02/25/16

Qingjiao Rou Si

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Qingjiao Rou Si

(recipe from Effortless Bento)

200 g thinly slicedĀ beef

salt and pepper

2 poblano peppers

200 g canned bamboo shoots, drained

1 1/2 tsp soy sauce

1 1/2 tsp mirin

1 tsp oyster sauce

1 tsp sugar

1 Tbsp sesame oil

1 tsp potato starch

2 tsp water

Directions

  • Dust the beef with salt and pepper.
  • Remove the stems and seeds from the poblanos, and then slice the peppers into matchsticks.
  • Slice the bamboo shoots into matchsticks as well.
  • In a small bowl, stir together the soy sauce, mirin, oyster sauce, and sugar to make the sauce.

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  • Now that everything is prepared and in it’s place; put your wok over high heat, add the oil, and wait for it to warm up.
  • Stir fry the beef until it is browned.
  • Add in the poblano pepper and bamboo shoots, continue to stir fry. They don’t need long because they are cut so thin.

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  • Pour the sauce over the beef and vegetables, stirring to coat.
  • Dissolve the potato starch into the water and add it to the wok, letting it simmer until the sauce thickens.
  • Serve hot!

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So tasty! I made this to pack into some bento lunches to take to work, but ended up eating it with rice at supper too. It’s a fairly pared down stir fry, so one could add in whatever extra veg or starch their heart desires, but there’s something to be said for the clarity of flavours and textures you get from sticking to just a couple of ingredients.

The recipe called for green bell peppers, but the green ones are my least liked of the bell peppers, so I substituted for poblano peppers instead. I don’t regret the decision at all, but if you want to use green bell peppers you certainly can!

 

02/18/16

Everything Spiced Cheese Ball

They say that the best bagels are made in New York, but I’ve also read that Montreal makes a pretty sublime one as well. I haven’t yet had the good fortune to make it to either of these places, so I can’t speak to the validity of these claims.

All I know is the everything spiced ones are my favourite.

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The recipe that follows is for an everything bagel spiced cheese ball that is great to bring along for a party!

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Everything Spiced Cheese Ball

(recipe adapted from Bon Appetit)

6 oz cream cheese

2 Cups old cheddar, grated

2 Tbsp butter

15 chives, minced

1/2 tsp kosher salt

2 tsp black pepper

2 tsp Worchestershire sauce (skip if you are serving to vegetarian friends)

5 cloves garlic

1 shallot

1/2 Cup vegetable oil

1 tsp poppy seeds

1 tsp sesame seeds

Directions

  • In a food processor, process smooth the cream cheese, grated cheddar cheese and butter.
  • Add in the chives, salt, black pepper, and Worchestershire sauce (if using), pulsing to combine.
  • Get out a piece of cling film, and tip out the contents of the food processor onto it.
  • Gather the cling film up around the cheese, using your hands to shape it into a ball.
  • Pop the cheese ball into the fridge for an hour or two to firm up, so that it will hold it’s shape. In the meantime, you can prepare the everything spice!

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  • Thinly slice the shallot and garlic cloves.
  • Heat the oil in a small pan over medium heat.
  • Shallow fry the sliced alliums in the oil until they turn crisp and just golden. Then scoop them out of the pan and set on paper towels to drain; they go from done to overdone quite quickly, so watch with care!
  • Mix together the crispy shallot and garlic pieces with the poppy seeds and sesame seeds. Tada! Everything spice!
  • When you’re ready to serve, unwrap the cheese ball, and coat it in the everything spice. Delightful!

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  • Serve with crackers, or even more true to form, bagel chips!

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