WintraFrostbite

This looks amazing, I will have to try this recipe. Thank you for sharing!

If you are looking to try another recipe, one of my current favorites from The Woks of Life is https://www.realsimple.com/food-recipes/browse-all-recipes/sesame-crusted-tofu-with-spicy-dipping-sauce-recipe

I think you may in fact have more spices than I do, which I never thought I'd get to say! That is quite the impressive collection. What made you start collecting spices? Are they all individual spices or do you have blends in there as well? How do you handle one-off spices that you got that you just wanted to try out or that you needed for a particular recipe? Do you separate out any of your other spices (grill seasonings, baking spices, etc)? I have so many questions. :)

I second the ultimate chili oil from The Woks of Life. It's seriously amazing.

One Pan, Two Plates by Carla Snyder has consistently been my most used cookbook. I have to modify the recipes to be gluten free in some cases, but I haven't tried a single recipe from it that I didn't like.

Bowl by Lukas Volger has amazing recipes for ramen and bibimbap that are all vegetarian. I've found that Rice Ramen works really well as a gluten free replacement for the ramen noodles.

Damn Delicious is my favorite blog. The copycat recipe for PF Chang's Chicken Lettuce Wraps is especially good.

For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.

Demons of Good and Evil by Kim Harrison. I've been reading the series since 2004, and I do a little happy dance every time a new book comes out.

Brussels sprout hash. Slice 1/2 pounds brussels sprouts into ribbons. Heat 2 tbsp oil in a non stick pan. Add the brussels sprouts and half a bag of frozen hash brown potatoes. Stir everything together. Then I usually add some thyme, paprika, salt and pepper. Cook for about 20 minutes stirring every few minutes until you get nice golden brown bits on the sprouts and potatoes. Divide it on plates and then top with either a fried or poached egg.