the Soycialist

Category: Rice & Noodles

  • Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    Pork & Pickled Mustard Flatbread 榨菜鲜肉酥饼

    TOTAL TIME: 40 minutes

    YIELD: 4 servings

    CALORIES: 600 kcal per serving

    SPICINESS: Not Spicy

    Stuffed meat pies/flatbreads are a classic homestyle dish in Chinese cooking, known for their thin, crispy crust, generous juicy filling, and rich, savory aroma. Traditionally, they’re cooked on a griddle, but an oven or air fryer works just as well at home. In this version, salty and crunchy zhacai (pickled mustard) is paired with tender, juicy pork and bits of onion, creating layers of flavor in every bite. Perfect as a comforting snack or a simple everyday meal.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Pickled Mustard Stem 榨菜1 small crown
    Onion 洋葱1/4 (optional)
    Scallions 葱2 pieces
    Ginger 姜3 slices
    Light Soy Sauce 生抽2 tbsp
    Dark Soy Sauce 老抽1 tbsp
    Oyster Sauce 蚝油1/2 tbsp
    White Pepper 白胡椒1 tsp
    Cumin Powder 孜然粉1 tsp (optional)
    Sugar 糖1 tsp
    Sichuan Peppercorn Powder 花椒面1 tsp (optional)
    Thirteen Spices 十三香1 tsp
    Chicken Bouillon 鸡精1 tsp
    Packaged Pancake Wrappers 手抓饼皮2 pack
    1. Ground pork can be replaced with ground beef.
    2. For pickled mustard stems, the Wujiang brand is commonly used; if unavailable, finely chop regular Sauerkraut from the supermarket as a substitute.
    3. “Thirteen-Spice” is a blended seasoning made from multiple aromatic spices to reduce odors and enhance flavor. Typical ingredients include Sichuan peppercorns, star anise, galangal, amomum, cinnamon, cloves, fennel, dried ginger, and nutmeg. It’s often used in dumpling or bun fillings. Widely available in Asian supermarkets. Wang Shouyi is a common brand. If unavailable, five-spice powder works as a substitute or you can skip it.
    4. You can make the dough yourself (see Step 1 for instructions), or substitute with pre-made pancakes from Asian market, or use Trader Joe’s pizza dough instead.
    5. Ingredients marked “optional” can be added or omitted, but it’s best to include them.
    1. 猪肉碎也可以用牛肉碎代替。
    2. 榨菜通常用乌江榨菜。如果找不到乌江榨菜的话，可以买超市的普通酸菜剁碎之后替代。
    3. 十三香是一种由多种香料调配而成的复合调味料，用来去腥增香、提升菜肴风味。常见成分有花椒、八角、山柰、砂仁、肉桂、丁香、草果、小茴香、白芷、干姜、肉豆蔻等。常用于饺子、包子等馅料。亚洲超市一般都有售，王守义是常见品牌。买不到时可用五香粉代替或省略。
    4. 饼皮可以自己制作（做法见第一步），也可以用葱油手抓饼代替，或者用Trader Joe’s的披萨面团替代。
    5. 上边标有optional可加可不加，但最好加。

    INSTRUCTIONS 做法

    1. If you’d like to make the dough from scratch, mix 400g all-purpose flour with 230g water, 3g yeast (dissolved in water), and 15g cooking oil. Cover with plastic wrap and let it rise until doubled in size. If you’d rather skip the yeast and rising process, just let the dough rest for 30–40 minutes. Personally, I often use pre-made pancake wraps for convenience, Trader Joe’s pizza dough also works well. 如果想自己做饼皮，可以用400g中筋面粉加230g水，加入3g用水化开的酵母和15g食用油，混合后盖上保鲜膜，发酵至两倍大。如果不想用酵母省去发酵步骤，只需醒面30–40分钟即可。我比较偷懒，用的是现成的手抓饼皮，Trader Joe’s 的披萨面团也可以替代。

    2. Finely chop the pickled mustard stem (zhacai) and onion. 榨菜、洋葱切碎备用。

    3. Mix the chopped zhacai, ginger, and scallions into the ground meat. Season with sugar, chicken bouillon, Chinese five-spice, white pepper, Sichuan pepper powder, and cumin. 将榨菜、姜、葱末与肉馅混合，加入糖、鸡精、十三香、白胡椒粉、花椒粉、孜然粉等调料。

    4. Add light soy sauce, dark soy sauce, and oyster sauce. A little cooking oil can also be added if needed. 再加入生抽、老抽、蚝油，也可以根据需要加少许食用油。

    5. Mix well. To test the flavor, microwave a spoonful of filling for about 30 seconds and taste. If it seems too mild, add a bit of salt. 搅拌均匀后，可以挖一勺馅料放进微波炉加热约30秒，尝试味道。如果觉得偏淡，可以适量加盐。

    6. Wrap the filling with the dough, sealing into a round shape. The given proportions make about 8 stuffed flatbreads, though I only made 4 because I ran out of dough. 取一张饼皮，包入肉馅，捏成圆形。按配方的分量大约可以做8个馅饼，因为我买的饼皮数量不够，所以只做了4个。

    7. Flatten each stuffed dough ball into a thin rectangle with your hands and place on a baking sheet. Tip: press down the seam side first until palm-sized, then flip and press the other side. It’s normal if a little filling leaks out. The thickness can be adjusted to your liking. 用手将馅饼按压成薄薄的长方形放入烤盘。小秘诀：先把封口面均匀压平至手掌大小，再翻面继续压。过程中漏点馅很正常，厚薄可根据个人喜好调整。

    8. Bake in a preheated oven at 200°C (390°F) for 10 minutes. 烤盘放入烤箱，200℃烘烤10分钟。

    9. Remove, sprinkle with sesame seeds, and return to the oven. Bake another 10 minutes until one side is golden, then flip and bake for an additional 3 minutes. Adjust baking time according to your oven and keep an eye on them. 取出后撒上芝麻，再放回烤箱烤约10分钟至一面金黄，然后翻面再烤3分钟即可。具体时间可根据自家烤箱火力灵活调整，注意观察。

    Voila! Bon appétit!

    Tips:

    • Keep in mind that pickled mustard and soy sauce are already salty, so I usually don’t add extra. 为榨菜和生抽本身已经有咸味，我个人没有额外加盐。
  • Ruby’s Café Shrimp Pasta 奶油虾意面

    Ruby’s Café Shrimp Pasta 奶油虾意面

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 560 kcal per serving

    SPICINESS:

    Ruby’s Café in New York is my “safe choice” for brunch with friends whenever we can’t decide where to go, this cozy spot always comes to mind. Their shrimp pasta is the star of the menu, and it never disappoints. The best part? Despite looking like a restaurant-level dish, it’s surprisingly easy to make at home, with ingredients you can grab at any local store. Next time you’re stumped on what to cook, try recreating this signature pasta for a little treat.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Shrimp 虾5
    Light Cream 淡奶油100 g (as needed)
    Cherry Tomato 小西红柿1/2 box
    Garlic 蒜3 – 5 cloves
    Peanut 花生碎as needed
    Chili Powder 辣椒粉as needed
    Black Pepper 黑胡椒as needed
    Parmesan 帕玛森芝士as needed
    Arugula 芝麻菜as needed
    Spaghetti 意面as needed
    Gochujang 韩式辣酱1 tbsp (optional)
    Light Soy Sauce 生抽2 tsp (optional)
    Ketchup 番茄酱1 tsp (optional)
    Sugar 白糖1/2 tsp (optional)
    Olive Oilas needed
    1. It’s best to use fresh black tiger shrimp for better flavor.
    2. The amount of cream, tomatoes, crushed peanuts, cheese, and vegetables can be adjusted to taste.
    3. Gochujang, soy sauce, sugar, and ketchup are optional additions that differ from the original recipe; feel free to skip them if unavailable.
    1. 建议选用新鲜的黑虎虾，口感更佳。
    2. 奶油、西红柿、花生碎、芝士和蔬菜可根据个人喜好自由增减。
    3. 韩式辣酱、生抽、糖和番茄酱是额外调味，与传统做法略有不同，没有也可以省略。

    INSTRUCTIONS 做法

    1. Peel and devein the shrimp, then season with salt and black pepper. Add a splash of cooking wine and a pinch of baking soda, mixing well. You can skip the baking soda or cooking wine if you don’t have them. 虾仁去壳去虾线，用盐和黑胡椒腌制调味，加少许料酒和一点小苏打拌匀。没有料酒和小苏打的话也可以省略。

    2. Halve the cherry tomatoes, crush the peanuts, and slice the garlic thinly. 小番茄对半切开，花生碾碎，蒜切成薄片。

    3. Heat olive oil in a skillet over medium-low heat and gently sauté the garlic until fragrant. 平底锅中倒入橄榄油，中小火炒香蒜片。

    4. Add the marinated shrimp, stir-fry briefly for about 2 minutes, until they turn pink and curl slightly. Remove and set aside. 放入腌好的虾仁翻炒，约2分钟，虾变红微微卷起即可盛出备用。

    5. In a separate pot, cook pasta according to your appetite. Add a pinch of salt to the boiling water and cook for about 8 minutes. 另起锅煮意面，面条量根据食量决定。煮面时加入少许盐，约煮8分钟。

    6. In the same skillet, add the cherry tomatoes and cook for 5 minutes until softened and juicy. Stir in heavy cream and grated Parmesan cheese. Add extra tomatoes if you like. 原锅加入小番茄翻炒5分钟至出汁变软，加入淡奶油和帕玛森芝士碎，喜欢番茄可以多加一些。

    7. Optional step (not in Ruby’s Café’s original version): Make a Korean-style chili sauce with 1 tbsp gochujang, 1 tsp ketchup, 2 tsp soy sauce, ½ tsp chili powder, ½ tsp sugar, and 3 tsp water. If you don’t have ketchup, substitute with a bit more sugar; Korean chili powder is recommended for its aroma and light heat. 这一步是我加的改良版：调一份韩式辣酱汁（1勺韩式辣酱+1勺番茄酱+2勺生抽+½勺辣椒粉+½勺白糖+3勺水）。没有番茄酱可以多加糖，辣椒粉推荐韩国辣椒粉，香而不辣。

    8. Return the cooked shrimp to the pan. 把煎好的虾倒回锅中。

    9. Return the pasta to the pan. If you skipped the sauce step, add a pinch of chili powder to taste. Toss gently until every strand of pasta is coated in the creamy sauce. 把意面倒回锅中，如果跳过上一步，也可以加一些自己能接受的辣椒粉。轻轻翻拌，让每根面条均匀裹上酱汁。

    9. Finally, add a handful of arugula, turn off the heat, and toss with the residual heat until the leaves soften slightly and absorb the sauce. Plate the pasta and sprinkle with crushed peanuts before serving. 最后加入一把芝麻菜，关火，用余温翻拌至芝麻菜稍微软化并吸收酱汁。装盘后撒上花生碎即可上桌。汁。

    Voila! Bon appétit!

    Tips:

    • The baking soda helps keep the shrimp tender. 小苏打可以让虾仁更加嫩滑。
    • Use a mix of tomato colors for a more vibrant look. Avoid mincing the garlic, as thin slices are less likely to burn and turn bitter. 番茄可选择不同颜色，增加菜品视觉效果。蒜片不要切末，以免容易炒糊发苦。
    • Do not rinse the pasta with cold water; keeping the surface starch helps the sauce cling to the pasta. 意面不要过冷水冲洗，保留表面淀粉层更容易挂酱汁。
  • Beijing-style Zhajiang Noodle 老北京炸酱面

    Beijing-style Zhajiang Noodle 老北京炸酱面

    TOTAL TIME: 35 minutes

    YIELD: 5-6 servings

    CALORIES: 300 kcal per serving

    SPICINESS: Not Spicy

    Zhajiangmian (炸酱面), or “fried sauce noodles,” is one of the most iconic dishes from Beijing. A bowl of chewy noodles topped with savory-sweet minced meat sauce and fresh crunchy vegetables makes for the ultimate comfort food. This recipe is a home-style adaptation, balanced, fragrant, and easy to recreate with ingredients from most grocery stores. Makes enough sauce for 5–6 servings. Store leftovers in the fridge and reheat with noodles and veggies for an easy meal anytime.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Mushrooms 蘑菇5
    Ginger 姜3 slices
    Garlic 蒜3 cloves
    Star Anise 八角2
    Sweet Bean Sauce 甜面酱120 g
    Soy Bean Sauce 黄豆酱120 g
    Water 水90 g
    Rock Sugar 冰糖20 g
    Onion 洋葱1/2 (Opt.)
    Cooking Wine 料酒1/2 tbsp
    Vegetables of Your Choice 配菜as needed
    1. Ground pork can be substituted with ground beef.
    2. Star anise is a common spice used in braised dishes. Its distinctive aroma not only helps remove the gamy or fishy smell from meat and seafood but also adds a unique fragrance to the dish.
    3. For soybean paste and sweet bean paste, I recommend the brands Haday or Lee Kum Kee. Avoid the Liuyuexiang (六月香) sweet bean paste, as it is more on the salty side and requires extra sugar to be cooked down into the sweet flavor we want.
    4. If you don’t have rock sugar, regular white sugar works as a substitute.
    5. For vegetables, feel free to choose what you like – edamame, shredded radish, or cucumber strips all work well. The key is to keep it casual and adaptable.
    1. 猪肉碎可以换成牛肉碎。
    2. 八角是一种常见的炖肉调料，特殊的香气能有效去除肉类和海鲜的腥味，并为菜肴增添独特的香气。
    3. 黄豆酱和甜面酱推荐买海天和李锦记这两个牌子。甜面酱不推荐买6月香的，6月香的甜面酱是咸口的，需要加糖熬制才能得到我们需要的甜面酱。
    4. 冰糖没有的话可以用白砂糖代替。
    5. 配菜可以选择自己喜欢的配菜，比如毛豆，萝卜丝，黄瓜丝等，主打随性。

    INSTRUCTIONS 做法

    1. Finely chop the ginger, garlic, and onion. Dice the shiitake mushrooms. 姜、蒜、洋葱切成末，香菇切成小丁。

    2. Mix 120 g soybean paste, 120 g sweet bean sauce, and 90 g water until smooth. Set aside. 将120g黄豆酱、120g甜面酱和90g水调匀备用。

    3. Heat oil in a pan and sauté the ginger and garlic until fragrant. Add the onion and cook until softened. If you don’t have onion, you can skip this step. Onion or shallot is mainly for adding depth of flavor. 热锅下油，加入姜蒜末炒香。加入洋葱末炒至变软。如果没有洋葱，这一步可以省略。加洋葱或红葱头主要是为了增加香味层次。

    4. Add the ground pork and star anise. If you don’t like the flavor of star anise, you can leave it out — its main role is to reduce the meaty smell. 放入猪肉碎和八角一起翻炒。不喜欢八角味道的可以省略，八角的作用是去腥。

    5. Stir-fry the pork until it changes color, then add 1/2 tablespoon of cooking wine and mix well. 肉炒至变色后，加入半勺料酒拌匀。

    6. Add the diced mushrooms and stir to combine. 加入香菇丁翻炒均匀。

    7. Pour in the prepared sauce from Step 2. 倒入调好的酱汁。

    8. Add 20 g of rock sugar, reduce to low heat, and stir until the sugar melts. 加入20g冰糖，小火翻炒至糖融化。

    9. Continue simmering over low heat for 15–20 minutes, until oil begins to separate at the edges of the sauce. Stir occasionally to prevent burning. 继续小火炒15-20分钟，直到酱汁边缘有油析出即可。过程中记得不时搅拌，避免糊锅。

    Voila! Bon appétit!

    Tips:

    • Soybean sauce and sweet bean paste are the essence of zhajiangmian — don’t skip them. 黄豆酱和甜面酱是炸酱面的灵魂，这两个一定不能少。
    • Traditional toppings include soybeans, chopped celery, shredded watermelon radish, and cucumber. 传统的配菜包括黄豆、芹菜碎、心里美萝卜丝、黄瓜丝等。
    • 洋葱也可以用葱白或红葱头代替，没有的话可以省略。Onion can be swapped with scallion whites or shallots, or left out if you don’t have any.
    • 蘑菇丁主要是为了增加口感，没有也行（但最好能加）。Diced mushrooms add texture; you can skip them, though they’re highly recommended.

  • Thai Phat Kaphrao 泰式抛打饭

    Thai Phat Kaphrao 泰式抛打饭

    TOTAL TIME: 30 minutes

    YIELD: 3 servings

    CALORIES: 460 kcal per serving

    SPICINESS:

    Phat Kaphrao means Basil Stir Fry. It is a quick and flavorful comfort food just like Pad Thai. With ground meat, fresh basil, chili, and garlic, it’s easy to make at home, and all the ingredients (except fish sauce) can be found at Trader Joe’s. Served with rice and a fried egg, it’s pure weeknight happiness.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Ground Pork 猪肉碎1 pound
    Long Beans 豇豆150 g
    Basil 九层塔3 sprigs
    Garlic 蒜5 cloves
    Onion 洋葱1/2
    Bird’s Eye Chilies 小米辣2
    Light Soysauce 生抽15 g
    Fish Sauce 鱼露10 g
    Oyster Sauce 蚝油5 g
    Sugar 糖1 tsp
    Black Pepper 黑胡椒1 tsp
    Egg 鸡蛋1
    1. Thai basil and bird’s eye chilies can be adjusted according to your personal taste.
    2. All the ingredients, except for fish sauce, can be found at Trader Joe’s. For fish sauce, you can pick it up at an Asian grocery store or order it online.
    1. 九层塔，小米辣这些可以根据个人口味调整。
    2. 所有的材料除了鱼露外都可以在Trader Joe’s找到，鱼露可以在亚超或者网上购买。

    INSTRUCTIONS 做法

    1. Finely chop the onion, and blend garlic and chilies into a paste. Dice the long beans. 洋葱切碎，大蒜和辣椒用料理机打碎。豇豆切丁。

    2.Use 2/3 of the chili-garlic mixture for stir-frying, and reserve 1/3 to make a dipping sauce. To prepare the dipping sauce, mix in a squeeze of lime juice, a few drops of fish sauce, and a splash of water. 2/3用来炒菜，剩下的1/3用来调蘸汁。蘸汁做法：加入少许柠檬汁、几滴鱼露和一点清水拌匀即可。

    3. Pick the Thai basil leaves and discard the stems. 九层塔取叶子，去掉茎。

    4. Make a stir-fry sauce: 15 g light soy sauce, 10 g fish sauce, 5 g oyster sauce, plus a pinch of sugar and black pepper. 调一个炒菜酱汁：生抽15克，鱼露10克，蚝油5克，白糖和黑胡椒粉各少许。

    5. Fry one egg with a little bit of extra oil. 锅里多放一点油，先煎一个鸡蛋。

    6. Using the remaining oil from the fried egg, sauté 2/3 of the chili-garlic paste with half of the chopped onion until fragrant. 利用煎蛋剩下的油炒香2/3的大蒜辣椒末和一半洋葱。

    7. Add the ground meat and stir-fry until the liquid evaporates and the meat is well separated. 炒香后加入肉馅，炒至水分收干并完全炒散。

    8. Add the long beans and the prepared sauce, stir-fry over high heat for about 2 minutes until the beans are cooked through. 加入豇豆和调好的酱汁，大火翻炒约2分钟，确保豇豆炒熟。

    9. Finally, add the remaining onion and Thai basil leaves. Turn off the heat and toss everything with the residual heat. Serve with the dipping sauce on the side. 最后加入剩下的洋葱和九层塔叶子，关火，用余温快速翻拌即可。上桌时可淋上之前调好的蘸汁。

    Voila! Bon appétit!

    Tips:

    • You can substitute ground pork with ground beef or chicken thigh. 猪肉馅可以换成牛肉馅或鸡肉块。
    • Make sure the long beans are fully cooked for best taste and safety. 豇豆一定要炒熟，不熟容易中毒。
  • Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    Pan-Seared Scallop Rice with Scallion Oil 香煎扇贝葱油饭

    TOTAL TIME: 30 minutes

    YIELD: 2 servings

    CALORIES: 250 kcal per serving

    SPICINESS: Not Spicy

    A fragrant and satisfying one-pan meal that highlights the sweetness of fresh scallops. The rice base is enriched with mushrooms, broccoli, and a savory scallion-infused soy sauce that adds depth and umami. As the scallops steam on top, their juices soak into the rice, making every bite rich and flavorful， perfect for a comforting dinner.

    INGREDIENTS 备菜

    Item 配菜Amount 用量
    Scallops 扇贝1 pound
    Broccoli 西兰花 1 small crown
    Mushrooms 口蘑1/2 box
    Scallions 葱3
    Light Soysauce 生抽2 tbsp
    Dark Soysauce 老抽1 tbsp
    Oyster Sauce 蚝油1 tbsp
    Sugar 糖1 tbsp
    Water 水2 tbsp
    Salt 盐1 tsp
    Black Pepper 黑胡椒1 tsp
    Cooked Rice 熟米饭 2 bowls (~300 g)
    1. Rinse the scallops (from Whole Foods), pat dry with kitchen paper, slice horizontally into thick slices, and marinate with sea salt and black pepper for 10 minutes.
    2. Slice the mushrooms and trim broccoli to use only the florets. Both mushrooms and broccoli serve as side vegetables—the amount can be adjusted to taste, or replaced with other vegetables.
    3. Cut scallions into sections, separating the white and green parts. Reserve a small portion of the green part and finely chop it for garnish.
    4. Prepare the sauce: mix 2 tbsp water, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp sugar until well combined.
    1. Whole Foods 买的扇贝冲洗后用厨房纸擦干，对半横切成厚片，用海盐和黑胡椒腌制10分钟。
    2. 口蘑切片，西兰花只取花朵部分。口蘑和西兰花只是配菜，份量可根据个人口味调整，也可以换成其他蔬菜。
    3. 葱切段，葱白和葱绿分开，留一点葱绿切成葱花备用。
    4. 调料汁：2勺水、2勺生抽、1勺老抽、1勺蚝油、1勺糖，搅拌均匀。

    INSTRUCTIONS 做法

    1. Heat a generous amount of oil in the pan. Fry the scallion whites until slightly browned, then add the scallion greens and fry until golden. Remove and set aside. 锅中多加些油，油热后下葱白炸至变色，再加入葱绿炸至焦黄，捞出备用。

    2.Lower the heat, pour the prepared sauce into the pan, let it boil for 30 seconds, then transfer to a bowl. 转小火，将调好的料汁倒入锅中，沸腾半分钟后盛出。

    3. Without washing the pan, stir-fry the mushroom slices until just tender. 不用洗锅，放入口蘑片翻炒至断生。

    4. Add the rice, broccoli, and half of the scallion oil sauce. Mix well and spread evenly on the bottom of the pan. 再加入米饭、西兰花和一半葱油汁，拌匀后铺在锅底。

    5. Arrange the marinated scallop slices flat on top of the rice, and brush with the remaining sauce. 在米饭上平铺腌好的扇贝片，刷上另一半料汁。

    6. Cover with a lid and cook over medium-low heat for 6–8 minutes until both the scallops and rice are cooked through. 盖上锅盖，中小火焖6–8分钟，使扇贝和米饭熟透。

    Voila! Bon appétit!

    Tips:

    • In the first step, make sure to pat the scallions completely dry. Any water in hot oil will cause splattering and can be dangerous. 第一步时一定要把葱段擦干水分，否则遇到热油会四溅，十分危险。
    • Before laying the scallops on top, you can lightly pan-fry the rice first. This way, the bottom layer will form a crispy crust when cooked, adding extra flavor and texture. 在铺上扇贝之前，可以先把米饭稍微煎一下，这样出锅时底部会有香脆的锅巴，非常好吃。