Some of my standard substitutions for Asian-food staples:
From Jason Gift Enevoldsen
Bits to add
Add onions, ginger, steak, salmon (whole), Maggi, and beef broth. Bring to a boil, simmer 1 ½-2 hours until steak is tender and cooked through. KEEP COVERED, you’re not boiling it down. (Salmon will have disintegrated completely, but that doesn’t matter).
Soak rice noodles in hot water 10-15 minutes. Boil noodles for 1 minute, strain and rinse in cool water immediately.
After broth is done, cut steak in very thin strips – crossgrain if possible.
(*Listed Sriracha ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.)
(**Listed Maggi ingredients: Water, salt, wheat gluten, wheat, and less than 2% of wheat bran, sugar, acetic acid, artificial flavor, disodium inosinate, disodium guanylate, dextrose, caramel color)
Related posts: my standard Asian-food cooking substitutes.
I can’t believe I haven’t posted this yet. My go-to actually-for-real-egg-free egg substitute is Ener-G Egg Replacer. It is currently carried by Amazon.
Ener-G Egg Replacer
Their listed ingredients (but check your own box to be sure) are: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose.
I follow the directions on the back of the box. I always use it in baked goods, and have had luck in things like chicken nuggets as well which I wasn’t expecting.
When that’s not an option I use this recipe:
The Food Allergy and Anaphylaxis Network keeps a good list of substitutes on hand as well.
From Jenn Purnell
Photo by Jenn Purnell
Salad
Dressing
Serving
Cook rice. Dice zucchini, parsnips, celery, onions, and finely chop the garlic. Clean and chop the spices. Dice the chicken.
Steam the zucchini and parsnips. Sauté garlic and onions in oil until soft. (Leave the celery aside)
Add chicken to garlic and onions along with tarragon and thyme. Sauté on high until outside of the chicken is white all over, stirring frequently. Reduce heat to medium-low and cover. Stir every 5 minutes until chicken is cooked through.
Whisk dressing ingredients together. Serve on side.
Mix rice, veggies, chicken. Serve over spinach, top with flowers. Add dressing to taste.
From Alice Enevoldsen and Jenn Purnell
Bottom:
Top:
Make pie crust, put in silicone cupcake papers. Make top crumbs by mixing flour and sugar, then cutting in palm oil until it loosely clumps together. Set aside
Measure syrup in 2 cup glass measuring cup. Boil water. Boil lemon juice in a glass measuring cup in the microwave. Add baking soda to hot water. Add water and lemon juice to syrup measuring cup and mix thoroughly.
Assemble pie by alternating layers of the liquid and the top crumbs – 3 layers of each.Bake at 375F for 20-30 minutes.
When cool, top with one pansy each. These are a great egg-free replacement for lemon bars. The texture is somewhat similar, and the flavor is pretty close.