The Silly Nutrition Undergrad

Posts Tagged ‘scallion

[This picture isn’t the best quality, but considering I was in a rush to enjoy it, this was my best shot! Next time I eat it, I’ll take better photos…]

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Oatmeal, hands down, is the ultimate healthy breakfast option for me, the perfect wake-up call to a busy weekday morning.

Today is the start of the school week, and it is also the finish-the-leftovers day. So, combining the goal of pumping myself up with fuel for a busy day at school and the objective of getting rid of last week’s leftover produce, I came up with a crazy oatmeal  flavour. It is a meatless dish that includes bean sprouts and Taiwan cabbage as the key ingredients, infused with Sichuan flavour (inspired by one of my favourite Sichuan dish, Dan Dan noodles).

Quite frankly, if I didn’t need to finish the not-so-fresh product, I would never have thought about putting bean sprouts and Taiwan cabbage in oatmeal. And I would definitely would never consider extracting the flavours of Dan Dan noodles and working it into my oatmeal. Even as I was cooking the dish, I knew this was a risky attempt and I prepared myself that it might not taste as good as it sounds in my head. But somehow, in the end, my oatmeal turned out creamy, spicy, peanutty, and overall, very flavourful. I enjoyed every bite.

So far, my adventure to discover new ways to enjoy oatmeal has taken me in all directions; I’ve tried many new food combinations and played with the sweet and savory flavours. But this episode has really got beyond my imagination, and I must say, from the looks of it, this adventure will only get more crazy, more exciting and more dangerous. Can’t wait until a new crazy oatmeal idea pops into my head!

Oatmeal, Sichuan flavour

What you’ll need:

  • 3/4 cup cooked steel cut oats (regular / quick oats work as well, just not instant oatmeal)
  • 1/2 – 1 teaspoon chili sauce
  • 1/2 tablespoon peanut butter
  • 1/2 tablespoon Chinese sesame paste
  • A drizzle of sesame oil
  • 1/2 cup bean sprouts
  • 1/2 cup Taiwanese cabbage, shredded (Taiwanese cabbage is a different variety from Green Leaf cabbage; it has a sweeter flavour and a more tender texture.)
  • 1/4 cup chicken stock, low sodium preferably
  • 2 tablespoons scallions, finely chopped

What to do:

  • I’m assuming that you have already cooked up a big patch of steel cut oats and have them in individual servings sizes alright — If not, follow these instructions and make some now!
  • Boil a pot of water, put in bean sprouts and Taiwan cabbage, simmer on medium heat until tender. Drain and set aside.
  • In the same pot, pour in chicken stock and stir in the oatmeal and the veggies. Heat mixture on medium heat, stirring occasionally.
  • Meanwhile, in a small bowl, mix together chili sauce, peanut butter and sesame paste. If mixture is too thick to stir well, add in a splash of hot water to help the paste blend together better. Set aside.
  • When oatmeal is heated thoroughly, add the sauce and scallions. Stir well. (At this point, you can adjust the seasoning to taste – if you want a more prominent sweet, nutty flavour, stir in more peanut butter, or if you are looking for more heat, add in chili sauce or chili oil for an extra kick.)
  • Remove from heat, cover pot and let sit for 2 – 3 minutes (let the flavour of the scallion infuse into the oatmeal). Drizzle on sesame oil before serving.

This is really a delicious way to start the day. I can savour the flavours of my favourite lunch dish while treating my body to a bowl of whole grain goodness.

If you’re the type of person who prefers savory breakfasts over sweet ones (and if you enjoy hot and spicy food), then you’ve got to try this recipe, it won’t disappoint you. I promise!

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The Silly Nutrition Undergrad has moved. Come to Juicy Fresh Bites for new content on health and nutrition!

I think I just found a new favourite way to eat my steel cut oats.

During the last month or so, I got totally obsessed with adding kabocha squash puree to my oatmeal, along with a handful of dried cranberries and a drizzle of maple syrup. But after eating that for breakfast for a month straight almost, I must say that the sweet combination hast lost the wow factor. And so I started to crave savory oatmeal now.

So this morning when I opened the fridge and saw a tube of silken tofu, I instantly knew that would be the star ingredient in making savory oatmeal today!

The end result? The melt-in-the mouth tofu made the oatmeal extra creamy and a small handful of chopped scallions added a refreshing Asian touch to the oatmeal. Absolutely delicious!

Oatmeal with Tofu

What you’ll need:

  • 3 oz silken tofu
  • 1/4 cup corn kernels (fresh or frozen)
  • 1/4 cup edamame
  • 1/4 cup peas
  • 1 egg, well beaten
  • 3/4 cup cooked steel cut oats (I’ve written about how to prepare stove-top oatmeal before)
  • 2 tablespoons scallions, chopped
  • 1 tablespoon cilantro leaves, chopped
  • Soy sauce, to taste

What to do:

  • I’ve assuming that you have already cooked up a big patch of steel cut oats and have them in individual servings sizes alright — If not, follow these instructions and make some now!
  • In a small pan, add in all the ingredients, except the egg and the scallions. Break the tofu into chunks and stir the mixture well. Bring it to a boil, then turn down the heat and let it simmer until the tofu is heated thoroughly. Add in some water if mixture gets too thick (the longer you cook the oats, the more water it will absorb and thicker it becomes).
  • Once oatmeal is heated well, slowly pour in the egg while slowly but steady stirring the oatmeal (like you’re making egg drop soup). Bring mixture to a boil again (to make sure the egg gets cooked).
  • Remove from heat and stir in scallions. Serve hot with a splash of soy sauce, if desired.

The bowl of tofu oatmeal was surprisinglysatisfying. This simple meal really hit the spot for me! 🙂

If you’re tried Mark Bittman’s Savory Oatmeal with Scallions before and thought that was pleasant, then you’ll definitely fall in love with this recipe!

It’s honestly THAT good.