Category: Main Courses

Zha Jiang Mian (Beijing “Fried Sauce” Noodles)

1 pound skin-on pork belly you can substitute fatty ground pork or a fatty cut of pork butt/shoulder 2 tablespoons water – 30 ml 1/3 cup neutral oil such as vegetable, canola, or avocado oil – 80ml 6 scallions finely chopped, white and green parts separated 5 slices ginger ⅛-inch/3mm thick 3 star anise pods… Continue reading Zha Jiang Mian (Beijing “Fried Sauce” Noodles)

Air Fryer Char Siu

3 pounds boneless pork shoulder/pork butt (select a piece with some good fat on it) 1/4 cup granulated white sugar 2 teaspoons salt 1/2 teaspoon five spice powder 1/4 teaspoon white pepper 1/2 teaspoon sesame oil 1 tablespoon Shaoxing wine 1 tablespoon soy sauce 1 tablespoon hoisin sauce 2 teaspoons molasses 1/8 teaspoon red food… Continue reading Air Fryer Char Siu

Air Fryer Orange Tofu

One (14- to 16-ounce) package extra-firm tofu 1 tablespoon soy sauce, tamari or liquid aminos 1 tablespoon toasted sesame oil or oil of your choice 1/2 teaspoon fine salt, divided Pinch freshly ground white or black pepper 2 tablespoons cornstarch, divided 1 to 2 teaspoons finely grated orange zest 6 tablespoons fresh orange juice (from… Continue reading Air Fryer Orange Tofu

Cabbage Stir Fry (with Pork or Chicken)

2 tablespoons oil 6 oz. pork belly (170g, pork loin, or chicken, thinly sliced) 5 cloves garlic (smashed and cut in half) 5 dried red chilies (deseeded and roughly chopped) 1 1/2 lb. cabbage (680g, hand-shredded into bite sized pieces, washed, and thoroughly dried) 2 teaspoons Shaoxing wine 1 tablespoon soy sauce 1/2 teaspoon sugar… Continue reading Cabbage Stir Fry (with Pork or Chicken)

Moo Goo Gai Pan

Marinade 1 boneless skinless chicken breast (or 2 chicken thighs) , about 1/2 lb / 225 g 1 tablespoon Shaoxing wine 1/4 teaspoon salt 1 teaspoon cornstarch Sauce (*Footnote 1) 1/4 cup chicken broth 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock) 1 teaspoon cornstarch… Continue reading Moo Goo Gai Pan

Coconut Curry Chicken with Peppers

1 cup basmati rice 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks Kosher salt and freshly ground black pepper, to taste 1 1/2 tablespoons olive oil 1 medium shallot, diced 3 tablespoons tomato paste 3 tablespoons red curry paste 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 (12-ounce) can unsweetened… Continue reading Coconut Curry Chicken with Peppers

Pork and Cabbage Stir Fry

Marinating 4 oz (100 g) pork tenderloin , thinly sliced (or other lean cuts) 2 teaspoons Shaoxing wine 1/4 teaspoon grated ginger 1 teaspoon dark soy sauce 1 teaspoon cornstarch Sauce 1 tablespoon light soy sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon sugar Stir fry 1 teaspoon cornstarch 2 tablespoons peanut oil , divided… Continue reading Pork and Cabbage Stir Fry

Bhutanese Pork with Daikon and Bok Choy (Phaksha Pa)

1 medium onion fresh ginger 1 medium daikon or radish 40 g of butter 1 boneless pork shoulder, cut into 6 1/2 cup of water 2 tablespoons of chili powder 2 teaspoons of salt 3 large bok choy (stalks and leaves cut into strips) 170 g of dried pork cut into 3 1 large green… Continue reading Bhutanese Pork with Daikon and Bok Choy (Phaksha Pa)

Puta (Bhutanese Buckwheat Soba)

Cooked buckwheat soba Oil Sliced onions Sliced jalapenos Eggs Salt and sichuan pepper to taste After noodles are cooked, pour noodles in a large bowl. Heat oil in a separate sauce pan. Once oil is hot enough, fry the onions, and chilies to make the sauce. Egg is an option to add to the stir… Continue reading Puta (Bhutanese Buckwheat Soba)

Bhutanese Dried Beef with Chillies (Shakam Pa)

50 gr. Dried Beef (Shakam) 1 garlic clove Salt to taste Medium red onion 1 medium tomato 7 – 8 green chillies (jalapeno) 1 bunch of garlic leaves, spring onions, or leek Garlic-ginger paste to taste 1 Tbsp Oil 50-100 gr. Feta Cheese to serve Chop the dried beef into small pieces. Soak in hot… Continue reading Bhutanese Dried Beef with Chillies (Shakam Pa)

Fridge-Cleaning Antipasto Chicken Skillet

3 tablespoons all-purpose flour 1/2 teaspoon kosher salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 4 boneless, skinless chicken breasts (about 6 ounces each) pounded to 1/2-inch thick 4 tablespoons olive oil, divided 2 large cloves garlic, thinly sliced 1 cup dry white wine 2 cups coarsely chopped,… Continue reading Fridge-Cleaning Antipasto Chicken Skillet

Quick Thai Basil Chicken with Garlic Chili Sauce

Thai Basil Sauce 2 tablespoons fish sauce 2 tablespoons mirin or sake 2 tablespoons tamari or soy sauce 1 tablespoon sugar or honey 2 tablespoons chili garlic sauce 1 tablespoon cornstarch 2 tablespoons chicken broth or water Chicken 1 1/2 pounds boneless skinless chicken thigh or breast meat 2 tablespoons toasted peanut oil or other… Continue reading Quick Thai Basil Chicken with Garlic Chili Sauce

Shrimp with Black Bean Sauce

1 teaspoon Chinese rice wine or dry sherry 1 teaspoon cornstarch 1 pound large shrimp, shelled and deveined 3 tablespoons canola oil 1 tablespoon thinly sliced scallions 1 tablespoon minced peeled ginger 1 garlic clove, crushed with the side of a knife and peeled 3 tablespoons fermented black beans, coarsely chopped In a medium bowl,… Continue reading Shrimp with Black Bean Sauce

Shallot Oil Noodles with Lemongrass and Galanga

Aromatics 5.5 oz Asian shallots (see notes) 1 tbsp minced lemongrass 1/2 tbsp minced galangal (see notes) 1 tsp minced garlic 3 tbsp neutral oil (avocado, safflower, vegetable, etc.) Noodles 5.5 oz dry noodles , I used guan miao or knife cut noodles 1 tbsp vegetarian oyster sauce 2 tsp dark mushroom soy sauce ,… Continue reading Shallot Oil Noodles with Lemongrass and Galanga

Quick Spicy Miso Noodles

Sauce 1 heaping tbsp white miso paste or other miso paste (see notes) 1 tbsp plain peanut butter or Chinese sesame paste 1 tbsp toasted sesame oil 1/2 tbsp chili garlic sauce , adjust according to desired spice (see notes for sub) homemade recipe here 1/2 tbsp soy sauce 1 tsp dark soy sauce optional… Continue reading Quick Spicy Miso Noodles

Basil and Tofu Noodles with Garlic-Chili Sauce

Noodles 1/2 lb block extra firm tofu 3.5 oz dry noodles of choice I used wheat flour noodles, similar here 2 tbsp oil for cooking 2 garlic cloves minced 1/2 cup packed thai or holy basil leaves Salt and pepper to taste Bird’s eye chili optional for serving Noodles Sauce 2 tbsp soy sauce 2… Continue reading Basil and Tofu Noodles with Garlic-Chili Sauce

Basil and Garlic Oil Noodles

Noodles 5 oz dry noodles of choice , I used 2 instant ramen ‘bricks’ Basil and Garlic Oil 1/2 packed cup fresh basil leaves , I used a mix of Thai and holy basil 1 tbsp minced garlic 2 small Asian shallots or 1/4 regular shallot finely diced 1.5-2 tbsp soy sauce adjust to taste… Continue reading Basil and Garlic Oil Noodles

Spicy Garlic Udon Noodles with Tofu

Noodles 14 oz instant fresh udon noodles (I used 2 packets, see notes) Sauce 1 tbsp gochugaru or other chili powder (see notes) 1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce 1 tbsp soy sauce 1 tbsp sugar or to taste 1 tsp sesame seeds 1 tbsp sesame oil 1 tbsp water Minced Tofu… Continue reading Spicy Garlic Udon Noodles with Tofu

Hoisin Chili Oil Noodles

Hoisin Chili Oil 2 tbsp hoisin sauce plus more to taste if needed 4 cloves garlic minced 1-3 tsp chilli powder , I used Gochugaru or Korean chili powder (adjust according to desired heat, see notes) 1/2-1 tsp ground szechuan pepper , great for that additional heat and numbing spice but optional Bunch of fresh… Continue reading Hoisin Chili Oil Noodles