In oil, fry garlic and ginger over high heat until fragrant. Add the shrimp, fry for a minute and add the rice wine. Continue to fry the shrimp until orange. Remove shrimp and add tofu, fry until browned.
Get the clay pot. Line the bottom with cabbage leaves. Then place tofu on top. Add the fish tofu and fish balls. Pour in the chicken broth. Boil for 10 minutes.
On the still boiling clay pot, place the shrimp, mussels, salt on the top, wait until mussels open.
Soak red yeast rice in hot water for 10 minutes, throw away the rice and reserve the remaining water, which should be colored red.
Mix the red yeast water with all ingredients except for meat, honey, and water.
Marinate the meat in the mixture for at least 2 days.
Mix honey and water.
Cooking methods
In a pressure cooker, cook on the meat setting for 30 minutes. Brush honey water mixture on both sides of the meat. Then pan fry until outside is crispy.
In an oven, cook at 375 F for 25 minutes. Halfway through, brush honey water mixture on both sides of meat. Flip the meat over. Continue cooking for 20 minutes.
Notes
can use leaner cut of pork belly instead of tenderloin, or eye of loin
Mix warm water, yeast, and sugar. Cover with a wet cloth and let sit for 10 minutes.
Add flour and baking powder to yeast mixture. Knead dough. Cover with a wet cloth and let rise for 1 hour.
Make filling. In boiling water, blanch bok choy for 15 seconds. Put bok choy into ice water to cool down. Squeeze out excess water, chop into small pieces. After cutting, squeeze out excess water again.
Mix all filling ingredients.
Split the dough into desired number of buns.
For each bun 1.5 Tbsp filling for small buns, 2 Tbsp for regular sized buns.
On outside of each bun, brush oil then place in pan. Make sure the buns are all touching (if not touching, the buns will flatten); the oil is to prevent the buns from sticking to each other.
Cook on high heat for 2-3 minutes.
Then add 1 cup hot water (submerge bottom fourth of the buns).
Cook over medium heat for 10 minutes.
Add 1 tsp of oil to the pan. Fry for 2-3 minutes, moving pan back and forth to prevent sticking, and to get oil on bottom of each bun.
Sprinkle chopped scallion and sesame seeds on top.
Notes
fill the pan when frying (buns should be touching), if there are spaces the buns will flatten
Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
.25 large napa cabbage (about 1 pound), sliced into bite size pieces
1 small carrot, sliced into strips
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp potato starch or cornstarch mixed with 1 Tbsp water
1 Tbsp sesame oil
Salt and white pepper, to taste
Instructions
Place a large pan over high heat and wait 1 minute. When the pan is hot, add oil and swirl to coat the pan. Add cabbage and carrots and stir fry for 4 minutes.
Add oyster sauce, soy sauce and garlic – and cook for 1 minute
Next, add potato starch and water mixture and cook for one minute, stirring until the sauce thickens.
Add sesame oil, stir well and turn the heat off.
Season with salt and ground white pepper and serve.
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Cook chicken for 4-5 minutes per side, or until the chicken is no longer pink on the inside (and registers 165°F with a meat thermometer).
Transfer the chicken to a plate and let it rest for at least 5 minutes before dicing into bite-sized pieces.
Broccoli
Heat the remaining 1 tablespoon olive oil in the same sauté pan.
Add the broccoli and season with salt and pepper, tossing to combine. Sauté for 4-5 minutes, stirring occasionally, until the broccoli is cooked and tender, but still slightly crispy.
Transfer broccoli to a separate plate, and set aside.
Cheddar Cheese Sauce
Heat the butter in the same sauté pan (or a separate saucepan) until melted.
Add garlic and sauté for 1-2 minutes or until fragrant, stirring occasionally.
Whisk in the flour until evenly combined and sauté for 1 more minute, stirring occasionally.
Gradually add in the stock, whisking to combine. Then add in the milk, pepper and salt, and whisk together until smooth.
Continue cooking until the mixture reaches a simmer and thickens.
Then stir in the shredded cheese, and stir until melted.
Remove from heat and use immediately.
Bowl Assembly
Toss the cooked chicken and broccoli with the cheese sauce until evenly combined.
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions. Add noodles; toss to coat.
To serve, mix in sesame seeds and garnish with the remaining scallions.
1 lb. chicken breasts, boneless and skinless, cubed
.5 yellow onion, diced
1 large eggplant, peeled and cubed
2 cloves garlic, minced
2 green onions, sliced
Instructions
In a small mixing bowl, combine the soy sauce, chicken broth/stock, rice wine vinegar, chili paste, cornstarch, and 1 tbsp. sesame oil. Mix well and then set aside.
Heat the remaining 1 Tbsp sesame oil in large saute pan over medium-high heat.
Add the chicken and onion and cook until the chicken is well-browned and the onion is tender, about 6-8 minutes.
Add the eggplant and cook until eggplant is mostly tender but not yet cooked through, about 3-4 minutes. Add the garlic and green onions, and cook for 1 minute, until the garlic is fragrant.
Add the prepared soy sauce mixture to the pan, cover, and then cook 5-6 minutes, or until the eggplant is tender and sauce is thickened.
8 oz Chinese egg noodles, cappellini, or pad thai– style rice noodles
1 Tbsp peanut oil
.25 cup peanut butter
.5 tsp toasted sesame oil
3 Tbsp rice vinegar
.25 cup soy sauce
2 tsp toasted sesame seeds
1 Tbsp honey
2 Tbsp freshly grated ginger, or 1 Tbsp ground ginger
2 garlic cloves, minced
1 Tbsp red pepper flakes
1 Tbsp sriracha or other red chile sauce
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped
.25 cup salted roasted peanuts, chopped
.25 cup fresh cilantro leaves, chopped
Instructions
Bring a pot of water to a boil. Prepare a bowl of ice water.
Cook the noodles in boiling water until al dente, 3 to 5 minutes. Drain and transfer to a bowl of ice water and soak for 5 minutes, until well chilled.
Drain again, return to the bowl, toss with the peanut oil, and set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, soy sauce, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha.
Fold in the grated cucumber, half the scallion, and half the peanuts. Add the chilled pasta and toss to coat thoroughly.
Transfer to a serving bowl, twirling the pasta into a nest shape.
Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.
