Air Fryer Salt and Pepper Chicken

1 lb (450 g) boneless skinless chicken thighs , cut to 1-inch (2-cm) pieces (or breasts) 1/2 cup cornstarch Oil spray Marinade: 1 tablespoon vegetable oil 3 cloves garlic , finely grated 1 tablespoon finely grated ginger 1 teaspoon brown sugar (or regular sugar) 1/2 teaspoon salt Spice Mix: 2 teaspoons white pepper powder 1… Continue reading Air Fryer Salt and Pepper Chicken

Kung Pao Tofu

1 medium or small head cauliflower , cut into small florets 1 tablespoon peanut oil (or vegetable oil) 1/4 cup flour 1/4 cup milk (or non-dairy milk) 1/4 cup cornstarch 1/2 cup roasted peanuts 1 bell pepper , cut into 1” (2.5 cm) pieces 4 green onions , cut into bite-sized pieces (*Footnote 1) Sauce:… Continue reading Kung Pao Tofu

Chinese Eggplant and Garlic Sauce

2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1) 1 teaspoon salt 1 tablespoon cornstarch Sauce (*footnote 2): 1 tablespoon light soy sauce (or soy sauce) 1 tablespoon water 1/2 teaspoon dark soy sauce (*see footnote 3) 2 teaspoons sugar 1 teaspoon cornstarch Stir-fry: 2 1/2 tablespoons… Continue reading Chinese Eggplant and Garlic Sauce

Home Style Tofu with Peppers

1 block (14 oz/396 g) soft or medium firm tofu , cut into 1 cm thick triangles (Footnote 1) 1 cup vegetable oil , for deep frying 4 cloves garlic , sliced 1 ” (2.5 cm) ginger , thinly sliced into strips 3 green onions , cut into 1″ pieces, white and green parts separated… Continue reading Home Style Tofu with Peppers

General Tso’s Tofu

Tofu: 1 block (16 oz / 450 g) extra firm tofu (or medium firm tofu) 2 tablespoons soy sauce 1 tablespoon maple syrup (or agave nectar) 5 to 6 tablespoons cornstarch Sauce: 2 tablespoons Shaoxing wine (or dry sherry) 3 tablespoons Chinkiang vinegar 2 tablespoons soy sauce 2 tablespoons sugar 2 teaspoons cornstarch Stir fry:… Continue reading General Tso’s Tofu

Baked Crispy Tofu

1 (14 oz/ 396 g) extra firm tofu (or firm tofu) Batter: 1/2 cup soy milk (or other plant-based milk) 3 tablespoons Dijon mustard 1/4 cup all-purpose flour 2 teaspoons parsley , dried (or Italian seasoning blend) 1 teaspoon garlic powder 1 teaspoon salt Coating: 1 cup panko bread crumbs 1/4 cup cornmeal Serving options:… Continue reading Baked Crispy Tofu

Crispy Tofu with Garlic Sauce

Crispy tofu: 1 12-oz. / 340-g block extra firm tofu Salt Garlic sauce: 2 tablespoons soy sauce or tamari for gluten-free option 1/2 tablespoon sugar 1/4 cup water 1 teaspoon cornstarch 2 teaspoons vegetable oil 4 garlic cloves minced 1 green onion chopped (*Footnote 1) Optional Toasted sesame seeds for garnish Optional Sriracha sauce for… Continue reading Crispy Tofu with Garlic Sauce

Crispy Marinated Tofu

1 block (14 oz / 400 g) extra-firm or firm tofu Optional 3 to 4 green onions, coarsely sliced to fill the marinade (*Footnote 1), reserve green parts for garnish Vegetable oil for pan frying Marinade: 1/3 cup soy sauce 1/4 cup shaoxing wine (or dry sherry) 2 tablespoons sugar 3 tablespoons chili paste (or… Continue reading Crispy Marinated Tofu

Chinese Deviled Eggs

6 extra large eggs 5 tablespoons mayonnaise (or to taste) 1 heaping teaspoon wasabi or Chinese hot mustard (or to taste) 1/4 teaspoon rice vinegar 2 tablespoons zha cai Chinese pickled mustard greens, diced (Optional) 1 green onion , thinly sliced Chinese chili flakes (or your favorite chili sauce) To boil the eggs, fill a… Continue reading Chinese Deviled Eggs

Sheet Pan Salt and Pepper Chicken

1 pound (450 grams) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces 1 egg , beaten 1/2 cup cornstarch 1/3 cup vegetable oil 1 small batch basil (or nori sheets) (*Footnote 1) Marinade 1 tablespoon vegetable oil 3 cloves garlic , finely grated 2 teaspoons ginger , finely grated 2 teaspoons… Continue reading Sheet Pan Salt and Pepper Chicken

Salt and Pepper Pork Chops

1 lb (450 g) boneless pork chops , cut into irregular 1/2” to 1” (1 to 2.5 cm) pieces (See the blog post above for how to cut the chops) Marinade 2 tablespoons vegetable oil 1 tablespoon Shaoxing wine (or dry sherry for gluten-free) 1 tablespoon cornstarch 1/2 teaspoon salt Pepper salt 1/4 teaspoon salt… Continue reading Salt and Pepper Pork Chops

Chinese Quick-Pickled Shallots

1 shallot, sliced into 1/4″ (1/2 cm) round pieces 1/4 teaspoon Sichuan peppercorns (or black peppercorns) 3 tablespoons rice vinegar 2 tablespoons water 1 tablespoon sugar 1/2 teaspoon salt Place the shallots in a heat proof bowl. Add the peppercorns to a small pot. Toast over medium-low heat until fragrant, 30 seconds to 1 minute.… Continue reading Chinese Quick-Pickled Shallots

Chili-Garlic Shrimp

1 lb (450 g) raw shrimp, peeled & deveined 1 teaspoon Shaoxing wine 1/2 teaspoon salt 1 and 1/2 tablespoons cornstarch 1 tablespoon all-purpose flour Sauce: 1/4 cup chili garlic sauce 2 tablespoons brown sugar 2 teaspoons light soy sauce (or soy sauce) Stir Fry: 4 1/2 tablespoons peanut oil (or vegetable oil) 1 tablespoon… Continue reading Chili-Garlic Shrimp

Chinese Chili

16 Chinese Facing Heaven chili peppers 16 Chinese Red Lantern chili peppers 1 and 1/2 tablespoons Sichuan peppercorns 2 teaspoons cumin powder 2 teaspoons dried oregano 1/2 teaspoon salt 1 tablespoon olive oil (or vegetable oil) 1 yellow onion, minced 5 cloves garlic, coarsely chopped 2 lbs (1 kg) ground beef 4 tablespoons Doubanjiang Chinese… Continue reading Chinese Chili

Ham Fried Rice with Pineapple

3 tablespoons soy sauce 2 tablespoons pineapple juice 3 tablespoons peanut oil (or vegetable oil) 1 cup leftover ham, diced 1/2 cup pineapple, diced 1/2 bell pepper, diced (yields about 1/2 cup) 2 cloves garlic, minced 3 cups cooked rice overnight long grain rice 3 eggs, beaten Salt, to taste Mix the soy sauce and… Continue reading Ham Fried Rice with Pineapple

Stir-fried Baby Bok Choy

18 oz (500 g) baby bok choy 1 tablespoon peanut oil (or vegetable oil) 2 tablespoons light soy sauce (or soy sauce) 1 teaspoon sugar 2 tablespoons garlic, minced Toasted sesame seeds, for garnish (Optional) Rinse the baby bok choy. Tear apart the large leaves and remove the tough ends (see the blog post above… Continue reading Stir-fried Baby Bok Choy

Ginger Beef with Peppers and Bok Choy

1 lb (450 g) flank steak cut to 1/2-inch thick strips 1/3 cup cornstarch Marinade 1 egg, beaten 1 tablespoon ginger, finely grated 1 tablespoon peanut oil (or vegetable oil) 1/2 teaspoon salt Sauce 1/3 cup broth (beef, chicken, or vegetable) 3 tablespoons Shaoxing wine 3 tablespoons soy sauce 2 tablespoons Chinkiang vinegar 3 tablespoons… Continue reading Ginger Beef with Peppers and Bok Choy

Cantonese Ground Beef Rice and Eggs

1 lb (450 g) ground beef Sauce 2 cups chicken stock (or beef stock, or veggie stock) 2 tablespoons oyster sauce 2 tablespoons Shaoxing wine (or dry sherry) 2 tablespoons light soy sauce (or soy sauce) 1 teaspoon dark soy sauce (or soy sauce) 1/8 tsp white pepper powder Cooking 1 tablespoon peanut oil (or… Continue reading Cantonese Ground Beef Rice and Eggs

Beef Fried Rice

2 tablespoons peanut oil (or vegetable oil) 1/2 lb (225 g) ground beef 2 tablespoons soy sauce , separated 3 eggs , beaten 4 green onions , chopped 3 cups cooked rice , chilled 1 cup frozen veggies (broccoli, carrot, corn, and/or peas) 1 bell pepper , diced 2 teaspoons cumin powder 1/2 teaspoon chili… Continue reading Beef Fried Rice