Sichuan Stir-Fry Sauce (For Chicken or Beef)

Sauce:
1 1/2 tablespoons aged Pixian chili bean paste (doubanjiang)
3 tablespoons canola (or other neutral) oil
2 teaspoons Sichuan chili flakes (toasted and ground chilies)
1/2 teaspoon freshly ground red Sichuan pepper
1 teaspoon dark brown sugar
1 teaspoon Chinese light soy sauce
1 teaspoon toasted sesame oil

For Chicken
1 pound dark-meat chicken, cut in small, ½-inch cubes
1 tablespoon Shaoxing wine
1/4 pound mildly hot green chili peppers (Chinese or Korean long hot peppers or Anaheim), cut on the diagonal in 1-inch pieces
2 fat cloves of garlic, sliced

For Beef
3/4 pound steak (top sirloin, flank steak, etc.), cut in thin, slices
1 tablespoon Shaoxing wine
1 small white onion, cut in ½-inch slices
1 red or green bell pepper, cut in thin strips
2 fat cloves of garlic, sliced
cilantro

In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil.

In a separate bowl, marinate the chicken or beef in Shaoxing wine.

Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil. This procedure helps keep the chicken from sticking to the wok, which it really wants to do.

Add chicken or beef and let sear, undisturbed, on one side. When lightly browned, continue stir-frying until just cooked through. Remove and reserve.

Clean wok, return to heat, and add 2 tablespoons oil. Add vegetables and stir-fry over high heat until they start to brown but are still crispish.

Add garlic slices and cook briefly, then lower heat, push the veg to the sides of the wok and add the stir-fry sauce into the center. Cook it briefly, then add back the chicken, or the beef and cilantro, and mix all ingredients well.

Golden Egg Fried Rice

1 large or jumbo egg
1 scant tablespoon chopped green onion
1/4 teaspoon MSG
1/2 teaspoon fine sea salt
1/4 teaspoon dry sherry or Shaoxing rice wine
Brimming 2 cups cooked long grain rice, at room temperature
1 to 1 1/2 tablespoon neutral oil or bacon dripping

In a bowl and with a fork, beat together the egg, green onion, MSG, salt, and sherry. Add the rice and stir vigorously to combine well.

Heat a medium (10-inch) well-seasoned carbon steel or nonstick pan over medium-high heat. Add the oil (or bacon dripping). When shimmering, dump in the rice. Stir and fold constantly for 3 to 4 minutes to cook evenly and separate the grains. The rice will be sticky and clump together at first but eventually separate.

When the grains have separated and pale yellow, you’re done! Serve on a plate to share or in individual bowls.
Notes

Peking Meat Sauce Noodles (Zha Jiang Mian)

9 ounces dried spaghetti
5 to 6 ounces baby spinach leaves and/or radish greens
1 large handful bean sprouts
5 or 6 red radishes, thinly sliced then cut into matchsticks (1 cup total)
2 Persian cucumbers or 1/2 English or Armenian cucumber, seeded and cut into matchsticks
6 ounces (3/4 cup) ground pork or chicken thigh
Scant 1 teaspoon dry sherry or Shaoxing rice wine
3 tablespoons light (white) miso
3 tablespoons red (aka) miso
1 1/2 teaspoons hoisin (optional)
1 tablespoon regular or gluten-free soy sauce
Scant 1/4 teaspoon MSG
2 teaspoons canola or other neutral oil
1/3 cup lightly packed finely chopped green onion, white and green parts
Generous 1/2 cup water
2 cloves garlic, minced (2 teaspoons)
Chile oil, chile garlic sauce, sambal oelek, sriracha

Cook the spaghetti in a large pot of boiling water until chewy-tender. Drain, rinse, and set aside to drain well.

Put the spinach and bean sprouts in two separate bowls. Add very hot water (use a kettle to heat the water) to just cover. Let sit for 1 to 3 minutes (longer for the sprouts), until softened. Drain separately and set aside with the radishes and cucumber.

Mix the ground meat with the sherry. Combine the two kinds of miso, hoisin, soy sauce, and MSG (or other seasoning powder). Keep near the stove.

Set a deep skillet or shallow saucepan over medium heat. Add the oil. When shimmering, add the seasoned pork. Stir vigorously with a fork to break up the meat into small pieces. When well broken up, add the green onion, stirring constantly. Cook for 45 to 60 seconds longer before adding the miso mixture.

Once the miso and meat are well combined, add the water. Adjust the heat to low. Let gently cook for 2 minutes (expect no bubbling action) to combine and slightly darken. Turn off the heat, then stir in the garlic. Cool a few minutes, taste and if needed, add a tiny splash of water to thin out. Set aside. Use warm or slightly above room temperature.

To serve, you may set out the noodles, meat sauce, bean sprouts, cucumber, spinach, and radish for people to compose their own bowls. Or, divide the components up among four (4) individual pasta or noodle bowls and let people mix things up themselves. Alternatively, make one giant bowl and toss at the table and serve. Offer chile oil or sauce for people to add heat. Spoon and fork are my utensils of choice.

Pan-fried Chicken and Noodles (Gai See Chow Mein)

For the marinade:
2 teaspoons soy sauce
2 teaspoons oil
2 teaspoons cornstarch
1/4 teaspoon salt

For the rest of the dish:
2 boneless skinless chicken breasts, cut into thin strips
1 small bunch of choy sum or baby bok choy (about 2-3 cups—more if you like veggies), washed thoroughly
4 bundles of dried Hong Kong style egg noodles or 10 oz. fresh HK Style noodles
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of sugar
1/2 teaspoon salt
Fresh ground white pepper
1 cup hot chicken stock
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons oil
2 tablespoons Shaoxing wine
2 cloves garlic, chopped

In a bowl, combine the marinade ingredients with your sliced chicken and set aside. Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside.

Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a minute. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy!
Rinse with cold water, drain, and set aside.

In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and hot chicken stock.

In another bowl, mix the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry and set aside.

To go over what you’ve prepared so far: the marinated chicken, the washed and trimmed veggies, the cooked noodles, the sauce mix, and the cornstarch slurry. I know it seems like a lot of prep, but the dish really does come together quickly!

Heat your wok over high heat and add 2 tablespoons oil, making sure to swirl it around to coat the sides. Spread out your noodles in an even layer and fry for about 3 minutes, or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate.

Next, heat the wok until just smoking and add another tablespoon of oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce.

Stir up your slurry mixture again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mixture to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce it is also about personal preference. Allow to bubble up for another 30 seconds or so.

Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like!

Hot Pot Sauce Noodles

Sesame paste
Peanut butter
Soy sauce
Sacha sauce (chinese barbecue sauce)
Chinese vinegar
Chili oil
Raw garlic
Chopped scallions
Chopped cilantro
A handful of leafy greens, like bok choy, choy sum, spinach, or chinese broccoli
2 tablespoons vegetable oil
1 serving of noodles (dried or fresh)
Instructions

Start by mixing up your sauce in a serving bowl. You can use any combination of sesame paste, soy sauce, sacha sauce, chinese vinegar, chili oil, garlic, scallions, cilantro, or any other ingredients you like. The ones I’ve listed here are only a suggested guideline, but if you have a favorite chili sauce or other condiment that you’d like to add, feel free!

Bring a pot of water to a boil. Add about 2 tablespoons oil to the pot, and blanch your leafy greens for 30 seconds to a minute, depending on how tender they are.

Remove the veggies from the water and transfer to your bowl. Then boil the noodles according to the package instructions and add to the bowl. Toss everything together, and enjoy

Beef Chow Fun (Beef and Noodles)

The beef & marinade:
8 oz. flank steak (sliced into 1/8 thick pieces)
1/4+teaspoon baking soda (optional)
1 teaspoon corn starch
1 teaspoon soy sauce
1 teaspoon oil
For the rest of the dish:
12 oz. fresh flat rice noodles
3 tablespoons oil
4 scallions, split in half vertically and cut into 3-inch pieces
3 thin slices ginger
2 tablespoons shaoxing wine
½ teaspoon sesame oil
2 teaspoons dark soy sauce
2 tablespoons regular soy sauce
Pinch of sugar
salt and white pepper, to taste
4 to 6 ounces fresh mung bean sprouts

Combine the beef and marinade ingredients and let it marinate for about an hour. The little bit of baking soda tenderizes the meat.The longer you marinate the beef, the more tender it gets. This is totally optional.

A useful tip for slicing the beef is to freeze it until it gets firm but not solid which makes slicing the beef much easier!
Some rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they’re about ½-3/4 of an inch thick.

Heat your wok over high heat until smoking, and add 1½ tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn’t stick. Set aside. Add a little more oil to the wok. Then add the ginger first to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.

Spread the noodles evenly in the wok and stir-fry the whole mix on high until it is mixed evenly, about 15 seconds. Add the shaoxing wine around the rim of the wok.

Next, add the sesame oil, soy sauces, pinch of sugar, and a bit of salt and pepper to taste (taste the noodles before adding salt) along with the beef. Stir fry, making sure your spatula scrapes the bottom of the wok and you lift the ho fun in an upward motion to mix well and coat them evenly with the soy sauce.

If the noodles were cold and refrigerated when you started, you may have to toss the noodles longer to heat them through properly. If the noodles are fresh, then less time will be required. Your heat should remain as high as possible at all times. Add the bean sprouts and stir-fry until the bean sprouts are just tender. Serve!

Claypot Chicken and Rice

1 tablespoon olive oil
1 onion, peeled and chopped
1 thumb ginger, peeled and finely chopped
1 clove garlic, peeled and chopped
4 chicken thigh fillets, each cut into 6 pieces
1 tablespoon brown sugar
4 tablespoons basmati rice
1 tablespoon fish sauce
250ml chicken stock

Heat the oil in a medium saucepan and gently soften the onion.

Add the ginger and garlic and cook for a minute.

Put the brown sugar, rice and fish sauce into the pan, give it all a good stir then add the chicken and the stock.

Simmer gently for 12-15 minutes until the chicken and the rice is cooked.

Serve with a little chilli sauce if desired.

Fried Rice with XO Sauce

1 tablespoon oil
4 cups cold rice, preferably day-old
5 eggs, well-beaten with 1 teaspoon kosher salt
3 tablespoons XO sauce
2 teaspoons soy sauce
1 teaspoon chili oil, optional
Any other stir-fried ingredient-meat, seafood, vegetables, anything
Sliced scallions

Heat 1 tablespoon oil in a wok over high heat until smoking, then add the eggs and stir-fry over high heat, until almost cooked through. Remove from the wok.

Add the XO sauce to the wok. Turn the heat to medium-low, then add the rice and stir-fry, breaking up clumps. Add the soy sauce and chili oil. Taste and add more condiments as needed. Add the eggs and whatever else you are using, and stir to mix well. Serve immediately, garnishing with scallions.

Grilled Rib-eyes with XO Chimichurri

1 cup flat-leaf parsley leaves
1 cup cilantro
2/3 cup extra-virgin olive oil
3 tablespoons XO sauce
1 teaspoon dried red chile flakes
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
2 (1 lb) rib eye steaks

Finely chop parsley and cilantro then stir herbs together with oil, XO, chile flakes, 1 teaspoon salt and 1/2 teaspoon pepper.

Preheat grill.

Season steaks with remaining 1 teaspoon salt and 1/2 teaspoon pepper, then grill, turning occasionally, 6 to 8 minutes total for medium rare. Let steak rest 10 minutes then slice and serve with XO chimichurri.

Sous Vide Fish with XO Sauce

2 mulloway or barramundi fillets
2 tbs vegetable oil
1 green onion, sliced diagonally
1 tsp ginger, grated
1 tsp soy sauce
1 tsp XO sauce
1/2 tsp chicken bouillon powder (or 1/2 tsp of a crushed stock cube) mixed with 1/2 cup hot water

Cook the fish fillets sous vide at 131F (55C) for 30 minutes.

When the fish is finished cooking sous vide, heat up vegetable oil in a small pot over a medium heat and fry the ginger for 1 minute, then add the stock, soy and XO sauce and simmer for a further 5 minutes.

Put the fish in serving bowls, pour the sauce over the fish and serve with sliced green onion scattered on top.

Black Pepper Chicken

1 pound (450 grams) chicken breasts or thighs, sliced against the grain into 1/4-inch (5-mm) thick pieces

Marinade
1 tablespoon light soy sauce (or soy sauce)
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon cornstarch

Sauce
1/2 cup chicken broth
2 tablespoons light soy sauce (or soy sauce)
2 tablespoons Shaoxing wine (or dry sherry)
2 teaspoons dark soy sauce (or soy sauce)
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt

Stir fry
2 tablespoons peanut oil (or vegetable oil)
1 teaspoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped mixed colors)

Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.

Combine all the sauce ingredients in a small bowl. Mix well and set aside.
Chop the aromatics and vegetables. Add the ginger and garlic to a small bowl. Add the onion and all the chopped peppers to another bowl.

Heat 1 tablespoon of oil in a wok (or nonstick pan) over high heat. When oil is hot, add the chicken. Immediately spread the chicken into a single layer using a spatula. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Let cook for 15 to 20 seconds. Stir occasionally, until both sides are browned but still a bit pink inside. Transfer the chicken to a plate and set aside.

Add the remaining tablespoon of oil into the wok. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.

Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked chicken. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.

Serve hot with steamed rice or on top of boiled noodles.

Lemon Chicken Stir-Fry

2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
Kosher salt
Freshly ground pepper
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes.

Add the garlic and cook for 1 minute.

Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.

Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer.

Remove from the heat and stir in the lemon zest and lemon juice.

Season with salt, pepper and soy sauce.

Transfer the chicken to a platter, top with the sliced scallion and serve with rice.

Peanut Noodles

1 pound spaghetti or Chinese egg noodles
2 tablespoons peanut oil
2 scallions, thinly sliced on the diagonal, plus more for garnish
1-inch piece fresh ginger, minced
3 cloves garlic, minced
1 teaspoon Asian chili paste or to taste (optional)
2 tablespoons light or dark light brown sugar
1/2 cup creamy peanut butter (may use natural peanut butter)
2 to 3 tablespoons low-sodium soy sauce, plus more as needed
2 tablespoons rice vinegar (optional)
6 to 10 tablespoons hot water
Salt, as needed
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds
Cucumber slices
Carrot sticks
Red, orange or yellow bell pepper slices
Fresh cilantro or mint leaves

Cook the pasta according to package directions, and drain it well. If a cold dish is desired, rinse the pasta under cold running water to cool, and drain again.

Meanwhile, in a small pot over medium-low heat, heat the peanut oil. Add the scallions, ginger, garlic and, if desired, chili paste and cook, stirring, for 1 minute. Add the brown sugar, peanut butter, soy sauce, vinegar if desired and 6 tablespoons hot water. Stir until the sugar is dissolved and the mixture smooths out.

Remove from the heat. If necessary, add additional hot water, 1 tablespoon at a time, to achieve the desired consistency. Taste and add more soy sauce or salt, as needed.

Return the hot or cold noodles to the pot in which they were cooked, add the sesame oil and toss to coat. Add as much of the peanut sauce as desired and toss again to coat. Transfer to a serving bowl or individual plates and sprinkle with additional scallions, sesame seeds, cucumber, carrot, bell pepper and cilantro or mint. (May cover and refrigerate up to several hours.)

Note: You can toss raw, julienne carrots and bell peppers or steamed snow peas and broccoli with the noodles and peanut sauce. Leftover sauce can be refrigerated and served with cooked rice and raw or cooked vegetables.

La Jiao Jiang (Hot Chili Sauce)

1 pound hot red chili peppers (Fresno, red jalapeño, cayenne, Thai, etc., or a mix of all of them)
1 red bell pepper (to tame heat, if needed)
1/4 cup distilled white vinegar (5% acidity)
1 tablespoon kosher salt

Cut hot chili peppers into smallish chunks, including green caps (but not stems).

Chop in a food processor to a chunky paste. Taste to determine heat. If it is too hot, add bell pepper a chunk at a time to lower the heat level. Continue to process to your desired heat level and consistency.

Mix in the vinegar and salt.

Put in a glass pint jar, attach top loosely, and let sit for a day at room temperature to develop the flavor.

Seal tightly and refrigerate up to several weeks.

Chinese Tea Eggs

12 large eggs

Marinade
4 tablespoons light soy sauce or soy sauce
2 tablespoons dark soy sauce or soy sauce
1 teaspoon Sichuan peppercorns
1 star anise
1 small cinnamon stick
2 teaspoons sugar
1 teaspoon salt
2 black tea bags or 2 tablespoons black tea leaves
2 1/2 cups water

Mix all the marinade ingredients in a small pot. Cook over medium heat until bringing to a boil. Turn to medium-low heat. Simmer for 10 minutes. Remove the pot from your stove and let cool completely. Once done, remove and discard the tea bags.

To boil the eggs, heat a pot of water (enough to cover all the eggs) over high heat until boiling. Turn to low heat. Carefully place the eggs in the pot using a ladle, to prevent the eggs from cracking.

Boil 5 minutes for soft-boiled eggs, 7 minutes for medium eggs, or 10 minutes for hard-boiled eggs.

While cooking the eggs, prepare an ice bath by combining ice and tap water in a big bowl.

Once the eggs are cooked, immediately transfer them to the ice bath to cool for 2 to 3 minutes. If you don’t have ice on hand, simply run cool tap water over the eggs for a couple minutes until they cool down.

Gently crack the eggs using the back of a spoon. You want to make sure the egg shells are cracked enough so the marinade will reach the interior, without cracking the eggs apart (especially if you made soft boiled eggs). If you’re in a hurry, you can also peel the eggs and marinate them peeled. The eggs will be ready in 12 hours this way.

Transfer the eggs to a quart-size ziplock bag, then carefully pour in the marinade along with the dry ingredients. Marinate overnight for peeled eggs, or 24 hours for cracked “marble” eggs. You can store the eggs in the marinade for 4 to 5 days in the fridge.

Peel the eggs and enjoy them cold or at room temperature!

Recipe Note: the recipe uses a quart-size ziplock bag to marinate the eggs, so you won’t need as much marinating liquid. Double the amount of marinade if you’re planning to marinate the eggs in a container

Spicy Chinese Chicken Salad

2 tablespoons sesame paste
2 tablespoons chili oil
2 tablespoons soy sauce
2 tablespoons rice vinegar or lime juice
2 teaspoons sugar
3 cloves garlic, chopped
2 scallions, chopped
1 tablespoon toasted sesame seeds
1 cooked rotisserie chicken, de-boned and shredded
8 oz. mixed salad greens
1/2 cup cilantro leaves
1/2 cup mint leaves
Instructions

In a medium bowl, stir together the sesame paste, chili oil, soy sauce, vinegar, sugar, garlic, scallions, and sesame seeds.

Add the chicken to a serving bowl, and spoon on some of the dressing.

Toss with the salad greens and herbs, and serve with any additional dressing on the side.

Sichuan Roasted Chili Eggplant (Liang Ban Qie Zi)

1 pound small Asian eggplant
1/2 pound mildly spicy green chilies (er jing tiao, large jalapeno, poblano)
1 tablespoon minced (not pureed) garlic (about 4 medium cloves)
4 tablespoons white rice vinegar
6 tablespoons canola or rapeseed oil
6 tablespoons Chinese light soy sauce
3 tablespoons green Sichuan pepper oil (qing hua jiao or teng jiao oil)
2 tablespoons oyster sauce
1 tablespoon Maggi seasoning sauce
1 tablespoon chili oil (don’t include flakes)
1 teaspoon sugar
2 green onions, green parts only, thinly sliced
handful cilantro, chopped

Bring water to a boil in a steamer. Cut the eggplant in half horizontally, place in a bowl and carefully place bowl into steamer when water begins to boil. Steam for about 20 minutes. You want the eggplant to be luxuriously soft and creamy. Remove from steamer and let cool, then cut each piece in half vertically and into large bite-size pieces.

While eggplant is steaming, roast the green chilies. This can be done directly over a stovetop fire, in a hot, dry pan or under a broiler. Turn the chilies so that all of the skin gets charred and the chili blackens almost entirely, as larger chilies will need to cook that long to be roasted. Put blackened chilies in a plastic bag and let them sweat for a few minutes so the skin will be easier to remove. When cool, peel the skin off, remove the seeds and dice the chilies into small cubes.

In a bowl or large mixing cup add the garlic and white rice vinegar and let the garlic soak for a few minutes to tame the heat. Then add the other sauce ingredients: oil, soy sauce, Sichuan pepper oil, oyster sauce, Maggi seasoning, chili oil and sugar. Whisk ingredients together until well blended and emulsified. Add diced green chilies to the sauce.

Arrange eggplant pieces in a shallow serving bowl and pour the green chili sauce over them. Garnish with green onion and cilantro. Serve at room temperature.

Dry-Fried Sichuan Beef

3 tablespoons oil
12 ounces flank steak, cut into ? inch thick strips
5 slices ginger, julienned
1 heaping tablespoon spicy bean sauce
1-2 stalks celery, julienned
1 small carrot, julienned
1 tablespoon Shaoxing wine
¾ teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon ground Sichuan peppercorn
A pinch of chili flakes (optional)
2 scallions, julienned

Heat the wok over high heat until it starts to smoke.

Add 1 tablespoon oil, and coat the wok before adding the beef. Immediately spread the beef in a single layer. (This step will prevent the beef from sticking to your wok.)

Brown the beef until the liquid cooks off and the meat is well-seared. This step should take about 2-3 minutes.

Remove the beef from the wok, and set aside.

Turn the heat down to low, and add 2 tablespoons of oil to the wok.

Crisp the ginger, and add the spicy bean sauce. Cook for about a minute until the oil turns red, adjusting the heat as needed to avoid burning.

Next, add the celery, carrot, and cooked beef. Turn the heat up to high, and stir to mix well.

Immediately add the Shaoxing wine, sugar, light soy sauce, sesame oil, ground Sichuan peppercorn, chili flakes (optional), and the scallions.

Stir quickly for about a minute and mix everything well.

Transfer to a dish and serve with plenty of rice! You’ll need it.

Fried Cauliflower Rice

24 ounces cauliflower florets
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1/4 teaspoon white pepper
2 tablespoons vegetable oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 onion, diced
6 ounces broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.

Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, if desired.

*24 ounces cauliflower florets is equal to about 5 cups.

Sesame Ginger Pork Meatball Soup with Bok Choy

Meatballs:
1 egg
1/2 cup panko bread crumbs can use regular
1 clove garlic minced
1/2 tsp minced fresh ginger
1 Tbsp soy sauce
1 tsp sesame oil
3/4-1 lb ground pork

Soup broth:
1 Tbsp vegetable oil
1 tsp sesame oil
4 small carrots diced
1/2 tsp minced fresh ginger
4 cups chicken broth
1 cup water
1/4 cup soy sauce
1-2 tsp Asian Chili Garlic Sauce to taste

To finish soup:
2 Tbsp rice vinegar
2 cups thinly sliced bok choy leaves
2 green onions thinly sliced, divided

Preheat oven to 400F (205C). Line a large, rimmed baking sheet with parchment paper or greased foil. Set aside.

Prepare meatballs: Beat egg in a large bowl. Stir in panko, garlic, ginger, soy sauce and sesame oil. Add ground pork and stir to incorporate seasonings into pork. Shape meatballs using a rounded 1 tsp measuring spoon. Place on prepared baking sheet.

Bake for 18-20 minutes, or until juices run clear and the meatballs are browned in spots. Remove from oven and set aside. *You can make ahead and refrigerate for up to 1 day or freeze for longer.

Meanwhile, heat vegetable oil in a large pot over medium heat. Add sesame oil and carrots and saute for 5-7 minutes, or until carrots are softened. Add ginger and cook, stirring, for 1 minute. Add broth, water, soy sauce and chili garlic sauce. Bring to a boil over high heat, them reduce heat and simmer for 10-15 minutes, or until the carrots are tender.

Add meatballs, rice vinegar and 1/2 of the green onions to soup and allow to cook until meatballs are heated through. Turn off heat under soup. Stir in bok choy until just wilted. Serve garnished with remaining green onion.