Category: Chinese

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 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

Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

1 cup hoisin sauce 1/2 cup honey 5 tablespoons gochujang, divided 1 tablespoon Chinese five-spice powder 2 2 1/2 to 3-pound racks baby back pork ribs, each cut in half if pressure cooking or cut into 3- or 4-rib sections if slow cooking 2 tablespoons minced fresh ginger 2 tablespoons finely chopped fresh cilantro 2… Continue reading Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

Three-Cup Chicken

3 tablespoons sesame oil 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12 12 cloves of garlic, peeled 4 whole scallions, trimmed and cut into 1-inch pieces 3 dried red peppers or 1 teaspoon red-pepper flakes 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces 1 tablespoon unrefined or light… Continue reading Three-Cup Chicken

Ginger & Garlic Vegetable Stir-fry

1 tablespoon olive oil 4 cups chopped vegetables* 1 tablespoon Yondu 1 teaspoon grated ginger 1 teaspoon minced garlic In a large pan over high heat, add oil and vegetables and saute until brown to your liking; 2-5 minutes. Combine Yondu, ginger and garlic in a small bowl and set aside. Remove pan from heat;… Continue reading Ginger & Garlic Vegetable Stir-fry

Quick Ginger-Scallion Noodles

6 oz. uncooked ramen 2 tablespoons vegetable oil 4 teaspoons Yondu 4 scallions, sliced 2 tablespoons minced ginger 1 Persian cucumber, sliced Cook noodles according to package directions; drain and set aside. Combine oil, Yondu, scallions and ginger; pour over noodles and toss to combine. Garnish with cucumbers and ground chili, if desired. Notes/tips: use… Continue reading Quick Ginger-Scallion Noodles

Spicy Sichuan Cabbage

14 oz. (382 g) half medium cabbage, rinsed and drained 2 tablespoons oil 2 cloves garlic, minced 2 fresh chili peppers, chopped 3 dried chili peppers, cut into halves 1/4 teaspoon salt 1 teaspoon sugar 1 tablespoon soy sauce 1 tablespoon vinegar 1 tablespoon oyster sauce Pull off the cabbage leaves and tear them into… Continue reading Spicy Sichuan Cabbage

Stir-Fried Brussels Sprouts

Neutral oil, such as grapeseed or canola oil 4 garlic cloves, smashed, then peeled 1 pound brussels sprouts, halved or quartered, if large Salt and pepper 1/2 teaspoon granulated sugar 2 teaspoons soy sauce Red-pepper flakes, to taste Heat a large skillet over high for a few minutes. Drops of water should skitter across the… Continue reading Stir-Fried Brussels Sprouts

Barbados Curried Rice

1 1/2 teaspoons ground black pepper 1/2 teaspoon ground white pepper 3 tablespoons curry powder 2 teaspoons canola or other neutral oil 5 fresh curry leaves 6 tablespoons unsalted butter 2 shallots, peeled and diced 2 garlic cloves, peeled and minced 2 tablespoons soy sauce, plus additional as needed 1 1/2 tablespoons oyster sauce, plus… Continue reading Barbados Curried Rice

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)

Dressed Up Ramen with Ground Beef

2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded 1/3 cup beef stock 1/4 cup oyster sauce 1 tablespoon rice wine vinegar 1 teaspoon Sriracha, or more, to taste 1 tablespoon toasted sesame oil 1 pound lean ground beef 1 cup diced sweet onion 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2 green… Continue reading Dressed Up Ramen with Ground Beef

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