Guys, I'm making such good progress on my quest to get rid of everything in my pantry, and I think I'll actually be able to get through everything by July! I've gotten through various ingredients with long shelf lives, and now I pretty much only have sauces and vinegars left.
And I have a lot of Asian sauces, so it's time to make some Asian food.
Last entry I mentioned that I have a bottle of Chinese black vinegar that's been expired for a while. I've been looking up recipes to use up that vinegar, and I came across these glass noodles with cabbage. I love glass noodles. I've made a different cabbage and glass noodle recipe from Woks of Life before, and that was delicious, so I figured this one would be too.
And it was! But it was also a little too spicy, and I really should have known better than to put four dried chiles in this because this is exactly what happened last time I made glass noodles.
I also figured that this Chinese black vinegar would go well with some dumplings, so I bought some frozen dumplings (I know I usually make them myself, but I was lazy). I mixed it into a dipping sauce along with golden mountain seasoning sauce, sugar, sesame oil, and some water, which tasted great with dumplings.
I had saved this hot and sour dumpling soup recipe from Woks of Life because it looked really good, and this was the perfect opportunity to make it.
My first attempt wasn't that great, and the soup looked really dark. I guess I didn't have the chili oil that I needed to give the soup a red color like in the recipe. But it was also too oily, too salty, and too sesame seed-y. The fact that I only have black sesame seeds didn't help the color balance either.
But I tried it again a few days later, and I adjusted the amounts of each sauce. I also fried the garlic for a little to bring out the flavor more. It was definitely better, but I think it could still use more tweaking. I'm all out of dumplings for now, though I might buy more because those dumplings were really good.
And just yesterday, I made some fried rice! I had leftover Chinese sausage from another meal, and this was a good way to use that up. Because I basically just use Woks of Life for finding Asian recipes, I also used their Chinese sausage fried rice recipe.
I realized this isn't shown in the picture, but I have a bottle of rice cooking wine that's been sitting in my pantry for who knows how long, so I used that instead of Shaoxing wine. I only used a dash of it, so I have no idea if it really made a difference in flavor. I also added waaay more soy sauce than the recipe called for. (The recipe calls for 1 teaspoon! That's nothing!) (Wait, I said this last time I made it)
This was really good! I still have two links of the sausage so I think I'll make some more this week. I need to get better at just pouring soy sauce and salt and sugar by feel instead of always measuring.
Finally, I made some beef and cabbage stir fry! I don't quite remember why I decided to make this, but I think it's because I knew my boyfriend was coming over, and he really likes this dish.
Look at those carrot slices! My sister bought a mandoline, and kept it at my place, and it's been sitting in a drawer for years, and I finally used it to slice up my carrot. Thanks sister!