1. Packs so much power in this garlic sauce you’ll make it again and again (and again)!
From @smelly.lunchbox
2. A classic for a reason, this Chinese stir-fried tomato & egg is ready in less than 20 minutes!
This is one of my most nostalgic dishes — we’d eat it at least once a week growing up! As a kid who didn’t like finishing my rice, this was one way to get me to eat every single grain of rice in my bowl
Ingredients (2 servings)
4 roma or plum tomatoes, sliced into wedges
2 stalks scallions, thinly sliced
3-4 slices ginger, thinly sliced
1 tbsp Shaoxing wine
1/2 tsp salt (+ more if preferred)
1/4 tsp chicken bouillon powder
2 tsp brown sugar
1 tsp oyster sauce
1 tsp ketchup
cornstarch slurry: 1 tsp cornstarch + 1 tbsp room temp water
1-2 tbsp neutral oil
3 large eggs
1/4 tsp salt
1/4 tsp sesame oil
Directions
1. In a bowl, beat together the eggs, 1/4 tsp salt, and 1/4 tsp sesame oil.
2. Heat up a pan on medium heat and add oil. Pour in the beaten eggs, and let it set for 10 seconds before gently pushing your spatula around the pan to create folds. Cook until 80-90% done, then remove and set aside.
3. Add a bit more oil, scallion whites and ginger. Stir fry for 1-2 mins or until fragrant.
4. Add tomatoes. Once tomatoes have released a bit of liquid, add 1/4 tsp salt, chicken bouillon, Shaoxing wine, brown sugar, oyster sauce and ketchup. Cook for a few more minutes or until tomatoes have softened to your liking and have released more liquid.
5. Mix the cornstarch slurry, add to the pan, and stir until sauce has thickened. Add the eggs back into the pan and break them up with the back of the spatula. Taste and adjust seasoning if necessary. Finish with sesame oil and scallion (greens). Enjoy!
From @smelly.lunchbox
3. Anyone else craving vegetables after this weekend?
It’s a versatile veggie that’s great in soups, stir fries, blanched on its own, or simply cooked like this with garlic. If you can find the smaller ones (yu choy mui) like the ones I’m using, they’re usually more tender and taste better!
Ingredients
1 lb yu choy (ideally yu choy mui, the smaller ones)
4-6 cloves of garlic, chopped
1/4 cup low sodium chicken or veggie broth
1/4 tsp salt
1/8 tsp sugar
2 tsp oyster sauce
1/2 tsp sesame oil
neutral oil for cooking
Directions
1. Wash the yu choy thoroughly, and cut off the ends. The ends tend to become dry or woody, so removing them gives you the best texture. If using larger yu choy with thicker stems, also cut the lengths in half so that the stems and leaves are separated.
2. Heat up a pan on medium high heat, then add 1-2 tbsp of neutral oil. Once hot, add the chopped garlic and stir fry for 1 min or until fragrant.
3. Add chicken broth, then yu choy. If using larger or thicker yu choy, add only the stems. Cover the pan and let steam for 2 min (for thicker or larger yu choy, let steam for an extra min or so).
4. Uncover the pan. If using larger yu choy, add the leaves now. Season with salt, sugar, and oyster sauce. Mix and cook for another min.
5. Finish with sesame oil and serve!
From @smelly.lunchbox
4. Chinese steamed eggs were a staple in our home growing up — we used to eat them 1-2x per week minimum
With the egg prices nowadays, this is a great way to stretch out a few eggs
Ingredients
3 large eggs
2:1 ratio of warm liquid (water or low-sodium chicken broth) to eggs in weight
1/4 tsp salt
1/2 tsp chicken bouillon powder (skip if using chicken broth)
Toppings:
1 tsp sesame oil
1 tsp soy sauce
scallions
white pepper
chili oil (opt)
Directions
1. Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm water to eggs in weight. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water.
2. Season with salt and chicken bouillon powder (skip if using chicken broth). Beat thoroughly.
3. Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.
4. Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon, remove all the foam and bubbles on the surface.
5. Cover the eggs with an upside down plate. Put the lid on the pan, and steam for 8 mins (time may vary slightly based on what plate you’re using). After 8 mins, turn off the heat but keep the lid on. Let the residual heat continue cooking for 5 mins.
6. Carefully remove from the pan, then top with sesame oil, soy sauce, white pepper, and scallions. Enjoy!
From @smelly.lunchbox
5. Sweet Thai chili salmon with air-fried veggies
And the best part (my favorite feature) is the Smart Finish, which makes them finish at the same time even if they have different cook times (no cold food)!
You could even cook dessert at the same time as your savory meal without fear that the smells will contaminate (anyone else not like the idea of baking cookies in an oven that smells like roast chicken?)
Ingredients (4 servings)
4 6oz salmon fillets
1/4 cup sweet Thai chili sauce (or sub honey + chili sauce)
1 tbsp soy sauce
1-2 cloves garlic, grated
8 oz lotus root + 8 oz green beans (or your veggies of choice)
1-2 cloves garlic, grated
1/8 tsp salt
1/8 tsp chicken bouillon powder (optional)
1/16 tsp black pepper
1 tbsp olive oil
Furikake (to sprinkle on lotus root after air frying)
Directions
1. Mix together salmon marinade ingredients and marinade for 30-60 mins.
2. Wash and dry the veggies thoroughly. Mix together the seasonings and pour over veggies. Save the furikake for garnishing the lotus root.
3. Line the baking tray with foil and add marinated salmon. Add veggies to air frying basket.
4. Set the top oven on the Ninja Double Oven to broil (temp: low for less charred, high for more char) for 8 min. Click Smart Finish, then set the bottom oven to air fry at 400F for 10 min. Click start to preheat.
5. Put the salmon and veggies in the oven. Once timer is up, remove from the oven and garnish lotus root with furikake. Enjoy!
From @smelly.lunchbox
6. We eat tangyuan because the word sounds similar to tuányuán (团圆), which means reunion
Ingredients (serves 8-10, the recipe is halved from the one in the video)
Glutinous rice balls:
1 lb glutinous rice flour
1.5-1.75 cups hot water
Pork marinade:
5-6 oz pork tenderloin
1/4 tsp salt
1/4 tsp sugar
1/2 tsp soy sauce
1/16 tsp white pepper
1/4 tsp chicken bouillon powder
2 tbsp water
1 tsp cornstarch
1 tsp neutral oil
Other toppings:
6 oz fish paste
1.5 Chinese sausages
2 shiitakes
2 oz cured Chinese pork belly
2-3 oz of dried shrimp and dried scallop
1 lb Chinese turnip
1 lb Napa cabbage
2.5 quarts of homemade or good quality chicken broth
1 tsp salt (or to taste)
1/2 tsp chicken bouillon powder
Garnish:
cilantro
scallions
white pepper (to taste)
soy sauce (to taste)
From @smelly.lunchbox
7. Easy way to make kimchi ramen, yummy
Recipe for kimchi ramen:
Ingredients
1 pack of your favorite instant ramen
1/3 cup fermented kimchi
2 garlic cloves, sliced
1 scallion, sliced
2 cups water
2 shiitake mushrooms
1 soft boiled egg (optional)
neutral oil
Directions
1. (Optional) Make a soft boiled egg by bringing a pot of water to boil. Gently add eggs straight from the fridge and let gently boil for 7 mins for a soft yolk. Place the eggs in an ice bath to stop cooking.
2. To a small pot, add 1 tbsp neutral oil and sliced garlic and scallions. Stir fry for 1 min, then add fermented kimchi and shiitakes. Stir fry for 2-3 minutes.
3. Add 2 cups of water and bring it to boil. Once it’s boiling, add the instant ramen and seasoning packets. Cook until your desired noodle texture. Top with more kimchi, scallions, and an egg.
From @smelly.lunchbox
8. Honey walnut shrimp, without deep-frying in a ton of oil!
I know many of you love honey walnut shrimp, but that most of you also probably hate deep-frying at home. I knew I had to test a shallow-frying recipe to make this something you can more easily make at home!
I learned a TON while testing, and while the steps aren’t difficult here, paying attention to small details will yield the best results! Here are some tips:
- Cold beer or carbonated water in the batter will yield the lightest & crispiest fry. If you want a crunchier, harder shell, use regular water
- If you like a thicker fried crust on the shrimp, use 1 tbsp less beer/water in the batter
- Making sure the oil is HOT enough (375F-400F) will prevent greasy and soggy fried shrimp
More tips + full written recipe on www.smellylunchbox.com or my link in bio!
Ingredients
18-20 jumbo shrimp (I’m using size 21-25), peeled and deveined
1/4 tsp salt
1/16 tsp white pepper
neutral oil for frying
Shrimp batter:
1/4 cup all purpose flour
2 tbsp cornstarch
1 tsp baking powder
1/4 tsp salt
1 tsp neutral oil
5 tbsp beer, carbonated water, or cold water (beer or carbonated water will give a lighter and crisper texture; regular water will give a crunchier texture)
Candied walnuts:
2 oz walnuts
2 tbsp water
1 tbsp brown sugar
1 tbsp honey
Sauce:
2 tbsp mayo (use Japanese kewpie mayo for an extra rich flavor)
1 tsp sweetened condensed milk
1 tsp honey
1-2 tsp lemon juice (use less for a thicker sauce)
1/4 tsp salt
From @smelly.lunchbox
9. I saw this eggplant “unagi” and knew I had to try it
Quick tips:
- Chinese / Japanese eggplants are generally milder (less bitter) compared to the larger, globe eggplants. I recommend using them for this recipe!
- Take your time caramelizing the eggplants over medium heat. High heat will make the glaze burn too quickly!
Ingredients (2 servings)
2 Chinese or Japanese eggplants
neutral oil for cooking
1-2 tbsp cornstarch (optional)
Sauce:
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
1 tsp oyster sauce (sub veg oyster sauce)
1 tsp Chinese black vinegar
1/2 tsp sesame oil
1-2 cloves of garlic, grated
Directions
1. Slice the tops off each eggplant, and cut eggplants in half perpendicular to its length. Steam for 8-10 min. To make this a full meal, you can also use this step to steam additional veggies!
2. In the meantime, mix sauce ingredients in a pan over medium heat until sauce thickens slightly (~3-4 min). Set aside.
3. Once eggplants finish steaming, remove onto a cutting board. Slice each eggplant in half length-wise (don’t cut all the way through). Carefully open up and flatten each piece. Make additional shallow vertical cuts to flatten completely. Make some shallow horizontal cuts to make it look more like unagi, and to help the glaze absorb better.
4. (Optional) Dust cornstarch over the flesh side of the eggplant. This helps the sauce stick a little better to the eggplant.
5. Heat a nonstick pan over medium heat, then add 1-2 tbsp neutral oil. Add the eggplants “flesh” side down. Leave them alone for 3-4 mins, or until they lightly caramelize. Flip, then generously brush the sauce over the eggplants. Repeat a few times on both sides, until the eggplants develop a glossy, caramelized exterior. For an extra saucy eggplant, brush more glaze on it before serving. Enjoy over white rice!
From @smelly.lunchbox
10. How to make mushroom chicken - easy way
Ingredients (serves 2)
2 (~10oz total) boneless skinless chicken thighs, cut into 1 inch pieces
1 zucchini, sliced into half moons
5 oz baby bella mushrooms, sliced in half or quarters
4-6 cloves of garlic
1 tsp ginger, minced
neutral oil for cooking
marinade:
1 tbsp soy sauce
1/2 tbsp Shaoxing wine
1/8 tsp salt
1/8 tsp sugar
dash of white pepper
1 tbsp cornstarch
1/4 tsp sesame oil
sauce:
1/3 cup chicken broth (or water + chicken bouillon)
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp rice vinegar
1/2 tsp sugar
1 tsp cornstarch
From @smelly.lunchbox
11. If you hate washing dishes, this one pot rice cooker meal is for you
This recipe uses pork belly and kabocha, but you can easily swap for chicken thighs and shiitake mushrooms
Ingredients (4-6 servings)
Pork + marinade ingredients:
8 oz pork belly, sliced into strips
2 tsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
2 tsp shaoxing wine
1/2 tsp sugar
1/8 tsp salt
2 cloves garlic, grated
1/2 tsp grated ginger
Rice:
1.5 cups medium grain rice (or your choice of grain; if using long grain, reduce liquid)
2 cups low sodium chicken broth or water
1 tbsp soy sauce
1 tsp oyster
1/4 tsp salt
1/8 tsp sugar
Veggies:
5 oz kabocha, cubed (optional) and/or your choice of veggies
bok choy
Garnish:
1 tsp sesame oil
Scallions
Directions
1. Marinade the pork belly strips with all the marinade ingredients for 30-60 min.
2. Wash the kabocha squash, remove the seeds by scraping with a spoon, then cut into 1/2 inch cubes.
3. Wash the rice 3 times or until water runs mostly clear. Add washed rice, chicken broth, and seasoning ingredients into the rice cooker. Mix well. Top with a layer of kabocha, then marinated pork belly.
4. Set rice cooker to non-pressure white rice setting (or high-pressure for a faster cook). When it’s finished, add sesame oil and scallions, mix, and optionally add any leafy veggies like bok choy. Close the lid and let the keep warm setting cook the veggies for a few minutes. Enjoy!
From @smelly.lunchbox
12. If you like sago desserts, you’ll love this super easy, cozy kabocha sago!
Ingredients
1/4 cup uncooked sago or small tapioca pearls
12 oz kabocha squash, cubed
45g + 20g yellow rock sugar* (or sub 2 tbsp + 1 tbsp of white sugar)
3/4 cup (1/2 of 13.5oz can) full fat unsweetened coconut milk
1/4 cup evaporated milk
1-2 tbsp condensed milk (optional)
*Chinese yellow rock sugar/candy is more mild and less sweet than regular white or brown sugar. Ideally measured in grams due to its shape.
Directions
1. Bring at least 6 cups of water to boil in a pot. Add uncooked small tapioca pearls and cook until almost fully translucent (~15 mins), stirring occasionally.
2. While the tapioca cooks, wash the kabocha well and then cut into 1/2 inch to 1 inch cubes. Remove the inner seeds and fiber by scraping with a spoon. I like to leave the skin on, but you can peel it you prefer.
3. Once tapioca is mostly translucent (a tiny white dot in the middle is ok), pour it into a strainer, rinse with cold water, then let sit in a bowl of water until you need it — this prevents it from hardening.
4. Bring 4 cups of water to boil in a large pot, then add the cubed kabocha and 45g of yellow rock sugar (or 2 tbsp white sugar). Let simmer 10-15 min, or until kabocha is softened.
5. Add coconut milk, evaporated milk, and condensed milk if using. Bring back up to a boil.
6. Taste and adjust sugar levels to your preference. I added another ~20g of yellow rock sugar here but it’s not necessary.
7. Lastly, add the drained tapioca pearls and mix. It’s ready to serve hot, or you could let it cool and serve cold. This gets even better after a few hours because the coconut milk and flavors absorb better into the kabocha!
From @smelly.lunchbox
13. Inspired by Chinese scallion oil noodles, these crispy garlic scallion noodles are so addicting and comes together in 20 minutes! Perfect for a quick weekday lunch or dinner
From @smelly.lunchbox
14. Just too yummy!
From @smelly.lunchbox
15. Lunar New Year series part 1: stir-fried rice cakes (炒年糕; chao nian gao)!
Rice cakes (in savory or sweet form) are often eaten around this time because the word 年糕 (nian gao), which translates to “year cake”, sounds like 高 (gao), a different word which means “tall” or “high”.
Put together, the phrase “年年高高” means “better every year.” I hope we can all bring this energy into 2023!
Thanks for the great suggestions from you all in my stories about what LNY dishes you’d like to see! Feel free to comment more below!
Ingredients (3-4 servings)
1 lb rice cakes (bought from the refrigerated section of grocery store)
2 Chinese sausages
6-8 shiitake mushrooms
5-6 oz Napa cabbage
5-6 oz baby bok choy
4-5 cloves garlic
1 inch knob ginger
2 stalks scallions
1/8 tsp salt
1/2 tsp sesame oil
3/4 cup reserved mushroom soaking liquid or chicken/veggie broth
2 tbsp neutral oil
Seasoning:
1 tbsp light soy sauce
1 tsp dark soy sauce (can add more for darker color)
1 tbsp Shaoxing wine
1/2 tbsp oyster sauce
1 tsp sugar
1/8 tsp white pepper
From @smelly.lunchbox
16. Lunar New Year series part 2: Chinese turnip/radish cakes, also known as lo bak go!
This is THE most highly requested recipe! I’m sharing a modified version of my mom’s recipe (she makes this all year long and it’s my favorite)
My mom loves slicing some of the turnip into matchsticks and shredding the rest (instead of shredding all) because you can actually taste bites of turnip in the cake!
How to pick Chinese turnips
Pick the ones that feel heavy for their size (weigh a few in your hands)! This means they’re full of water and will taste good. Also look for ones that have bright green tops and not too many roots growing out, this means they’re fresh and haven’t been sitting for too long
Ingredients (makes two 6-in pans)
2 lb Chinese turnip/radish
1 Chinese sausage, finely diced
2 oz Chinese cured pork belly (lap yuk), finely diced
12-15 dried shrimp
5-6 dried shiitake mushrooms
3-4 pearl onions or 1 shallot, finely diced
3-5 cloves garlic, minced
2 stalks of scallions, sliced, whites and greens separated
Flour mixture:
8 oz rice flour (not glutinous rice flour)
4 oz cornstarch (~3/4 cup)
2 cups water
Seasoning:
2 tsp salt
1 tsp chicken bouillon powder
1 tsp sugar
1/2 tsp white pepper
1 tsp sesame oil
neutral oil for cooking
cilantro
sesame seeds
From @smelly.lunchbox
17. Recreating my favorite chirashi bowls inspired by the ones at my local Japanese supermarket
Chirashi translates to “scattered” in Japanese, and popular versions usually consist of toppings like raw or marinated fish, tamagoyaki (rolled omelette), and various vegetables.
As someone who loves variety and is often indecisive, this dish is one of my absolute favorites to get at the market or at a Japanese restaurant
Ingredients (serves 2)
2 cups cooked Japanese short-grain rice
2-4 Tbsp. Mizkan® Seasoned Rice Vinegar (to your preference)
2 oz. sashimi-grade salmon
2 oz. sashimi-grade tuna
2 oz. cooked octopus
Cucumber, diced or sliced
salmon roe
neutral oil for cooking tamagoyaki
Tamagoyaki (Japanese rolled egg omelette):
3 large eggs
1/4 tsp. dashi powder (dashi is typically made from kelp and bonito flakes – the instant powdered version can be found at most Asian groceries in the aisles that carry seasoning or instant soup)
1 ½ tsp. sugar
1/4 tsp. salt
1/2 tsp. soy sauce
2 Tbsp. water
From @smelly.lunchbox
18. Repurposing leftover pho toppings into Thai basil pesto
Ingredients
From the pho:
Thai basil
cilantro and/or scallions
jalapeños (adds a slightly spicy kick, so leave out if you prefer non-spicy)
lime juice
(I didn’t use the bean sprouts from the pho)
From my pantry:
garlic
nuts (I used walnuts because I had them on hand, but pesto is typically made with pine nuts. Walnuts or almonds also work and are cheaper!)
parmesan
salt & pepper
olive oil
avocado (for creamier version)
From @smelly.lunchbox
19. Sichuan-style shredded potatoes, or hot and sour potatoes, is a classic appetizer that’s incredibly addicting
Serves 3-4 as a side dish
Ingredients
1 lb. potatoes (I’m using russet, but red or white potatoes have less starch and work great)
3.5-4 Tbsp. Mizkan Natural Rice Vinegar (2 Tbsp. for soaking + 1.5-2 Tbsp. for seasoning potatoes)
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. mushroom or chicken bouillon powder (optional)
1/4 of a bell pepper
3 cloves garlic
3-4 dried chilis
1/2 Tbsp. Sichuan red peppercorns (optional)
scallions
3 Tbsp. neutral oil for cooking
From @smelly.lunchbox
20. Spicy cumin lamb noodles have been my favorite weeknight dinner lately
Ingredients (serves 2-3)
6 oz thinly-sliced lamb shoulder (like for hot pot)
6 oz wide flat wheat noodles (I’m using knife cut)
1 tbsp soy sauce
1 tbsp Chinese black vinegar
1/4 tsp sugar
2-3 tbsp chili oil
1/4 tsp salt
red pepper flakes (optional)
cilantro
neutral oil for cooking
Ground spices:
1 tbsp cumin seeds
1 tsp coriander seeds
1 tsp white peppercorns and/or red Sichuan peppercorns (if you prefer numbing spice)
Aromatics and veggie:
5-7 cloves garlic, minced
1 knob of ginger, minced
1/2 red onion, sliced
2 cups cabbage, sliced
Directions
1. Toast the spices on medium heat for a few min or until fragrant. Grind into a powder.
2. Cook the noodles according to package directions. Reserve 1/2 cup of the cooking water.
3. Heat pan to medium heat. Add 2-3 tbsp neutral oil, 2 tbsp or more of the ground spices, red pepper flakes, and aromatics (garlic, ginger, onions). Cook for 2-3 min or until fragrant.
4. Add thinly-sliced lamb. Season with salt and more spices if desired. Cook until there’s no more pink left, then season with soy sauce, Chinese black vinegar, sugar, and chili oil. Cook for an additional min.
5. Add sliced cabbage, cook for 1-2 min or until slightly softened. Add cooked noodles, reserved cooking water (start with 1/4 cup and add more if desired), more chili oil, and cilantro. Serve!
From @smelly.lunchbox
21. Steamed kimchi mandu, or Korean kimchi dumplings, were one of the common street foods at Korea
In addition to the fermented kimchi, a few ingredients like sweet potato starch noodles and tofu make them distinctly different from the kinds of Chinese dumplings I grew up eating. These specific ones are inspired by a Korean grandma’s in LA
A few tips for the best dumplings:
- Remove as much liquid as possible from the tofu, so that it can absorb the delicious flavors from the kimchi. Too much moisture in the tofu initially will produce a filling that’s too wet and falls apart too easily.
- Try to find Korean dumpling wrappers! They’re made of wheat flour and are thicker and chewier than wonton wrappers.
- Let your dumpling wrappers come to room temperature (covered or sealed so they don’t dry out) before folding them. This makes them more pliable and easy to work with.
Ingredients (~30 large dumplings)
30-40 dumpling wrappers
6 oz ground pork, 80/20 lean to fat ratio
5 oz fermented kimchi,
6 oz firm tofu
2 oz sweet potato starch noodles / vermicelli / glass noodles
1/4 of an onion
2 stalks scallions, thinly sliced
3-4 cloves garlic, minced
1 tbsp minced ginger
1/2 tsp salt
1/8 tsp black pepper
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
2 tsp gochugaru (Korean red pepper flakes)
1/2 tsp chicken bouillon (optional)
Dipping sauce:
2 tbsp soy sauce
2 tsp fermented kimchi brine (or rice vinegar, reduce to 1 tsp)
1/2 tsp sesame oil
gochugaru (to taste)
sliced scallions
sesame seeds
From @smelly.lunchbox
22. 15 min garlic shrimp & broccoli
Ingredients (serves 2)
shrimp & marinade:
1/2 lb large shrimp (I’m using size 16-20), peeled & deveined
1/8 tsp salt
dash of white pepper
dash of baking soda (keeps the shrimp’s bouncy texture)
1/2 tsp neutral oil
2-3 cups broccoli
3-4 garlic cloves
neutral oil for cooking
1/2 tsp sesame oil
sauce:
1/3 cup chicken broth (or water + chicken bouillon)
1 tbsp soy sauce
1/2 tbsp oyster sauce
1 tsp rice vinegar
1/2 tsp sugar
1 tsp cornstarch
Directions
1. Prepare the shrimp (peel and devein) and season with salt, pepper, baking soda, and neutral oil.
2. Prepare the broccoli by cutting it into florets, and cutting the stems into matchsticks. Roughly chop the garlic.
3. Mix the sauce together and set aside.
4. Heat a pan up on medium heat, add 1 tbsp neutral oil. Once hot, add the shrimp and cook ~2 min on each side or until they turn from translucent to opaque. Remove from the pan.
5. Add more oil if necessary, then the chopped garlic. Cook for 1 min or until fragrant, then add the broccoli. Season with a tiny pinch of salt.
6. Add 2 tbsp of water to the pan, then cover with a lid. Let steam for ~90 sec or until broccoli is cooked to your liking.
7. Add the shrimp back to the pan. Give the sauce a mix, and add it to the pan. Cook until sauce has thickened slightly, or about 1-2 min. Finish with sesame oil and enjoy!
From @smelly.lunchbox
23. This saucy beef lo mein is easily customizable with whatever protein and veggies you have sitting in your fridge! Perfect for a weeknight lunch or dinner
A few tips for the tastiest noodles:
-Use fresh noodles (found in the refrigerated section of the grocery store)
-Undercook them by 1 min according to their package (they will finish cooking in the pan with the sauce)
-After boiling the noodles, run them under cold water to prevent them from overcooking and getting too soft
-Slicing all your veggies thinly into long strips will help them cook quickly and evenly; the shape makes them easy to incorporate with the noodles
-To make this lo mein extra saucy, turn off the heat after you add the sauce
Ingredients (serves ~3)
1 lb thick egg or wheat noodles (ideally fresh lo mein noodles)
Neutral oil for cooking
Beef marinade:
5 oz flank steak
1 tsp light soy sauce
1 tsp Shaoxing wine
1/8 tsp salt
1/16 tsp white pepper
1/16 tsp baking soda
1/2 tsp cornstarch
2 tsp water
1/2 tsp neutral oil
Veggies and aromatics:
3-4 cloves garlic, chopped
2 stalks scallions, thinly sliced, whites and greens separated
2 oz carrots, thinly sliced
2 oz bell pepper, thinly sliced
1/4 onion, thinly sliced
3 oz napa or green cabbage, thinly sliced
Sauce for noodles:
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
1/2 tsp salt
1/8 tsp white pepper
1/2 cup low sodium chicken broth (or 1/2 cup water + 1/2 tsp chicken bouillon)
2 tsp cornstarch
Garnish:
1 tsp sesame oil
1 cup mung bean sprouts
From @smelly.lunchbox
24. With just a handful of pantry ingredients, you can cook up this easy creamy kimchi tomato pasta in just 20 minutes
You guys always ask for simple recipes, and it doesn’t get much easier than this
Ingredients (serves 1-2)
4 oz pasta (I’m using mezzi rigatoni)
1/2 cup fermented kimchi (I’m using Cosmos Kimchi), chopped
2 tbsp tomato paste
3/4 cup half & half (or heavy cream, or milk)
4-5 cloves of garlic, chopped
1/4 cup diced onions
black pepper
basil, for garnish
Parmesan cheese, for garnish
neutral oil for cooking
Directions
1. Bring a pot of water to boil for the pasta. Once it’s boiling, salt it generously, then add the pasta and cook until al dente. Reserve 1/2 cup of pasta water.
2. Meanwhile, mince the garlic and chop the onions and kimchi into small pieces.
3. Heat up a pan on medium high heat. Add 2 tbsp of neutral oil. Once hot, add the garlic, onions, and kimchi. Cook until the kimchi is nicely caramelized (about 3-5 min).
4. Add tomato paste and half & half. Mix until thoroughly combined. Add the cooked pasta and incorporate into the sauce. Season with black pepper.
5. Add 1-2 tbsp of reserved pasta water to thin out the sauce a bit. Mix, and finish with basil and grated parmesan. Enjoy!
From @smelly.lunchbox