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

Asian Pickled Cabbage Restaurant Appetizer

2 pounds cabbage (900g, hand-pulled into large pieces) 2 carrots (about 6 ounces/170g, cut into bite-sized pieces) 1/4 cup (plus 1/2 teaspoon salt, divided) 2 cups water 1 cup sugar 1 cup white vinegar (5% acidity) 3 cloves garlic (smashed) 2-3 fresh chili peppers (optional) Bay leaves (optional) Sichuan peppercorns (optional) In a large mixing… Continue reading Asian Pickled Cabbage Restaurant Appetizer

Overnight Chinese Pickled Cucumbers

3 English/hothouse cucumbers (best to use seedless cucumber for this) 3 teaspoons sugar (divided) 1 1/2 teaspoons salt (divided) 1 tablespoon Chinese black vinegar 2 tablespoons light soy sauce 1/4 teaspoon dark soy sauce 2 bay leaves 4 cloves garlic (smashed) 3 dried chili peppers (de-seeded, optional) Rinse off the cucumbers and wipe them dry.… Continue reading Overnight Chinese Pickled Cucumbers

Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)

For the sauce: 4 teaspoons light soy sauce 1 tablespoon Chinese black vinegar 2 teaspoons sugar 1 tablespoon oyster sauce For the rest of the dish: 1/2 tablespoon cornstarch 1 tablespoon water 2 tablespoons canola oil (or vegetable oil) 4 cloves garlic (smashed and chopped) 3-6 dried red chilies (deseeded and chopped) 1 scallion (chopped)… Continue reading Sichuan Napa Cabbage Stir-fry (Suan La Bai Cai)

Stir-Fried Iceberg Lettuce

1 head iceberg lettuce 2 teaspoons soy sauce 2 tablespoons oyster sauce 1/4 teaspoon sesame oil 1/2 teaspoon salt 1/4 teaspoon sugar ground white pepper to taste 2 tablespoons vegetable oil 1 slice ginger (1/8 inch thick, smashed with the side of a knife) 1 clove garlic (chopped) Take the lettuce and firmly hit it… Continue reading Stir-Fried Iceberg Lettuce

10-Minute Broccoli Tofu Bowls

16 oz. firm tofu (450g) 1 cup chicken or vegetable stock (235 ml) 2 tablespoons soy sauce 1 teaspoon dark soy sauce 2 tablespoons Shaoxing wine (or dry sherry cooking wine) 1 teaspoon sesame oil 1/2 teaspoon sugar 2 tablespoons vegetable oil 2 cloves garlic (chopped) 1 pound broccoli (450g, cut into small florets) 1… Continue reading 10-Minute Broccoli Tofu Bowls

Stir-fried Carrot Noodles with Chicken

1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces) 2 teaspoons vegetable oil (plus 2 tablespoons) 1 teaspoon sesame oil 2 teaspoons cornstarch 1 teaspoon sugar (or honey) 1 1/2 tablespoons soy sauce (plus 1 tablespoon) 1/2 teaspoon crushed red pepper flakes 5 slices ginger 6 medium carrots (julienned or spiralized into long… Continue reading Stir-fried Carrot Noodles with Chicken

Rainbow Noodle Salad with Ginger Soy Vinaigrette

For the dressing: 1/4 cup olive oil 1 tablespoon sesame oil 1 tablespoon soy sauce 3 tablespoons rice vinegar 1 tablespoon minced ginger 1/2 cup coconut water (or coconut water/juice blend) 1 teaspoon crushed red pepper flakes 1 teaspoon salt (or to taste) For the salad: 8 oz. soba noodles (dried & uncooked) 1/4 red… Continue reading Rainbow Noodle Salad with Ginger Soy Vinaigrette

Chinese “Detox” Soup

2 tablespoons olive oil or any neutral-flavored cooking oil 2 slices ginger (julienned—or kept whole if you don’t like eating the ginger) 8 ounces tomato (cut into large chunks) 4 ounces mushroom (such as button, cremini, oyster, or shiitake, thinly sliced) 4 cups water 8 ounces silken tofu (cubed) 2 tablespoons dried seaweed (wakame) 2… Continue reading Chinese “Detox” Soup

Chinese Shredded Tofu and Vegetable Salad

1 cup red bell pepper (julienned) 1 cup red onion (thinly sliced) 1 cup carrot (julienned) 1 cup cucumber (julienned) 1 cup celery (julienned) 8 ounces shredded spiced tofu (tofu “noodles”) 1 tablespoon light olive oil 1 teaspoon garlic (minced) 1 1/2 teaspoons sugar 1/4 teaspoon ground white pepper 2 tablespoons light soy sauce 1… Continue reading Chinese Shredded Tofu and Vegetable Salad

Spicy Sichuan Okra Salad

10 ounces fresh okra 6 tablespoons vegetable oil 3 scallions (cut into 2-inch/5cm lengths) 5 cloves garlic (minced) 1 star anise 1 small cinnamon stick 1 tablespoon Sichuan peppercorns 1 tablespoon toasted sesame seeds 1 tablespoon Sichuan chili flakes 1/2 teaspoon salt 1 tablespoon sesame paste 1 1/2 tablespoons light soy sauce 1 1/2 teaspoons… Continue reading Spicy Sichuan Okra Salad

Cooked Lettuce with Oyster Sauce & Garlic

10 ounces romaine lettuce 3 tablespoons vegetable oil 4 cloves garlic (minced, about 2 tablespoons) 1 tablespoon light soy sauce (or to taste) 1 tablespoon oyster sauce (or vegetarian oyster sauce) 3 tablespoons water Separate the romaine into individual leaves. Wash the leaves clean, paying special attention to the base of the stems, which hold… Continue reading Cooked Lettuce with Oyster Sauce & Garlic

Eggplant “Unagi”

1 pound Japanese or Chinese eggplant (about 2-3 eggplants) 2-3 tablespoons vegetable oil 2 teaspoons light soy sauce 1 tablespoon mirin 2 tablespoons water 1/2 teaspoon dark soy sauce 1/2 teaspoon oyster sauce 1/2 teaspoon fish sauce 1/4 – 1/2 teaspoon sugar (to taste) 1 scallion (chopped) steamed rice (for serving) 1 teaspoon toasted sesame… Continue reading Eggplant “Unagi”

Ru Yi Cai (“As You Wish” Bean Sprouts and Tatsoi)

3-4 tablespoons vegetable oil 4 cloves garlic (sliced) 225 g soybean sprouts (8 ounces, trimmed) 300 g tatsoi (or Shanghai bok choy, 10 ounces, leaves separated and washed thoroughly) 1 tablespoon oyster sauce (or vegetarian oyster sauce) 1/2 teaspoon salt (or to taste) 1/2 teaspoon sugar 1/2 teaspoon sesame oil 1/2 teaspoon white pepper Heat… Continue reading Ru Yi Cai (“As You Wish” Bean Sprouts and Tatsoi)

Stir Fried Bok Choy with Tofu Skin

3 tablespoons oil 1 teaspoon ginger (minced) 5 cloves garlic (chopped) 3/4 pound bok choy (thoroughly washed and drained) 1 teaspoon salt (or to taste) 1/2 teaspoon sugar 2 teaspoons sesame oil 1/4 teaspoon ground white pepper 2 tablespoons water 1/2 pack of fresh tofu skin (cut into bite-sized pieces, about 2 cups) 1 teaspoon… Continue reading Stir Fried Bok Choy with Tofu Skin