General Tao's Red Pepper and Broccoli Stirfry

Tonight I was busy working on homework (if you can call it that), with my friend Paul. My assignment was to shoot a photo that must include "red string" and uses the string to convey meaning. Take in any direction we like.  We had fun exploring this theme.

Paul... being a good sport...

Anyhoooo, I thought I might share with you one of the many ways of making a meal using spaghetti noodles, beyond adding a tomato or meat sauce. Noodles are always cheap, even when they are not on sale. Another time I will try and make this sauce from scratch, but for now I used sauce that I found in the dollar store.  I have absolutely no qualms about shopping at the dollar store, although I wish we had the kind of selection that I read about on the 99 cent Chef's site.

General Tao's Red Pepper and Broccoli

Ingredients
Serves one tired and hungry photography student

2 tsp oil
1/2 red onion, sliced
1 cup broccoli, sliced into small florets
1/2 red pepper, sliced into skinny strips
2 T sesame seeds, toasted
2 T VH General Tao's sauce
1 small squirt hot sauce
1 tsp black pepper
2 cups spaghetti noodles, cooked
1 spring onion, sliced

Instructions

Toast the sesame seeds on the stove top, shaking and flipping. Should take no more than 2 to 3 minutes.

Cook spaghetti noodles in salted water as usual (or reheat leftover spaghetti in the microwave, as I did).

In a large frying pan or wok, stir fry the onion, broccoli and red pepper, on high heat.  If you eat meat, stir fry your chicken or beef strips separately, until no longer pink.  Remove from pan, then carry on with veggie instructions. After about 4 minutes of mad tossing, add 1/4 cup of water and plop the lid on to allow for a little steaming (maybe another 2 minutes).  Remove from heat when veggies still have some crunch.

Stir in General Tao's sauce, hot sauce, black pepper, and cooked (or reheated) noodles.  Toss madly.  Garnish with sesame seeds and spring onion.  Enjoy!

Photo by D. Sharon Pruitt, Flickr

Martin Yan's Scallion Pancakes

My dear friend Felix introduced me to scallion pancakes about 20 years ago. I love them so much, but don't get out to eat much these days (no time and no money).  There are many recipes for scallion pancakes on the web, but I like this one, and mostly because I love Martin Yan.

I highly recommend you watch Martin Yan's video here, you will get good tips on how to knead and roll the dough properly, plus he is hilarious!  And if you don't have a food processor just follow along with his "make it by hand" instructions.

Today is supposed to be our "Black Friday" recipe, featuring a "black" ingredient. Well, just look at that dipping sauce! Totally black. Hah hah, I know it's a bit of a stretch, but these are just so good.

Scallion Pancakes
Source: Saveur Magazine

INGREDIENTS
4 cups flour, plus more
1 tbsp. baking powder
1 tbsp. kosher salt
⅓ cup canola oil
2 tbsp. toasted sesame oil
1 ½ cup thinly sliced scallions
1 tsp. crushed red chile flakes
½ tsp. ground white pepper


INSTRUCTIONS

1. Process 2 cups flour and baking powder in a food processor. With motor running, add ⅔ cup cold water; process until dough forms, about 40 seconds. Transfer to a plate; set aside. Add remaining flour and salt to food processor, and with motor running, add ⅔ cup boiling water; process until dough forms, about 30 seconds. Return reserved dough to food processor; pulse until both doughs come together, about 35 seconds. Transfer to a lightly floured work surface; knead until smooth, about 4 minutes. Transfer to a greased bowl, cover; let sit at room temperature for 2 hours.

2. Halve dough; using a rolling pin, roll 1 dough half into a 10" x 20" rectangle. Brush with 1 tbsp. canola oil and half the sesame oil. Sprinkle with half the scallions, half the chile flakes, and half the white pepper. Beginning with one long side, tightly roll dough like a jelly roll. Cut roll crosswise into 3 pieces, slightly stretch each piece, and starting from one edge, coil piece horizontally, tucking the end underneath. Using your hand, gently flatten coil into a disk; using a rolling pin, flatten into a 5" circle. Repeat with remaining pieces and second dough half, 1 tbsp. canola oil, remaining sesame oil, scallions, chile flakes, and white pepper. Let pancakes sit for about 10 minutes.

3. Heat oven to 200°. Heat 2 tsp. canola oil in a 10" nonstick skillet over medium heat. Add 1 pancake to skillet; cook, swirling skillet and turning once, until golden and crisp, about 10 minutes. Transfer to a baking sheet; place in oven to keep warm. Repeat with remaining oil and pancakes; cut into wedges to serve.


Dipping Sauce
1 tablespoon sambal oelek chili paste
1/4 cup rice wine vinegar
1/4 cup soy sauce

Combine and serve in a little dish for dipping.

Image by Thomas Hawk, Flickr