Ohhhh. Dumplings! And you brought beni shouga! Well then, I know what my contribution has to be.
*lays out a selection of baskets, a cutting board, and a heavy knife, and begins filling up bowls with vegetables ready for steaming*
Off the top of my head, there's peas and pea shoots, big spicy radishes and little sweet radishes, eggplant split and ready, and at least three kinds of mushrooms (my favorite maitake, the big tasty brown ones, and the little ones with a gazillion stems), young pak choi, larger cabbage, and carrots.
*puts a pan stuffed with small foil-wrapped packages in the oven*
Those are soy-sauce chicken: marinated in garlic and ginger, then foil-wrapped and baked hot and fast. They end up fall-apart tender and delicious. The ones with a red strip wrapped around have chili in the marinade.
I'm going to be a while at this, but sometimes, cooking for a big group is its own form of comfortable. I'll help keep an eye on the wok, too.
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dancing_serpent
Re: Happy New Year!
Date: 2019-02-20 08:48 pm (UTC)*lays out a selection of baskets, a cutting board, and a heavy knife, and begins filling up bowls with vegetables ready for steaming*
Off the top of my head, there's peas and pea shoots, big spicy radishes and little sweet radishes, eggplant split and ready, and at least three kinds of mushrooms (my favorite maitake, the big tasty brown ones, and the little ones with a gazillion stems), young pak choi, larger cabbage, and carrots.
*puts a pan stuffed with small foil-wrapped packages in the oven*
Those are soy-sauce chicken: marinated in garlic and ginger, then foil-wrapped and baked hot and fast. They end up fall-apart tender and delicious. The ones with a red strip wrapped around have chili in the marinade.
I'm going to be a while at this, but sometimes, cooking for a big group is its own form of comfortable. I'll help keep an eye on the wok, too.