Recipes

Boil the potatoes until they're about half cooked. A knife or fork will offer some resistance. Chop the onion and caramelize it with a little olive oil in a large oven-safe pan Quarter the potatoes. Remove rosemary from stem. Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish). Roast at 425 for about 45 minutes. Remove potatoes from pan and drain oil.

Combine water, sugar, and yeast. Let sit until the yeast is bubbling. Stir in one cup of flour, then the olive oil and salt. Add another 4 1/2 c flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together. Sprinkle the last 1/2 cup of flour on your kneading surface. Turn the dough out and knead it until it feels cohesive. Let it rest while you clean and grease the bowl for rising. Continue kneading until the dough is smooth and spongy.

Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside. (The burner from a turkey fryer is great for this). Put the vegetable oil in the wok and get it hot. You can use about half the oil here if you want. Add the garlic and toss until fragrant. This will take less than 30 seconds, probably. Add dou miao and salt in batches; let dou miao wilt slightly before adding more. As moisture from the leaves evaporates, add water if necessary. (I haven't found it necessary to do so yet).

Sloppy joes are traditionally kind of cheap tasting and overly salty and overly sweet, and messier than necessary. These sloppy joes have a bit of a tex mex flavor to them from the chili powder, and everyone in the house has to remind themselves that they're full, lest they go back for more. They're savory enough to make the adults happy while still being a fun food with a good texture for children.