Soybean Sprout and Tofu Stir Fry

1 1/2 lb or 600g of soybean sprouts (the yellow tipped kind)
2 cubes of dried tofu, sliced (Eden Foods makes this), seasoned if possible
2 tbsp peanut oil
2 slices of ginger (1/4″ thick)
1 tbsp rice wine
1 cup chicken stock
1/4 tsp ground white pepper
1 tsp corn starch or potato starch
1 tbsp water
1/4 cup spring onions, cut in rounds
2 tsp sesame oil

Directions:

Wash the soybean sprouts and shake dry as much as possible. Heat the wok at medium high until just smoking, add oil and then add the ginger right away.

Move ginger around to flavor the oil and then quickly drop all the bean sprouts into the wok, being careful of spitting hot oil. (Tip: Drop the sprouts either in a very big bunch so that it can cover the circumference of the hot oil, or pour the vegetables into the wok facing away from you.) Scoop and turn over the sprouts until all are lightly covered with oil.

Add the sliced dried tofu. Keep scooping and turning.

Add the rice wine. Keep stirring for another two minutes or until the bean sprouts have lightly browned in spots.

Add the chicken stock and white pepper and stir, then cover. Let cook for another 2 minutes, stirring occasionally or until liquid reduces to approx 1/2 cup.

Mix starch and water together and pour into wok, stirring and watching as the sauce thickens.

When the sauce consistency is thick and glossy, add the chopped spring onions and stir once and then turn off the heat.

Sprinkle sesame oil over; stir and then serve.

Shanghai Pork Chop Noodles

4 pork chops
1 tsp white pepper
2 tsp shao hsing rice wine
2 tbsp soy sauce
2 tsp sugar
1/2 cup flour
1 tsp five spice powder
12 oz shanghai noodles, 340g
1 liter chicken stock
4 tbsp spring onion, cut to rounds

Marinate the pork chops in white pepper, rice wine, soy sauce, sugar for 20 mins.

While meat is marinating prepare a big pot of water. When water is boiling, add in noodles, stirring to prevent noodles sticking together and cook for 4 mins. Remove and rinse noodles under cool water. Let drain.

Dump out water and refill pot with chicken stock. Heat stock until just boiling.

Heat 1/4″ of oil in pan wide enough to fit pork chops. Mix flour and five spice powder in shallow plate, dredge the pork chops in flour and shake off any excess flour. Fry the pork chops until golden brown on bottom. Flip over and repeat. Remove and place on kitchen to soak off excess oil. When cool enough to touch, slice into 3/4″ thick slices.

Separate noodles equally into four noodle bowls. Pour hot stock into each bowl, sprinkle handful of spring onions over noodles and place sliced pork chop on top. Serve hot and enjoy!

Pin Noodles

1 1/2 cup wheat starch, 200g
1 cup plus 2 tbsp rice flour, 184 g
6 tbsp tapioca starch
1 1/2 tsp salt
2 1/4 cups hot boiling water

Directions:

Mix all ingredients together except the water in a large mixing bowl. Add in boiling water and stir until the water is all mixed in and the texture is crumbly. Wait until cool enough to handle, sprinkle working surface with flour and knead into a soft pliable dough. Separate into 9 equal parts and with your palms roll each part into 1/2″ thick rolls, then cut into 1/4″ slices. This portion of dough, when hand rolled, will make a noodle about 2″ long. If you want longer noodles adjust the thickness of the slices.

Place one piece of dough in the palm of your hands and roll into a 2″ length noodle, letting the middle of the dough plump up and the ends to taper. Place rolled noodles into a tray that has been dusted with flour.

When all noodles are made, heat a pot of water, adding 1 tsp of oil. When the water is boiling add in the noodles. When the noodles float back to the surface remove and rinse immediately in cold water and then drain thoroughly. Your noodles are now ready cooking in whatever wonderful noodle dish you have planned!

If not using right away, carefully stir in a tiny bit of oil to prevent noodles from sticking together and store airtight in the refrigerator for up to a week. Enjoy!

Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Ginger Scallion Fish

10 oz. Basa fish fillet cut into pieces
2- inch ginger skin peeled and cut into thin slices
2 stalks scallion cut into 2-inch lengths
1 1/2 tablespoons oil

Sauce:
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder

Marinade:
1 teaspoon cornstarch
1 teaspoon Shaoxing wine

Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

Black Pepper Beef

8 oz 250 g beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic minced
One 1 in 2.5 cm piece fresh ginger, peeled and sliced
1/2 small green bell pepper deseeded and cut into pieces
1/2 small red bell pepper deseeded and cut into pieces
1/2 onion cut into strips
1 teaspoon freshly ground black pepper
Salt to taste

Marinade:
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Ginger Scallion Beef

8 oz beef flap meat beef tenderloin or beef flank steak, sliced
2 tablespoons oil
1- inch ginger peeled and thinly shredded
3 stalks scallions cut into 2-inch lengths
1 teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon cornstarch
1/2 tablespoons dry Sherry or Shaoxing wine optional
1 teaspoon sugar
1/2 teaspoon salt
3 dash white pepper powder

Marinate sliced beef with the cornstarch for 10 minutes.

Combine all the Sauce ingredients, mix well and set aside.

In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked.

Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

Mongolian Beef

2 tablespoons oil
12 oz beef tenderloin thinly sliced
2 cloves garlic minced
1 inch peeled ginger thinly sliced
2 stalks scallions cut into 2-inch strips

Marinade:
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine

Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic.

Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.

Mongolian Chicken

10 oz. boneless and skinless chicken breast cut into cubes
1 tablespoon soy sauce
1/2 tablespoon Chinese rice wine or Shaoxing rice wine , optional
1 teaspoon sesame oil
1/2 tablespoon cornstarch
1 1/2 tablespoon oils
2 cloves garlic minced
1- inch piece ginger peeled and sliced
6 stalks scallions cut into 2-inch strips
White sesame optional

Sauce:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 cup water
1/2 tablespoon sugar
1/4 teaspoon dark soy sauce

Marinate the chicken with soy sauce, rice wine (if using), sesame oil and corn starch. Stir to mix well.

In a small bowl, mix all the ingredients for the Sauce together. Stir to mix well. Set aside.

Heat up a skillet or wok on high heat. Add 1/2 tablespoon oil and add the chicken. Toss and stir fry until the surface turns white but not completely cooked. Dish out and set aside.

Clean up the skillet or wok with paper towels, and add the remaining 1 tablespoon cooking oil. When the oil is heated, add the garlic and ginger, stir fry until aromatic. Add the chicken and do a few quick stirs before adding the Sauce. Stir continuously until the sauce thickens and the chicken is cooked through. Add the scallions, stir to combine well. Top the chicken with some sesame and serve immediately.

Sesame Beef

1 1/2 tablespoon sesame oil
2 cloves garlic minced
8 oz flank steak sliced
1/4 red bell pepper sliced
1/4 teaspoon red chili flakes or more to taste
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1/3 cup water
2 stalks green onion cut into 2-inch length
White sesame seeds for garnishing

Marinade:
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon dark soy sauce optional

Marinade the beef with all the Marinade ingredients. Set aside for 10 minutes.

Heat up a wok or skillet over high heat. Add the sesame oil, swirl to coat. Add the garlic and stir-fry until aromatic or when they turn light brown.

Add the beef and stir continuously, for 1 minute.

Add the red bell pepper, chili flakes, soy sauce, dark brown sugar, and water. Cook until the sauce slightly thickened, about 1 minute.

Add the scallion, do a few quick stirs, dish out, top with sesame seeds and serve immediately.

Scallion Beef

Ingredients:
10 oz beef tenderloin thinly sliced
2 1/2 tablespoons cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
3 cloves garlic thinly sliced

Marinade:
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry

Sauce:
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with all the ingredients in Marinade for 10 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.

Stir-Fried Beef and Asparagus

8 oz beef cut into thin strips
2 tablespoons oil
1 clove garlic minced
6 oz asparagus cut into long strips
One small red bell pepper cut into long strips

Marinade:
1/2 teaspoon sugar
1 teaspoon cornstarch
3 heavy dashes ground black pepper
1 teaspoon fish sauce or oyster sauce
2 tablespoons water
1 tablespoon soy sauce
Sauce:
1 tablespoon oyster sauce
1 tablespoon black/dark soy sauce for coloring purpose
1 teaspoon sugar
2 teaspoons Shaoxing wine
2 tablespoons cornstarch
1/2 cup water
Pinch of salt

Marinate the beef with all ingredients in the Marinade, for 15 minutes.

Combine all the ingredients in the Sauce, stir and mix well, set aside.

Heat up a wok and add 1 tablespoon oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred. Transfer out and set aside.

Clean the wok and add the remaining 1 tablespoon of oil. When the oil is fully heated, add the garlic and stir-fry until aromatic. Add the asparagus stir a few times before adding the beef back into the wok.

Add the Sauce and stir to combine well. Stir in the bell pepper and dish out to serve

Asian Sweet and Sour Meatballs (Pork or Chicken)

12 oz ground pork or ground chicken
1/2- inch piece peeled ginger finely minced
2 cloves garlic finely minced
1/4 teaspoon five-spice powder optional
1 teaspoon sesame oil
3 dashes ground white pepper
Pinch of salt
Oil for pan-frying
1/2 small onion quartered

Sweet and Sour Sauce:
2 tablespoons ketchup
2 tablespoons Thai sweet chili sauce
1 teaspoon Chinese rice vinegar or Apple cider vinegar
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon cornstarch

Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.

Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.

Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it’s thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.

Asian Chicken Meatballs

1 lb. boneless skineless chicken thighs
1/4 small onion diced
3-4 small garlic peeled
1 egg white
1 1/2 tablespoons lemon juice
1 teaspoon salt
3 dashes black pepper
10 cilantro leaves roughly chopped
Mashed green peas optional
Finely diced carrots optional
3 dashes cayenne pepper
Oil for shallow frying

Blend the chicken, onion, garlic, egg white, lemon juice, salt and pepper in a food processor until well combined.

Transfer the ground chicken out in a bowl and stir in the chopped cilantro leaves.

For kids and toddlers friendly meatballs, fold in the the mashed peas and diced carrots. Add the cayenne pepper. Stir to combine well.

Stir-Fried Chicken and Asparagus

8 oz chicken breast cut into cubes
1/2 tablespoon cornstarch
1 tablespoons oil
2 cloves garlic minced
1 lb asparagus bottom stems trimmed
Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
4 tablespoons water
1/2 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon Thai sweet chili sauce

Mix the chicken with cornstarch. Mix all the ingredients for the Sauce in a small bowl, stir to combine well. Set both aside.

Heat up a skillet with the oil. Saute the garlic until aromatic. Add the chicken and stir-fry back and forth until the surface turns opaque. Add the asparagus and continue to stir-fry, for about 1 minute. Add the Sauce into the skillet. As soon as it thickens, dish out and serve immediately.

Ginger Scallion Chicken

1 chicken breast deboned, skinned and cut into thin pieces
4 stalks of scallions cut into 2-inch lengths
2 inches fresh ginger peeled and sliced into pieces
3 tablespoons cooking oil one tablespoon for marinating chicken
1/2 tablespoon of potato flour or cornstarch
2 tablespoons oyster sauce
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing cooking wine
1/4 teaspoon sugar
3 dashes white pepper
Salt to taste

Marinate the chicken with potato flour or cornstarch and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 10 minutes.

Heat up your wok and add the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the white part of the scallions and stir a few times.

Add in the chicken and continue to stir well. Just when the chicken starts to cook through, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.

Add salt to taste, if it’s not salty enough.

Add in the green part of the scallion, stir quickly and remove from heat and serve immediately with steamed white rice.

Stir-Fried Chicken and Noodles

6 oz. skinless and boneless chicken thigh or leg meat cut into small pieces
10 oz. fresh egg noodles
3 tablespoons cooking oil
2 cloves garlic minced
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 tablespoons water

Marinade:
1/2 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon Shaoxing wine
3 dashes white pepper
1 teaspoon sugar
1/2 teaspoon sesame oil

Garnishing:
Sesame seeds
Scallion sliced diagonally

Rinse the fresh egg noodles with cold water, drain the excess water and set aside.

In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.

Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides.

Remove the chicken from the wok and into a bowl. Set aside.

Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic.

Add the shredded cabbage and carrot into the wok and do a few quick stirs.

Stir in the noodles, soy sauce, oyster sauce, and water.

Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through.

Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.

Stir-Fried Bok Choy and Chicken

6 oz boneless and skinless chicken breast cut into thin pieces
2 tablespoons oil
8 oz bok choy sliced into pieces
1- inch piece ginger peeled and sliced into pieces

Marinade:
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

Sauce:
1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper
1 teaspoon wine
1/2 teaspoon sugar

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and vevelty smooth.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

Dish out and serve immediately with steamed white rice.

Ginger Sesame Chicken

2 tablespoons sesame oil
2-3 inches knob of ginger peeled and cut into thin strips
12 oz chicken cut into pieces
2 tablespoons soy sauce
1 tablespoon Shaoxing wine or Chinese rice wine
1/2 cup water
3 dashes ground white pepper

Heat up a skillet or wok over high heat and add the sesame oil. When the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic.

Add the chicken and stir fry for about 10-15 seconds before adding the soy sauce, wine, and ground white pepper.

Add the water and do a few quick stirs. Cover the skillet or wok with the lid and turn the heat to low heat and let the chicken cook for about 10 minutes or until the sauce thickens and the meat becomes tender. Dish out and serve immediately.

Recipe Notes
If the sauce dries up, add more water and cook until the chicken becomes tender. You may use bone-in chicken legs or thighs to make this dish. Just chop the chicken to pieces.

Scallion Chicken

8 oz boneless and skinless chicken breasts thinly sliced
2 tablespoon cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
1- inch piece ginger peeled and sliced
Marinade:
1 teaspoon corn starch
1 teaspoon Chinese Shaoxing rice wine or dry sherry
Brown Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon dark soy sauce for coloring purpose, optional
3 dashes ground white pepper
1/2 teaspoon sesame oil
1 tablespoon sugar
1/2 teaspoon corn starch
3 tablespoons water

Marinate the chicken with all the ingredients in Marinade for 10 minutes. Mix all the ingredients in the Sauce in a small bowl. Set aside.

Heat up a wok or skillet with 1 tablespoon of the cooking oil and stir-fry the marinated chicken until the surface turns white (half done). Dish out and set aside.

Heat up the remaining oil and stir-fry the onion and ginger until aromatic. Add the chicken into the wok or skillet and do a few quick stirs before adding the Sauce. Continue to stir-fry until the chicken is completely cooked, then add the scallions into the wok. Do a few quick stirs, dish out and serve hot with steamed rice.