Snow Pea Stir-Fry for the New Year and Nemo

P2108624 copyI have stayed away from sharing stir-fry recipes because often I found them to be unvaried; add oil, garlic, vegetables, soy sauce, some sugar, and you’re done.  However, several months ago I went to Jade Garden, a Cantonese restaurant in Chinatown of Boston, and I couldn’t stop chowing their snow pea stir-fry.  I walked out of the restaurant with buttery-garlic lip gloss, and ever since I feel like karma has gotten back at me.  I can’t imitate that delicious sauce but this alternate recipe will suffice and will keep you satisfied.  Have you ever eaten snow pea leaves? I think they may be my favorite green leaf; it tastes like a mix of spinach and snap peas.  Sounds great, right?  I guess you have to try it yourself now.

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Adapted from “Asian Vegetables” by Sara Deseran

2 Tbs sake
2 Tbs soy sauce (you can add more later if you think it’s necessary)
1/4 cup broth (vegetable, or seafood)
Dash of sugar
2 Tbs canola oil
3 Tbs garlic, finely chopped
1/2 Tbs ginger, chopped
1 lb pea leaves
2 tsp cornstarch dissolved in 4 tsp water
Note:  The measurements are rough guidelines so please add or take anything away according to your liking. 

1.  In a small bowl combine the sake, broth, soy sauce, and sugar.  Set aside.
2.  Heat wok over medium-high, and pour oil.
3.  Add garlic, ginger, and stir for about 15 seconds.
4.  Add the pea leaves and toss to coat with oil, garlic, and ginger.
5.  Raise heat to high and add sauce mixture.
6.  Stir-fry for 15 seconds, then cover and then cover and cook for another 2-3 minutes, or until well wilted.
7.  Uncover, and add the cornstarch, and stir-fry for another 30 seconds until the sauce has thickened.  There should be a “glazed” look.

Does anyone else feel like Nemo took Chinese New Year’s thunder?  Here are some instagram pics that I took during the storm that you might enjoy.  Got any plans this weekend?  Weather permitting, we have a special birthday to celebrate.  Post soon to follow.  Have a great weekend!
nemo

Valentine’s Beet and Cauliflower Soup

P2138656 copyWe made it!  This month marks our 1 year of blogging and we just want to say many thanks for sticking with us.  Starting a blog is easy peasy but continuously writing  posts — not so much.  It really does require a lot thought, time, and creativity, but the process has been nothing but fun, and slowly but surely we will continue to grow this little space of ours.  So today — when some of us expect roses and an expensive dinner — we propose that you have a relaxing night with your partner, pets, or yourself, and cook.  This Beet Cauliflower soup is great for that.  Why?  Well, look at that color!  No frosting could beet (pun intended) that deep-earthy red.  The rich color will surprise you.  Just make sure you don’t spill the soup because it will look like a crime scene.  Also, don’t take left-overs to lunch and open it in a small-enclosed office…cauliflower stinks when chilled.  The soup is also extremely healthy and you will experience the flavors in three stages: first the tangy cauliflower, then potato cream, ending with a light after taste of the beets.  It is so lovely it will definitely make someone’s heart beet….  Enjoy and Happy Vday!
P2138646 P2138628Adapted from Martha Stewart Living
Yields: 4

2 Tbs olive oil
1 medium yellow onion
3 cups chopped cauliflower
2 medium-small red beets
Dash of salt
3 cups vegetable broth
2 Tbs coarsely chopped fresh dill, plus sprigs for garnish

1.  Heat oil in a medium pot over medium-high heat.  Add onion and saute until translucent — about 4 minutes.
2.  Add cauliflower, beets, and salt.
3.  Add broth, and bring to a boil.  Reduce heat, and simmer until beets and cauliflower are tender — about 20 minutes.
4.  Remove from heat and add dill.  Let the soup cool for 10 minutes and puree until smooth.  Add water if it’s too thick.
5.  Return soup to pot and bring to a simmer.  Season with more salt if you think there is not enough flavor.
6.  Sprinkle dill sprigs right before serving.

Flash from the back, and recipes if you need last minute ideas:

meringues


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