Pork and Pepper Stir Fry

For the pork and marinade: 8 ounces pork shoulder or loin (cut into thin strips) 1 tablespoon water 1 teaspoon cornstarch 2 teaspoons vegetable oil 1 teaspoon Shaoxing wine 1 teaspoon oyster sauce 1 teaspoon light soy sauce For the rest of the dish: 6 long hot green peppers (6 peppers = 10-12 ounces/280-340g) 2… Continue reading Pork and Pepper Stir Fry

Next-Day Thanksgiving Pastries

2 sheets puff pastry (thawed) 1/2 cup gravy 1/2 cup mashed potatoes 1/2 cup stuffing 1/4 cup cranberry sauce 1 cup diced turkey 1 cup shredded cheese (cheddar, gruyere, manchego, etc.) 1 egg (beaten with 1 tablespoon water) Preheat oven to 425 degrees F. Unfold each puff pastry sheet on a clean, lightly floured surface,… Continue reading Next-Day Thanksgiving Pastries

Next-Day Turkey Lo Mein

1 pound fresh lo mein egg noodles or cooked lo mein noodles (450g) 2 tablespoons vegetable oil 4 cloves garlic (minced) 4 cups napa cabbage (shredded) 2 medium carrots (julienned) 1 tablespoon shaoxing wine (or dry sherry cooking wine) 1 1/2 cups shredded leftover Thanksgiving turkey 2 tablespoons soy sauce 1 tablespoon dark soy sauce… Continue reading Next-Day Turkey Lo Mein

Steak and Scallion Rice Cake Stir-Fry

12 oz. sirloin steak (340g, sliced) 3 tablespoons oil (divided) 1/2 tablespoon cornstarch 1 teaspoon light soy sauce 4 thin slices ginger (finely julienned) 3 scallions (cut into 2-inch pieces) 1 pound rice cakes (450g) 2 tablespoons shaoxing wine 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon… Continue reading Steak and Scallion Rice Cake Stir-Fry

Stir-fried Rice Cakes (Nian Gao)

FOR THE MEAT AND MARINADE: 8 oz. pork shoulder or loin (julienned) 1 tablespoon water 2 teaspoons light soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon white pepper 1 teaspoon vegetable oil 1 teaspoon cornstarch FOR THE REST OF THE DISH: 1 pound rice cakes 8 ounces baby bok choy (or napa cabbage) 2 cloves… Continue reading Stir-fried Rice Cakes (Nian Gao)

Chinese Spicy Beef Salad

For the beef & marinade: 12 ounces flank steak (partially frozen; can also use chuck) 2 tablespoons water 2 teaspoons cornstarch 1 teaspoon vegetable oil 1 teaspoon Shaoxing wine 1/4 teaspoon baking soda 1/2 teaspoon salt For the rest of the dish: 1 tablespoon garlic (minced) 1 Thai bird chili (minced) 1/2 teaspoon sugar 1… Continue reading Chinese Spicy Beef Salad

Garlic Broccoli

4 cups broccoli florets 1 tablespoon cornstarch 2 tablespoons water 5 cloves garlic 1 tablespoon oil 1 tablespoon shaoxing wine ½ cup chicken stock 1 teaspoon salt 1/8 teaspoon white pepper 1/2 teaspoon sesame oil Wash the broccoli and set aside. Make a slurry by mixing the cornstarch into the water and use a spoon… Continue reading Garlic Broccoli

Egg Drop Soup

4 cups chicken stock (about 1 liter, organic or homemade preferred!) 1/2 teaspoon sesame oil 3/4 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon white pepper 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want “the look…”) 3 tablespoons cornstarch (mixed with 1/3 cup water) 3 eggs (lightly beaten) 1 scallion… Continue reading Egg Drop Soup

Chicken Lo Mein

8 oz. boneless skinless chicken thighs (225g, cut into thin strips) 2 teaspoons cornstarch 2 teaspoons water 2 teaspoons oil (plus more for cooking) 1 clove garlic (minced) 4 cups cabbage (shredded) 2 medium carrots (julienned) 1 tablespoon shaoxing wine (or dry sherry cooking wine) 16 oz. fresh lo mein egg noodles (450g) 1 tablespoon… Continue reading Chicken Lo Mein

Beef Lo Mein

For the beef and marinade: 12 ounces flank steak 1 teaspoon cornstarch 1 teaspoon soy sauce 1 teaspoon vegetable oil 1/4 teaspoon baking soda For the sauce: 1 tablespoon light soy sauce 1 tablespoon oyster sauce 2 teaspoons dark soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon salt (or to taste) 1/4 teaspoon sugar 1/4… Continue reading Beef Lo Mein

Home-Style Tofu with Ground Pork (or Chicken)

2 tablespoons oil divided 1 pound firm tofu (450g, pat dry, cut in half lengthwise and sliced into 1/4″ slices) 2 cloves garlic (smashed and chopped) 1 red chili pepper (deseeded and thinly sliced) 3 scallions (cut into 1” pieces, with the white parts separated from the green parts) 4 oz. ground pork (110g; can… Continue reading Home-Style Tofu with Ground Pork (or Chicken)

10-Minute Tomato Egg Drop Noodle Soup

1 serving noodle of your choice 2 tablespoons vegetable oil 1 clove garlic (minced) 1 scallion (chopped, white and green portions separated) 2 small tomatoes (cut into bite-sized pieces) 2 1/2 cups chicken stock (or vegetable or mushroom stock) 1 teaspoon soy sauce 1/8 teaspoon white pepper 1/2 teaspoon sesame oil Salt (to taste) 1… Continue reading 10-Minute Tomato Egg Drop Noodle Soup

Tri-Color Pepper Steak with Leeks

8 oz. flank steak 1 teaspoon soy sauce (for the beef marinade) 1 teaspoon oil (plus more for cooking) 1 tablespoon cornstarch (plus 1 teaspoon) 1 tablespoon water 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1 small leek 1 clove garlic (minced) 2 to 4 whole dried red chili peppers… Continue reading Tri-Color Pepper Steak with Leeks

Sichuan Spicy Three Pepper Chicken

For the marinade: 1 teaspoon soy sauce 1/4 teaspoon ground white pepper 1 tablespoon Shaoxing wine 1 teaspoon cornstarch 1/2 teaspoon sesame oil 1 teaspoon spicy bean paste Other ingredients: 2 large boneless skinless chicken thighs (cut into bite size pieces) 2 1/2 tablespoons oil 2 long hot green peppers (de-seeded and cut into 1/2-inch… Continue reading Sichuan Spicy Three Pepper Chicken

Coconut Curry Chicken

2 tablespoons oil 3 tablespoons curry powder 1 large onion (diced) 3 cloves garlic (smashed) 14 ounces coconut milk (400 ml) 2 cups water or chicken broth (475 ml) 2 plum tomatoes (diced) 2 medium potatoes (peeled and cut into bite-sized chunks) salt and pepper (to taste) 1 teaspoon sugar 4 boneless skinless chicken thighs… Continue reading Coconut Curry Chicken

Beef and Pepper Stir-fry

For the beef and marinade: 12 oz. flank steak (sliced into thin strips) 1/4 teaspoon baking soda (optional tenderizer) 2 teaspoons soy sauce 1/2 teaspoon sesame oil 1 tablespoon cornstarch 1 teaspoon vegetable oil For the rest of the dish: 2 tablespoons oil 3 cloves garlic (sliced) 8 long hot green peppers (de-seeded and julienned… Continue reading Beef and Pepper Stir-fry

15-Minute Coconut Curry Noodle Soup

2 tablespoons oil 3 garlic cloves (chopped) 1 tablespoon fresh ginger (grated) 3 tablespoons Thai red curry paste 8 oz. boneless chicken breast or thighs (225g, sliced) 4 cups chicken broth (950 ml) 1 cup water (235 ml) 2 tablespoons fish sauce 2/3 cup coconut milk (160 ml) 6 oz. dried rice vermicelli noodles (170g)… Continue reading 15-Minute Coconut Curry Noodle Soup

Pantry Noodles

Any dried pasta Soy sauce Sesame oil White pepper (optional) Chili oil (optional) scallions (chopped, optional) Cook the pasta according to package directions. Drain. Toss with soy sauce and sesame oil to taste. If using, mix in white pepper, chili oil, and scallions to taste. Make sure to add condiments in small quantities as you’re… Continue reading Pantry Noodles

Bacon & Scallion Egg Noodle Stir-fry

2 teaspoons soy sauce 2 teaspoons dark soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon sugar 1 tablespoon shaoxing wine (or dry sherry) 1/4 teaspoon ground white pepper 12 ounces fresh, thick wonton noodles 2 tablespoons oil 6 ounces bacon (cut into large pieces) 6-8 scallions (julienned) Mix the soy sauces, sesame oil, sugar, wine… Continue reading Bacon & Scallion Egg Noodle Stir-fry