by Christopher Moorhead | Feb 7, 2025
Soak wood ear mushrooms in warm water about an hour or more until fully re-hydrated. (may be substituted with fresh white or shiitake mushrooms) Slice re-hydrated wood ear mushrooms then boil about 5 minutes until tender, drain and set aside. Dice firm tofu to ¼”...
by Christopher Moorhead | Feb 7, 2025
Bring water to a boil in a large 4 quart pot, then add rice ovalettes and loosen them. Blanch for 2-3 minutes until softened. Remove, drain and toss with 1 tablespoon of oil to prevent sticking. Heat a large non-stick pan at medium heat; add in 2 tablespoons of oil,...
by Christopher Moorhead | Feb 7, 2025
Rinse frozen peas and carrot in hot water, drained and set aside. Heat pan at high heat then add oil, onions and mushrooms and sauté 30 seconds. Add rice and gently un-clump rice with a spatula, stir-fry until popping hot. Add in peas and carrots and Garlic Sesame...
by Christopher Moorhead | Feb 7, 2025
Cook spaghetti per manufacturer’s instruction until al dente. Drain well and toss with 2 Tbsp. of corn oil. If not used immediately, cover and refrigerate. Season cooked spaghetti with ¼ C. Garlic Sesame Sauce, coat and mix well. Heat griddle or wok at high heat, add...
by Christopher Moorhead | Feb 7, 2025
Gently press out excess water from soft tofu then cut into ¾” cubes, and set aside. Take frozen soy beans, thaw slightly, rinse in cold water, drain and set aside. In a bowl that is large enough to hold all the ingredients, add the Garlic Sesame Sauce, rice vinegar,...
