Saturday, July 21, 2012
An easy dinner and a talk about Korean food
I am starting to get the house ready for a brand new school year. I do three major cleans each year. Spring cleaning, back to school cleaning and fall holiday cleaning which fall in between Thanksgiving and Christmas. I get rid of built up things we don't use anymore, clothes that are too big or too small, washing of all the stored linens and of course all the walls, floors and dusting, broken things and all the usual cleaning.
Once Kait goes to school I will do a completely different cleaning routine than I use in the summer. This year I will be babysitting my granddaughter during the day while my daughter starts a new job as a Para-professional in the same school my youngest daughter attends. My daughters are 6 years apart in age and the last time they were in school together was in elementary school. It is an exciting time in our household...Either they will get along famously....or it will become the war of the worlds..
I shudder to think about it.
In other news all of the plants I planted this spring have succumbed to the heat and died. Just my forsythia, lilacs and crape myrtle survived. I am very disappointed that my rose border is gone and that all my flower beds must now be raked out and started over next year. Well, on the bright side I get to start over on the front flower bed, it really was not what I wanted at all.
As most of you know I love Asian food and my daughter Kait practically came out of the womb speaking Chinese. This is so true, you have no idea.....LOL
So I make asian food weekly...Japanese, Chinese, and now Korean are all in my cooking menu list.
Kaiti is very into Korean culture. She adores Kpop, listens to Korean radio, dresses in the fashions that dominate South Korea and she has started to get into Korean food like bibambop and bulgogi.
To say that I was thrilled with her new found obsession in Korean food would be a lie. Korean food revoles alot around eggs, meats and strange things like mayonnaise and corn on their pizza's. They like to throw cheese slices into their ramen soups and fried eggs onto pizza. Being a vegan I was stumped when Kaiti asked me to make these dishes. She wanted me to make them all vegan. I really didn't know where to look. So I went to google. Thank God for google. I was able to find a vegan recipe for tofu bulgogi that not only sounded appealing but looked amazing.
It took me a week to find all the ingredients and then it took me another week to remember where I got the recipe. I will make my first tofu bulgogi on Monday as it has to marinate over night.
In the meantime I made something easy and fast for dinner.
It has no name, I throw it together when I don't want to cook.
This time I used :
Cabbage, just your common everyday green variety, chopped
Haricot vert, these were frozen
Baby portobellos, thickly sliced
Chili garlic paste
Vegan teriyaki sauce, homemade or store bought
I used my wok and flash "fried" the vegetables in batches, hardier vegetables first then the softer vegetables. I placed them separately in a bowl, then added the chili garlic paste, and teriyaki sauce. Toss to coat. Serve with jasmine rice or whatever rice makes you happy!
What is your favorite go to dish when you don't want to cook?
I can't wait to share with you the Korean Bulgogi recipe on Monday! I hope you have an awesome weekend!!!
Posted by Brandi at 10:29 PM