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TAIWANESE-STYLE SWEET POTATO LEAVES — I harvest

TAIWANESE-STYLE SWEET POTATO LEAVES — I harvest from my own little sweet potato tree. 😢It was mighty tasty though😈

Yep, you can grow your own sweet potato leaves, even in an urban setting! If you have sweet potatoes that have been sitting out for a long time, you might notice that there are roots developing on one end. What you can do is place the sweet potato in a tall cup & submerge those roots with a bit of water. Change the water every few days and after a month or two, your sweet potato should have grown nicely like mine. 🌱 Today I dressed mine in a traditional Taiwanese fashion. That fragrant shallot oil goes SO well with sweet potato leaves, I can’t even begin to describe it.

THE RECIPE (2-3 servings):
1 large shallot (35 g), thinly sliced
1/3 cup vegetable oil (this makes more shallot oil than you need)
———————————
400 g sweet potato leaves
1-2 tablespoons shallot oil
2-3 cloves garlic, minced
1-2 dried chiles, minced
salt, to taste

BIG LOVE, George. x

JAJANGMYEON (Black Bean Noodles) #VEGAN — the Ko

JAJANGMYEON (Black Bean Noodles) #VEGAN — the Korean noodle dish that holds a special place in my heart. It’s chewy udon noodles tossed in a luscious, umami sauce. And if you ask me, that right there is the simple formula to happiness. Just like Sundubu Jjigae (Soft Tofu Stew), Jajangmyeon makes appearance in many Korean dramas. Perhaps my drama-binging is what prompted me to make this.🤭

THE RECIPE (for two):
400 grams thin udon noodles (Korean style)
240 grams (1 cup) hot water, more as needed
4 dried shiitake mushrooms
2 tablespoons vegetable oil
4 tablespoons chunjang (black bean paste)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 scallions, chopped
1/2 yellow onion
200 grams (1/4 head) green cabbage
1 tablespoon sugar
1 tablespoon vegan oyster sauce

Cornstarch Slurry
1 tablespoon water
1 tablespoon cornstarch

As always, full written recipe link in bio. BIG LOVE, George. x

TAIWANESE BRAISED TEMPEH #VEGAN. 🌱Tempeh, the f

TAIWANESE BRAISED TEMPEH #VEGAN. 🌱Tempeh, the fermented soybean cake, is a vegan meat substitute either you love or you hate. I personally have never been a fan of it. That is, until I realized I could turn it into a dish like Taiwanese Braised Pork (Lu Rou Fan 滷肉飯). In this recipe, the tempeh is crumbled up & braised it in a sweet, savory, umami sauce — the flavors are just spot on. This really could be THE dish that will change your mind about tempeh.

THE RECIPE:
1 block (230 g) tempeh
4 dried shiitake mushrooms
1.5 cups hot water (for soaking mushrooms)
2 teaspoons doubanjiang (spicy bean paste)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 shallot, finely minced
2 dried chilis, deseeded & minced
1 whole star-anise (optional)
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons shaoxing wine (or mirin)
2 tablespoons dark brown sugar

As always, full written recipe link in my bio. BIG LOVE, George. x

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New Recipes

Vegan Jajangmyeon (Black Bean Noodles)
January 13, 2021
Vegan Taiwanese Braised Tempeh
January 8, 2021
Vegan Cauliflower Katsu Curry
December 30, 2020
Vegan Sundubu Jjigae (Soft Tofu Stew)
December 27, 2020
Vegan Black Sesame Tang Yuan (湯圓)
December 23, 2020

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