I knew how to make a few solid dishes, but I wasn’t really trying to improve them – so I decided to do exactly that.
This is leveled-up Mongolian beef using better ingredients like premium soy and oyster sauces and rice wine… and yes, a pinch of MSG. And then a veggie chow mein with crispy fried tofu. Also char siu on the side made from some pork tenderloin.
The crispy fried tofu was actually the sleeper hit of the meal. The trick is to squeeze as much moisture as you can out of the block of tofu and then tear it (don’t use a knife) into small chunks. Those rough edges give it more surface area to get crispy when you pan-fry it. It’s seriously good.
The Mongolian beef is served over crispy rice noodles. Those are fun to cook, they almost “explode” (triple in size) when they hit the hot oil. They add a great crunch. The sauce is less sweet than Chinese-American style, with more depth of flavor.
My notes for next time: A little more brown sugar and a little less dark soy sauce in the Mongolian beef, and simmer/reduce the sauce just a bit more. Tear the tofu into slightly smaller chunks. The char siu is good, but not necessarily worth the effort – might just swap that for gyoza next time.
Oh, and last thing: Start with an empty dishwasher and sink, because this meal makes A LOT of f**king dishes.
Recipes available on request, just ask me if you want them.
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I knew how to make a few solid dishes, but I wasn’t really trying to improve them – so I decided to do exactly that.
This is leveled-up Mongolian beef using better ingredients like premium soy and oyster sauces and rice wine… and yes, a pinch of MSG. And then a veggie chow mein with crispy fried tofu. Also char siu on the side made from some pork tenderloin.
The crispy fried tofu was actually the sleeper hit of the meal. The trick is to squeeze as much moisture as you can out of the block of tofu and then tear it (don’t use a knife) into small chunks. Those rough edges give it more surface area to get crispy when you pan-fry it. It’s seriously good.
The Mongolian beef is served over crispy rice noodles. Those are fun to cook, they almost “explode” (triple in size) when they hit the hot oil. They add a great crunch. The sauce is less sweet than Chinese-American style, with more depth of flavor.
My notes for next time: A little more brown sugar and a little less dark soy sauce in the Mongolian beef, and simmer/reduce the sauce just a bit more. Tear the tofu into slightly smaller chunks. The char siu is good, but not necessarily worth the effort – might just swap that for gyoza next time.
Oh, and last thing: Start with an empty dishwasher and sink, because this meal makes A LOT of f**king dishes.
Recipes available on request, just ask me if you want them.