The Girl With The Wok
Aug. 4th, 2010 07:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
masterofmidgetsRoommate Guy: *looking into pot I've got boiling on the stove* Uh, what are you doing?
Me: Sterilizing (my cup, not that he needs to know!). And making French bread. And doing laundry. And don't go into the bathroom, I just mopped the floor.
Roommate Guy: ...wow.
Me: yeah, it's that kind of day.
It really, really was, I don't even know. Wednesday apparently has replaced Friday as my Official Day For Doing Stuff. I'm even getting back to plotting/pre-writing on some of the fics I desperately need to finish writing before people start coming after me with shotguns. And I've tentatively settled on a class schedule for the fall - I'm taking the Genre Fiction class, and either a Chinese Culture class or a South Asian Music & Religion class, depending on which I like more/whether I can deal with super-long days twice a week. It should be pretty fun either way!
I feel like I need to counteract all this maturity now by watching Korean dramas and reading the Blue Beetle comic I got for my birthday. :) In the meantime, though, have some recipes!
Steamed Fish with Black Beans (Frugal Gourmet Cooks Three Ancient Cuisines)
1 lb whitefish or other fish fillets or 1 lb fish cut into steaks (I used tilapia fillets)
Sauce:
1 T peanut oil
2 cloves chopped garlic
1/4 t fresh ginger, grated or finely chopped (I'm too lazy to grate ginger, sorry)
1 T fermented black beans
2 green onions, thinly sliced or chopped
pinch of sugar
1 T rice wine
2 T soy sauce
Place the fish in a steaming plate. Heat wok on high and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients and pour this sauce over the fish. Place in a bamboo steamer (if you don't have a bamboo steamer, use a regular steamer - I put a wire rack in our wok, filled the wok with water up to the rack, put the fish in a pyrex dish on the rack, and covered everything with a lid. Worked fine.) and steam for about 15 minutes, or until the fish is flaky and done.
Spicy Green Beans (The Yan Can Cookbook)
3/4 lb fresh green beans (or, you know, however much you have)
1-2 small red chile peppers, fresh or dried (or 1 t chili-garlic paste, which I what I used. Hot bean paste would probably also work fine)
2 T peanut oil
1/2 onion, sliced
2 cloves garlic, chopped
2 t wine
2 t soy sauce
1/4 t salt
1/4 t sugar
1/2 cup soup stock
1 t cornstach solution
Trim ends of beans and cut into strips (or not, I like my green beans whole). Slice chile pepper into thin strips and set aside. Heat wok with oil over high heat. Add garlic, onion, and chile pepper (or chili paste) and stir-fry for 30 seconds. Add beans and stir-fry for 1 minute. Add the remaining ingredients, except cornstarch solution. Cover and cook over medium-high heat for 4 minutes. Add cornstarch solution and cook until thickened.
Notes: this is one of my favorite ways to cook green beans ever, and it's really fast and easy if you get everything chopped and ready beforehand. The fish turned out perfect, tender and flaky and wonderfully smelling of black beans - I mostly picked the recipe because we've got a package of black beans we need to use up, and it went with the fish so well. We had the fish and beans with udon noodles. I don't care that they aren't technically Chinese, they are the only noodles I really like, and they were great with a little bit of the green bean sauce. Mmm.
PS: Congratulations California for sucking less at gay rights! I know this isn't the end of the Prop 8 fight, or even close to it, but I'm willing to celebrate the small victories when they come. And some of the points made by the deciding judge are...kind of a big deal. So there's that to hope for.
Me: Sterilizing (my cup, not that he needs to know!). And making French bread. And doing laundry. And don't go into the bathroom, I just mopped the floor.
Roommate Guy: ...wow.
Me: yeah, it's that kind of day.
It really, really was, I don't even know. Wednesday apparently has replaced Friday as my Official Day For Doing Stuff. I'm even getting back to plotting/pre-writing on some of the fics I desperately need to finish writing before people start coming after me with shotguns. And I've tentatively settled on a class schedule for the fall - I'm taking the Genre Fiction class, and either a Chinese Culture class or a South Asian Music & Religion class, depending on which I like more/whether I can deal with super-long days twice a week. It should be pretty fun either way!
I feel like I need to counteract all this maturity now by watching Korean dramas and reading the Blue Beetle comic I got for my birthday. :) In the meantime, though, have some recipes!
Steamed Fish with Black Beans (Frugal Gourmet Cooks Three Ancient Cuisines)
1 lb whitefish or other fish fillets or 1 lb fish cut into steaks (I used tilapia fillets)
Sauce:
1 T peanut oil
2 cloves chopped garlic
1/4 t fresh ginger, grated or finely chopped (I'm too lazy to grate ginger, sorry)
1 T fermented black beans
2 green onions, thinly sliced or chopped
pinch of sugar
1 T rice wine
2 T soy sauce
Place the fish in a steaming plate. Heat wok on high and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients and pour this sauce over the fish. Place in a bamboo steamer (if you don't have a bamboo steamer, use a regular steamer - I put a wire rack in our wok, filled the wok with water up to the rack, put the fish in a pyrex dish on the rack, and covered everything with a lid. Worked fine.) and steam for about 15 minutes, or until the fish is flaky and done.
Spicy Green Beans (The Yan Can Cookbook)
3/4 lb fresh green beans (or, you know, however much you have)
1-2 small red chile peppers, fresh or dried (or 1 t chili-garlic paste, which I what I used. Hot bean paste would probably also work fine)
2 T peanut oil
1/2 onion, sliced
2 cloves garlic, chopped
2 t wine
2 t soy sauce
1/4 t salt
1/4 t sugar
1/2 cup soup stock
1 t cornstach solution
Trim ends of beans and cut into strips (or not, I like my green beans whole). Slice chile pepper into thin strips and set aside. Heat wok with oil over high heat. Add garlic, onion, and chile pepper (or chili paste) and stir-fry for 30 seconds. Add beans and stir-fry for 1 minute. Add the remaining ingredients, except cornstarch solution. Cover and cook over medium-high heat for 4 minutes. Add cornstarch solution and cook until thickened.
Notes: this is one of my favorite ways to cook green beans ever, and it's really fast and easy if you get everything chopped and ready beforehand. The fish turned out perfect, tender and flaky and wonderfully smelling of black beans - I mostly picked the recipe because we've got a package of black beans we need to use up, and it went with the fish so well. We had the fish and beans with udon noodles. I don't care that they aren't technically Chinese, they are the only noodles I really like, and they were great with a little bit of the green bean sauce. Mmm.
PS: Congratulations California for sucking less at gay rights! I know this isn't the end of the Prop 8 fight, or even close to it, but I'm willing to celebrate the small victories when they come. And some of the points made by the deciding judge are...kind of a big deal. So there's that to hope for.