Pork Chops with Salted Plums

2 bone-in pork chops (1 1/4- to 1 1/2-inch thick, about 1 1/2 pounds total)
Kosher salt and ground pepper
1 pound medium plums, pitted and sliced
1/2 small red onion, thinly sliced
1/4 cup unseasoned rice wine vinegar or fresh lime juice, plus more as needed
1/2 teaspoon fish sauce (optional)
2 tablespoons canola oil
1 cup fresh mint leaves
Olive oil, for drizzling

Season pork with salt and pepper; set aside.

Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.

Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.

Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.

Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.

Pizza with Soppressata and Sweet Potato

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack).

In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes.

Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary.

Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata.

Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.

Cantonese Eggplant Casserole (with Pork or Chicken)

4 oz. pork (or chicken, thinly sliced; 110g)
2 tablespoons cornstarch (plus 1/2 teaspoon)
1 1/2 pounds eggplant (680g, preferably Chinese/Japanese eggplant)
1 1/2 cups canola oil for frying (350 ml, plus 1 tablespoon)
3 slices ginger (minced)
4 cloves garlic (smashed and chopped)
2 scallions green parts and white parts separated and chopped
1 oz. Chinese salted fish (30g, deboned and minced; may substitute anchovy fillets)
1 teaspoon sugar
1 teaspoon Chinese black vinegar (look for the yellow bottle labeled, “Chinkiang Vinegar”)
1 teaspoon dark soy sauce
4 teaspoons light soy sauce
1/2-3/4 cup water (depending on how hot your stove can get and how quickly the liquid cooks off)

Toss your pork (or chicken) with 1/2 teaspoon cornstarch and set aside. Wash the eggplants and dry them off with a clean kitchen towel. Trim off the ends, and cut the eggplant into 2-inch x 1/2-inch pieces. Add the eggplant pieces to a large zip top bag and toss with 2 tablespoons cornstarch until evenly coated.

Heat 1 1/2 cups canola oil in a small pot (the oil should be about 3/4-inch deep) over medium heat. To test the oil temperature, stick a bamboo or wooden chopstick in the oil. If you see a good deal of bubbles forming around the chopstick, the oil is ready for frying. Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside.

Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the salted fish (or anchovies). Stir-fry until the meat is cooked through. Now add the eggplant, sugar, vinegar, dark soy sauce, light soy sauce, and the green parts of the scallion. Also add 1/2 cup water.

Turn up the heat to high and mix everything together. Because of the cornstarch used to coat the eggplant, the liquid should thicken into a sauce. Add a little more water if necessary to reach the desired sauce consistency. This dish should have some sauce, but shouldn’t be swimming in liquid. Also, remember not to cook the eggplant for too long; it shouldn’t lose its shape. Once the sauce is thickened, serve with steamed rice!

Mexican Grilled Pork (Cecina Enchilada)

1/3 cup extra-virgin olive oil
1 1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons ground coriander
2 teaspoons packed brown sugar
4 medium garlic cloves, thinly sliced
1 1/4 pound pork tenderloin, trimmed of silver skin
Kosher salt and ground black pepper
2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
1/3 cup lime juice
1/4 cup finely chopped fresh cilantro

In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.

Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ?-inch thickness, then place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.

Into the remaining oil mixture, whisk 3/4 teaspoon salt, 1/2 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.

Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

BLT Egg and Cheese

4 thick slices of bacon
2 slices of Monterey Jack cheese
2 thick slices of rustic white bread, toasted and hot
1 tablespoon mayonnaise
4 tomato slices
2 leaves of butter lettuce
1 teaspoon unsalted butter
1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

Mee Goreng Jawa

500 gr Yellow egg noodles you can use instant noodles, ramen noodles, angel hair pasta, spaghetti pasta
3 large eggs
3 Tbsp cooking oil divided
1 leek optional, cut into 1-inch length and wash thoroughly
150 gr large shrimp peeled and deveined. You can use meat like chicken, pork, beef
2 cups shredded cabbage
1/4 cup water
1 large tomato quartered and seeded

Seasonings:
3 Tbsp kecap manis
3 Tbsp soy sauce and more to taste
2 Tbsp sambal oelek optional, more if you want it spicier
1/2 tsp ground white pepper
Aromatics to grind/chop in food processor:
4 shallots
4 cloves garlic
5 candlenuts or sub with macademia nuts

Garnish:
Fried shallots crisp (bawang goreng)

If using dried egg noodles, cook according to direction. I suggest to undercook it because we will be stir frying it later
Place the shallots, garlic and candlenuts in food processor and process into a paste.

Preheat a wok or a large pan. Add 1 Tbsp of oil. Add in shrimp or uncooked meat (like chicken for example) pieces and stir fry until the shrimp or meat is cooked through. Dish out and set aside.

Add another 1 Tbsp of oil. Crack in 3 eggs. Let them cook for about 10 seconds and then scramble the eggs into large chunks. Dish out and set aside Add the rest of the cooking oil. Add in the ground shallots, garlic, and candlenuts you prepared earlier. Saute until they are brown and really fragrant, around 5 minutes. Add the leeks (if using) and saute until they are limp and soft.

Add shredded cabbage and saute for about 1 minute. Add 1/4 cup of water to help soften the cabbage, cook for another 3 minutes. Add carrots and tomatoes and stir fry for another minute. If you are using leftover cooked meat (like shredded chicken for example), add it at this stage.

Add the noodles, shrimp, and eggs back into the wok/pan followed by seasonings. Mix well to make sure the sauce is coating the noodles and everything else add more if needed. Adjust taste by adding more kecap manis and/or soy sauce to your taste.

Garnish with bawang goreng and serve immediately

Stir-Fried Green Beans

For the pork & marinade:
8 ounces ground pork (225g, can substitute ground chicken or beef)
1 tablespoon Shaoxing wine
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 tablespoons water
2 tablespoons ginger (minced)
1/2 teaspoon sugar
1 teaspoon cornstarch

For the rest of the dish:
3 tablespoons oil (divided)
1 pound green beans (450g, chopped to ½-inch pieces)
2 tablespoons garlic (minced)
1/2 red bell pepper (diced finely)
4 red chilies (chopped, optional)
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon light soy sauce
1/4 teaspoon ground white pepper
1/8 teaspoon salt (a pinch, or to taste)
2 tablespoons water

Combine the ground meat with all the marinade ingredients. Stir until any standing liquid has been absorbed by the meat. Marinate for 15-20 minutes.

Heat 2 tablespoons of oil in a wok over medium heat. Add the chopped green beans. Stir and spread the beans into a single layer. Cook for 30 seconds. Then stir and repeat the spreading step several times until the green beans are slightly charred, wilted, and cooked through. Turn the heat lower if needed to avoid burning. It takes about 5-8 minutes to cook the green beans this way. (To speed up the cooking, add a few drops of water each you stir, to create some steam.) Transfer the cooked green beans to a dish and set aside.

Now add 1 tablespoon oil to the wok, with the heat turned up to high. Add the ground meat and brown it. Don’t stir too much; give the meat a chance to brown and crisp. Once the meat has browned, reduce the heat to medium.

Next, add the garlic, bell pepper and chilies. Stir-fry for 1 minute. Add in the cooked green beans, 1/4 teaspoon sugar, r, 1 teaspoon sesame oil, 1 tablespoon light soy sauce, ¼ teaspoon ground white pepper, a pinch of salt (to taste), and 2 tablespoons water. With the heat all the way up on high, stir-fry for a final 10-15 seconds and serve.

Gochujang Pork Shoulder Steaks

8 garlic cloves, peeled, crushed
1 2” piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil, plus more for grilling
1 1/2 pound skinless, boneless pork shoulder (Boston butt), sliced 3/4 thick

Purée garlic, ginger, sake, gochujang, mirin, and ¼ cup oil in a blender. Set ¼ cup marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, at least 2 hours.

Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8–10 minutes for medium-rare.

Transfer pork to a cutting board and let rest 5 minutes before thinly slicing against the grain.

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled

Basic Stir-Fry Sauce

1 1/2 cups chicken stock
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the fridge.

To use:

MARINATE YOUR PROTEIN

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

PREPARE AROMATICS

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

SLICE VEGETABLES

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

PREPARE YOUR THICKENER

2 tablespoons water mixed with 2 tablespoons cornstarch.

SEAR MEAT

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Pork Chops with Caramelized Onions & Smoked Maple

Vegetable oil
2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper

In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.

When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.

For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.

Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.

Shrimp and Dragon Fruit Salad (with Variations)

1 dragon fruit, any varieties will work
8 Large shrimp unpeeled, deveined
3 cups Spring salad mix

Sesame plum dressing:
3 Tbsp plum sauce
2 tsp apple cider vinegar or rice vinegar
1 Tbsp honey
1 tsp water
Fresh herbs and aromatics:
Small bunch of fresh cilantro leaves roughly chopped
1/4 red onions peeled and thinly sliced

Toppings:
1 Tbsp sesame seeds
1/4 cup roasted peanuts

Cut the dragon fruit in half and then peel the skin off and cut the flesh into large cubes. Set aside and let them chill in the refrigerator while you prepare other things.

Prepare the dressing by mixing all the ingredients in a bowl and set aside.

Steam the shrimp with the shells on, on high heat for 2 minutes or until they are cooked through.

Peel off the skin after they have cooled down a little bit. Steaming the shrimp with the shells on is to prevent the shrimp from curling. It’s really just for presentation and makes the shrimp looks bigger.

Assembling the salad:
Place the salad greens in a large mixing bowl.

Add sliced red onions.

Add freshly chopped cilantro leaves.

Add the cooked shrimp.

Add dragon fruit pieces.

Pour on the dressing when you are ready to serve the salad

Sprinkle on some sesame seeds.

Add some roasted peanuts.

Give the salad a gentle toss to mix everything.

Serve immediately.

Notes: This salad is highly customizable. You can change up the dressing, the toppings, the type of greens and veggies you want on the salad, the protein. Here are some suggestions:

Protein: Leftover chicken meat, pan-fried tofu, tempeh, chickpeas, seared scallop, seared ahi tuna.
Topping: Avocado cubes, tortilla strips, crispy chow mein noodle strips, wonton strips.
Dressing: Any vinaigrette dressing, sweet balsamic vinegar.

Grilled Cheese with Prosciutto, Gruyere, and Tomato

Four 1-inch-thick slices of white bread
2 tablespoons extra-virgin olive oil
1 garlic clove
1 teaspoon dry white wine
1/2 teaspoon kirsch (optional)
2 ounces thinly sliced prosciutto
1 beefsteak tomato, peeled and thinly sliced
Salt
1/2 pound Gruyère cheese, thinly sliced
Freshly ground pepper
Sweet paprika

Preheat the oven to 400°. Brush the bread slices on both sides with the olive oil and transfer to a baking sheet. Toast for 10 to 15 minutes, turning once, until golden and crisp but still soft inside. Rub the toast on one side with the garlic. In a small bowl, combine the white wine and kirsch and sprinkle lightly over the garlic-rubbed sides of the toast. Top with the prosciutto and tomato and season lightly with salt. Top with the cheese.

Preheat the broiler. Broil the sandwiches as close to the heat as possible for about 3 minutes, shifting the pan occasionally, until the cheese is bubbling. Sprinkle with pepper and paprika and serve hot.

Grilled Ham and Cheese with Apple

8 slices of pumpernickel bread
2 tablespoons unsalted butter, softened
1/2 cup mango chutney
1/2 Granny Smith apple—peeled, cored and coarsely shredded
8 ounces thinly sliced sharp cheddar cheese
8 ounces thinly sliced Virginia ham

Spread the bread with the butter and arrange, buttered side down, on a work surface. Spread each slice with the mango chutney. Top half of the slices with the apple, cheddar and ham and close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, about 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

Grilled Cheese and Mortadella

1/2 cup plain yogurt, preferably goat’s-milk
1 small scallion, thinly sliced
1 1/2 tablespoons freshly grated white horseradish (or drained jarred horseradish)
1/2 teaspoon Dijon mustard
Salt
Eight 3/4-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
1/2 pound thinly sliced mortadella
1/2 pound Robiola Bosina cheese, cut into 4 equal slices with the rind, or fresh ricotta

In a small bowl, combine the yogurt with the scallion, horseradish and mustard. Season with salt.

Heat a panini press or griddle. Brush both sides of each bread slice with oil. Arrange 4 bread slices on a work surface and spread with the horseradish yogurt. Layer the mortadella and Robiola on top and close the sandwiches with the remaining 4 bread slices. Set them on the preheated press or griddle. If using a griddle, top the panini with a large baking sheet and weigh down with heavy cans. Cook the panini over moderate heat until browned and crisp outside: 3 minutes in a press, 3 minutes per side on a griddle. Cut the panini in half and serve hot.

Pork and Chili Stir-Fry

1 pound ground pork
1 tablespoon olive oil
2 tablespoons Sesame oil
1 tablespoon minced Ginger
1 tablespoon minced Garlic
1 tablespoon Soy sauce
2 teaspoons sambal olek or other spicy red chili sauce
1 tablespoon Lemon juice
2-3 Green Chilies (sliced jalapenos, serranos, or bird’s eye chilis, depending on how hot you want your dish)
1/2 cup chopped Spring onions
1/2 cup chopped cilantro
1 head butter lettuce

In a 10-inch pan over medium high heat, add oil. To the hot oil, add minced ginger and garlic and let them sizzle for 2-3 seconds. Add the ground pork. Mix well and brown the meat, breaking up all the clumps. You want some crispy parts, but mainly you want to cook the pork well.

While the meat cooks, chop up the green onions and cilantro. Mix them in a bowl and set aside.

After about 8 minutes when the meat is almost done, push the meat to the sides to create a small space in the middle. Add the sliced green and red chilis.

Pour in soy sauce, sesame oil, the sambal olek if using and stir well.

Turn off the stove and let the pork rest uncovered for 3-4 minutes to cool a little.

Stir in the chopped green onions and cilantro. Sprinkle the lemon juice and stir well.

Separate the butter lettuce leaves and allow your diners to serve themselves some of the spicy pork mixture into each butter lettuce, leaf. Or skip the lettuce and just eat the meat—good either way.

Zha Jiang Mian Fried Soy Noodles with Pork

1/2 carrot
1/2 cucumber
4 cloves garlic, minced
1 tbsp ginger, minced
10.5 oz ground pork, 600g
1 tbsp Shao Hsing rice wine
3 tbsp soybean paste (ground bean or broad bean paste)
1 1/2 tbsp tianmianjiang paste (sweet bean or sweet wheat paste)
1 1/2 cup water
1 1/2 tsp sugar
1 tbsp dark soy sauce
3 servings cooked wheat noodles tossed with sesame oil
1 tbsp spring onion, chopped to rounds
3 raw garlic cloves (optional)
3 tbsp roasted peanuts (optional)

Directions:
Wash and slice cucumber into 1/8″ thick matchsticks 2″ long. Wash and peel carrot, then slice into 1/8″ thick matchsticks 2″ long. Boil 3″ water in medium pot. When water boils blanch carrot for 1 min. Remove carrots and let cool. Keep the water in pot for use later to heat up noodles.

Heat wok over medium heat until hot, add 2 tbsp oil. Add in minced garlic and ginger, stir for a few seconds, then add in the pork. Use a spatula to stir, add in rice wine and break up the ground pork as it cooks. After 2 mins or when the pork is completely cooked add in soybean and tianmianjiang pastes, water, sugar, and dark soy sauce. Stir to mix, cover and turn heat to low. Simmer for 10-12 mins or until the sauce thickens and is glossy.

If using fresh noodles warm by heating up the water in the pot again. When water boils add in the noodles for 1- 2 minutes or until warmed and loosened then pour noodles into a strainer. If using dried noodles cook according to the package instructions. Separate cooked noodles equally into noodle bowls. For each bowl of noodles scoop 1/2 cup fried sauce over then add a handful each of cucumber and carrots. Sprinkle spring onion over all. Add raw garlic and peanuts if using. Ready to serve!

Notes: You could add in or substitute the carrots and cucumber with any vegetable you think would tasty good, like mung bean sprouts, soybean sprouts, edamame, radish, or even toss on some thinly sliced dried tofu.

Fried Loh See Fun (Pin Noodles with Pork and Salty Radish)

6 oz ground pork / minced pork (225g)
2 tbsp soy sauce
1/4 tsp ground pepper
1 packet rice pin noodles (15oz/425g)
2 tbsp vegetable oil
2 cloves garlic (minced)
1 packet salted spicy radish (3.5oz/100g)
1 tsp dark soy sauce
8 oz bean sprouts (trimmed) (225g)
2 green onions (finely sliced)

Combine ground pork with 1 tablespoon soy sauce and ground pepper. Set aside.

Place rice pin noodles in a microwavable dish. Microwave on high for 2 minutes. Remove and loosen up noodles with a fork. Set aside.

Heat vegetable oil in a wok or large fry pan. Add marinated ground pork and stir fry for 2 to 3 minutes.

Add minced garlic, followed by salted spicy radish. Stir fry for another 2 minutes.

Add prepared rice pin noodles, remaining 1 tablespoon soy sauce, and the dark soy sauce. Continue to stir fry until all ingredients are well mixed.

Finally, add bean sprouts and stir fry for 20 to 30 seconds. Turn off the stove.

Transfer to individual plates and sprinkle sliced green onions on the top. Serve immediately.

Stir-Fried Mee Tai Mak (Pin Noodles with Shrimp and Pork)

1 lb mee thai mak noodle/ Vietnamese Ban Bot Loc noodles
3 Tbsp cooking oil
8 oz large shrimp peeled and deveined
2 oz minced pork marinade with 1 Tbsp of soy sauce, pinch of sugar
2 eggs
3 cloves garlic peeled and finely chopped
3 to 4 small bunches of yu choy/A choy/Choy Sum trim large stalks into smaller pieces

SEASONINGS:
4 tbsp soy sauce
1 tbsp dark soy sauce
1/4 tsp white pepper powder

GARNISHES
1 stalk green onion finely chopped
Fried shallots crisp optional

The noodles are hard when it is cold or refrigerated but will soften when heated. Briefly blanch the noodles in a boiling water for about 1 minute or you can just microwave them for 30 seconds or so. Set aside.

Heat up the wok/skillet with oil. Add shrimp and cook until they turn pink and cooked through. Dish out. Add garlic and stir fry for 10 seconds. Add the minced pork and stir fry and kinda break them apart and cook until they just turn color, about 2 minutes.

Push the meat to the side and break in two eggs and let them cook for about 1 minute before breaking them up lightly with a spatula.

Add the vegetables and stir fry until they are started to wilt but still has that fresh green colors.

Add the rice pin noodles and seasonings and continue to stir-fry for another minute or so until the noodles pick up the dark brown color from the seasonings. Add the shrimp back in and stir everything to mix.

Have a taste and add soy sauce if needed. Turn off heat. Garnish with some chopped green onion and fried shallots crisp and served immediately.

Stir Fried Nian Gao Rice Cakes with Pork

3 cups Nian Gao Rice Cakes (sliced to 1/4″ slices)
20 Baby Bok Choy
1/4 lb pork, rump or shank (140 g)
1 1/2 tbsp light soy sauce
1 tsp sugar
1 tsp Shao Hsing Rice Wine
1/4 tsp white pepper
1/2 tsp sesame oil
1 tsp corn or potato starch
1 tsp salt
2 tbsp concentrated chicken stock essence or 1 cup chicken stock
1 tbsp corn or potato starch

Soak the Nian Gao Rice Cakes for 3-4 hours. Slice to 1/4″ slices if not sliced already.

Slice the pork against the grain into matchsticks or thin slices and then marinate for at least 1/2 hour with soy sauce, sugar, wine, pepper, sesame oil and starch.

Wash baby bok choy carefully, changing water several times as there usually is sand. Slice the boy choy in half for more bit sized pieces.

Heat wok. Add 2 tsp oil. Add pork slices, spread out and let brown for a half a minute, then give it a good stir. Remove to a plate.

Add 2 tbsp oil to medium high heated wok. Add the bok choy and salt, then quickly add the rice cakes in a layer over the bok choy, cover and turn down heat to low. Cook until the rice cakes are soft (a few minutes). Check occasionally and add a bit of water if too dry.

When rice cakes have softened, add chicken essence and 1 cup water or chicken stock. Stir to mix, then cover and cook at low heat for 2 minutes. Make sure to poke at the Nian Gao to separate pieces if they start sticking together.

Add the pork in and stir. Mix your 1 tbsp of starch with 2 tbsp of water, give it a big stir and add to your wok. Stir immediately, watching the sauce to check the thickness. The sauce should cling lightly on everything. Turn off the heat immediately and serve.

(Adapted to omit mushrooms)

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!