The launch of this book timed well with my desire to pull new vegetarian dishes into rotation. Land of Rice and Fish had several easy to make recipes that fit the bill, and will be even better when I can add seasonal ingredients to the mix.
A note on ingredients:
- I’ve switched from Pearl River light soy to San-J tamari, which is less salty and has greater depth of flavor-- it makes a huge difference on vegetable dishes. Dunlop recommends Clearspring tamari, but I’ve never seen that anywhere.
- I’ve been using Pearl River’s mushroom soy when recipes call for dark soy, and Better than Bouillon instead of homemade stock.
- I’ve switched from heads of garlic to pre-peeled garlic cloves— I’ve had it with green sprouts and garlic peel sticking to my cleaver.
- I get double peeled frozen fava beans at Middle Eastern stores. As a bonus, they seem to have fresh favas later in the season than Asian grocery stores.
Here’s what I’ve cooked:
-
Celtuce spring onion oil : Celtuce stopped being available a few weeks ago, so I took Dunlop’s suggestion of substituting daikon, which I cut with a mandolin into slivers. I then poured hot oil over the scallions, and its combination with daikon developed an amazing, slightly nutty flavor. I can’t wait to try this with celtuce next year! She uses that same technique of pouring hot oil over aromatics in Every Grain of Rice for greens, and it brings out lovely flavors without risk of overcooking-- it’s one of the best take-aways from her books.
-
Cool steamed eggplant with a garlicky dressing: On a home stove, I find most wok-based Chinese eggplant dishes to come out greasy, so I was excited to try the steaming approach. I steamed the eggplant, placed the aromatics on top followed by hot oil oil, and then mixed in the sauce. The hot oil technique spread flavor through the dish, and the eggplant batons held their shape more so than a typical stir-fry. This was delicious and gave me stove space to use my wok for another dish. And unlike a wok-based dish, it was easy to double the recipe-- I made separate batches in the bottom and top of a two-tiered bamboo steamer set.
-
Stir-fried fava beans with spring onion: Salt and green onion highlighted the natural flavors of favas. I like that it doesn’t use much oil and that it offers a more subdued fava preparation than her (delicious) recipes that use preserved/salted vegetables. I made a few alterations because fresh favas aren’t available anymore. I defrosted a 14 oz. bag of double-peeled frozen fava beans, which is equivalent to about 25% more than the recipe called for in fresh fava beans. As a result, there was still plenty of liquid left by the time the favas became tender, so I removed them to a plate, reduced the liquid, and brought them back into the wok to finish.
-
Spicy-stir fried tofu with pickles: I liked the complimentary textures of the tofu and king oyster mushrooms, and the light level of umami. The size/shape and cleanliness of king oyster mushrooms makes them the easiest mushroom to work with-- from opening the book until plating, it took 20 minutes the first time I made the dish, closer to 15 the second time. I had better results when I squeezed the greens of excess moisture before putting them in the wok. Next time, I may try this in a cast-iron skillet to develop char.
-
Quick cucumber salad: This is a very refreshing cold salad and is similar to the sweet and sour smashed cucumber recipe in Every Grain of Rice. It has no oil and jacks up the sugar, garlic, and vinegar in the dressing. I find that a heavy meat cleaver breaks up the cucumber skin better than a thin vegetable cleaver.
-
Slippery cucumber salad: As she says, the cucumber does take on a floppy, slippery texture! This lacks the hearty crunch of the Quick Cucumber salad, but can pickle in salt for hours and might be better for a dinner party when you don’t have time or counter space to deal with smashing cucumbers 10-20 minutes before serving.