Had a hankering for Chinese food the other day, & realised that fruit & a salad just wasn't gonna cut it for dinner for once. Or, more specifically, I had a hankering for some sweet, gooey hoisin sauce. So I thought I'd look up a recipe for it, & see if it was possible to make it raw. It mostly was:
This is a lot like my thai coleslaw, but is a great example of how a difference sauce can make an entirely different dish.
Just like chinese take out, without the major health compromise : )
Easy, quick, and simple nori wraps that aren't full of nuts. Keep well in the fridge for a day or two - I like to make them to take to work!
After making a cooked Dan Dan Mian for my fella, I really wanted to try making a raw (or at least, mostly raw) version. This is what I came up with, & it was pretty tasty, if I do say so myself.
Traditionally this is a spicy sauce containing preserved vegetables, chili oil, Sichuan peppers, pork, and scallions served over noodles. Apparently, there are as many versions of this as there are Chinese cooks! This one is based on one in 'Authentic Chinese cuisine for the contemporary kitchen' by Bryanna Clark Grogan. The addition of sesame or peanut butter is a modern one.