Gochujang mushroom udon
And a new look newsletter. And To Asia, With Love back in stock!!!
Hello Community
Welcome to my new newsletter format, with a new name, To Vegetables, With Love. Here, I will continue to share new vegetarian recipes that encapsulate how I like to eat vegetables.
This month has been hard (much like the past two years). It is difficult not to feel helpless, but during times like this, I always try and find small ways to make a difference. Like asking my friend Kris Warman to bake her Ukrainian Honey Cake with me on Instagram Liveā¦that was fun and it brought some light to both of our days (and hopefully to yours too). The cake, called Medivnyk, is a recipe from the upcoming NEW issue of Peddler (yes, it has been a long time between issues!). As Peddler fans will know, Kris has written about her Ukrainian heritage in Peddler over many issues and at all times, but especially during times like this, I feel very lucky to share in these precious stories of family and home.
Iām also fundraising for World Central Kitchen over at Instagram - they are doing an incredible job at feeding the displaced and refugees both in Ukraine and in surrounding countries. You can donate over at my Instagram profile (to see the fundraiser, you need to visit my page on a phone, not on a desktop).
And in news just to hand - To Asia, With Love is FINALLY restocked in the US warehouse. For those in North America who have been patiently waiting for your copies, speak to your favourite bookstores now (or check online) about nabbing your copy! Some websites may still be showing āon backorderā but their websites should be updating soon (it can take up to 10 days for books to replenish into stores). Support your indie booksellers or find a stockist here.
NEW RECIPES OUT IN THE WORLD
A few new recipes out in the world this month - there is this vegetarian rendition of Cantonese/Malaysian/Singaporean dish that I know as wat dan hor, rice noodles with veggies, with an egg drop gravy. It is saucy and savoury and a really delicious weeknight dish to satisfy noodle cravings. I also have a new caesar-ish recipe here, made with seared cabbage wedges and crispy chickpeas - it is vegan and gluten free (and yes there are no bread croutons, so not really caesar at all). And brand new over at NYT Cooking is this simple yet very tasty dish of stir-fried lettuce with rice, fried egg and crispy garlic - Iāve been extolling the virtues of cooked lettuce for years, it is one of my favourite stir-fried vegetable dishes. Growing up, we ate it with braised shiitake mushrooms or abalone on top. So good! These recipe on are New York Times Cooking (paywalled).
Over at ABC Everyday, I shared a new recipe for Spanakopita Sausage Rolls with a tangy chickpea, tomato and dill salad. This are a gentle spin on traditional spanakopita, made with puff pastry instead. Fun fact, spanakopita is one of the first things I learnt how to cook. We made ācheese and spinach trianglesā during Year 10 Home Economics classā¦I still make a pretty mean triangle nowadays. I wasnāt hugely into cooking as a teenager but I do remember being proud of our creations (not so much the watered down spag bol we made!). And if you havenāt already, try this 5 minute (or less) recipe of smashed cucumbers with garlicky yogurt, a perfect light dinner for when youāre not feeling like cooking.
NEW RECIPE
Gochujang mushroom udon
This is a big flavoured udon dish, the fiery gochujang sauce is tamed by the savoury mushrooms and butter. Use whatever mushrooms you have available.
Serves 2
400g (14 ounce) udon noodles (I used vacuum-sealed fresh)
Neutral oil
225g (8 ounce)Ā mushrooms (Swiss brown/cremini, button, shiitake), sliced
sea salt and black pepper
6 scallions, white and green parts separated
3 tbsp (45g) vegan or regular butter
Gochujang Sauce
2 tbsp gochujang
2 tbsp soy sauce or tamari
1 tbsp mirin
Place the noodles in a bowl and cover with hot water. Allow them to sit for 5 minutes until they soften and the strands separate.
Mix the sauce by combining the gochujang, soy sauce or tamari and mirin. Whisk until smooth. Set aside.
Cut the white parts of the scallions into 2-3cm pieces (about 1 inch) and finely slice the green parts. Keep them separated and set them aside.
Place a medium fry pan (skillet) on medium high heat. Add 1-2 tbsp oil and swirl it around the pan so it is evenly coated. Add the mushrooms and toss for about 2-3 minutes until softened. Season with sea salt and black pepper.
Add the white parts of the scallions and fry for 1 minute until the scallions are softened and everything is starting to caramelize. Reduce heat to medium and add the noodles and the sauce, along with 1/4 cup water (this helps to loosen everything up and deglaze the pan). Toss to coat the noodles. Throw in the butter, and mix until the butter is melted. Taste and if needed, season with a little salt and black pepper.
Toss in 3/4 of the scallions, keeping the rest for topping, and toss to combine.
To serve, top with remaining scallions.
P.S. I LOVE YOU
This month, I was gripped by East Side Voices. Edited by Helena Lee, this is a collection of essays about Asian and South Asian identity in Britain. With essays by Helena, Amy Poon, Gemma Chan, Katie Leung, Anna Masing-Sulan and many more, this book is an open and candid exploration of the complexities Asian identity amongst the diaspora. I felt many of these stories in my bones, they hit so close to home, and I found myself underlining passages without even realizing it, as a show of agreement! I have been craving more texts like this since I read Cathy Park-Hongās Minor Feelings a few years ago and I recommend this book wholeheartedly.
