I use my patent-pending, copyrighted Minced Mushroom Mix (A.K.A. M 3 ) to replace the ground meat in this vegan mapo tofu, giving it a chewy texture and a rich flavor all its own. I like it even better than the original.
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos) until just barely softened but still mildly crunchy. This recipe combines black beans with charred corn, along with a few slices of avocado and a handful of toasted pumpkin seeds for a meal that's not only balanced in carbs, protein, and high in good green vegetables, but is crazy delicious to boot.
Cooking fresh Chinese wheat noodles in a big pot of water doesn't produce a high enough concentration of starch to be effective, but cooking it in far less water than is recommended (I cook eight ounces of fresh noodles in about a quart of salted water) yields you a pot full of silky, semi-opaque liquid that combines marvelously with the sauce base.
"Depending on the preparation, you've got lots of options. Ma po tofu, for instance, works with a lot more than Riesling. Recently, we had some of the Barbieto "Savannah Verdelho" Madeira with it, and while it was a bizarre idea at the onset, it was completely nuts with the dish. Generally the sweetness in the sauces of mushu and Peking duck make for potentially awful non-riesling pairings. If the kitchen at your particular restaurant has a deft hand, Peking duck can be great with juicy cru Beaujolais or juicy Grenache-based wines, like those from Grammenon. There are some non-Riesling options for mushu, but honestly, this is an example of why Riesling is such a steadfast go-to wine.
The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.
Yes, these are derivative of jalapeño poppers, but jalapeños are great, refried beans are great, and golden brown and crunchy is great, so why not stick them all together? Crisp on the outside and creamy in the middle, they come out of the fryer super hot, so make sure you've got plenty of cold beer on-hand.
The remaining aromatics are simple. A few tablespoons of chopped preserved Sichuan mustard root, some garlic, and a splash of Shaoxing wine to deglaze the skillet once it's all been stir-fried together.
As tempting as it can be to reach for a jar of ready-made curry paste, nothing you'll get in a store compares to what you can make at home. For this Thai dry curry, we use a mix of fresh and dried chiles, galangal, garlic, shallots, lemongrass, and makrut lime leaves to make a chile paste, which we then use to flavor crispy tofu and blistered green beans.
"German Riesling is the ultimate answer to this question. Find a lighter bodied riesling like a kabinett for the ma po tofu. A richer spatlese or auslese style for the duck to hang out with the fat. Pairing with Asian food is complex because there are so many flavor components. Spicy, sweet, fatty, noodle Game collectibles|Https://noodleinsight.Com/ tangy...Riesling easily handles all of those flavors. Don’t be afraid of wines with a little sweetness to them! They can really be excellent for pairing."— Adam Chumas, Tom Douglas Restaurants, Seattle
These 'shrooms are marinated in a miso-based sauce that adds a rich, meaty flavor to the already umami-filled mushroom. They're then roasted and sliced thin, served carpaccio-style: sprinkled with coarse salt, black pepper, lemon zest, greens, and really good olive oil. Crushed pistachios add their nutty sweetness.
Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.
Although olive oil won't emulsify into a pasta-coating sauce like butter will, by adding a little cornstarch to the base, you create a sauce that clings to the pasta as well as any butter-based sauce, and with all the bright, vibrant, complex flavor of olive oil.
On top of steak cooked on the stovetop, pile cold cucumbers, red peppers, and peanuts, then drizzle with a spicy sauce made with fish sauce and dried Thai chiles. Eat it right away or refrigerate it overnight because it's even better the next day.
If you were so inclined, you could do as the street vendors of Chengdu did: make the aromatics and sauce base in larger batches, store them together in a sealed container in the fridge, and have them ready to go at moment's notice whenever you want a quick snack. All you have to do is cook the noodles, add some starchy cooking liquid to the sauce base, pour it on top, and you're good to go. Due to its high oil, salt, and acid content, the pre-made and mixed sauce should stay good in a sealed container in the fridge for several weeks at least.