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Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
Before we get into this week’s delectable dish, we’d like to send out a call for reader submissions to fill this space each Wednesday.
Whether you’re an experienced home cook, restaurant chef, or just starting out in the kitchen, we’d love to share your favorite recipes with others.
With winter closing in, and COVID still very much among us, we could all use a few new ideas for meals to take us through.
Submit your recipes — and yes, they can come from a go-to cookbook or magazine of yours, just make sure you tell us which one — to food@dominionpost.com, along with a photo or two. Tell us any tips you have, from shopping to preparation, along with any memories, thoughts or stories you have about the dish.
We want to hear your tasty tales.
This week, we bring you another vegetarian-friendly dish (easily made vegan with the omission of the honey), that’s more a method than a strict recipe.
As in other offerings, this meal makes use of local produce, including locally grown string beans and shallots. The honey is local, as well.
If you’d like to skip the honey to bypass any animal products, a touch of syrup will do the trick, giving you that touch of sweetness and quick caramelization.
We used Gardein brand Beefless Tips for the protein here. Tofu, seitan or other meat substitute would also be delicious.
If you’d like to use chicken or thinly sliced steak, that would work, too.
As with any stir-fry, the veggies here are merely suggestions — use whatever you like or have handy in the fridge or garden.
QUICK, EASY MEATLESS STIR FRY WITH NOODS
- 1 package Gardein Beefless Tips (could use well-pressed tofu or seitan)
- Fresh string beans, ends trimmed
- Bell pepper (we used yellow), sliced
- Shallot, sliced
- Small peppadews (available in the gourmet cheese section at Kroger, you could also use sliced cherry peppers or even pepperoncini)
- Udon noodles
- Sesame oil
- Sesame seeds
- Honey
- Crushed red pepper flakes
- Salt
- Pepper
- Garlic
- Rice wine vinegar (can use water, this is just to deglaze the pan)
Cook udon according to directions, drain and set aside.
Heat some oil and a dash of sesame oil in a large saute pan over medium-high heat. Sear the “meat” until it gets a good color on it.
Transfer to a dish and deglaze the pan with a bit of water or rice-wine vinegar. Add the veggies and garlic and season with salt, pepper, crushed red pepper flake and another dash of sesame oil. Saute a minute or two, then add honey or syrup. Could also use soy sauce here (reduce salt if you plan to use it, though). Allow to get a little color — color equals flavor.
Transfer out and flash fry your noodles in the same pan to get coated in leftover flavors. Return other ingredients and allow to warm through. Serve sprinkled with sesame seeds.
