From Jason Enevoldsen
Garlic, ginger, canola oil – simmer in a pan, until the garlic starts to turn translucent. Add scallions or Japanese chives and finely ground white pepper (optional). Simmer 5+ minutes (the closer you can get this to singeing without singeing the better, but if you do burn it, throw it out and start over). Add Maggi, turn to low. Let it heat while prepping other stuff.
Raise the heat to 8 (out of 10) and let it get really hot. Add the meat, brown quickly, stirring for 2-3 minutes. Turn back to 5-6, add ¼ cup sake. Stir occasionally. Once it is browned all over, start adding the first vegetable. If it is broccoli, add 2 tablespoons Maggi after it starts to turn softer. Once it is added, start chopping the second vegetable, then add that one – etc till you’ve added all the veggies. Keep the heat fairly high but don’t burn it – this means you may be changing the heat level often: turn it up to boil off the water, then down so it doesn’t burn.
Vegetable order: Kohlrabi, bell peppers, broccoli, celery, carrots, bok choi (always right at the very end),
In a separate cup mix corn starch (sweeter) or potato starch (less flavor added), 2 tablespoons Maggi, 2 tablespoons sake, 2 tablespoons water. Mix it well – till the starch is dissolved and there are no lumps. Drizzle it into the stir fry while stirring. When it is all added, keep stirring until the juices are the thickness that you want and the liquid has turned clearer and darker (meaning the starch is cooked). You probably want the juices dripping off the spatula somewhat slowly. Turn off the heat as soon as you get to the right consistency, and remove from heat immediately, but stir once a minute for a little while longer to keep the starch from burning.
Add thai basil (half at the beginning, half with the veggies)
Add 5-10 fresh curry leaves (add at the beginning)
Add 5 thai peppers (leave whole, but bruise and add first)
From Jenn Purnell
Mix tomato sauce, 1 tablespoon canola oil, oat milk, and 1 cup of water. Blend the garlic and ginger with water into a paste.
Heat the oil over medium heat, brown the chicken on all sides, but don’t do it all at once, do it in batches, setting the partly cooked chicken aside. Add all the whole spices to the oil and stir. Add the ginger/garlic paste and the turmeric. Cook, stirring, for a short time. Add the chicken, tomato mixture, salt, pepper, lemon juice, and chopped green pepper. Bring to a boil, cover, and turn down the heat to simmer. Cook for 20+ minutes. Turn up the heat, and cook down to half.
From Andrew Telesca
Mix. Use as a marinade.
Combine. Coat on yummy meat. Cook.
Tie the roast with 5 pieces of string. Preheat oven to 325 degrees. Mix the maple syrup and spices (except salt and black pepper). Sprinkle the salt and black pepper on the roast. Heat the oil in a pan that you can put into the oven. You want the oil to just start to smoke. Cook roast on all sides until browned – a little less than 3 minutes per side. Set roast aside. Turn the heat down to medium, pour off the fat. Add your maple syrup sauce back in and cook very quickly – about half a minute. Remove from heat. Put the roast back in and roll it around to coat it in the glaze. Put the pan in the oven and cook 35-45 minutes, until done. Turn the roast twice while it is roasting. Remove roast from pan, let cool 5 minutes. Pour glaze over the roast, let cool 15 more minutes. Eat!
Remove the roots and dark green tops of the leeks, leaving only the white part and about 3 inches of the light green bits. Chop into 1-inch sections. Cook leeks in oil over medium-low heat, covered 15-20 minutes (or until tender). Sprinkle in the flour and stir until it’s gone. With the heat on high, whisk in the broth a little at a time. Add potatoes, cover, and bring up to a boil then turn down to simmer. Cook until potatoes are done. Let stand 10-15 minutes before eating. Eat.
Place the capers on the bread. You may spread margarine first if you have one you can use. Place the salmon on top of the capers, and brush with lemon juice. Pepper to taste. Cut off the crusts and cut into triangles. Serve with tea.
Mince the mint, combine with honey and mustard. Spread mixture on the bread. Slice cucumber thin and place on bread in a single layer. Salt lightly. Cut off crusts and cut into triangles. Serve with tea.
Chop all salad ingredients into small cubes. Combine dressing ingredients. Stir everything together. Chill and serve – on bread, on a bed of lettuce, or as a side salad with cantaloupe.
This helps me get over my craving for mayonnaise. I use it as a substitute for tuna, chicken, and egg salad.
