Mee char sach moan

Mee char sach moan
(Stir-fry egg noodle with chicken)
Serves 4

1 Package thin egg wonton noodles (fresh)
1 Cup water
1 Tablespoon cornstarch
2 Tablespoon fish sauce
2 Tablespoon soy sauce
2 Tablespoon sugar
4 Tablespoons vegetable oil
4 Cloves garlic, minced
1 lb Boneless chicken breast, sliced thin
1 Teaspoon salt
1 Teaspoon black pepper
1/2 lbs gai lan, trimmed
1 large Yellow onion, sliced
12oz Bean sprouts, washed and drained
6 Stalks green onion, chopped

In a small bowl, mix 1 cup water with cornstarch, fish sauce, soy sauce
and sugar, mix well and set it aside.

When skillet is hot, add oil, garlic and chicken meat, sauté till chicken is almost done. Season with salt/pepper. Add gailan and yellow onion, stir well. Cook for a few minutes to soften things up.
Add noodles and stir till noodles hot, add bean sprouts and prepared cornstarch sauce , stir, add green onion.

Pork, Tofu and Gai Lan

Pork, Tofu and Gai Lan
Serves 4

2 pork chops, shreds
1 1/2 tablespoons Shaoxing wine
1 tablespoon cornstarch
1 teaspoon brown sugar
1 teaspoon dark soy sauce

3 tablespoons peanut oil
1 large onion, thinly sliced
5 cloves garlic, peeled and sliced thinly
1 Tbs ginger, minced
2 jalapeno chiles, thinly sliced
1 package baked tofu, thin shreds
1-2 tablespoons dark soy sauce
1 tablespoon Shaoxing wine
1 pound gai lan, washed and trimmed
1/4 cup chicken broth

2 tablespoons chili bean sauce
1/2 teaspoon brown sugar
1 tablespoon oyster sauce
1 teaspoon balsamic vinegar
(mix the last four ingredients in a small bowl and have ready by the wok)


Mix together pork slices, wine, cornstarch, sugar and first amount of dark soy sauce, and set aside to marinate for at least twenty minutes.

Heat up your wok, Add onion, and stir and fry until they wilt and turn distinctly golden. Add the ginger, garlic, and chile all at once, and stir and fry until the whole is very fragrant.

Add the meat, reserving marinade. Spread the meat into a single layer on the bottom of the wok, and let it sit, undisturbed until you can smell it browning. At that point, add tofu, and keep stirring and frying until most of the pink is gone from the meat. Add the extra marinade, soy sauce and the Shaoxing.

Add the gai lan stem slices, and stir and fry for about a minute or two. Spread the gai lan leaves over all, and add the chicken broth, then stir vigorously but are fully. After the leaves begin to show signs of wilting add the contents of the little bowl of bean sauce, sugar and oyster sauce, and stir to combine well.

Cook until done, saucy.

Rigatoni with Salami, Mozzarella and Arugula

Rigatoni with Salami, Mozzarella and Arugula
Serves 4

1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Chile flakes
28 oz crushed tomatoes
Splash of dry white wine
1 lb. rigatoni
1/2-lb. chunk salami, cut into small cubes
Salt and freshly ground pepper, to taste
1/2 lb. mozzarella cheese, cut into small cubes
1 box baby arugula
pecorino romano cheese

Heat oil. Add the garlic and sauté until it is very lightly golden, 1 to 2 minutes. Add the tomatoes, increase the heat to medium and cook 4 to 5 minutes. Add the white wine and let it boil away for a few minutes. Add the salami to the tomato sauce and season with salt and pepper.

Drain the pasta well and put it in a warmed large, shallow bowl. Add the tomato sauce and toss. Add the mozzarella, arugula and a generous drizzle of olive oil and toss gently. Add a handful of the pecorino cheese and toss.

Orecchiette with Sausage, Peppers, and Feta

Orecchiette with Sausage, Peppers, and Feta
Serves 4

1 lbs uncooked orecchiette
2 teaspoon olive oil
2 red bell pepper, sliced
1 cubanelle pepper, sliced
2 Jalapeno pepper, chopped
salt
1 lbs Italian sausage
2 teaspoon dried oregano
splash of white wine
2 garlic clove, minced
6 ounces crumbled feta cheese
1/2 jar sliced pitted kalamata olives
black pepper

Cook the pasta, reserving a cup of liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Burmese Noodles

Burmese Noodles
Serves 6

Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes

8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil

Use food processor to make the curry ingredients into a thick paste.

Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.

Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.

Kung Pao

Kung Pao Anything
Serves 4

2 lbs tofu or any protein, chunked
5 gloves garlic, minced
1 thumb ginger, minced
1 bunch scallions, roughly chopped
2 tablespoons peanut oil
15+ dried red chilis
1.5 tablespoon ground Sichuan peppercorns
2 handful of dry roasted peanuts

For marinade:
1 teaspoon salt
1 tablespoon soy sauce
2 teaspoon Shaoxing rice wine or medium dry sherry
3 teaspoon cornstarch
2 tablespoon water

For sauce:
1 tablespoon sugar
2 teaspoon cornstarch
2 teaspoon dark Soy sauce
1 tablespoon Soy sauce
1 tablespoon dark rice vinegar/balsamic
2 teaspoon sesame oil
2 tablespoon chicken stock or water


Cube the tofu and mix in the marinade ingredients. Let stand while you
prepare the other ingredients.

Mince the garlic and peel and slice the ginger. Roughly chop the white
parts of scallions, and thinly slice the green parts for garnish.

In another bowl, mix the sauce and set aside.

Heat a wok with oil over high heat. Add the chilis and Sichuan
peppercorn. Stir-fry briefly until the chilis are slightly blistered. Add
tofu and stir-fry 2 to 3 minutes. Add garlic, ginger, and scallions, and
stir-fry until fragrant, about 2 minutes. Pour in sauce and mix to coat
the other ingredients. When the sauce is thickened, stir in peanuts and
scallions.

Serve with rice.

Mexican Pasta Salad

mexican pasta salad
Serves 8.

1 pounds fusilli pasta
olive oil

Two cooked chicken breasts, meat shredded
1 bag cherry tomatoes, halved
~4-5 ears corn, roasted
1 can sliced olives
1/2 large red onion, chopped

4 tablespoons plus 2 teaspoon Dijon mustard
4 tablespoons plus 2 teaspoon fresh lime juice
3 jalapeño chilies, seeded, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add shredded chicken or turkey, tomatoes, corn kernels, olives and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 2/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

Mussels Pasta in Spicy Chilli Bean Sauce

Creativity!

Mussels Fusili in Spicy Chilli Bean Sauce
Serves 4

1 lbs fusilli
3/4 lbs brussels sprouts, trimmed
1 bag mussels, cleaned
4 cloves of garlic, finely chopped
4 shallot, thinly sliced
Juice of a lime
fresh cilantro, chopped
6 tbsp of chili bean sauce

Par boil the brussels, and remove. Cook the pasta.
Saute garlic, shallot, some of the fresh corriander, and sprouts. Add mussels and the chilli bean sauce, mix well, cook until the mussels open.
Drain pasta, use some of the pasta water to thicken sauce, pour the pasta into the sauce mixture, mix well, garnish with freshly chopped cilantro.

Spicy Stir-Fried Pork with Cabbage

Spicy Stir-Fried Pork with Cabbage
Serves 6

1.5 lbs boneless pork, in strips
2 teaspoons cornstarch
1 teaspoon soy sauce
2 teaspoons Chinese rice wine
Freshly ground black pepper
3 tablespoons ketchup
2 teaspoons Sriracha
2 teaspoons soy sauce
A little water to thin
1 tablespoon sugar
1 small diced tomato
1 tablespoon vegetable oil
1/2 teaspoon toasted sesame oil
3 garlic cloves, minced
1 medium head green cabbage, chopped
5 or 6 scallions, sliced

Marinate pork together the cornstarch, 1 teaspoon soy sauce and Chinese rice wine. Marinate for about 15 minutes.

Mix together the ketchup, Sriracha, soy sauce and sugar and tomato.

Fry the pork and minced garlic. Stir fry for about 2 minutes or until the pork is seared and just barely cooked through. Remove from the pan and cover to keep warm.

Add the cabbage to the pan in batches and cook for 2 to 3 minutes until color brightens and cabbage is crisp-tender.

Add the ketchup mixture to the cabbage and cook, tossing the cabbage with the sauce for another minute. Add the pork, combine well and cook for about 2 minutes more. Remove the pan from the heat and add the scallions.

Serve over rice.

Pasta with Sausage, Basil, Cabbage and Mustard

Pasta with Sausage, Basil, Cabbage and Mustard
Serves 4-6

1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
1 lbs bulk hot Italian sausage
1 small savoy cabbage, chopped
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 handful thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain.
Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the cabbage and cook until softened a bit. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat.