Category: Asian

Baby Taro with Green Onion

Ingredients

• 8 baby taros
• 4 green onion
• 1 Tbsp oil
• .5 tsp salt
• a pinch of white pepper
• 2 Tbsp chicken broth

Instructions

1. Wash and boil baby taros until soft.
2. Rinse taros under cold water, peel, chop.
3. Put oil in pan. Fry taro over high heat, 2-3 minutes.
4. Add salt, white pepper, and chicken broth. Cook for 2-3 more minutes.
5. Add green onion, mix.

Notes

• must use baby taro

Shanghainese Tofu with Shrimp

Ingredients

• .5 cup edamame
• 16 shrimp, peeled (heads/legs removed)
• 1 box/tube tofu, chopped
• 4 green onions, chopped
• 3 slices ginger
• 2 cloves garlic, sliced
• 1 Tbsp oil
• 1 Tbsp cooking wine
• .5 tsp salt
• .5 tsp sugar
• pinch of white pepper

Instructions

1. Put half the oil in pan. Fry edamame over medium high heat for 5 minutes (or until cooked). Remove edamame from pan and set aside.
2. Put the remaining oil in pan, along with the ginger and garlic. Cook over high heat until fragrant.
3. Add shrimp to pan, cook until orange. add cooking wine. Fry 15 seconds.
4. Add tofu, salt, sugar, and edamame. Cook over medium heat for 5 minutes.
5. Turn off the fire. Add green onion and white pepper, mix.

Braised Pork with Green Onion

Ingredients

• 6 pork chops
• 2 Tbsp oil
• 6 slices ginger
• 2 bunches green onion, 1 inch slices
• 1 Tbsp dark soy sauce
• 1 Tbsp light soy sauce
• .15 tsp dark vinegar
• 1 Tbsp sugar

Instructions

1. Wash pork chops.
2. Use flat side of meat hammer to flatten pork chops.
3. Use pointy side of meat hammer on each pork chop.
4. Put oil in a pan. Fry pork chops over high heat until both sides are golden.
5. Add ginger and 1 bunch of green onion, fry for 2-3 minutes.
6. Add soy sauces and vinegar, turn down heat to low. Cook for 30 minutes.
7. Add sugar, cook for 5 minutes.
8. Add remaining green onion, cook until green onion is cooked.

Seafood Tofu Clay Pot

Equipment

• clay pot

Ingredients

• 2 slices ginger
• 2 cloves garlic, minced
• 4 shrimp, unpeeled with head
• 1 Tbsp oil
• 1 Tbsp rice wine
• .5 block firm tofu
• 4 leaves napa cabbage
• 4 fish tofu
• 4 fish balls
• 2 cups chicken broth
• 4 mussels
• .25 tsp salt
• cilantro
• pinch of white pepper

Instructions

1. 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.
2. 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.
3. On the still boiling clay pot, place the shrimp, mussels, salt on the top, wait until mussels open.
4. Place the cilantro and pepper, take off the heat.

Luffa and Fish Wheat Gluten Stir Fry (丝瓜鱼面筋)

Ingredients

• 2 sponge gourds, sliced (丝瓜)
• 4 fish wheat glutens (鱼面筋)
• 1 handful wood ear (黑木耳)
• .25 cup edamame
• .5 sliced carrot
• 1 Tbsp oil
• .25 tsp salt
• .25 tsp sugar

Instructions

1. First fry the edamame and carrot in oil over medium high heat for 5 minutes.
2. Add the sponge gourd, wheat glutens, and wood ear. Fry for 5-6 more minutes.
3. Add salt and sugar, mix.

Braised Duck

Ingredients

• 2 duck breasts
• 2 Tbsp dark soy sauce
• 1 Tbsp light soy sauce
• 1 Tbsp rice wine
• 1 Tbsp oil
• 2 slices ginger
• 2 garlic cloves, chopped
• 4 green onions, 3 inch slices
• 2 star anise
• 1 inch piece of a cinnamon stick
• 7 peppercorns
• .5 cup chicken broth
• 2 Tbsp rock sugar

Instructions

1. Rinse duck breasts, pat dry with paper towels.
2. Fry duck breasts over medium high heat in oiled pan until both sides are golden. Remove duck from pan.
3. Fry ginger, garlic, and green onion in pan until fragrant.
4. Add star anise, cinnamon, and peppercorns and fry for 2-3 minutes.
5. Add the duck breast back in along with the remaining ingredients. Wait for broth to boil, then turn heat to low. Cook for at least 30 minutes.
6. Add rock sugar. Cook until liquid is gone.

Char Siu (叉烧)

Ingredients

• 2 lb pork tenderloin (must have some fat)
• 4 Tbsp red yeast rice
• 3 Tbsp light soy sauce
• 1 Tbsp dark soy sauce
• 2 Tbsp hoisin sauce
• 1 Tbsp oyster sauce
• 2 Tbsp cooking wine
• 6 Tbsp brown sugar
• .25 onion, minced
• 4 cloves garlic, minced
• 5 slices ginger, minced
• 2 Tbsp honey
• 1 Tbsp water

Instructions

1. Soak meat for 30 minutes, rinse.
2. Soak red yeast rice in hot water for 10 minutes, throw away the rice and reserve the remaining water, which should be colored red.
3. Mix the red yeast water with all ingredients except for meat, honey, and water.
4. Marinate the meat in the mixture for at least 2 days.
5. Mix honey and water.
6. Cooking methods
   1. 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.
   1. 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

Chinese Spareribs (烤排骨)

Ingredients

• 2 pounds spareribs
• 1 cup dark soy sauce
• .5 cup light soy sauce
• 2 Tbsp sugar
• .25 cup dark vinegar
• 1 cup water
• .25 cup paprika
• .25 cup minced garlic
• 1 Tbsp black pepper
• .25 cup rice wine
• .25 cup honey

Instructions

1. Soak spareribs in water for 30 minutes. Rinse spareribs, pat dry.
2. Mix all ingredients except for honey, marinate spareribs for at least 24 hours.
3. Take out of marinade (do NOT throw away marinade), bake on a baking sheet at 375 F for 1 hour.
4. Brush the marinade over the spareribs. Flip the spareribs over, brush the marinade over the other side. Bake for 15 more minutes.
5. Brush the honey on top, bake for 5 minutes.
6. Flip the spareribs over, brush the honey on top, bake for 5 minutes.