stir fried nien gao (rice cakes)

 stir fried nien gao

1 lb pork shoulder or lion, julienned or other meat
1 T water
1 1/2 T soy sauce
1 tsp sesame oil
1/2 tsp white pepper
2 tsp vegetable oil
2 tsp corn starch

1.5 lbs rice cake / nien gao
12 oz baby bok choy, kale or other leafy green, chopped
3 cloves garlic, chopped
5 scallions, cut on a diagonal
3 T vegetable oil
2 T shaoxing wine or rice vinegar
3/4 -- 1 cup water
1 tsp sesame oil
1 T dark soy sauce
1 T soy sauce
3 tsp oyster sauce
1/2 tsp ground white pepper
1 T Chinese sha cha sauce

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even “bed” of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

balsamic bruschetta

balsamic bruschetta
makes 8 servings

1 French baguette, cut into 1/4 in slices
1 Tbsp extra virgin olive oil
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
4 oz feta cheese, crumbled
2 cloves garlic, minced
1 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees. 

Brush bread slices on both sides lightly with 1 Tbsp oil and place on large baking sheet. Toast bread until golden about 5-10 mins, turning halfway through. 

Meanwhile, toss together tomatoes, basil, cheese and garlic in a bowl. 

Mix in balsamic vinegar, 2 tsp olive oil, salt and pepper. 

Spoon tomato mixture* onto toasted bread slices. Serve and enjoy!

*Bruschetta will taste best if you let the tomato ingredients sit for 1-2 hrs before serving. 

yu choy stir fry

Quick, simple and easy. 

4 ingredient yu-choy stir fry
makes 4 servings

1/2 lb (450 g) yu choy
2 cloves garlic, coarsely chopped
1 Tbsp vegetable oil
1/4 tsp salt (or to taste)

Cut off the stems of yu choy. Cut into small bite-size pieces and then cut the leaves into large bit-size pieces. Keep the stems and leaves separate. 

Heat oil in a large skillet over high heat until hot. Add the garlic. Stir a few times to release fragrance. 

Add the yu choy stems. Stir and cook for 30 secs. Add the leaves. Stir a few times to coat with oil. Sprinkle the salt evenly. Keep stirring until the leaves are just withered and the stems turn tender. Turn to low heat and taste to adjust seasoning. 

furikake chex mix

 furikake chex mix
12 servings

1/4 cup unsalted butter (1/2 of a stick)
1/4 cup canola oil
1/4 cup light corn syrup / agave nectar or sugar
1 tbsp dark soy sauce
8 cups (1 box) crisp cereal (chex or crispix)
4 cups pretzels
21/2 - 3 cups almonds
1/2 bottle of nori furikake

Preheat oven to 225 degrees. 

Heat butter, oil, syrup, sugar and soy sauce in a pot on stove. Stir until sugar is dissolved. Remove from heat. 

Pour cereal, pretzels and nuts into a large bowl. Drizzel syrup on top and stir to combine. Sprinkle half the bottle of nori furikake over the cereal and mix. 

Pour mixture onto two lined or greased jelly roll pans. 

Bake cereal mix for one hour, stirring every 15 mins. Let cool and serve. Store in an air-tight container at room temperature. 

taiwanese tomato oxtail stew

taiwanese braised oxtail with tomatoes
makes 8-10 servings

Ingredients:

4 lbs oxtail
2 onions, chopped
1 daikon or 4 potatoes, chopped into squares
6 tomatoes, sliced
6 cloves garlic, minced
2 thumb size ginger, peeled and sliced
4 star anise
2 Tbsp sugar

Sauce: 

8 Tbsp soy sauce
4 Tbsp oyster sauce
4 Tbsp tomato paste
4 Tbsp cooking wine
pinch of pepper
water

Garnish
green onion
cilantro

Slurry:
4 Tbsp corn starch

Directions: 

Bring water to boil over high heat. Add ox tails; return water to boil. Reduce heat. Simmer until ox tails are brown on outside, about 8 minutes; drain. Rinse under cold water until cool.

Heat oil or butter in large skillet or Dutch oven on medium heat. Melt sugar and when dissolved, brown your ox tails in the melted sugar. Set aside. 

In your pan, add ginger, garlic, star anise and cook until fragrant. 

Add in onions and cook until golden brown. Then add carrots, daikon/potato, chopped tomatoes and saute for a couple more minutes. 

Place oxtails back in pot and add cooking wine, dark soy sauce, oyster sauce and tomato paste. 

Add enough water to cover meat and heat soup until liquid has come to a boil. Then turn down the heat to a low simmer. Cover and cook for 2-3 hours, until meat is tender. Check halway through and add more water if needed. 

If desired, use a cornstarch slurry to thicken the soup. Serve over rice or noodles. Garnish with scallions and/or cilantro. 

Chicken Lettuce Wraps

 Chicken Lettuce Wraps
serves 6

1 lb ground chicken
1 Tbsp avocado oil
1/2 onion, minced
1 cup bell pepper, diced
1 cup celery, diced

For Sauce:
3 Tbsp soy sauce
3 Tbsp hoisin sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp peanut or sunflower butter
1 Tbsp honey
2 tsp sweet chili sauce or Korean gochujang
1/2 tsp garlic powder
1/4 tsp powdered ginger

1/4 cup peanuts, crushed (optional)
Butter or other lettuce leaves

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 Tbsp peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

chicken shawarma & tahini sauce

chicken shawarma
(makes 6 servings)

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp  ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper (optional)
salt
8 boneless, skinless chicken thighs
1 large onion
1 large lemon, juiced
1/3 cup extra virgin olive oil

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

tahini sauce
(makes 5 servings, ~12 tbsp)

1-2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime and/or lemon juice
1/4 cup cold water
1 cup fresh chopped parsley leaves (optional)

Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)

Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency. 

Stir in fresh parsley and enjoy.