it, it more closely resembles a frittata, but cooked on the stovetop rather than baked.


The Thing’s Clobbered Omelet

serves 4-6*

  • Butter, unsalted, 4 tablespoons
  • Poblano Pepper, seeded, diced, 1 each
  • Red Bell Pepper, seeded, diced, 1 each
  • Yellow Onion, small, diced, 1 each
  • Shiitake Mushrooms, sliced, 8 ounces
  • Mixed Vegetables**, about 1 cup
  • Eggs, 12 each
  • Heavy Cream, 1/2 cup
  • Kosher Salt and Black Pepper, to taste
  • Cheddar Cheese, shredded, about 1/2 cup

Melt butter in a large nonstick skillet over medium-high heat. Add all vegetables, cook until tender and lightly browned. While vegetables are cooking, combine eggs and cream. Season with salt and pepper and whisk until smooth. Increase skillet to high heat. Add egg mixture over vegetables and top with cheese. Cook until egg begins to set around the edges. Using a rubber spatula, gently pull cooked egg towards the center of the pan, allowing uncooked egg to fill the empty space. Continue pulling the cooked eggs this way until no uncooked eggs remain, about 4-5 minutes. Carefully slide or flip eggs onto a serving plate or platter. Cut into wedges, serve hot.

*If you’re not serving a crowd, feel free to cook the veggies and advance and store in the fridge. For a single serving, I used about 1/2 cup of the veggie mix, 3 eggs, 2 tablespoons of cream and just a sprinkle of cheese.

**If good, fresh vegetables are in season, definitely go with your favorite mix of fresh veggies. I used a frozen blend from the grocery store.


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Yet again, this week I’ve run short on time to cook or write very much. However, I’ve had a real two days off for the first time in a few weeks, and it’s provided some much needed relaxation time. Plenty of beers, swimming hole adventure, stargazing in farm country, and a barefoot hike up the tallest mountain in the state. All in all, a few days very well spent.

We’re in the 33rd week of the cooking challenge, and we’re taking a trip to the south. The deep south. Cajun cuisine is the style of cuisine developed by French and Acadian people, by-and-large existing solely in the state of Louisiana. I’ve always wanted to visit New Orleans, to visit one of my best friends from college and check out his spot, but time and money have always gotten in the way. Luckily, my current boss grew up in New Orleans before studying cooking in Italy, working for Tom Colicchio in NYC, and finally settling here in Burlington. When asking him what would best exemplify Cajun cuisine, his response, much like this post, was short and sweet: “Rice, with shit in it.”


Nothing screams “rice with shit in it” like a big pot of dirty rice. Traditionally, what makes it dirty is chicken livers or gizzards cooked in the with rice; I went for both to make it a bit more hearty. Cooked in butter, the meat is taken out and the holy trinity of Cajun cuisine goes in: Onion, celery, and green bell pepper. You’d be incredibly hard-pressed to find a traditional, non-dessert Cajun recipe that doesn’t include those three ingredients. Once soft, the meat goes back in the pot, along with brown rice and pecans to toast just a little bit. Cover with just enough beef stock and cook in the oven until the rice is tender.

To be honest, I don’t think the dish came out to be anything spectacular. Sure, it was really tasty, but it really didn’t go much farther than that. I think next time, when I have the hours and energy, I’d like to try my hand at a real-deal crawfish boil.

Dirty Rice

makes about 6 servings

  • Butter, 4 tablespoons
  • Chicken gizzards, about 1 cup
  • Chicken liver, 3-4 each
  • Onion, roughly chopped, 1 cup
  • Celery, roughly chopped, 1/2 cup
  • Green Bell Pepper, seeded, roughly chopped, 1/2 cup
  • Pecans, chopped, 1 cup, divided
  • Brown Rice, about 2.5 cups
  • Beef Stock, 1 quart
  • Kosher Salt and Black Pepper, as needed
  • Water, as needed
  • Heavy Cream, 1/4 cup

Preheat oven to 350F. In a large heavy-bottomed pot, melt butter over medium heat. Cook gizzards and livers until lightly browned. Remove from a pan to a paper towel-lined plate. Cool slightly and roughly chop. Add vegetables to pot and cook over medium-high heat until soft and lightly browned. Add meat, 1/2 cup pecans and rice. Cook until rice and nuts are lightly toasted. Add beef stock, bring to a simmer, cover and transfer to oven. Cook at 350F until rice is tender and liquid is absorbed, adding more water as needed, about 1 hour. Finish with cream and 1/2 cup pecans.

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As some of you have probably noticed, I haven’t actually been able to write in the past couple of weeks. One set of my days off that I took another trip down to NYC to see Modest Mouse. We DID manage to get in lots of cool food and drink stops (some of which you may have seen on Instagram), so not getting to write was more than worth it. However, the previous week and this past week I’ve just been working pretty nonstop. To  make a very long a frustrating story short, we’re hilariously understaffed right now. When you’re working 65 hours a week in a high-stress situation, behaving like a normal human being tends to fall by the wayside, let alone cooking and writing projects outside of work. Last week, I just happened to have a work project that fit into the 52 Weeks of Cooking Challenge, but I barely had enough time take a photo and submit it to Reddit on Sunday afternoon. This week hasn’t been much better in terms of long working hours, I hit my full 40 in just three days, but I’ve actually had time to cook and write and I even had a work project that helped me along!

Bounding into the second half of this year’s cooking challenge, our theme is fermentation. Every culture across the world and through time has at least some tradition of fermented products, some of which are starting to make their way into the American edible landscape. One of my favorites of these funky, delights is kimchi. In America we see kimchi in a very narrow view, mostly just fermented cabbage and radishes that is either spicy or less spicy. However, in Korean tradition, kimchi can refer to a wide array of pickled and fermented vegetables, usually containing some kind of seafood product. With an abundance on local cabbages and vegetables available at the beginning of the summer, I embarked on my first foray into making a kimchi as close to a traditional style as I could.

Since I had never made kimchi this way before, I used the recipes from the folks at Food52 as a starting point, then kind of adjusted based on what we actually had available. That recipes ended up looking something like this


The top part is actually another recipe for coffee ice cream I was working on, ignore that.

What it boils down to is LOTS of veggies. My mix was mostly Nappa cabbage, with various radishes, greens and scallions from local farms. Salt is a key player here, but dried shrimp and a Korean chili powder provide the signature flavor that traditional kimchi is known for.

The shrimp and chili powder are ground into a paste with garlic and ginger, then mixed with all the vegetable matter. After that, it’s a matter of letting bacteria do it’s work. I left mine in a dark basement, lightly covered to keep out dust, for 40 days (just a little more than 5 minutes of funk). At the end, you’re left with this:


Part soft, part crunch. A little bit of spice, a whole lotta funk. I’d say that this batch of kimchi has carried on my standing record of not really knowing what I’m doing and having things come out really awesome anyway.

While kimchi is great on it’s own, where it really shines is when you add to other foods. Replacing sauerkraut with kimchi can make one hell of a Reuben, and it brings your leftover fried rice to an entirely greater level. Me? I took inspiration from Roy Choi’s Kogi Dog.


All-beef dog, sesame mayo, kimchi. It’s kind of impressive how dressing up a hotdog just a little bit can turn it into something spectacular.

Since kimchi is so incredibly subjective as to how you want to to come out, I would highly suggest starting with the Food52 recipe, and adjusting it as you see it

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Japan has given us some of the greatest innovations of the modern era: tech, video games, filmmaking and of course, food. But for as many awesome things the Land of the Rising Sun has to offer, they tend to have their more bizarre moments too. Namely tech, video games, filmmaking, and of course, food. But, as with everything, balance is the key, and the Japanese seem to have figured out how to maintain their cultural equilibrium.

The 8th week of Reddit’s 52 Weeks of Cooking Challenge is all about Japanese cuisine, a subject  in which I’m not entirely unfamiliar, but I’ve always wished I’d known more. When I was initially doing research for this week, I knew I wanted to do something from an anime, but I didn’t want that to me too limiting. However, I came across a cool Tumblr called Anime Foodie. Essentially, it’s just GIFs and still shots of foods from various anime. While nothing immediately stuck out, I did learn about a series called Food Wars! Shokugeki no Soma, which is about a boy named Soma who attends a culinary school and dreams of becoming a chef at his father’s restaurant. After looking into a few episodes of the show (surprisingly, not really my cup of tea), I found a recipe that had come up in some of my other recipe research: Katsudon!


A portmanteau of Tonkatsu, meaning fried pork, and Donburi, meaning a rice bowl dish, Katsudon is basically just that: a rice bowl with fried pork, typically also served with vegetables and eggs. In a slight break from tradition, I served my crispy pork cutlet over a bowl of wild rice, with sauteed onions and cabbage. One of the main aspects that sets Katsudon apart from Donburi is the eggs: scrambled with various seasonings and cooked in with the vegetables, the eggs provide a bit more heft to the meal, as well as being delicious. Traditionally, Tonkatsu is served with a sweet,  barbecue-like sauce, so I threw on a dollop for good measure.


serves 2

  • Wild Rice, 1 cup
  • Water, 4 cups
  • Kosher Salt, 1/2 teaspoon
  • Pork Cutlet, 2 each
  • Kosher Salt and Black Pepper, as needed
  • All-Purpose Flour, 1 1/2 cups
  • Eggs, beaten, 2 each
  • Panko Breadcrumbs, 1 1/2 cups
  • Vegetable Oil, as needed for frying
  • Yellow Onion, thinly sliced, about 1 each
  • Green Cabbage, thinly sliced, 1/2 head
  • Vegetable Oil, 2 tablespoons
  • Sesame Oil, 1 tablespoon, optional
  • Eggs, 3 each
  • Dashi or Chicken Stock, 1/3 cup
  • Soy Sauce, 1 tablespoon
  • Mirin, 1 tablespoon
  • Cornstarch, 1/4 teaspoon
  • Tonkatsu Sauce, as needed (recipe follows)
  • Scallion, thinly sliced, to garnish

In a mesh strainer, rinse rice until water runs clear. Combine rice, water, and salt in a medium saucepot. Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes, until rice is tender.

In a deep frying pan, heat 2-3 inches of vegetable oil to 350F. Season pork cutlets with salt and pepper. Dredge pork in flour, egg wash and breadcrumbs. Fry pork until golden brown, and internal temperature reaches 140F.

In a large saute pan, heat vegetable and sesame oils. Saute onion and cabbage until tender and they begin to brown. Beat eggs with dashi, soy sauce, mirin and cornstarch. Add beaten egg mixture to vegetables and cook until eggs are set, but still soft.

To Serve: Divide rice between two bowl, topping with vegetable and eggs, thinly slice pork, Tonkatsu sauce, and scallions.

Tonkatsu Sauce

makes about 1 cup

  • Ketchup, 1/3 cup
  • Worcestershire Sauce, 2 tablespoons
  • Soy Sauce, 1 tablespoon
  • Mirin, 1 tablespoon
  • Granulated Sugar, 1 tablespoon
  • Whole Grain Mustard, 1 teaspoon
  • Garlic Powder, 1/4 teaspoon

Combine all ingredients, mixing evenly.

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As a customer and restaurant-goer, brunch can be one of the greatest meals of all time. Straddling the line between breakfast and lunch (obviously), brunch opens up a whole range of possibilities that would otherwise seem pretty weird. Fried chicken at 10am? Of course. Pancakes in the afternoon? Why not? Brunch also creates an acceptable reason to drink liquor with your first meal of the day, and every now and then we could all really use that. Burlington has innumerable places to get brunch, all packed to the brims on any given Sunday, but the best by far has to be Sneaker’s Bistro, which also happens to be within walking distance from my apartment. As far as I’ve found in the area, they have the best balance between a straight-up breakfast menu (which, within itself strikes a perfect balance between the sweet stuff and savory stuff) and a straight-up lunch menu. But besides the great food and drinks, I think what really sets brunch apart from other meals is that it allows you to sleep in and still enjoy breakfast foods.

On the flipside, however, as a cook and as anybody who works in restaurants will tell you, brunch can be an absolute nightmare. It usually means starting work in the wee hours of the morning to be open by the time normal people are just starting to wake up. It usually means preparing a menu almost completely separate from your normal dinner menu (unless you’re a breakfast/brunch place only). It usually means dealing with an unusual amount of shitty children. It usually means you put a lot of time and effort into developing some pretty creative stuff only to have people ask for the diner staples anyway. “House made Nova Lox, you say? Local bagels? That sounds pretty good. I’ll get a bacon-egg-and-cheese on white bread.” I don’t want to knock a good bacon-egg-and-cheese, but it’s a hard feeling when your customers aren’t as excited about your food as you are.

Whether you’re a jaded cook or just a breakfast food-enthusiast, I think we can all agree that the good outweighs the bad, and brunch is here to stay. For the 4th week of Reddit’s 52 Weeks of Cooking Challenge, we’ve got BRUNCH WITH A VENGEANCE.


While I normally prefer stuff on the sweeter side – french toast, cinnamon buns, really maple-y bacon – I am once again trying to eat a bit healthier. Brunch is a great vehicle to get some fruits and veggies in at a time where you may otherwise be tempted to indulge a bit. Kale, spinach and Swiss chard provide a great base to this fluffy frittata, mixed with some cherry tomatoes (yes, I know it’s January) to get that sweetness I was craving. Now, I’m not normally one to go for egg whites against whole eggs, and it’s been shown that egg whites alone aren’t all that beneficial to you, but when I make a frittata I like to go with a little higher ratio of whites to whole eggs in order to lighten up the texture a little bit. In addition to being super tasty and easy to make, this was super filling and definitely got me ready to face the day ahead!

Braised Kale & Tomato Frittata

makes 4-6 servings

  • Vegetable Oil, as needed
  • Garlic, minced, 3 cloves
  • Mix of Kale, Spinach, Swiss Chard, or other greens, 1 large bag (about 8 cups)
  • Vinegar*, about 1/4 cup
  • Cherry tomatoes, halved, 2 cups
  • Eggs, 4 each
  • Egg Whites, 4 each
  • Fresh Oregano, minced, 2 tablespoons

Preheat oven to 400F. In a medium oven-proof skillet, heat vegetable oil over medium-high heat. Add garlic, stirring frequently, and cook until it begins to brown. Add the kale, spinach and Swiss chard, packing tightly into the pan. Allow  to cook about 2 minutes, then add the vinegar to steam the greens. Cook until tender, and total volume is reduced to 2-3 cups. Add cherry tomatoes and stir to combine. Whisk together eggs, egg whites and oregano. Add egg mixture to pan and cook for 2 minutes without stirring. Transfer pan to oven and bake until set, about 20 minutes. Remove from oven, allow to cool 5-10 minutes before cutting and serving.

*Whatever vinegar you have on hand will work. Balsamic might be weird, but I won’t tell you what to do.

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I’m honestly surprised that I’ve managed to keep up with 3 full of posting. I tried pretty hard last year, to VERY little success, but I’m super glad to be cooking and writing again! The theme for the 3rd week of Reddit’s 52 Weeks of Cooking Challenge is Greek Cuisine, something I’ve never really explored much. But, as always, I was excited to try a recipe I had never eaten before (let alone even made)

Traditional Greek cuisine relied more heavily on what was known as the “Mediterranean Triad”: wheat, olive oil, and wine. Honey, seen as a food of the gods, was also widely used, as well as a wealth of spices due to Greece’s influence as a major trading port. However, what we know today as Greek cuisine, and much of Mediterranean cuisine in general, was influenced by Nikolaos Tselementes, an early 20th century Greek chef and food writer. Raised in Athens, Tselements studied cooking in Vienna before moving to America to work in French-influenced luxury hotels and restaurants, while continuing to study food and cookery. In 1920 he published his Cooking and Patisserie Guide, and in 1932 opened his own cooking academy which spread his version of Greek  cuisine to the masses. This new style was widely hailed by the people of Greece, while some traditionalists found it to be a bastardization of their heritage.


A dish that carries elements of both the traditional and modern eras of Greek cuisine – heavy savory spices and lamb from the Turkish and Ottoman, and rich Bechamel sauce from Tselementes’ French roots – Moussaka is akin to a Mediterranean Shepherd’s Pie; Layers of vegetables, meat sauce and a creamy topping. I’ve talked a few times on here about how putting a lot of time into something normally yields a really great dish. Moussaka is definitely one of those dishes: lots of ingredients and loa big commitment of time, but ultimately greater than the sum of its parts, and perfect for the frigid weather that has seeped into the North in the past few weeks.

Moussaka, adapted from Saveur

  • Tomato, 1 28oz can
  • Extra Virgin Olive Oil*, 4 tablespoons
  • Ground Lamb, 1 pound
  • Cayenne, 1 teaspoon
  • Cinnamon, 1/2 teaspoon
  • Fresh ginger, minced, 1/4 teaspoon
  • Allspice, 1/4 teaspoon
  • Kosher Salt and Black Pepper, to taste
  • Garlic, minced, 6 cloves
  • Onion, finely diced, 2 each
  • Red Bell Pepper, seeded, finely diced, 1 each
  • Red Wine**, 1 cup
  • Canola Oil, for frying, as needed
  • Eggplant, cut into 1/4 inch thick rounds, 1 each
  • Yukon Gold Potato, cut into 1/4 inch thick rounds, 2 each (about 1 pound)
  • Butter, unsalted, 6 tablespoons
  • All-Purpose Flour, 1/2 cup
  • Whole Milk, 2 1/4 cups
  • Bay Leaf, 1 each
  • Nutmeg, to taste
  • Greek Yogurt, full fat, unflavored, 1/2 cup
  • Egg Yolk, 3 each
  • Parmesan Cheese***, grated, 1 cup

Purée the tomatoes in a blender and set aside.

Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add the lamb, cayenne, cinnamon, ginger, allspice, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer lamb to a large strainer and drain.

Return pot to the heat and add the remaining olive oil along with the garlic, onions, and bell pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the wine and cook, stirring occasionally, until almost evaporated, 10-15 minutes.

Add the reserved tomatoes and lamb and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove from the heat and set meat sauce aside.

Heat the canola oil in 12″ skillet over medium-high heat. Working in batches, add the eggplant slices and fry, turning occasionally, until tender, about 5 minutes. Transfer eggplant slices to paper towels. Working in batches, add the potatoes and cook until tender, about 5 minutes, and transfer to paper towels.

Melt butter in a 2-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes. Whisking constantly, add the milk in a steady stream until incorporated; add the bay leaf and cook, whisking often, until reduced to 2 cups, about 15 minutes. Season with salt, pepper, and nutmeg and discard the bay leaf. Let sauce cool for completely. In a small bowl, whisk together the yogurt and egg yolks and whisk into sauce until smooth.

To Assemble: Heat oven to 400°. Place the reserved potato slices in the bottom of an oval 3-qt. baking dish (or two 1 1⁄2-qt. baking dishes) and season with salt and pepper. Put the eggplant slices on top, season with salt and pepper, and then cover with the meat sauce. Pour the béchamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle parmesan evenly over the top and bake until browned and bubbly, 45–50 minutes. Let cool for at least 20 minutes before serving

*Extra Virgin is the traditional cooking oil in most of Greek cuisine, but the flavor can be too strong for some people. Feel free to substitute Virgin Olive Oil or even canola.

**Whatever type of red wine you prefer, so long as it isn’t labeled “cooking wine”.

***Under no circumstances should you use that plastic jar of parmesan that’s sat in your fridge or pantry for the last six months. Just. Don’t. Do It.

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I’d like to think that travel is a universal desire; something that everybody at one point or another dreams of doing. Going new places, experiencing new cultures, what’s not to love? Admittedly, I haven’t done nearly as much travelling as I would have liked so far. I’ve only left the eastern time zone twice in my life, both of which were within 6 months, a thought that crosses my mind every time I have a day or two off in a row. However, it’s something that I’ve always longed for; dropping everything and just seeing the world. Being in the restaurant industry kind of squashes those hopes, but I know it’ll happen some day. The 34th week of Reddit’s 52 Weeks of Cooking Challenge offers the closest I can get to visiting the world’s greatest parts unknown, cooking a dish from the opposite side of the world!

If you want to get really technical, for anybody living in North or South America, the exact opposite side of the world is in the Pacific Ocean. Specifically, if I were to tunnel through the center of the earth from where I live, I would wind up off the Southeastern coast of Australian, about halfway to Antarctica. Since we’ve already done an Australian week and I missed out on this year’s GWAR-B-Q, I was going to have to figure something else out. As most people probably do, when I was a kid I always thought I could dig a hole through the world and end up in China and everything would be upside-down. While I now realize how silly that it, when I was a kid it was not only doable, but totally reasonable. Like I could accomplish it in a day or two. In the spirit of my childish hopes and dreams, this week’s recipe landed on a traditional Chinese dish: Gong Bao.


More commonly translated as Kung Pao, is a spicy stir-fry dish originating in the Sichuan Province in Southwestern China. While it’s American counterpart is normally slathered in a sickly sweet orange and chili sauce, the traditional preparation is made with chilies, peanuts, vegetables and the iconic Szechuan Peppercorn. Unlike black or white pepper we commonly use, Szechuan Peppercorns have a slightly lemony flavor and also cause a certain degree of numbness in the mouth. Because of these attributes, the spice has been used in traditional Chinese medicine as well as cooking for centuries.

As with most stir-fries, the preparation is incredibly simple. Basically, everything gets cooked in a pan and served over rice. For the traditional preparation, I toasted peanuts in coconut oil, then set them aside. In the same oil, I toasted dried red chilies and Szechuan peppercorns over a low heat. The chilies and peppercorns can blacked very easily, so it’s important to watch them very carefully. Once the spices were toasted nicely, I added in veggies and some marinated tofu (chicken is more common in Szechuan cuisine, but I had some tofu kicking around, so why not?) and let them cook up until the veggies were soft and the tofu was crispy. Toss in the peanuts at the last minute and you’re ready to go. Piled up on top of some steamed rice, this dish has a perfect balance of sweet and spicy, with a bright lemony kick from the Szechuan peppercorns. I hadn’t eaten anything with the peppercorns since I had been in school, so I had almost forgotten about the numbing effect, which was actually a really nice contrast to the heat of the chilies. As long as you have that key ingredient, you could easily substitute the recipes with beef, pork, chicken, seafood or whatever vegetables you’ve got on hand.

Gong Bao Tofu

makes about 5 portions

  • Peanuts, unsalted, 2/3 cup
  • Tofu, firm, 2 packages (about 24 ounces)
  • Soy Sauce, 4 tablespoons
  • Cornstarch, 1 tablespoon
  • Coconut Oil, 2 tablespoons
  • Szechuan Peppercorns, 1 teaspoon
  • Dried Arbol Chilies, 4 each
  • Garlic, minced, 2 cloves
  • Ginger, peeled, minced, 1-inch piece
  • Scallions, thinly sliced, 4 each
  • Vegetables for Stir-Frying (your choice), as needed
  • Cooked white rice, as needed

Heat a large saute pan or wok to medium-high heat. In the dry pan, toast peanuts until browned and aromatic, about 3 minutes. Remove from pan and set aside. In a large bowl, combine soy sauce and cornstarch until dissolved. Dice tofu into 1-inch chunks and toss in soy mixture to coat evenly. In the saute pan or wok, heat coconut oil to medium heat. Toast peppercorns and chilies until aromatic, about 1 minute. Add garlic, ginger, scallions, and marinated tofu. Cook until tofu begins to brown, about 5 minutes. Add vegetables and continue cooking until vegetables are tender, about 5-8 minutes, depending on what vegetables are used. Once vegetables are tender, add in peanuts, mixing to combine. Serve hot over cooked white rice.

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