Updated (7/10) with recipes!
This post comes to you from the past… a food coma and a series of busy days delayed production. My sincerest apologies.
On Tuesday, May 7th, Mr. Stephen Delaney unveiled a secret he’s been keeping for 24 years and 11 months… that he is, in fact, a little Asian woman, who can cook the best spring rolls on earth.
He started by sauteeing tofu, bean sprouts, carrots, celery and red pepper…
…daintily spreading the vegetable mixture onto delicate rice paper…
…folding gently and lightly frying in a pan until golden brown and crunchy on the outside and serving with soy sauce.
And THAT was just the appetizer. The night before, he cooked rice noodles and marinated them overnight in peanut oil and red pepper flakes. Serving them cold the next day with chopped carrots, onions and peanuts.
And just like that, Stephen Delaney proved to the universe that he, in fact, is a little Asian lady.
Of course, it wouldn’t be CSC cooks with out some of this!
Vegetarian Egg Rolls
Stephen followed really loose cooking directions he found here
, so there is no specific mention of quantities. Just add what you think is reasonable!
“First, heat up some olive oil and fry the tofu. Add onion next. Then add carrots, celery and beansprouts. Add in a couple squirts of Sriracha (of course). Remove from heat. Fill the egg roll (or spring roll) wrappers with about two tablespoons of the cooked vegetables. Follow the directions on the package to wrap up the rolls and fry them (2-3 minutes each side?). This recipe is really easy and seems hard to mess up. If it looks right, it’s right.”
Spicy Thai Noodles
1 box linguine or angel hair pasta
1 – 2 TBSP crushed red pepper
1/4 cup vegetable oil (OPTIONAL)
1/2 cup sesame oil
6 TBSP honey
6 TBSP soy sauce
Green onion, cilantro, peanuts, carrots
Boil noodles. Drain.
Heat both oils (I did both, but you can just do the sesame!) and crushed red pepper over medium heat in a small pan. (2 TBSP makes this dish VERY spicy.)
Strain out pepper and reserve oil.
To oil, whisk in honey and soy sauce.
Toss mixture with noodles.
Refrigerate overnight or until cold.
Top pasta with chopped green onion, cilantro and peanuts, as well as shredded carrots.