• preparation

Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.

• preparation

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.
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• preparation

Step 1
Rinse the fermented black beans with water, then strain and coarsely chop them. I like to leave some bigger pieces of beans to give the sauce more texture.
Step 2
In a medium saucepan, heat the oil and chiles over medium heat until warm. Reduce the heat to medium-low and cook until the chiles turn dark but not black, stirring occasionally, 1 to 2 minutes. Scoop out the chiles and discard them.
Step 3
Add the black beans and onion. Cook and stir until the sauce looks a bit dry (the beans will absorb oil at first but release it once they are cooked), 6 to 8 minutes.
Step 4
Add the Shaoxing wine, soy sauce, and sugar. Let simmer, stirring constantly, until the onion turns tender, about 10 minutes. (The sauce can easily burn, so keep the heat low and stir the sauce constantly to ensure even cooking.)
Step 5
Add the garlic and ginger and continue to cook and stir the sauce until the onion turns extremely tender and is melting into the sauce texture, 5 minutes or so. You should see oil floating on top. Transfer the sauce to a large bowl to cool completely.
Step 6
Store the sauce in an airtight container in the refrigerator for up to 6 months.

• preparation

In a mixing bowl, combine the first five ingredients.
Heat a wok on high heat. Add oil. Slosh around. Stir fry pork with garlic and ginger until meat is whitish.
Add the gravy ingredients and stir until sauce is thickened. Add onion, celery and mushrooms, tossing for a while. Finely, add snow peas and mix for about 2 minutes. Serve with soy sauce.

• preparation

Cook the rice:
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Marinate the chicken
Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

Make the sauce
Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
Set the heat to low.

Cook the chicken
Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
Once a batch of chicken is cooked, set it aside on a plate.

Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
Serve over white rice with chopped green onion and some steamed veggies

• preparation

Press the tofu for 30 minutes to 1 hour. Once pressed, cut into 1-inch cubes and transfer to a large bowl.
Add the soy sauce, salt, and white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.

In a large skillet over medium-low, add the oil. Once heated, add the tofu and fry until golden. Remove tofu from pan and set aside.
To a small bowl, mix together all of the ingredients for the sauce. Set aside.
In the same skillet that you fried the tofu, add in the garlic, ginger, red pepper flakes, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
Add the sauce and bring to a boil.
In a small bowl, mix together the warm water and cornstarch until smooth. Add it to the simmering sauce and whisk through. Allow the sauce to simmer, mixing often, until thick, about 6-8 minutes.
Add in the cooked tofu and sesame oil. Mix until well combined. Season with additional salt as needed.
Serve over rice with green onions and toasted sesame seeds. Enjoy!

• preparation

Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

• preparation

Whisk first 7 ingredients to blend in a baking dish. Add pork and turn to coat. Let stand at room temperature 1 hour or cover and refrigerate overnight, turning occasionally.
Preheat oven to 350 degrees. Transfer pork to a roasting pan; reserve marinade.
Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes. Strain marinade into heavy medium saucepan. Add cream and juices from roasting pan.
Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Season with salt and pepper.
Slice pork; arrange on platter. Drizzle some sauce over. Serve with remaining sauce separately.

• preparation

1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
6. Serve warm with a bowl of rice.

• preparation

Combine the first four ingredients together. Allow to sit in a warm place 30 minutes
Place in a mixing bowl the next four ingredients, and add the above batter Knead to form a smooth elastic dough.
Allow to rise until double in size.
Sprinkle ½ teaspoon baking powder into 2 tablespoon flour onto counter top and roll out 12 balls of uniform size.
Flatten each ball and place 1 tablespoon shredded BBQ pork or beef in center,.
Steam 2″ above water and ½ ” apart for 12-14 minutes Serve warm

• preparation

1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).

• preparation

Rinse chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat. Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to remaining broth mixture. Set aside.
In wok or large skillet over high heat, heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or until browned. Add green pepper; stir fry one minute longer.
Stir remaining sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts. Serve immediately over hot rice.

• preparation

Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.

• preparation

Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein shrimp and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce.

• preparation

In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
In a small bowl combine the cornstarch and water.
Season pork with 1/2 teaspoon salt and ¼ teaspoon pepper.
In a shallow dish mix together flour and 1/3 cup cornstarch.
In a separate shallow dish add eggs and whisk.
Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, and coat in the flour mixture.
In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (180°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
Heat wok over medium-high heat and add in 1 tablespoon oil.
Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
Add in the red and green bell peppers, and stir-fry for 1 minute.
Add in the pineapple and stir-fry for 1 minute.
Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

• preparation

Tofu is the star. To make the marinade, combines garlic, umami-rich soy, and a house-made balsamic vinaigrette—and lets the tofu soak for a couple days.

This tofu shines bright well for any sort of meal prep. Crumble it and throw it in a salad (dressed with an extra drizzle of tofu marinade) or load up some tacos with tofu and veggies.
Lay fat slices on a grain bowl. Pile cubed tofu atop a bowl of noodles or add them to a stir fry.
Here’s how to make balsamic-soy-marinated tofu:

Heads up: The prep time is minimal, but it does need to marinate for several hours, so plan ahead.

In an airtight container, stir together your marinade ingredients: ¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil), 3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is), and 3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder).
Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or cut it into slices or cubes if you prefer a uniform shape.

Drop the tofu pieces into the marinade and gently stir to coat.
Cover it with wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.

When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet.
For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.

To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.