Basic Steamed Eggs

3 eggs
Water (same volume as eggs)
Vegetable or chicken stock (same volume as eggs)
Salt, to taste
1 teaspoon sesame oil
Chopped scallion

Crack 3 eggs in a liquid measuring cup and note the volume.

Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Now measure out water at the same volume as the eggs, and add it to the bowl.

Do the same with the broth. Whisk in the sesame oil, and make sure everything’s well combined.

Place 4 empty ramekins in a steamer over high heat. Be sure the water will not bubble and touch the ramekins during steaming.

Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins, pouring it through a fine mesh strainer.

Cover the steamer, turn up the heat to high, and steam for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the steamer covered. Let stand for 14 minutes

Steamed Eggs with Crispy Pork

For the meat & marinade:
4 ounces ground pork (110g, can substitute ground chicken or beef)
1 1/2 teaspoons Shaoxing wine
1 1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon water
1 tablespoon ginger (minced)
1/4 teaspoon sugar
1/2 teaspoon cornstarch
For the egg mixture:
3 eggs
water (same volume as eggs)
vegetable or chicken stock (same volume as eggs)
salt (to taste)
1 teaspoon sesame oil

To cook the ground meat:
1 tablespoon vegetable oil
1 scallion (finely chopped)

Marinate the ground meat:

Combine the ground meat with all the marinade ingredients. Stir until the meat has absorbed any standing liquid. Marinate for 15-20 minutes while you prepare the egg mixture.

Make the egg mixture:

To make the egg mixture, crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.

Measure the same volume of water, and add it to the bowl. Do the same with the stock. Whisk the mixture all together along with 1 teaspoon sesame oil, and make sure everything’s well combined.

Steam the eggs:

Place a heat-proof shallow bowl in a steamer over high heat. Be sure any water in your steamer will not be able to bubble up and touch the bowl during the steaming process.

Once boiling, turn the heat down to a simmer. Then, pour the egg mixture into the heated bowl through a fine mesh strainer.
Cover the steamer, turn up the heat to high, and steam the eggs for 3 minutes. After 3 minutes have elapsed, shut off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Cook the meat during this time.

Brown the meat:

Heat a wok over high heat until it starts to smoke. Add 1 tablespoon oil. Brown the marinated meat over high heat until any liquid has cooked off and the bits of ground meat are crispy. Avoid stirring too much in order to give the meat a chance to brown and crisp.

Add in the chopped scallion, mix well and turn off the heat. Once the steamed eggs are done cooking, remove from the steamer, top with the cooked meat, and serve!

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.

Tofu Skin Stir Fry

3 tablespoons oil
1 teaspoon minced ginger
5 cloves garlic, chopped
3/4 pound bok choy, thoroughly washed and drained (or vegetables of choice)
1 teaspoon salt (or to taste)
1/2 teaspoon sugar
2 teaspoons sesame oil
1/4 teaspoon ground white pepper
2 tablespoons water
1/2 pack of fresh tofu skin, cut into bite-sized pieces (about 2 cups)
1 teaspoon cornstarch, dissolved in 2 tablespoons water

Heat the oil in a wok over medium heat. Add the ginger, and cook for about 30 seconds before adding the garlic.

After a few seconds, turn up the heat to high, and add the bok choy. Stir-fry everything together. When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper.
Now add the water and fresh tofu skins. Do not stir! It’s important to keep the tofu skin on top of the bok choy so that it doesn’t touch the wok (or it will stick). Cover the wok with the lid, and steam for a minute.

Then open the lid, drizzle in the cornstarch mixture, and stir-fry gently to mix everything together.

Easy Scallion Pancakes

6-8 scallions
salt (to taste)
vegetable, canola, or light olive oil (for brushing and cooking your scallion pancakes)
1 pack store-bought round, white dumpling wrappers (1 lb or 450g)

Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.

Prepare a small dish of salt and a dish of oil, along with a pastry brush.

On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.

Use a rolling pin to roll the layered dumpling skins into a pancake––however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.

Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).

If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.

Enjoy these plain or with a dipping sauce! We’ve found that they go great with our dumpling dipping sauce.

Notes
To pre-make and freeze any uncooked scallion pancakes:
After rolling out each pancake, place on a sheet of parchment or wax paper, and place another sheet of paper on top.

Layer the scallion pancakes between the wax paper or parchment paper.

Transfer to a large freezer bag, and place on a flat shelf in the freezer so they freeze flat.

To cook, add them directly to a pan with hot oil––no need to thaw beforehand.

Chicken and Green Bean Stir Fry

For the chicken and marinade:
12 oz. (340 g) boneless skinless chicken breast or thighs, thinly sliced
2 tablespoons water
1 teaspoon soy sauce
½ teaspoon sesame oil
2 teaspoons cornstarch
1 teaspoon vegetable oil

For the rest of the dish:
1/2 cup chicken stock or water
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons dark soy sauce
1/4 teaspoon sesame oil
Fresh ground white pepper
2 teaspoons cornstarch
4 tablespoons vegetable oil (divided)
1 pound string beans, ends trimmed and cut in half
3 cloves garlic, sliced
1 tablespoon Shaoxing wine
Instructions
Add all the marinade ingredients to the chicken in a bowl, mix well with your hands so the chicken absorbs all the marinade liquid, and set aside.
Prepare the sauce by mixing together ½ cup stock or water, 1 teaspoon sugar, 1 tablespoon soy sauce, 2 teaspoons dark soy sauce, ¼ teaspoon sesame oil, a pinch of freshly ground white pepper, and 2 teaspoons cornstarch.
When ready to cook, preheat your wok over medium high heat until it’s almost smoking. Add 2 tablespoons oil to the wok and sear the chicken until it’s just browned. If your wok is as hot as it should be, the chicken should not stick. Turn off the heat while you transfer the chicken to a separate bowl. Leave any oil/fat in the wok.
Add 2 additional tablespoons oil to the wok, and add the string beans in a single layer. Sear the string beans on one side, about 1 minute. Stir-fry the beans for 30 seconds, and then add ¼ cup water to the wok. Cover the wok and allow the green beans to steam for 60-90 seconds (still on medium high heat).
Add the garlic and stir-fry for another 30 seconds. Spread the Shaoxing wine around the wok to deglaze it, stir-frying for 15 seconds. Then add the sauce mixture and bring it to a simmer.

Add the chicken back to the wok and stir-fry everything together for another 30 seconds. The cornstarch in the sauce mixture will thicken it. When the sauce is at the consistency you’d like, plate and serve immediately with rice.

Perfect Dumpling Sauce

1 teaspoon sugar
1 tablespoon hot water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oil
1 teaspoon minced garlic
1 teaspoon toasted sesame seeds
1/2 teaspoon sesame oil

Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.

Serve with freshly cooked dumplings.

Shanghai Noodle Soup

8 ounces (225g) pork shoulder or boneless chicken thighs, julienned
2 tablespoons water
1 teaspoon Shaoxing wine
1/4 teaspoon salt
1/2 teaspoon light soy sauce
1/4 teaspoon sesame oil
1/2 teaspoon cornstarch
4 ounces dried wheat noodles
3 tablespoons oil
5 cups chicken and pork stock or just plain chicken stock
8 ounces (225g) leafy greens, coarsely chopped
Salt, to taste
Ground white pepper, to taste
2 scallions, chopped

Marinate the julienned pork (or chicken thighs) with 2 tablespoons water, 1 teaspoon Shaoxing wine, 1/4 teaspoon salt, 1/2 teaspoon light soy sauce, 1/4 teaspoon sesame oil, and 1/2 teaspoon cornstarch for 15 minutes.

Cook the noodles in a pot of boiling water per the cooking instructions on the package. Drain and set aside. At this point, you can cut the noodles a few times by running a knife or scissors through them so they’re spoon-friendly, but this is optional. The reason for pre-cooking the noodles separately is to prevent the soup from becoming too starchy.

Preheat your wok or thick-bottomed pot until it just starts to smoke. Add 3 tablespoons oil, and cook the marinated meat until it turns opaque.

Add the stock and cooked noodles. Bring to a boil, and lower the heat to a simmer for 5 minutes, until the noodles are softened and expand slightly. Next, add the leafy greens and bring to a boil again. Add salt and white pepper to taste, and sprinkle with the chopped scallion before serving.

Pressure Cooker Taiwanese Beef Noodle Soup

3 pounds beef shank, cut into 2-inch chunks
2 tablespoons oil
A 2-inch piece of ginger, smashed
6 cloves garlic, smashed
3 scallions, cut into 2-inch segments
1 onion, cut into wedges
1 tomato, cut into wedges
4 dried chilies, ripped in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste (douban jiang)
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
Chinese aromatic herbs packet (lu bao) — do yourself a favor and hunt down the pre-packaged version; if you can’t access it though, see below for ingredients to create your own spice sachet).
Fresh white noodles
A small handful of bok choy for each serving
Cilantro, finely chopped
Scallions, finely chopped
Pickled mustard greens to taste

To create your own spice sachet, tie up the following ingredients in cheesecloth:
4 star anise
1 small cinnamon stick
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons Sichuan peppercorns
1/4 teaspoon five spice powder
1/4 teaspoon black pepper

Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly with fresh water to remove any impurities.

Next, in your instant pot, turn on the saute setting. Add the oil, crushed ginger, garlic, scallions, and onions in that order. Stir to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.

Next, add the meat to the pot. Then add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.

Pour 8 cups of water into the instant pot. Add the spice packet. The instant pot should be filled to the 10-cup line; it shouldn’t be more than ? of the way full per safety instructions. Our instant pot is the largest size (8 quarts); if yours is smaller, you can halve the recipe accordingly.
Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 100 minutes on the aromatic meat stew setting. If you don’t have an instant pot, you can use a regular pot on the stove, but instead, cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release the pressure valve (wear an oven mitt, so you don’t scald yourself!). Boil some noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.

Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and generous sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard greens. Pro tip, buy the pre-seasoned spicy mustard greens and you can use them straight out of the package. If you are using the non-spicy version (from a can, for example), chop and saute with a little oil, a few chopped dried red chilies, and a pinch of sugar.

Lao Gan Ma Noodles

2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon Chinese black vinegar
2 tablespoons minced scallions
1 teaspoon minced ginger
1 tablespoon minced garlic
1 1/2 tablespoons of your favorite “godmother” sauce (lao gan ma), or to taste
1/2 teaspoon sesame oil
3 tablespoons finely chopped za-cai (pickled radish)
2 teaspoons toasted sesame seeds (optional)
3 tablespoons oil
1/3 cup raw peanuts
200 grams dried rice noodles (this makes a big single serving or two small servings)
A large handful of your leafy greens of choice
A small handful chopped cilantro

First prepare the sauce base in a large bowl by mixing together the light soy sauce, dark soy sauce, Chinese black vinegar, scallion, ginger, garlic, “godmother” sauce, sesame oil, za-cai, and sesame seeds.

Heat the oil in a wok using medium heat, and wok fry the peanuts for 5 to 7 minutes until cooked through. Take out the peanuts and drizzle the hot oil left in the wok into the sauce base.

Boil the rice noodles per package instructions. Once the rice noodles are a minute away from done, add in the leafy greens to blanch. Cook for the remaining minute, and then drain the noodles and the greens. Pour the sauce base over the noodles, stir to combine, and top with chopped cilantro.

Sha Cha Chicken Stir Fry

1 pound boneless skinless chicken breast, thinly sliced (can also substitute boneless skinless chicken thighs)
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sha Cha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths

In a medium bowl, add the sliced chicken breast, 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well.

Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the chicken until it just turns opaque (it can still be slightly pink). Remove the chicken from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sha cha sauce, and sugar, and fry this mixture for 2 minutes.

Then add the chicken back to the wok along with the scallions and the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted. Serve immediately with steamed rice!

Sha Cha Beef Stir Fry

1 pound beef, thinly sliced
1 teaspoon soy sauce, plus 1 tablespoon
2 teaspoons cornstarch
Vegetable oil
1-2 tablespoons minced ginger
3 cloves garlic, thinly sliced
2 tablespoons Sacha Sauce
2 teaspoon sugar
5 scallions, cut on an angle into 2-inch lengths

To the beef, add 1 teaspoon soy sauce, 2 teaspoons cornstarch and 1 tablespoon vegetable oil. Mix well. Heat your wok over high heat until smoking. Add 2 tablespoons vegetable oil, and sear the beef until it just turns opaque (it can still be slightly pink). Remove the beef from the wok and set aside.

Reduce the heat to medium, and add another couple tablespoons of oil to the wok. Add the ginger and cook for 1 minute. Add the garlic, sacha sauce, and sugar, and fry this mixture for 2 minutes.

Add the scallions and beef back to the wok, along with the remaining tablespoon of soy sauce. Increase the heat to high, and stir-fry for 1 minute, until the scallions are wilted.

Pressure Cooker Soy Sauce Chicken

2 teaspoons oil
7 slices ginger
2 scallions, cut into 3-inch pieces
3 whole star anise
(3/4) 1 1/2 cups rose-flavored rice wine (mei kwei lu) or shaoxing wine
(3/4) 1 1/2 cups light soy sauce
(2/3) 1 1/4 cups dark soy sauce
(1/2) 1 cup sugar, plus 2 tablespoons
(1) 2 teaspoons salt
(5) 8 cups water
8 boneless skinless chicken thighs

Grab your instant pot. Turn on the sauté setting, and add the oil and ginger. Let it caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise, rice wine, soy sauce, dark soy sauce, sugar, salt, and water.

Close the lid of the instant pot, and make sure you have your vent set so it is not venting. Cook for 5 minutes on the high pressure cooking setting.

Safely release pressure, open the lid, and carefully lower the chicken thighs into the instant pot.

Cook the chicken for 15 minutes on the high pressure setting. Carefully release the vent when the timer is up. As soon as all the steam has escaped, you can open the instant pot.

Use two forks to shred the chicken into big chunks and serve over rice with sauce spooned over the top. Let the braising liquid cool, and store it in containers in the freezer. When you need it again, let it thaw in the refrigerator and throw it back in the instant pot with more chicken.

Here’s a quick set of guidelines:

If making the full recipe, you can freeze the reserved liquid and use it again 3 to 4 times.
If you halve the recipe, you’ll have less liquid, which is good for 1 to 2 additional uses.
When reusing the liquid, just add more water, more ginger and scallion, and an additional teaspoon of salt, if desired.
If you’d rather use chicken on the bone, you could also make this recipe with bone-in chicken thighs, chicken legs, wings, and/or chicken leg quarters.

Chicken Stir Fry with Nam Prik Pao

1 1/2 pounds chicken breast, sliced into ¼-inch thick pieces
1 tablespoon cornstarch
3 tablespoons oil, divided
3 cloves garlic, thinly sliced
2 Thai bird chilies, thinly sliced (optional)
1 red bell pepper, de-seeded and thinly sliced
5 scallions, sliced at an angle into 2-inch pieces
2 tablespoons Thai Chili Sauce (Namprik Pao)
1 tablespoon fish sauce

Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.

Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.

Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.

Serve with steamed jasmine rice.

Red Curry Noodles with Chicken

8 oz. boneless skinless chicken thighs, cut into thin strips
1 teaspoon cornstarch
Vegetable oil
3 tablespoons Thai red curry paste
1/2 cup coconut milk
1 pound fresh cooked egg noodles
1/2 of a red bell pepper, thinly sliced
2 cups bean sprouts
5 scallions, cut into 2-inch lengths
Lime wedges
2 tablespoons chopped peanuts (optional)

Combine the raw chicken with 1 teaspoon of cornstarch and 1 teaspoon vegetable oil. Set aside while you prepare the rest of the ingredients.

When you’re ready to cook, heat a wok over medium high heat, and add a tablespoon of vegetable oil, along with the chicken. Stir-fry the chicken until opaque, remove from the pan, and set aside.

Add the red curry paste. Fry for one minute, and add the coconut milk. Add the noodles and stir-fry, loosening up the noodles as you go.

Add the red bell pepper and stir-fry for 1 minute. Add the cooked chicken, bean sprouts and scallions and cook for another 2 minutes, until the scallions are wilted.

Serve with lime wedges, and garnish with chopped peanuts if using.

Bang Bang Chicken

1 large chicken breast (or 2 smaller ones), about ½ lb
3 slices ginger
1 scallion, plus 2 tablespoons finely chopped scallions
1/2 seedless cucumber, julienned
1/2 cup chicken stock (i.e., the cooking water from the chicken)
2 tablespoons light soy sauce
4 teaspoons Chinese dark vinegar
2 tablespoons sugar
1 1/2 tablespoons sesame oil
1 tablespoon chili oil (or to taste)
2 tablespoons toasted sesame seeds
1 teaspoon ground Sichuan peppercorn
1/2 teaspoon salt

First, poach the chicken. In a small pot, add 2 cups water, 3 slices ginger and 1 scallion. Bring it to a boil, then add in the chicken breast. Once the water boils again, put the lid on and turn the heat to the lowest setting. Cook for 10-12 minutes. The chicken breast is done if the juice comes out clear when you poke the middle with a chopstick. Transfer the chicken breast to an ice bath to stop the cooking process and keep the chicken moist. Don’t discard the cooking water, as we’ll be using it later in the recipe.

Second, assemble the plate. Julienne the cucumber and spread it in an even layer on a shallow plate. Now, hammer the chicken with a rolling pin to flatten the meat and break it up into shreds. Layer the chicken on top of the cucumber.

Third, prepare the sauce. Mix together the following: 1/2 cup chicken stock (i.e., the cooking water from the chicken), 2 tablespoons light soy sauce, 4 teaspoons Chinese dark vinegar, 2 tablespoons sugar, 1 1/2 tablespoons sesame oil, 1 tablespoon chili oil (or to taste), 2 tablespoons toasted sesame seeds, 1 teaspoon ground Sichuan peppercorn, 1/2 teaspoon salt, and 2 tablespoons finely chopped scallions.

Finally, pour the sauce over the chicken and cucumber, and serve. Toss the chicken and cucumber to coat with the sauce just before you’re ready to dig in!

Vietnamese Rice Noodle Salad with Chicken

For the chicken & marinade:
4 boneless, skinless chicken thighs
2 cloves garlic, minced
1 lime, juiced
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons brown sugar
1 tbsp vegetable oil

For the nuoc cham sauce:
3 cloves garlic, minced
1 lime, juiced
2 tablespoons rice vinegar or white vinegar
1/4 cup fish sauce
3 tablespoons sugar
1 red chili, de-seeded and sliced (or substitute 2 teaspoons chili garlic sauce or Sriracha)
1/2 cup cold water

To assemble the bowls:
200g dried rice vermicelli noodles
Vegetable oil
2 cups bean sprouts
1 large carrot, julienned
1 seedless cucumber, julienned
6 leaves romaine lettuce, finely julienned
Mint
Cilantro

In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.

Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.

Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.

Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.

To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

Stir-fried Cabbage (with Pork or Chicken)

2 tablespoons oil
6 oz. pork belly, 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, hand-shredded into bite sized pieces, washed, and thoroughly dried
2 teaspoons Shaoxing wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
2 scallions, cut into 2-inch lengths

In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the dark vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

Stir-fried Cabbage with Glass Noodles

2 small bundles of dried glass noodles
1 1/2 pounds cabbage, thinly julienned
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon dark vinegar
1/2 teaspoon ground white pepper
1 teaspoon sesame oil
1/4 teaspoon sugar
1/4 cup water
3 tablespoons vegetable oil
5 slices ginger, julienned
4 cloves garlic, finely chopped
3-4 dried red chilies, roughly chopped (optional)
Salt, to taste
2 scallions, chopped

Soak 2 small bundles of dried glass noodles in cold water for 5 minutes until slightly softened. Drain and cut the glass noodles in half lengthwise. Set aside.

Prepare the stir fry sauce by mixing together 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/2 teaspoon dark vinegar, 1/2 teaspoon ground white pepper, 1 teaspoon sesame oil, 1/4 teaspoon sugar, and 1/2 cup water.

Heat 3 tablespoons of oil in a wok over medium heat. Cook the ginger and garlic until the garlic has browned lightly.

Add the cabbage, and turn the heat to the highest setting. Stir fry for 1-2 minutes until the cabbage is slightly wilted. Add the dried chilies (if using).

Add the prepared sauce and the glass noodles. Stir and mix everything well, turning down the heat a bit if the dish is becoming too dry and risks getting burned. Salt to taste and add the scallions. Stir to combine once more, and serve!

Sheet Pan Thai Chicken Salad with Red Curry Butternut Squash

For the roasted butternut squash and chicken:
1 medium butternut squash, cut into 1/4-inch chunks (feel free to substitute sweet potato or any other kind of winter squash like kabocha, acorn, etc.)
2 bone-in, skin-on chicken breasts
About half of a 4-ounce can of Thai red curry paste
2 tablespoons olive oil
2 tablespoons melted butter
About 1 1/2 teaspoons black pepper to sprinkle over the squash and the chicken

For the salad:
1 handful torn mint
1 handful torn cilantro
Baby kale and baby mesclun greens
1 small red onion, sliced very thinly
Juice of 1 lime
1 tablespoon rice vinegar
1 teaspoon fish sauce
1 tablespoon honey or agave syrup
1 garlic clove, minced
1/3 cup neutral oil, such as vegetable, canola, or light olive oil
Salt, to taste

Preheat the oven to 450 degrees F. Spread the butternut squash on the pan, leaving space for 2 chicken breasts in the center.
Mix 2 ounces of Thai red curry paste with 2 tablespoons olive oil and 2 tablespoons of melted butter. Spoon a little less than half over the chicken breasts and spread evenly all over the chicken. Pour the rest over the butternut squash and toss to coat.
Roast the butternut squash for 30 min. Turn the heat down to 350 degrees F. Place the marinated chicken breasts on the pan with the squash and continue to roast for 35 min (the internal temperature should read 165F).
When the cooking time is almost complete, assemble the salad. Toss some torn mint, cilantro, and your preferred salad mix into a bowl with 1 small thinly sliced red onion.
In a separate bowl, whisk together the juice of 1 lime, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and ? cup mild-flavored oil until it’s emulsified into a salad dressing. Season with salt to taste.
Shred the chicken, and toss it with butternut squash, greens, and dressing for a warm Thai chicken salad.
You can also simply enjoy the butternut squash and chicken with some hearty sauteed fall greens like kale or collards on the side!