Sheet Pan Fried Rice with Bacon and Broccoli

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2×1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1×1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice

Heat oven to 475°F.

Drizzle an 11×17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan.

Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, and 1 cup of the scallions. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.

Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.

Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.

Pressure Cooker Mattar Paneer

1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
3/4 cup water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon cayenne pepper
1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
1/4 cup heavy cream or full-fat coconut milk
1/4 cup chopped fresh cilantro or parsley
1 (12-ounce) package frozen peas

Directions
In the Instant Pot, combine the onions, tomatoes, 1/4+cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.

Select SAUTÉ. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.

Tomato Cheese Masala Toast

2 slices bread, any kind (I like a very grainy bread, but this combo tastes great on truly anything)
1 medium Roma tomato, diced into 1/2-inch pieces
1/4 cup grated sharp cheddar cheese (1 ounce)
1/2 teaspoon chaat masala, plus more if needed

Toast the bread to the desired toastiness. Evenly top each piece of toast with the tomatoes, followed by the cheese.

Place the tomato-cheese toasts in a toaster oven (or under the broiler on high) and toast until the cheese has fully melted on top of the tomatoes.

(Alternatively, microwave the toasts on high in 30-second intervals, until the cheese has fully melted on top of the tomatoes.)

Sprinkle the toasts with the chaat masala, adding more to taste.

Rice Noodles with Peanut Sauce

Salt
8 ounces (about) rice noodles (vermicelli or sticks, as you like)
8 ounces bean sprouts
4 eggs
1/2 cup peanut butter
1 teaspoon sugar
3 tablespoons fish sauce, or to taste
2 small hot red chiles (like Thai bird or Fresno), seeded if you like and chopped
1 tablespoon fresh lime juice, or to taste
1/2 cup chopped scallions
1/4 cup chopped roasted peanuts
Lime wedges

Bring a large pot of water to a boil and salt it. Put the noodles in a large bowl. When the water boils, add enough water to the bowl to cover, stir, then let the noodles soak until they are soft and pliable. Start checking after 3 minutes; thicker noodles could take up to 15.

When the noodles are nearly tender, add the sprouts to soak for a minute or reserve 1/2 cup of the soaking liquid, then transfer everything to a colander, run under cold water for 1 minute, and shake off any excess water.

Meanwhile, bring the remaining water back to a boil, carefully add the eggs, cover, and turn off the heat. Steep the eggs for 9 minutes, then drain and run under cold water until cool.

Whisk together the peanut butter, sugar, fish sauce, 1 teaspoon of the chiles, and the lime juice in a small bowl. Add 1/4 cup of the reserved liquid and continue to whisk. The dressing should easily coat the back of a spoon. If it’s too thick, whisk in more hot water 1 tablespoon at a time. Taste and adjust the seasoning, adding more lime juice, chiles, and salt if you’d like.

Combine the noodles and sprouts with half the dressing in a large bowl and toss gently with 2 forks.

Peel the eggs and halve lengthwise.

Garnish the noodles with the eggs, scallions, and peanuts and serve at room temperature, passing the lime wedges and the remaining dressing and chiles at the table.

Smacked Zucchini Salad With Chile Oil & Black Vinegar

4 teaspoons soy sauce
1 tablespoon chile crisp (or chile oil with its sediment)
2 teaspoons black vinegar
1 1/2 teaspoons granulated sugar
1 large garlic clove, Microplaned or minced
2 zucchinis (totaling at about 12 ounces)
1 pinch kosher or flaky salt (if needed)

Combine the soy sauce, chile crisp, black vinegar, sugar, and garlic in a medium bowl, and stir to combine.

Lay the zucchinis on a cutting board and smack with a rolling pin until they split, like a dropped watermelon at the grocery store. Now chop the smacked zucchinis into bite-size pieces with a knife. Add the zucchini to the bowl with the dressing and toss.

Taste and adjust as needed. Maybe you want the salt, or not. Maybe you want more soy sauce, or chile crisp, or vinegar, or sugar, or garlic. Adjust until it tastes very, very good to you. The longer it sits, the softer the zucchini will get, and the saucier.

Coconut Dal with Turmeric Rice

Coconut Dal:
1 cup red lentils
2 tablespoons ghee, or sunflower oil
1 teaspoon cumin seeds
1 pinch asafetida
1/2 onion, diced
1/4 teaspoon turmeric powder
2 tablespoons cloves of garlic, minced
1 tablespoon tomato paste
3 cups water
1 teaspoon coriander powder
1/2 teaspoon paprika
2 carrots, peeled and cut into 1/4 inch half discs
3/4 teaspoon salt
1 teaspoon tamarind paste
1 can of coconut milk

Turmeric Rice:
1 cup basmati rice
1 3/4 cups water
1/8 teaspoon turmeric powder

Coconut Dal:
Wash the lentils thoroughly, using a fine-mesh colander.

Heat the ghee or oil in a saucepan over medium heat. When melted, add one cumin seed. When the seed sizzles, add the rest of the cumin seeds and asafetida.
Fry the onions until they are golden brown and fragrant. Stir in the turmeric powder. Next add in the garlic and sauté until fragrant.

Next add in the tomato paste and a few tablespoons of water, mixing it in so it’s incorporated into the rest of the ingredients in the pan.

Add in the coriander powder and paprika and give the pan a good stir. Fry for a few seconds.

Add the carrots to the saucepan and sprinkle them with salt. Give them a good stir.

Next add in the washed and drained lentils with the water. Bring to a boil. Stay by the stove and monitor the foaming, as your pot could quickly boil over if you are not watching. Skim off the foam. Turn the heat down to medium-low, partially cover, and simmer until cooked through, about 25 minutes.

Add in the tamarind and boil for a few minutes. Next add in the coconut milk and heat through. Add salt to taste.

Garnish with cilantro if desired. Serve with turmeric rice and a dollop of yoghurt.

Turmeric Rice:
Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. This is optional but results in softer, more evenly cooked rice. Drain thoroughly, using a fine-mesh sieve.

Place the rice, water and turmeric in a medium saucepan. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove.
Cook until the rice is tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the heat and leave covered for 10 minutes, to allow the grains to separate. Fluff with a fork before serving.

Ultimate Chili Oil

2 tablespoons soy sauce
4 garlic cloves, grated
1/2 cup (50 g) Sichuan (spicier) or Korean (milder) chile flakes
1 star anise pod
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon curry powder
2 cups (480 mL) canola oil
3 tablespoons white sesame seeds
2 dried bay leaves
2 tablespoons finely ground Sichuan peppercorns

Mix the soy sauce and grated garlic together. Set aside.

Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 6 inches (15 cm) deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned maroon in color (but not black!).

When the chile flakes have turned to the desired color, turn off the heat immediately, then add the ground Sichuan peppercorns. Stir and let fry in the residual heat for about 30 seconds, then add the soy sauce/garlic mixture. The oil will boil up a little due to the added moisture (which is why we’re using a deep pot). Just keep stirring until the sizzling has died down.

Let the chile oil sit at room temperature for at least 2 hours (or best overnight) before using. Keep in an airtight jar in the fridge for up to 3 months.

Chongqing Melted Cheese

To Assemble:
1 1/2 tablespoons My Ultimate Chile Oil (recipe below), or your favorite chile oil
3/4 cup (68 g) shredded Pepper Jack cheese
3/4 cup (68 g) shredded mild Cheddar cheese
1 large egg
1 pinch freshly ground black pepper
1 pinch finely chopped herbs and aromatics, such as mint, parsley, and scallions
1 piece crusty bread, for serving

Ultimate Chile Oil:
2 tablespoons soy sauce
4 garlic cloves, grated
1/2 cup (50 g) Sichuan (spicier) or Korean (milder) chile flakes
1 star anise pod
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon curry powder
2 cups (480 mL) canola oil
3 tablespoons white sesame seeds
2 dried bay leaves
2 tablespoons finely ground Sichuan peppercorns

Assemble:
Add the chile oil to a small, heavy skillet (7 to 8 inches/18 to 20 cm; best to use a skillet in a material that retains heat well, like cast iron) and swirl to spread it around. Scatter the cheeses on top and make a small well in the middle, then crack the egg into the well. Place over medium-low heat with the lid on and cook until the cheeses are melted and the egg is just cooked, with the yolk still runny. You can peek a couple of times during the process; it’s fine.

Crack some fresh black pepper on top and sprinkle with whatever fresh greens and herbs you have on hand, such as scallions, mint, or parsley. Serve immediately with crusty bread.

My Ultimate Chile Oil:

Mix the soy sauce and grated garlic together. Set aside.

Using a spice grinder, grind the chile flakes, star anise pod, coriander, cumin, and curry powder into a fine powder. In a large saucepan at least 6 inches (15 cm) deep, combine the spice powder with the oil, sesame seeds, and bay leaves. Set it over medium heat and bring the mixture to a gentle boil. Boil for 3 minutes, stirring frequently, until the chile flakes have turned maroon in color (but not black!).

When the chile flakes have turned to the desired color, turn off the heat immediately, then add the ground Sichuan peppercorns. Stir and let fry in the residual heat for about 30 seconds, then add the soy sauce/garlic mixture. The oil will boil up a little due to the added moisture (which is why we’re using a deep pot). Just keep stirring until the sizzling has died down.

Let the chile oil sit at room temperature for at least 2 hours (or best overnight) before using. Keep in an airtight jar in the fridge for up to 3 months.

Turmeric-Coconut Rice

1 1/2 cups long-grain white rice, such as jasmine
1 3/4 cups coconut water
1 1/2 teaspoons grated peeled fresh turmeric, or 1/4 teaspoon plus 1/8 teaspoon ground turmeric
1/4 teaspoon fine sea salt
1 1/2 tablespoons virgin coconut oil

Wash the rice in several changes of water and drain well. An easy way to do this is to run water over the grains of rice in the medium saucepan you plan to use, swishing them in a circle with your hand, then pour off most of the water into the sink, holding the rice back with your hand. When the water is clearer after a few rinses (it will never be totally clear), drain the rice through a fine-mesh strainer and dump it back into the saucepan.

In your medium saucepan over high heat, combine the rice, coconut water, turmeric, and salt and bring to a boil, stirring occasionally to loosen the grains. Lower the heat slightly and let bubble for a few minutes, stirring occasionally. When the rice is glossy on top, turn the heat to low, cover, and cook for 10 minutes.

Turn off the heat and let the rice sit for 10 minutes. Uncover, add the coconut oil, and fluff with chopsticks or a fork to combine and to circulate the grains. Re-cover and let rest for 10 minutes, or up to 30 minutes to finish cooking. Before serving, fluff the rice again.

Transfer the rice to a serving bowl or platter and let diners help themselves.

Coconut and Red Curry Lentil Stew with Sweet Potatoes

2 tablespoons unrefined virgin coconut oil
1 medium onion, finely chopped (about 1 to 1 1/4 cups)
2 sweet potatoes (16 to 18 ounces in total), peeled and chopped into 3/4-inch chunks
1 pinch kosher salt, plus more to taste
1 pinch red pepper flakes, plus more to taste
4 teaspoons finely grated ginger (from a 3-inch piece)
3 garlic cloves, finely grated
3 tablespoons red curry paste (such as Maesri or Thai Kitchen)
1 cup red lentils, rinsed
1 14.5-ounce can diced tomatoes (with juices)
1/3 cup finely chopped cilantro (leaves and tender stems)
1 14-ounce can full-fat coconut milk
1 lime finely grated zest (juice reserved for finishing the dish)
2 1/2 cups water, plus more to thin, as needed
1 tablespoon fish sauce, or to taste; see note about a vegan substitute
1 tablespoon (per person) Greek yogurt or sour cream, to serve
1 handful cilantro leaves, to serve

Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook for about 4 to 6 minutes, until softened. Add sweet potatoes and 1/2 teaspoon kosher salt. Cook for 5 minutes (stirring often), or until the outsides lose their firmness.

Push the sweet potatoes to the side of the pan and add ginger, garlic, and red curry paste. Cook for 30 seconds, or until fragrant, then stir together with the sweet potatoes.

Add red lentils, tomatoes, cilantro, coconut milk, lime zest, and water. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft, about 20 minutes, thinning with more water, if needed. Season soup with fish sauce, then off the heat, add the lime juice (start with 1 teaspoon and go from there). Taste again. Need more fish sauce or salt? Add a bit more. Need more heat? Add a few red pepper flakes.

Divide among bowls and top with a dollop of yogurt and a little cilantro. (Make-ahead tip: stew can be made up to 3 days in advance; gently reheat before serving.)

Pasta e Ceci with Miso and Chili Oil

2 tablespoons canola oil
3 tablespoons white miso
2 1/2 cups just-boiled water
1 (15-ounce) can chickpeas, drained
1/2 cup ditalini
2 teaspoons chili crisp (such as Lao Gan Ma or Fly By Jing), with oil, adjusted to taste

Add the oil and miso to a large saucepan or small soup pot. Set on the stove over medium to medium-low heat and stir-fry for 4 to 5 minutes, lowering the heat if the miso is threatening to burn, until the miso is very fragrant and a toasty, chestnutty brown.

Carefully pour off the oil into a small heatproof bowl (you don’t need to obsess over every last drop, just try to get most of it); discard this later on, whenever it’s cool.

Set the pan back on the stove and add about half the water, stirring until the miso is incorporated and all the bits on the bottom are scraped up.

Add the rest of the water, as well as the chickpeas and pasta. Bring to a simmer and cook for 5 to 6 minutes, until the pasta is super-duper al dente (remember, it will continue to cook as it hangs out in the hot soup).

Divide into two soup bowls and top with however much chili crisp you want.

Small Batch Congee (Khao Tom)

2 cups cooked rice (white or brown)
1/4 pound ground turkey or pork
1 tablespoon fish sauce (more to taste)
2 eggs
1 green onion, chopped for garish
1 handful cilantro, for garnish
1 pinch ground black pepper, to taste

Bring 1 cup of water to a boil. Lower to medium heat and cook the ground meat in the water for about 5 minutes, separating the meat into chunks.
Drain the meat from the boiling water and wash the pot. Add the meat and rice to the pot.

Add enough water to just cover the rice by an inch and heat to a boil. Lower the heat to a simmer for another 10 minutes for rice to soften.

While the rice and meat are cooking, add fish sauce to taste. Start with 1 tablespoon and add more for more flavor.

Poach the eggs in the porridge for at least 2 minutes depending on how runny you like your eggs.

Divide into bowls and top with pepper, cilantro and chopped green onion.

Korean-Style Broccoli With Gochujang

4 broccoli crowns, snapped into smaller pieces
3 tsp gochujang
2 tsp sesame oil
2 tsp soy sauce
1 tbsp and 1 tsp rice vinegar
2 tsp minced garlic cloves
sesame seeds to garnish

Heat sesame oil in wok or deep frying pan on medium-low heat. Add garlic and broccoli and sauté for 4 minutes, stirring continuously.

Mix gochujang, soy sauce, and rice vinegar together in a bowl. Add the mixture to the broccoli and garlic and stir to coat.

Reduce heat to low and cover (with large plate if using a wok). Cook for 6-8 minutes, or until just fork tender. Stir again to coat broccoli in any remaining sauce in the pan.

Remove from pan, garnish with sesame seeds.

Korean Sesame Broccoli

1 pound broccoli
1 teaspoon salt
1 tablespoon sesame seeds roasted and crushed (note)
1 tablespoon sesame oil
1/2 teaspoon minced garlic
salt to taste about 1/2 teaspoon

Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.

Bring a large pot of water to a boil. Add the salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.

Drain, and immediately shock in cold water to stop cooking. Drain well.

Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Penang Beef Curry

BRAISED BEEF
One 2-inch piece of peeled fresh ginger, thinly sliced
5 cilantro stems
3 garlic cloves
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 star anise pod 3 tablespoons soy sauce
1 tablespoon black soy sauce or 3/4 teaspoon soy sauce with 1/4 teaspoon molasses
2 teaspoons crushed rock sugar or turbinado sugar
Kosher salt 2 pounds hanger steak, cut into 1-inch cubes

PENANG CURRY
2 tablespoons vegetable oil
1 1/2 tablespoons Penang or red curry paste
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
1 1/2 tablespoons freshly squeezed
lime juice
2 teaspoons sugar
Kosher
salt
Cilantro leaves

Wrap the ginger, cilantro stems, garlic, peppercorns, cloves and star anise in a cheesecloth bundle and tie with kitchen string.

In a large saucepan, combine 3 quarts of water with the spice bundle, both soy sauces, rock sugar and 1/2 teaspoon of salt and bring to a boil.

Add the steak cubes and simmer over moderately low heat, stirring occasionally, until the meat is tender, about 1 hour. Using a slotted spoon, transfer the meat to a plate. Discard the spice bundle and reserve the spiced broth for another use.

Meanwhile, in a large, deep skillet, heat the vegetable oil until shimmering. Add the curry paste and fry over moderately high heat, stirring, until the paste is fragrant and the oil is bright red, about 2 minutes. Add the coconut milk, fish sauce, lime juice and sugar and bring just to a simmer.

Add the steak cubes to the curry sauce and simmer over moderate heat, stirring occasionally, until the sauce is slightly reduced, about 5 minutes. Season with salt. Ladle the beef curry into bowls and garnish with cilantro leaves. Serve with steamed rice and lime wedges.

Make Ahead: The beef curry can be covered and refrigerated for up to 2 days. Reheat gently before serving.

Singapore Noodles with Pork and Broccolini

2 tablespoons canola oil
2 large shallots, finely chopped
2 garlic cloves, minced
1 pound ground pork
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
4 dried hot chiles 2 teaspoons Maggi sauce or soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek (hot chile sauce)
1 pound Chinese broccoli
1 pound fresh Chinese egg noodles, linguine or spaghetti
1/2 pound Chinese roast pork, thinly sliced
1 scallion, thinly sliced

In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.

In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.

Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.

Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

Burmese Shallot (or Garlic) Oil

1 cup peanut oil
2 cups (about 1/2 pound) thinly sliced Asian or European shallots

Place a wide heavy skillet or a large stable wok over medium-high heat and add the oil. Toss in a slice of shallot. As the oil heats, it will rise to the surface, sizzling lightly. When it’s reached the surface, add the rest of the shallots (carefully!), and lower the heat to medium. (The shallots may seem crowded, but they’ll shrink as they cook.)

Stir gently and frequently with a long-handled wooden spoon or a spider. The shallots will bubble as they give off their moisture. If they start to brown early, in the first 5 minutes, lower the heat a little more.

“After about 10 minutes, they should start to color. Continue to cook, stirring occasionally to prevent them from sticking to the pan or to each other, until they have turned a golden brown, another 3 minutes or so.

Line a plate with paper towels. Use tongs or a spider to lift a clump of fried shallots out of the oil, pausing for a moment to shake off excess oil into the pan, then place on the paper towel. Turn off the heat, transfer the remaining shallots to the plate, and blot gently with another paper towel. Separate any clumps and toss them a little, then let them air-dry 5 to 10 minutes, so they crisp up and cool. (If your kitchen is very hot and humid, they may not crisp up; don’t worry, the flavor will still be there.)

Transfer the shallots to a clean, dry, widemouthed glass jar. Once they have cooled completely, seal tightly. Transfer the oil to another clean dry jar, using all but the very last of it, which will have some stray pieces of shallot debris. (You can set that oil aside for stir-frying.) Once the oil has cooled completely, cover tightly, and store in a cool dark place.

You can use a similar technique to make garlic oil, but slice the garlic thicker (a scant ¼ inch), rather than into thin slices, since it cooks much more quickly than shallots. Heat ½ cup peanut oil over medium-high heat, add ? cup or so sliced garlic, and fry over medium heat until just golden, about 5 minutes. Lift out the garlic and set aside to crisp up. Store the oil as above. Fried garlic does not keep as well as fried shallots; refrigerate and use within 5 days.

Chicken Broccoli Stir Fry

1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade:
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1 tablespoon cornstarch

Sauce:
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine (or dry sherry)
1/2 tablespoon dark soy sauce (or soy sauce)
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

1 head broccoli, chopped into bite-sized florets
2 tablespoons peanut oil (or vegetable oil)
4 cloves garlic, minced
1 teaspoon ginger, minced

Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4” (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
Combine all the sauce ingredients in a bowl. Stir to mix well.

Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.

Add the garlic and ginger. Stir a few times to release the flavor and fragrance.

Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.

Serve hot with steamed rice or boiled noodles as a main dish.

Tofu Broccoli Stir Fry

1 14 oz. / 400 g block firm (or extra firm tofu)
Marinade
1/4 cup soy sauce
1/2 teaspoon dark soy sauce
2 tablespoons sugar
2 teaspoons rice vinegar

Sauce:
1/4 cup vegetable stock
2 tablespoons Shaoxing wine (or dry sherry)
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch

2 1/2 tablespoon peanut oil (or vegetable oil)
1 large head of broccoli
1 tablespoon ginger, minced
2 cloves garlic, minced

Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag.
Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu. Press out as much air as possible and seal the bag. Gently swirl the bag around so all the tofu is coated with the marinade. Set aside, occasionally flipping as you finish your prep.

Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar and cornstarch are dissolved.

Cut the florets off the stalks of broccoli. If there is excess stem, peel it and cut it into 1/2” (1 cm) chunks. Wash them, drain them, and set them aside.
Drain the marinated tofu and discard the marinade.

Heat 1/3 cup of water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover with the lid. Steam until the broccoli is cooked to the tenderness you prefer, 2 minutes for a chewy texture or 3 minute for a softer one. Transfer the broccoli to a large plate. Wipe the pan with a few layers of paper towel held in a pair of tongs to get rid of any excess water.

Add 2 tablespoons of oil into the same pan. Add the tofu. Let cook until the bottom turns golden brown, 1 to 2 minutes. Flip and cook the other side until browned. Gently stir a few times with a spatula, then move the tofu onto one side of the pan.

Add the remaining 1/2 tablespoon of oil, the ginger, and the garlic to the other side of the pan. Stir a few times to release the fragrance. Then stir everything together.

Stir the sauce again to make sure the cornstarch is dissolved. Pour it into the pan and stir and cook until the sauce thickens.

Add the cooked broccoli and turn off the heat. Stir to coat everything with the sauce, then transfer everything to a serving plate.

Serve hot over steamed rice as a main dish.

Ginger Chicken with Rice or Noodles

1 lb (450 g) boneless skinless chicken thighs , cut into 1” (2.5 cm) chunks

Marinade:
1 tablespoon Shaoxing wine
1 teaspoon dark soy sauce
1 tablespoon cornstarch

Sauce:
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon rice vinegar
1 teaspoon sugar
1/8 teaspoon white pepper

Stir Fry:
1 tablespoon peanut oil (or vegetable oil)
2 ” (5 cm) ginger, julienned, divided
1 small red bell pepper, sliced
1 chili pepper, sliced (Optional)

Add the chicken and the marinade ingredients into a medium-sized bowl. Mix everything together until the strips are all fully coated. Set aside and allow it to marinate for 10 to 15 minutes.

Mix together the sauce ingredients in a small bowl and set them aside.
Heat the oil over medium-high heat in a large non-stick skillet. Add the marinated chicken into the heated pan. Separate any pieces that may be stuck together. Cook until the bottom turns brown and flip the chicken. Add half of the julienned ginger to the pan and fry it with the chicken, until the bottom of the chicken is browned.

Add the sauce to the pan and stir for about 30 seconds so that the sauce thickens slightly.

Add the rest of the ginger, bell pepper, and chili pepper (if using). Saute and stir briefly to coat everything, about 30 seconds.

Serve hot over steamed rice or noodles.