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LIANG PI NOODLES (涼皮) and wheat gluten (麵筋 LIANG PI NOODLES (涼皮) and wheat gluten (麵筋) tossed in nutty, numbing sesame sauce and spicy, fragrant chili oil.🌶 Such an incredible naturally #vegan Chinese street food, owing its roots to the Shanxi province. I usually make this dish one day after making seitan via the “washing flour” method, because you have to let the wheat starches sink to the bottom first. It’s such a beautiful way to make everything at home :)

THE RECIPE (for 3):
Wheat Gluten/Seitan
480 grams (4 cups) all-purpose flour
285 grams (1 cup + 3 tablespoons) water
1/2 teaspoon fine salt

Sesame Sauce
2 tablespoons Chinese sesame paste (or tahini)
1 teaspoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon dark soy sauce
1/2 teaspoon ground Sichuan pepper (up to 1 teaspoon)
1 teaspoon ground five-spice
60 grams (1/4 cup) warm water

Toppings (per bowl)
2 cloves fresh garlic, grated
1 scallion, thinly sliced
1 tablespoon chili oil

For the homemade seitan/wheat gluten recipe, check out my last video! The full written recipe is linked in my bio. BIG LOVE, George. x
SCALLION PANCAKES (蔥油餅): There seems to be a SCALLION PANCAKES (蔥油餅): There seems to be a million ways to make these. Each arriving at a slightly different, delicious result. I’ve been making scallion pancakes for a long time now, and it just fascinates me to see how versatile this kind of flaky pastry is — almost every cuisine seems to have a version as well. Today I’m presenting one special pancake: the Taiwanese street food style pancake.

The dough is flaky on the outside, laminated almost like a croissant, and soft, chewy on the inside, packed with scallion flavor. It’s just like how you would find them in the bustling street markets of Taipei, Taiwan. Quite a transporting bite. :’)

🌱THE RECIPE (makes 8):
620 g (5 cups) flour
410 g (1.8 cups) warm water
2 tsp fine salt

For Oil Paste:
200 g flour
120 g vegetable oil

For Scallion Filling:
20 scallions, chopped (~3 cups)
1/2 tsp fine salt

Link in bio for my other scallion pancake variations, such as an extra flaky version (蔥抓餅). BIG LOVE, George. x
“FISH FRAGRANT” EGGPLANTS 🍆 #VEGAN. A vegan “FISH FRAGRANT” EGGPLANTS 🍆 #VEGAN. A vegan version of the great Sichuan classic: Yu Xiang Qie Zi (魚香茄子). The name of the dish comes from the “fishy” flavors of fermented bean paste, garlic, ginger, and scallions, rather than containing fish per se. Minced pork is most commonly used for this dish, which we replace here with textured vegetable protein (tvp). The sauce has all of sweet, salty, and spicy, and the eggplants are soft & luscious. Not to mention that seductively purple color. Got me acting up🥵

THE RECIPE:
2 (~400 g) Chinese eggplants (or other Asian eggplants)
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon distilled vinegar
1/8 cup (14 g) dry tvp, rehydrated (substitute: 50 g crumbled firm tofu)
2 tablespoons vegetable oil
3 cloves garlic, finely minced
1 teaspoon fresh ginger, finely minced
4 dried chilis, deseeded & thinly sliced
1 scallion, finely chopped
2 tablespoons doubanjiang, or spicy broad bean paste
1/2 teaspoon ground Sichuan pepper (optional)
1 tablespoon Chinese black vinegar
2 tablespoons light soy sauce
2 teaspoons sugar
3/4 cup (180 g) water

Cornstarch Slurry
1/2 tablespoon cornstarch
1 tablespoon water

Full written recipe link in bio. BIG LOVE, George. x
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Sesame Liang Pi Noodles (麻醬涼皮)
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