Sour Spicy Cold Noodles

12 ounces dried spaghetti (or wheat noodles) 3 1/2 tablespoons light soy sauce 3 1/2 tablespoons Shanghai rice vinegar (or seasoned/regular rice vinegar) 1 tablespoon chili oil (75% oil, 25% flakes, or to taste) 1 tablespoon sugar 1/2 to 1 teaspoon Sichuan peppercorn powder 3/4 teaspoon sesame oil 1/2 teaspoon dark soy sauce 1/4 teaspoon… Continue reading Sour Spicy Cold Noodles

Scallion Rice

5 cups cooked jasmine rice (from 1? cups/300g uncooked) 12 large scallions (rinsed clean and wiped dry) 3 tablespoons neutral oil (ideally, Chinese cai zi you) 1 slice ginger (1/8-inch thick, 1-2 inches/3-5 cm long) 3 cloves garlic (roughly chopped) 1-3 teaspoons green Sichuan peppercorn infused oil (to taste) 1 teaspoon sea salt (to taste,… Continue reading Scallion Rice

Pan-fried Chicken Breast

1 – 1 1/4 pounds boneless skinless chicken breast (about 2 chicken breasts) 2 teaspoons light soy sauce 2 teaspoons oyster sauce 1 tablespoon Shaoxing wine 1/4 teaspoon ground black pepper (or white pepper) 1 tablespoon garlic (finely minced; or substitute 1/2 teaspoon garlic powder) 2-3 tablespoon water 2 teaspoons cornstarch 2 tablespoons oil (any… Continue reading Pan-fried Chicken Breast

Air Fryer Salt and Pepper Chicken

1 lb (450 g) boneless skinless chicken thighs , cut to 1-inch (2-cm) pieces (or breasts) 1/2 cup cornstarch Oil spray Marinade: 1 tablespoon vegetable oil 3 cloves garlic , finely grated 1 tablespoon finely grated ginger 1 teaspoon brown sugar (or regular sugar) 1/2 teaspoon salt Spice Mix: 2 teaspoons white pepper powder 1… Continue reading Air Fryer Salt and Pepper Chicken

Slow Cooker Chicken Congee

8 cups unsalted chicken stock (such as Swanson) 1 cup uncooked jasmine rice 1 tablespoon grated peeled fresh ginger 1?1/2 teaspoons kosher salt 3 pounds bone-in, skin-on chicken breasts 1 Thai chile 1 star anise pod 1/2 cup roasted, unsalted peanuts, chopped 1/2 cup chopped green onions 2 tablespoons hot chili oil 2 ounces watercress… Continue reading Slow Cooker Chicken Congee

Beef and Pepper Stir Fry

For the beef and marinade: 12 oz. flank steak (sliced into thin strips) 1/4 teaspoon baking soda (optional tenderizer) 2 teaspoons soy sauce ½ teaspoon sesame oil 1 tablespoon cornstarch 1 teaspoon vegetable oil For the rest of the dish: 2 tablespoons oil 3 cloves garlic (sliced) 8 long hot green peppers (de-seeded and julienned… Continue reading Beef and Pepper Stir Fry

Quick Sichuan Shrimp

350g (12oz) Large Prawns 1 Small Green Pepper (Around 175g whole) 2 Spring Onions Ginger (half of a thumb-sized piece) 2 Cloves Garlic 1 Tbsp Szechuan Peppercorns 1 Tsp Chilli Flakes (More if you like) 1 Tbsp Chinkiang Vinegar 1 Tsp Sesame Oil 1 Tsp Shrimp Paste 1 Tsp Dark Soy Sauce 1 Tbsp Light… Continue reading Quick Sichuan Shrimp

Bian Dou Men Mian (Steamed Noodles and Green Beans)

For marinating the pork: 1/2 pound pork (225g, thinly sliced; we used pork belly, but feel free to substitute another cut of pork or chicken) 2 teaspoons light soy sauce 1 teaspoon cornstarch 1 tablespoon Shaoxing rice wine 1/4 teaspoon ground white pepper For the rest of the dish: 1 pound fresh white noodles (450g)… Continue reading Bian Dou Men Mian (Steamed Noodles and Green Beans)

Black Bean and Chile Shrimp

2 tablespoons fermented black beans, crushed 1 tablespoon sambal oelek, sriracha or other Asian chile sauce 1 tablespoon minced garlic 1 pound jumbo shrimp, shelled and deveined, about 18 2 tablespoons extra-virgin olive oil 1/2 cup dry white wine Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.… Continue reading Black Bean and Chile Shrimp

Chili Oil Eggs on Rice

2 tablespoons chili oil (such as lady sauce or lady chili crisp) 2 eggs 2 cups cooked rice 2 teaspoons furikake seasoning pinch of sea salt pinch of white and black sesame seeds Cooked rice for serving Heat a nonstick frying pan over medium-high heat. Once hot, spread the chili oil in a thin layer… Continue reading Chili Oil Eggs on Rice

Mapo Eggplant

For the ground pork: 6 ounces ground pork 2 teaspoons water 1 teaspoon Shaoxing wine 3/4 teaspoon cornstarch 1/8 teaspoon baking soda 1/8 teaspoon white pepper For the rest of the dish: 1 pound Japanese or Chinese eggplant (1 pound = about 2 to 3 Chinese/Japanese eggplants; or substitute 1 large regular globe eggplant) 5… Continue reading Mapo Eggplant

Sweet and Sour Pork with Pineapple

1 1/2 pounds boneless pork shoulder, trimmed, cut into 2-inch-wide strips, and thinly sliced 3 tablespoons soy sauce, divided, plus more if needed ½ teaspoon plus 1 tablespoon white sugar, divided 1 tablespoon cornstarch 3 tablespoons grapeseed or other neutral oil 1 medium red bell pepper, stemmed, seeded and chopped 1 cup chopped fresh pineapple… Continue reading Sweet and Sour Pork with Pineapple

Gong Bao Ji Ding (Palace Guardian’s Diced Chicken)

1 large chicken breast , cut into 1.5cm cubes 3 tbsp vegetable oil 12-15 large dried chillies, seeds removed, snipped into 1cm lengths 1 tsp Sichuan peppercorns 2 cloves garlic, finely minced 2 tsp grated ginger 6 thick spring onions (about 1cm in diameter), cut into 1cm pieces 1/2 cup unsalted roasted peanuts a little… Continue reading Gong Bao Ji Ding (Palace Guardian’s Diced Chicken)

Chinese Chicken with Cashew Nuts

400g chicken thigh fillet, cut into medallions 1 tbsp soy sauce 1 tbsp Shaoxing wine 2 tsp cornflour 1/4 cup vegetable oil 3 slices ginger, bruised 5 cloves garlic, peeled and roughly chopped 1 small brown onion, peeled and cut into 3cm chunks 1/2 red capsicum, cut into 3cm chunks 1/3 yellow capsicum, cut into… Continue reading Chinese Chicken with Cashew Nuts

Soba Noodles With Ginger Broth and Crunchy Ginger

FOR THE TOPPINGS: 6 tablespoons/90 milliliters olive oil 1 1/2 teaspoons red-pepper (chilli) flakes 1/2 teaspoon sweet paprika 1 (2-inch) piece fresh ginger (about 30 grams), peeled and finely chopped (about 3 tablespoons) 1 shallot, peeled and finely chopped 1/4 cup/20 grams panko bread crumbs 1 tablespoon white and black sesame seeds Kosher salt FOR… Continue reading Soba Noodles With Ginger Broth and Crunchy Ginger

Spicy Black Bean Twice Cooked Potatoes

4-5 medium Yukon gold potatoes (scrubbed and cut into bite-sized chunks) salt 1/8 teaspoon white pepper 1/8 teaspoon five-spice powder oil 4 cloves garlic (smashed and coarsely chopped) 1-6 dried red chilies (chopped and de-seeded; depending on your tolerance for heat) 2 tablespoons black beans 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1… Continue reading Spicy Black Bean Twice Cooked Potatoes

Chinese-Style Edamame

1 pound fresh or frozen edamame (450g, in the husks) 3-4 cups water (enough to cover the edamame in the pot) 1-1 1/2 tablespoons salt (to taste) 3 star anise 1 tablespoon light soy sauce 1 teaspoon whole peppercorns 3 cloves garlic Prepare the edamame by trimming away both ends with kitchen shears or a… Continue reading Chinese-Style Edamame

Sichuan Dry Fried Green Beans with Pork

1 pound green beans (450g) 1/2 teaspoon salt 2 tablespoons oil 1/4 cup ground pork 2 garlic (smashed and coarsely diced) 2 dried red hot peppers (de-seeded and diced) 2 tablespoon sui mi ya cai (????, store bought) 1 teaspoon shaoxing wine 1 1/2 teaspoons soy sauce 1/8 teaspoon sugar 1 teaspoon sesame oil Heat… Continue reading Sichuan Dry Fried Green Beans with Pork

Chinese Red Cabbage Salad with Crispy Spring Onions and Potato Sticks

For the salad: 5 cups red cabbage (shredded) 1 medium carrot (cut into matchsticks) 1 potato (cut into matchsticks) 1 scallion (cut into thin strips) 1 tablespoon sesame seeds (toasted) 2 tablespoons cilantro (chopped; optional) For the dressing: 1/2 tablespoon honey 1/2 teaspoon sesame oil 1 tablespoon oil 1 1/2 tablespoon rice wine vinegar 1/4… Continue reading Chinese Red Cabbage Salad with Crispy Spring Onions and Potato Sticks