Sticky Asian Chicken Wings (damndelicious)

2 1/2 lbs chicken wings
1 1/2 t Kosher salt or to taste
1 t freshly ground black pepper or to taste
1 1/2 T baking powder
1/3 c oyster sauce
1/3 c ketchup
2 T orange marmalade
1 T Dijon mustard
1 T honey
1 T chili garlic sauce or more to taste
3 green onions, thinly sliced
1 t toasted sesame seeds

Preheat oven to 425 F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside. Using paper towels, pat wings dry. In a large bowl combine wings, salt, pepper and baking powder. Place wings onto prepared baking sheet and bake for 40 – 45 min, using metal tongs to turn at halftime. In a small saucepan over medium low heat combine oyster sauce, ketchup, marmalade, Dijon, honey and chili garlic sauce. Bring to a boil; reduce heat and simmer, stirring constantly until slightly thickened, about 2 – 3 min. Preheat oven to broil. Line a baking sheet with aluminum foil. In a large bowl combine wings and 1/2 oyster sauce mix. Place wings onto prepared baking sheet and broil, turning once, until glossy and lightly caramelized, about 3 – 5 min. Stir in remaining oyster sauce mix. Serve immediately, garnished with green onions and sesame seeds if desired.

Korean Braised Potatoes (maangchi)

1 lb baby potatoes, the size of quail eggs
2 T vegetable or any cooking oil
3 T soy sauce
3 T rice syrup, honey or sugar
1 garlic clove, minced
1 t toasted sesame oil
1 T toasted sesame seeds

Add cooking oil to a 10 – 12″ skillet, over medium heat. Add potatoes. Cover and cook for 20 min until fully cooked. Shake and move the skillet every 5 min so they cook evenly and don’t burn. Turn down heat to low and add soy sauce, rice syrup and garlic. Stir it all together with a wooden spoon. Turn up heat to medium. Keep stirring and cooking for another 4 – 5 min until sauce is reduced and potatoes look shiny and wrinkly. Remove from heat and mix with sesame oil. Sprinkle sesame seeds over top. Transfer to a serving bowl.

Peking Sauce Pork Chops (Pete L.)

Pork

1 lb pork chops, fat trimmed and cut into 1/2″ thick slices
oil for deep frying
1 t toasted sesame seeds (opt)
chopped scallion for garnish

Pound chops with the back of a cleaver or meat mallet until they are tender and about 1/2″ thick. Add to Marinade, ensuring each piece is well coated with marinade. Let sit at least 30 min. Remove from marinade, letting excess drip off. Dredge each piece thoroughly in Coating, ensuring they are completely coated. Heat oil in a wok or deep fryer to 350° F. Fry coated slices in batches for about 3 – 4 min each or until golden. Remove from oil and let rest for a few min. This allows the coating to set. Reheat oil and refry slices for 2 – 3 min or until golden brown and extra crispy. This second frying enhances the crunch. Drain on paper towels. Add double-fried pork to the thickened sauce and stir to ensure all the meat is evenly coated with the sauce. Cook for about 30 seconds, long enough to allow the flavors to meld. Plate and sprinkle with toasted sesame seeds and chopped scallion. Serve hot.

Marinade

1 egg
1 T cornstarch
1/2 t Shaoxing wine
1/2 t salt

In a bowl combine ingredients.

Coating

2 T flour
2 T cornflour
1/2 t baking soda

Mix flour, cornflour and baking soda in a separate bowl.

Sauce

2 T ketchup
1 1/2 T Worcestershire sauce
1 T Chinese black vinegar
2 t hoisin sauce
1 T dark soy sauce
1/4 t sesame oil
2 T maple syrup
1 T plum sauce
2 t sugar
1 T chilli sauce
1/2 c water
cornflour slurry (adjust amount as needed to achieve desired sauce thickness)
1/8 t red food dye (opt)

Mix all ingredients in a separate bowl, including red food dye. Adjust sauce ingredients to your taste if necessary. Bring sauce to a quick boil in a clean wok or saucepan. Gradually add cornflour slurry while stirring until sauce reaches your desired thickness.

Filipino Sisig The Easy Way (campingrecipes)

6 c water
1 1/2 lbs pork belly or pork shoulder
1 lb chicken gizzards
1/4 lb chicken liver
4 cloves garlic, crushed
1 medium onion, finely chopped
1 T fresh ginger, minced
2 1/2 T mayonnaise
3 T pickled chili sauce or garlic chili sauce
4 T Calamansi soy sauce
1/2 lime, cut into wedges
2 scallions, sliced thin for garnish
1 t salt
1/4 t freshly ground black pepper
1/2 t garlic powder
1/2 c butter
1 – 2 eggs

In a large pot, bring water, crushed garlic, salt and pepper to a boil. Cut pork belly into strips 1″ wide and about 4 – 5″ long. Add pork to boiling water, reduce heat and simmer, covered for 1 hour. After the first hour, add chicken gizzards and simmer for another 45 – 50 min. Drain and discard water, then transfer meat to a medium/hot grill. Cook chicken for 1 – 2 min a side and the pork for 3 – 4 min a side until they have a nice golden char. Cool meat, then chop into “pea-sized” chunks. Set meat aside until you are ready to prepare the sisig. Melt butter in a cast iron skillet (preferred) over medium heat, then add onions and ginger and cook until onions just begin to brown. Add chicken liver and crush it into the pan with the blunt end of a spatula or a wooden spoon until it will mix easily with other ingredients. Add chopped meat to skillet and cook for about 10 min, stirring about every min or so. Stir in chili sauce. Add garlic powder and soy sauce and stir for 1 min to allow flavors to blend. Stir in mayonnaise, then crack the egg(s) right on top of the dish. Garnish with scallions and lime wedges and serve immediately, making sure you get some egg with each serving.

Calamansi Soy Sauce

2 oz of fresh lime juice (about 2 limes)
4 T low sodium soy sauce

In a pot over medoium heat reduce lime juice down to 1/2 oz by slowly simmering. Remove from heat and add soy sauce.

Prawn Paste Chicken (JC Cookery)

12 chicken wings
oil for frying

Marinade

1 T prawn paste
2 T oyster sauce
1 T Chinese wine
1 T sugar
1 T sesame oil
pepper to taste

Mix all ingredients together. Add wings and refridgerate 3 hours or overnight is best. Add Flour Mix to wings and mix well. Set asside for 10 min. Deep fry in oil til golden brown. Remove and drain on paper towels.

Flour Mix

2/3 c potato starch
2/3 c flour
1 t baking powder
1 egg, beaten
1/2 c cold water

Add all dry ingredients together in a bowl, then add beaten egg and water. Mix well until smooth.

Chicken Zucchini Stir Fry (ohsnapletseat)

1 lb boneless chicken thigh, cut bite sized

Marinade

1 t cornstarch
1/4 c light soy sauce
1 t sesame oil
2 t sugar or honey
1 T rice wine vinegar (opt)

In a mixing bowl add marinade ingredients. Add chicken, combine well and set aside to marinade in refrigerator.

Stir Fry

3 garlic, smashed
1 T cooking oil
1 medium zucchini, cut in half lengthwise and then sliced
1 T oyster sauce
ground black pepper (opt)

In a cooking pan or wok, add cooking oil and let it heat up on medium high. Add garlic and chicken along with all the marinade sauce. Stir fry for about 2 min or until chicken is no longer translucent and immediately remove chicken from heat by placing in a big plate or bowl and set aside (try to keep sauce in pan). Add a little more cooking oil if your pan is too dry. Add zucchini and stir fry for about 5 min or until zucchini start getting tender. Return chicken back in pan and add oyster sauce, sprinkle with ground black pepper and stir fry everything for about another 2 – 3 min or until chicken is cooked thoroughly and zucchini is tender. Remove from heat and serve!

Easy Chinese Lemon Chicken (cafedelites)

Chicken

600 g chicken tenderloins cut into 1″ pieces
1 large egg
2 T soy sauce
2 T Chinese shaoxing wine or white vinegar
1/2 c corn starch
1/2 c vegetable oil or canola oil

In a large shallow bowl whisk egg, soy sauce and wine. Add chicken, mix well and allow to marinate for 20 min covered. Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken. Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F), shake off excess corn starch and fry chicken in batches in a single layer for about 5 – 6 min, turning half way during cooking until golden and cooked through. Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.

Lemon Sauce

1 T oil
3 t minced garlic
1 t minced or finely grated ginger
1/2 c chicken stock or broth
2 T soy sauce
juice of 1 lemon (about 3 – 4 T)
2 T sugar
2 T honey
salt to taste
2 t corn starch dissolved in 2 T water
1 t sesame seeds to garnish
thinly sliced green onions to garnish
lemon slices, to serve (opt)

Heat oil over medium-high heat. Sauté garlic and ginger until fragrant, about 30 seconds. Add stock, soy sauce, lemon juice, sugar, honey and a pinch of salt. Whisk, bring to a simmer until sugar dissolves. Whisk corn starch mix into simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated, about 2 min. Garnish with sesame seeds, green onions and lemon slices. Serve.

Banana Fritters (Goreng Pisang) (asianinspirations)

6 – 8 ripe bananas
1/2 c self-raising flour
1/2 t baking powder
1/2 t salt
1/4 c cornstarch
1 T glutinous rice flour
1 1/2 T cooking oil
1/3 c cold water
oil

Slice and peel the bananas in half lengthwise. Mix all dry ingredients in a large bowl and whisk slowly in the cold water until you get a smooth batter without lumps. Add the water slowly to prevent the batter from being too runny. Add oil to batter and mix until combined. In a batter bowl, add bananas to make sure that they are all covered in batter. Leave bananas for 5 min in batter. In a deep fryer, heat oil until it is 356° F and fry bananas until golden. Remove and place on paper towels. Serve crunchy and hot.

Easy Korean BBQ Short Ribs (rockrecipes)

4 lbs beef short ribs

Marinade

2 t baking soda
1/3 c light soy sauce
2 t smoked or regular paprika
6 cloves garlic, minced
1 T grated fresh ginger or 1/2 t powdered ginger
2/3 c water
2 T toasted sesame oil
1/3 c firmly packed brown sugar
1/3 c vinegar, any kind
1 1/2 T cracked black pepper
1 t chili flakes or to taste (opt)

Place all ingredients into a large stainless steel or glass bowl or container. Stir well to ensure the sugar and baking soda are dissolved well in the liquid. Add ribs. Cover and leave to marinate in fridge overnight or for up to 24 hours in advance, turning occasionally. Preheat grill to about 400 F. Add marinated ribs to grill, close cover and cook for about 4 min. (check for flare ups after 2 min.) Flip ribs and cook for about an additional 3 – 4 min, depending on thickness of ribs. Serve with a garnish of green onions, chives and/or chili flakes. Great with a side salad or some plain sticky rice.

Ginger Beef and Mushroom Stirfry (mushroom)

1/4 c light soy sauce
2 T rice wine vinegar
1 T sugar
2 t sesame oil
4 t corn starch
8 oz well-trimmed beef steak (sirloin tip or top sirloin)
1 c whole grain brown rice
5 – 6 baby bok choy (can sub broccoli)
1 T vegetable oil, divided
1/4 c julienned gingerroot
3 large cloves garlic, minced
1/4 t hot red pepper flakes (opt)
2 medium carrots, thinly sliced
2 medium onions, sliced
1 lb sliced fresh white button or crimini mushrooms
1/2 c chicken broth or water
1/2 c frozen corn niblets (opt)
1/2 c blanched, halved, unsalted peanuts
1/2 c chopped cilantro leaves or green onions

In a small measuring cup mix soy sauce, vinegar, sugar, sesame oil and cornstarch until smooth. Pour 1/2 into a medium bowl for marinade and reserve the other half until later. Slice beef across the grain into very thin narrow slices; stir beef into marinade mixture and marinate at least 20 min. Cook rice according to package directions. Separate stalks of bok choy and remove leaves set both aside. In a large non-stick skillet or wok heat 2 t oil until hot over medium-high heat; add ginger, garlic and pepper flakes and stir-fry 30 seconds or until fragrant but not browned. Remove beef from marinade with slotted spoon: add to hot skillet and stir-fry 2 – 3 min or until browned. Transfer all to a bowl. Add remaining 1 t oil to skillet. Add bok choy stalks, carrots, onions and mushrooms; stir-fry 3 – 5 min; add broth and corn; cover and steam 2 – 3 min or until vegetables are crisp- tender. Stir in bok choy leaves and push vegetables to the side of skillet; pour reserved starch mix and left over marinade into middle of skillet; bring to boil for 1 min, stirring constantly until slightly thickened. Return meat mix with any accumulated juices and peanuts; toss just until hot. Serve over hot rice and garnish with cilantro or green onions.

Steak and Vegetable Stir Fry with Black Bean Garlic Sauce (eatingwell)

1/2 c low-sodium beef broth
2 T black bean garlic sauce or oyster sauce
2 T Shaoxing rice wine or dry sherry
4 t cornstarch, divided
1 lb skirt or flank steak, trimmed and thinly sliced across the grain
3 T peanut or canola oil, divided
1 lb asparagus, trimmed and cut into 2″ pieces
1 large red bell pepper, thinly sliced
2 scallions, thinly sliced, whites and greens separated
2 cloves garlic, minced

Whisk broth, black bean (or oyster) sauce, Shaoxing (or sherry) and 2 t cornstarch in a small bowl. Toss steak with remaining 2 t cornstarch in a medium bowl. Heat 2 T oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add steak and cook, stirring once until browned, 4 – 5 min. Transfer to a clean plate. Add remaining 1 T oil, asparagus and bell pepper to pan; cook, stirring occasionally until almost tender, about 4 min. Stir in scallion whites and garlic; cook, stirring until fragrant, about 30 seconds. Whisk sauce and add to pan along with steak. Cook, stirring occasionally until sauce thickens, about 1 min. Garnish with scallion greens.

Thai Basil Chicken Bowls (damndelicious)

1 c jasmine rice
1/2 c chicken stock
3 T reduced sodium soy sauce
1 T fish sauce
1 1/2 T light brown sugar
1 1/2 T unseasoned rice vinegar
2 T vegetable oil
3 cloves garlic, minced
2 shallots, thinly sliced
1 red Thai chili pepper, thinly sliced
1 1/4 lb ground chicken breast
1 1/2 c packed fresh basil leaves

Cook rice according to package instructions; set aside. In a small bowl whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar; set aside. Heat vegetable oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently until fragrant, about 1 – 2 min. Add ground chicken and cook until browned, about 3 – 5 min, making sure to crumble the chicken as it cooks; drain excess fat. Stir in stock mix and cook, stirring constantly until sauce has thickened, about 2 – 3 min. Stir in basil until just wilted, about 30 seconds. Divide rice into bowls. Top with chicken mixture. Serve immediately. Refrigerate for up to 3 – 4 days. The bowls can be reheated in the microwave in 30 second intervals until heated through.

Quick Honey Garlic Chicken (foodyhealthylife)

2 chicken breast, pounded to even thickness
salt to taste
black pepper to taste
flour for dredging
3 T & 1 1/2 T butter, divided
3 garlic, minced
Green onion, chopped, for garnish
1 T light soy sauce
1 T vinegar
5 T honey

Season both sides of the chicken breasts with salt and black pepper. Lightly dredge them in flour, shaking off any excess. In a large skillet, melt 3 T butter over medium heat. Add chicken breasts and cook until golden brown on both sides and cooked through, about 4 – 5 min per side. Remove chicken from skillet and set aside. In the same skillet, add the remaining 1 1/2 T butter. Sauté minced garlic until fragrant, about 1 min. Stir in light soy sauce, vinegar and honey. Cook sauce for a couple of min until slightly thickened. Return chicken to skillet, spooning honey garlic sauce over the breasts to coat them thoroughly. Cook for an additional min to ensure chicken is well coated and the flavors meld together. Sprinkle chopped spring onion over the chicken for a fresh burst of flavor. Serve hot, ensuring each plate gets a generous drizzle of the honey garlic sauce.0

Vietnamese Noodles with Lemongrass Chicken (recipetineats)

Chicken and Marinade

1.2 – 1.6lb chicken thigh fillets , skinless and boneless or breast (or pork, beef or any seafood)
1 stalk lemongrass, white part only, bruised and sliced into pieces easy to pick out later
2 garlic cloves, finely chopped or minced
2 T lime juice
2 T fish sauce
1 T soy sauce (all purpose or light, NOT dark soy)
2 T brown sugar
1 T vegetable oil, divided

Combine ingredients and set aside for at least 1 hour, up to 24 hours. Heat 1/2 T oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking). Place chicken in pan and cook each side until dark golden brown and chicken is just cooked through, about 6 – 8 min in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 min, then slice into thin pieces.

Nuoc Cham (Vietnamese sauce)

1/4 c fish sauce
4 T rice vinegar
2 T sugar
1/2 c water
2 garlic cloves, finely chopped
1 red birds eye chill , finely chopped
3 T lime juice

Combine ingredients and mix well to dissolve sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 min.

Noodle Bowl

1/2 T oil
7 oz vermicelli noodles, dried
2 carrots, julienned
2 cucumbers, julienned (opt, remove seeds)
5 c iceberg lettuce, finely sliced
3 c bean sprouts
handful of mint leaves
handful of cilantro
sliced red chilli, for garnish (opt)
lime wedges, to serve (opt but recommended)

Soak vermicelli noodles in hot water for 3 min or according to packet instructions, then drain and rinse under cold water to stop the noodles from sticking together. Individual Servings: Place noodles in bowl. Top with vegetables and herbs and sliced chicken pieces. Drizzle with a 4 T Nuoc Cham Sauce and serve with lime wedges. Self Serve: Place chicken, vegetables, herbs, noodles and sauce in separate bowls/piled on platters. Then let everyone make their own bowls!

Chicken Feet Dim Sum (madewithlau)

Chicken Feet

20 oz chicken feet
3 clove garlic
9 slice ginger
1 stalk green onion
1 oz shallot
1 oz fermented black beans
2 piece star anise
3/4 c peanuts (opt)
1 T honey
1 T Shaoxing wine
3 whole chili pepper
0.50 oz red bell pepper
12 oz corn oil (or any other refined, neutral cooking oil)
1 T corn oil (can take from reserved deep-frying oil)
3 c water

Add 4 c cold water to a large pot or wok. When parboiling anything with bones, like chicken feet, it’s important to start in cold water so that everything can heat evenly and we can extract all the scum that’s trapped deep inside. Add ginger, green onion, honey and cooking wine. The aromatics and cooking wine help reduce gaminess and add flavor, while honey helps chicken feet brown more beautifully during the frying step. Add chicken feet and bring pot to a boil over high heat. Once it has come to a boil, lower heat to prevent it from boiling over and cook for about 2 min. Remove chicken feet. Discard water. Give fermented black beans a quick rinse to remove any dust and debris, then soak in a small bowl of cold water so they can begin to rehydrate and soften. In a separate small bowl, rinse peanuts, then soak them in cold water. Smash and peel garlic and then cut into large chunks. Slice ginger thinly, then halve into angular pieces. Peel shallots, then halve them. Don’t spend too much time getting these aromatics very precisely chopped; they’ll be braising in liquid and releasing flavor over a long time, so they’re fine in large chunks. You can leave chili peppers whole. Give peanuts one more rinse, then soak them in hot water. This will help the peanuts soften up to braise better.

Sauce

1 T Black Bean Sauce with Garlic
2 T Oyster Sauce
2 T light soy sauce
1/2 T dark soy sauce
1 T Shaoxing wine
2 T sugar
1 t salt
1 T Hoisin Sauce
1 t chili sauce to taste

In a bowl combine black bean sauce, oyster sauce, light soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauceand chili sauce. We’ll adjust amount of dark soy sauce later depending on how the color looks, but you can adjust the amount of chili sauce to suit your preferred spice level.

Step 4: Trim chicken claws
Prepare your work surface with a clean, dry paper towel. You can use either kitchen shears or a knife to trim the nails from each toe of the chicken foot. Carefully cut off all of the hard nail, getting as much as you can without cutting into the skin of the chicken foot. Keep your work area tidy by ensuring the trimmed nails go into a waste bowl or other designated area. Then, set the trimmed chicken foot down on the paper towel. We recommend doing this trimming step after blanching because if you trim the nails first, the skin tends to shrink back during the frying step, resulting in a less appealing look and texture. Once you’ve trimmed all the chicken feet, use paper towel to pat chicken feet thoroughly dry. The more moisture you get off the surface now, the more oil splatter you can prevent in the following step. Heat wok or pot on high heat. Add 12 oz oil and heat until it has reached 350° F. If you don’t have a thermometer to go by, test the oil with a wooden chopstick. If you see small, rapid bubbles escaping the tip of the chopstick when you dip it in, the oil should be just about right. While oil is heating up, fill a medium-sized mixing bowl with ice and water. We’ll use that to shock the chicken feet once they’re done frying. Once your oil is at temp, place chicken feet in and cover them with a lid to reduce splatter. We recommend that you fry the chicken feet in batches. After 2 – 3 min, rotate and flip the chicken feet to get an even fry all over. Remove feet from oil when they take on a beautiful golden-brown color. You can also tell that they are ready when the oil starts to calm down. Immediately transfer fried chicken feet into your bowl of cold ice water. Leave them soaking in the cold water for 10 min. While the chicken feet enjoy their cold spa moment, pour the oil out of the wok. You can reserve that oil to cook with later. You don’t need to wash or even thoroughly wipe the wok down; we’ll continue frying in there soon. Time management tip: You can start boiling water (3 c) now for the braising step later. Cut each chicken foot in half to make them more bite-sized for easier eating. To cut the feet, slice your knife into the “palm” of the feet so that you see two toes on each side of the knife. Pause before you try to get through the bone, anchoring the right spot and ensuring that your knife is angled safely straight down. Use your hand to press down on the back of the knife, so you have the strength and leverage to cut through the foot. Heat wok again on high and add in 1 T oil. You can use the reserved oil from earlier. Begin by frying ginger for about 30 seconds, then add garlic, green onions and chili peppers. Add shallots and star anise. Add most of the fermented black beans; reserve just a few pieces to top off your dish with later. Carefully pour in sauce, then fry for about 45 seconds. Add chicken feet then stir-fry thoroughly so everything is well-mixed and the chicken feet are thoroughly coated in sauce and aromatics. Add peanuts in the bottom of a new pot, then transfer chicken feet and sauce over it and continuing to cook in that new pot. The pot with straight walls keeps the water from evaporating too quickly. However, you can stick with your cookware and just add peanuts to chicken feet in your original wok and mix them all in. To the peanuts and chicken feet and sauce, wherever they are, add enough hot water (3 c) to just barely cover all the ingredients. Bring everything to a boil. Once it comes to a boil, turn the heat down to medium. Cover with a lid and braise on medium heat for 45 min. Technically, once the chicken feet are done braising, you can dig in! But if you want to go an extra step to really replicate the restaurant experience, you can keep going. For garnish, cut red bell pepper into small, cute slices. This will give a beautiful pop of color without any surprise heat. You can use a spicy pepper if you like. Arrange chicken feet, peanuts and sauce in a heat-safe bowl for steaming. Top with slivers of red bell pepper and reserved fermented black beans. In a large wok with a rack or steamer, bring water to a boil. Place the chicken feet in the steamer, and steam for 10 min with the lid on. Enjoy.

Rice Paper Dumplings (Home Cook)

Dumplings

1 lb ground pork
2 green onions, minced
2 garlic cloves, minced
1″ fresh ginger, grated
1 T soy sauce
1/2 t sea salt
1 T sesame oil
1 c chopped cabbage
1/4 c grated carrot
2 oz mushrooms, minced
12 rice paper 22 cm, plus & more if needed
oil for frying

Combine pork, green onions, garlic, ginger and soy sauce sauce in mix until just combined. Heat sesame oil in a large skillet over medium heat. Add cabbage, carrot and mushrooms, and sauté until slightly softened, about 3 min. Add pork mix and cook stirring until mostly browned. Remove from heat. Prepare a shallow plate filled with cold water big enough for the rice paper. Prepare a sheet of parchment paper and place on a flat surface. Moisten a cutting board with some water to keep the rice paper from sticking while you work. Dip a rice paper in the plate of cold water, then place on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture. Add 1 T pork mix in the center. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap with the remaining paper on top. Each side should have at least 2 layers of rice paper. If you see that there’s only one layer, you can wrap with another layer of rice paper to ensure there’s no tearing during cooking. Place wrapped dumpling on parchment paper to keep from sticking, then repeat with the rest of the filling. Heat a nonstick skillet over medium high heat and add a thin layer of oil, about 1 – 2 T. Add dumplings in a single layer without touching each other, then fry for 3 min per side until golden and crispy. Remove from heat and serve warm with the dipping sauce.

Dipping Sauce

3 T soy sauce
2 T rice vinegar
1 t esame oil
1 T organic maple syrup
1 t ginger, minced
2 cloves garlic, minced
1/2 T chili oil
1/2 t sesame seeds
1/2 T cilantro (opt)

Mix all ingredients well. Set aside.

Stir Fry Ground Beef (ohsnapletseat)

1 T cooking oil
4 garlic cloves, roughly chopped
1 lb ground beef
1 small onion, sliced
8 oz mushrooms, sliced
4 T soy sauce
1 T sesame oil
2 T brown sugar
green onions, chopped

Heat a large cooking pan or wok on medium high heat. Add cooking oil and garlic and stir fry for about 1 min or until aromatic. Add ground beef and start breaking it up in to smaller pieces with a spatula. If you’re using a non stick pan, make sure to use spatulas that do not hurt the coating. Cook ground beef until mostly browned about 2 min or so, remember to occasionally stir to cook evenly. Add sliced onion and stir fry for about a min. Add mushrooms and stir fry for another min. Add soy sauce, sesame oil and brown sugar, and stir everything to mix well, about 3 – 5 min or until everything is cooked. Add green onions and mix well, and then remove from heat and serve! Sserving with rice or noodles.

Shanghai Fried Noodles (thewoksoflife)

Pork and Marinade

6 oz lean pork. sliced into 1/4″ strips
3/4 t cornstarch
1/2 t light soy sauce
1/8 t dark soy sauce
1 t shaoxing wine
1/8 t sugar

Mix together ingredients and set aside for 5 – 10 min.

Other Ingredients

3 T oil, divided
8 shiitake mushrooms, fresh or dry; you have to soak them first if they’re dried, thinly sliced
1 lb Japanese-style udon noodles
2 1/2 t dark soy sauce
2 1/2 t soy sauce
1/4 t sugar
1 bunch choy sum or baby bok choy, washed and trimmed

Heat 1 T oil in a wok over high heat. Add pork stir-fry until browned. Turn down heat, remove pork from wok and set aside. Add 2 T oil to wok and sautee mushrooms for about 2 min using medium heat. Break up noodles gently with your hands and add to wok. Add soy sauces and sugar. Stir-fry everything together until noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce. Add leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.

Taiwanese Braised Beef Shank (tiffycooks)

Beef

2 1/2 lbs boneless beef shank, cut into 1″ pieces
3 slices ginger
8 cloves garlic, peeled
1 1/2 T sugar
1 c soy sauce
1/2 c dark soy sauce
1/2 c chinese cooking wine (opt)
6 c water (cover the beef)

Blanch beef shank for 4 – 5 min, rinse with cold water. In a pot add in soy sauce, dark soy sauce, chinese cooking wine, garlic, ginger, spice bag, sugar and water. Bring it to a simmer and add in beef shank. Once the pot is boiling, turn the heat to medium-low heat for 1 1/2 – 2 hours. Optional: Rest beef in sauce overnight in fridge and cut into thin slices before serving.

Herb Bag

3 Star anise
6 – 8 whole red chilli
1 T Sichuan peppercorns
1 – 2 bay leaf
1 small cinnamon stick
1 – 2 cardamom (opt)

Toast all the spices for 2 – 3 min on medium-high heat or until fragrant, add spices into a spice bag if you have one, if not just strain before serving.

Cantonese Roast Duck with Chinese Angelica Root (Dang Gui) (beyondnorm)

1 duck

Marinade

1 T salt
1 1/2 T light soy sauce
1/2 T Chinese five spice powder
1 T honey
some white pepper

Wash duck, then pat dry with kitchen towel. Combine marinade ingredients for the duck in a small bowl. Rub duck with marinade and set aside. Remove duck from fridge and open the duck cavity. Pour the cooked liquid marinade inside the duck cavity. Stitch the cavity of the duck with 2 bamboo skewers/some toothpicks tightly and make sure there’s no leakage of the sauce. This is to prevent the blanching liquid from entering the duck cavity later. Allow it to be marinated for at least 2 hours or overnight in the fridge. Once the Blanching Liquid is boiling, pour it evenly over the whole duck until all the skin has contracted. Repeat the process till all the boiling liquid is used up. Pat duck dry using some kitchen towels. Either air dry or sun dry the duck for 3 hours or longer until the skin is completely dry. Pre heat the oven to 392 F. Place duck on a tray lined with parchment paper. Roast for 30 min with the breast side up. Then transfer and turn the duck onto a new parchment paper and continue baking for another 20 min. Retain juices/sauces which might have flowed out from the duck and set aside. Using the first baking paper (oil discarded), turn the duck back to its original position and roast for another 10 more min or until the colour of the duck is richly browned. Once the duck is slightly cooled, cut and remove the sticks and let the meat juices and marinade drain to a bowl. Cut duck into preferred sizes. Bring meat juices/sauces to a boil and either drizzle them on to the meat or use them as a dipping sauce. Note: Marinating the duck overnight and roasting it the following day will give the duck more flavour.

Liquid Marinade

2 T cooking oil
2 T minced garlic
2 T minced ginger
3 star anise
5 – 6 pieces Chinese Angelica Root/Dang Gui
2 T dark soya sauce
2 T Hoisin sauce
2 T Chinese cooking wine (Hao Tiao)
2 T raw sugar/brown sugar
1 T salt
5 stalks spring onion (cut in half)

In a pan heat up cooking oil. Add minced garlic, minced ginger, star anise and dang gui. Sauté until fragrant. Add in all the rest of the Liquid Marinade ingredients and bring it to a boil, then let it simmer for 2 – 3 min. Turn off the heat and set aside for later use.

Blanching Liquid

18 c water
2 T dark soya sauce
1 1/2 T honey
1 1/4 T white vinegar

Put all ingredients into a big wok or pot. Bring it to a boil.