The more I record my steps to make recipes for this blog, the more I realize that it is so difficult to make exact recipes for dishes! There are so many variables in cooking- how powerful is your stove? How thick are your ‘julienned’ carrots? How big is one dried shiitake mushroom versus another? What type of salt? Even just for kosher salt, Diamond brand versus Morton brand have different sized flakes of salt- Morton brand is noticeably saltier per pinch of salt (try it!). Some soy sauces are super salty (cough Kikkoman red), and others are not as salty (Pearl River Bridge, for instance). I aim to provide as good of instructions as possible, but there are some variables I can’t account for. That being said, please use the recipes I post, but also use your tastebuds and intuition to guide you, even if that means straying from the exact amounts and such!
Stir-fried Thin Rice
chao mi fen (tsao mi fen)
help from: YTower and 李梅仙老師
Makes 4 hearty “carb” servings
I’ve had a can of San Marzano tomatoes in my pantry for so long that I decided I really should use them up…
I had some basil, onions, and celery sitting around, too…so tomato sauce, here we go!
Makes 3-4 servings*
2 Tbsp olive oil
1 small onion, diced
2 ribs celery, finely diced
3 cloves garlic, sliced
1/2 tsp salt
1 tsp sugar
1/4 tsp dried oregano or Italian herb blend,
1 bay leaf
6 leaves of basil (optional)
1 Tbsp tomato paste
2 Tbsp white wine
1 can (28 oz) whole peeled San Marzano tomatoes
1/2 tsp oil (optional)
1/2 lb Italian sausage
1/2 lb mushrooms, thinly sliced
1 lb spaghetti*
-Heat olive oil in a heavy saucepan.
-Add onion, celery, garlic, and salt and soften them in the pan. Don’t brown the onions; just cook until softened on medium low heat.
-Add sugar, tomato paste, and the rest of the herbs and stir on medium heat to keep sugar from burning.
-Add tomatoes and white wine, using a wooden spoon to break up the tomatoes.
-Add water to the tomato can to swish out the leftover tomato sauce, and add to the pot.
-Cover, bring to a boil, then simmer for 1-2 hours. Add more water if the sauce gets too thick- adjust to your desired consistency. If possible, make the sauce the day before!
-5 minutes before you want to serve the spaghetti, squeeze the sausage onto a saucepan that has some oil. Use a wooden spoon to break up the sausage into chunks. When the sausage is done, add to the tomato sauce. Use the oil generated from the sausage (you may need to add some oil if the sausage is leaner), sautee the mushrooms until they are cooked but still tender. Add the mushrooms to the tomato sauce as well.
-Serve w/ al dente spaghetti! Please cook your spaghetti in salted water!
*my boyfriend and I ate all but a handful of strands of the 1 lb of spaghetti that was cooked. In our defense, we both ate very light lunches……
May your patience reward you with delicious sauce!!