here are several from my cook book.
Kung Pao Tofu
1 Tbs. rice wine
1 Tbs. peanut oil
1 Tbs. soy sauce
½ tsp. kosher salt
1 Tbs. cornstarch
1 package extra firm tofu, drained and cut into 1/2" cubes
In a Zip-lock bag combine the above ingredients and close bag. Shake well to combine, place in a refrigerator for 20 to 30 minutes.
3 Tbs. light soy sauce
2 Tbs. rice wine
3 Tbs. rice vinegar
2 Tbs. sugar
2 Tbs. Hoisin sauce
2 Tbs. peanut oil
4 dried red chilies, stems removed and halved
½ inch piece ginger, peeled then mashed
1 clove garlic, peeled and mashed
1 green onion, cut in ½ inch pieces; greens julienne for garnish
¼ c. roasted peanuts or cashews
2 Tbs. chicken stock
1 Tbs. cornstarch, combined with chicken stock to make a slurry
¼ cup carrots, cut into matchstick pieces
¼ cup celery sliced thin on the bias
¼ cup water chestnuts, sliced
Heat a 10” Dutch oven or wok over high heat, add peanut oil, heat until almost smoking. Add red chilies, garlic, ginger, and whites of green onion for 30 seconds. Add carrots, celery, water chestnuts and tofu. Stir fry 1 to 2 minutes until chicken is white in color and lightly browned. Add the sauce and bring to a boil, add nuts and slurry, stir well.
Remove from heat when sauce turns glossy. Transfer to serving platter and garnish with onion greens. Serve with hot rice.
Serves 2 to 4
Non-traditional Mongolian Hot Pot in a 12” UDO
1 ½ lbs. beef, sirloin, tenderloin, or rump, sliced paper thin
4 leaves Chinese of Napa cabbage
4 oz. edible chrysanthemum leaves
4 oz. water cress
2 long onions, or green oinions
8 fresh Chinese black mushrooms
3 ½ oz. enokidake (nettle mushrooms)
2 oz. harusame
6 cups Dashi, see recipe below
Ponzu-joyu (dipping sauce):
1 Tbs. lemon juice
2 Tbs. rice vinegar
¼ c.+1 Tbs. soy sauce
1 2” piece konbu (dried kelp)
¼ c.+1 Tbs. dashi
2 thin lemon slices
Goma-dare (miso and sesame sauce):
½ c. white sesame seeds
3 ½ Tbs. miso
2 Tbs. mirin
2 tsp. soy sauce
2 tsp. rice vinegar
1 Tbs. grated garlic
Red pepper powder
2 tsp. vegetable oil
7 Tbs. dashi
Grated diakon radish with red pepper
Finely chopped scallion
Preparation of ingredients:
Beef; spread out on a large serving platter.
Cabbage and chrysanthemum leaves; boil lightly, spread 2 cabbage leaves out on a bamboo sushi mat, arrange chrysanthemum leaves on top of cabbage in the center and roll up. Cut cabbage roll into 1 ½” lengths, repeat with remaining cabbage and chrysanthemum leaves.
Long onion; cut into diagonal pieces, each onion quartered.
Black mushrooms; cut off stems and make a criss-cross incision in the tops.
Nettle Mushrooms; cut off the very bottom parts (roots)
Harusame; soak in lukewarm water and cut into 4” lengths.
Mix all the ingredients but the lemon slices and let stand 10 minutes. Remove dried kelp and add lemon slices.
Roast the sesame seeds in a dry skillet over low heat until they give off a roasted, nutty aroma. Remove to an earthenware mortar and grind until sticky. Add miso, mirin, soy sauce, garlic and red pepper, grind further. Then slowly add oil and dashi, grinding until smooth.
At the dinner table, fill a Camp Chef UDO12 or UDO14 (Ultimate Dutch oven) ¾ full with dashi and bring to a boil over a single gas burner or over a short table with a solid layer of briquettes under the UDO. Add meat and vegetables a little at a time for each person. And take out as meat and vegetables cook. Add more dashi as it boils off. Dip the cooked meat or vegetables into the ponzu-joyu or goma-dare. Ponzu-joyu is seasoned with condiments. Skim off the froth from the surface of the dashi as meat and vegetables are cooked. Finish off by cooking Buckwheat noodles (udon) in dashi and enjoy!
In addition to the ingredients listed here, the following are also commonly used: chicken breast, chicken livers, pork, white fish, squid, tairagai (a shell fish), etc. All ingredients must be sliced very thin so that they will cook very quickly.
(3 different ways)
2 c. water
½ c. dried bonito flakes
Bring water to a boil, then add bonito flakes. When water returns to a boil, remove from heat and let set until bonito flakes sink to the bottom of the pot. Strain through a cloth, discard the flakes.
Dashi with konbu (traditional):
2 c. water
½ c. dried bonito flakes
1 4” piece konbu (dried kelp)
Wipe the konbu with a dry towel lightly. Do not wipe off the white powdery substance on the surface, which is one element that provides a unique flavor. Put water in a sauce pan and soak the konbu for 30 minutes, then heat.
As soon as the water begins to bubble, just before coming to a boil, remove the konbu. Do not over cook or the konbu will become slimy and the flavor will be to strong. Add the dried bonito flakes. When water returns to a boil, remove from heat and let set until bonito flakes sin
cook book author