![]() Pro tip: If you have tough veggies like Chinese broccoli, you can blanch them beforehand to speed up the cooking time. For example, okra needs a longer cooking time than spinach. It’s important to understand the cooking times of all your veggies. If you think it tastes bad then keep trying until you find something you like. You can also go for a completely different route and use dry seasonings like paprika, cumin, sumac, garlic powder, etc. sub soy sauce for tamari, maple syrup for another sweetener, omit maple syrup, add white pepper, add mirin, fish sauce, maggi sauce, lemon juice, gochujang, etc. ![]() You can build onto that with other ingredients, i.e. My go-to sauce is always soy sauce + maple syrup. I had leftover okra, coriander, tomatoes, and spinach, all of which I diced/chopped. Spinach, onions, tomatoes, gailan, bok choy, celery, carrots, ANYTHING. If you are using meat, eggs, fish etc., you should cook them first, take them out, and then add them back when everything else is done cooking. For example, if you use tofu or tempeh, you can leave it in while you cook the other veggies. Depending on the protein you might have to take it out before you add the veggies so it doesn’t overcook. In the picture above, I used chicken thighs (on sale babyyy) and dusted them with cornstarch and fried them. Fridge Cleanup!Ĭhicken, pork, beef, tempeh, eggs, tofu, chickpeas, fish, etc. But think of these recipes as guidelines, not instructions. ….Ironically enough I’ll probably link some recipes in this series. If you do want to make something based on a real recipe, that’s also great. ![]() If you don’t want to learn how to do that then go check out the recipe section of my blog. I just want you to not be confined by recipes and the pressure that comes with making a specific dish. That is, as long as they don’t go blindly using the word ‘authentic’.ĪNYWAY. People can make approximations of dishes and use that dish’s name without it being sacrilege. I love trying to recreate authentic dishes, but I get that not everyone can buy 20 ingredients they’ll never use again for one dish. What I don’t get is why we need to set arbitrary cooking rules under the guise of authenticity. When I see a post titled, ‘Super Authentic Healthy Best Thai Green Curry’ that uses canned curry paste, my eyes roll so hard I can hear my mom screaming, “They’re going to get stuck like that!!” from China. However, people get offended by recipes that are not authentic. I want to teach you to make better choices, reduce food waste, save money, and feel happier with yourself. With just what you have in your fridge on a Thursday night when you run out of meal prep. That’s the goal, to cook something without having to give that dish a name. ![]() Today I’ll be teaching you about how to use up the sad, sad leftover produce in your fridge. Hello and welcome to the first installment of Leave No Leftovers, a blog post series about how to stop wasting food and do groceries efficiently. ![]()
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