• preparation

Soften the noodles in a large pan of boiling water to cover, pushing the noodles under the water. Set aside for 5-10 minutes, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat a wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 minutes until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and bean sprouts. Stir-fry for a further 3-4 minutes, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

• preparation

Combine marinade ingredients in a glass bowl. Mix pork cubes into marinade for 1 hour. Remove pork from marinade, and thread through skewers. Broil on a charcoal grill.

• preparation

1. Cook the vermicelli: Bring a large pot of water to a rolling boil, then drop the noodles in, stir well, and cook just until tender, 50–60 seconds. Drain well and set the noodles aside to dry in a large sieve for 20-30 minutes, tossing occasionally to prevent clumping.
2. Meanwhile, heat a wok over medium heat, then add a teaspoon of vegetable oil, swirling to coat the surface. Pour the eggs into the center of the wok, then immediately tilt and swirl the pan to form a thin, even layer. Cook until the egg is thoroughly set, 2-3 minutes, then transfer it to a heat-resistant cutting board and set aside until cool enough to handle. Roll the omelet up tightly, slice into ¼-inch wide strips, and set aside by the stove.
3. Return the wok to high heat and add 1 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shrimp, season with a pinch of salt, and cook, stirring frequently, until they are pink and just barely cooked through, about 1 minute. Use a slotted spoon or a wok spatula to remove the shrimp from the wok and set them by the stove along with the sliced egg.
4. Use a dry paper towel to wipe the wok clean, then return it to high heat. Add the remaining 2 tablespoon vegetable oil, swirling to coat the surface. When the oil begins to smoke, add the shallots, ginger, and garlic and cook, stirring continuously until fragrant but not yet colored, 30-60 seconds. Add the curry powder, turmeric, and a pinch of salt and continue cooking, stirring continuously, until the spices are completely incorporated into the aromatics and smell faintly toasted, 1-2 minutes. Add the onion and continue cooking just until softened, 2–3 minutes, then, add the scallions, Chinese chives, red bell pepper, and beansprouts and cook, stirring continuously, for 30 seconds. Add the reserved noodles, along with the Shaoxing wine, soy sauce, and sesame oil. Using a pair of chopsticks or tongs, lift and toss the noodles to loosen them, allowing them to fry evenly, and incorporating them with the liquids and vegetables. Add the reserved eggs, the char siu or ham, and the shrimp and give the mixture a few final tosses in the wok until the proteins are heated through. Transfer the noodle mixture to a plate, garnish with a few sprigs of cilantro, and serve immediately.
Shaoxing wine
Shaoxing wine is one of the most famous varieties of huangjiu, or traditional Chinese wines, fermented from rice. It originates from the region of Shaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine.
The best substitutes for Shaoxing Wine / Chinese Cooking Wine are:
• Dry sherry – just every day dry sherry;
• Mirin – a Japanese sweet cooking wine;
• Cooking Sake / Japanese Rice Wine – this is a bit lighter in flavor than Chinese cooking wine, but is an acceptable substitute.
•

• preparation

In a mixing bowl, combine the first five ingredients.
Heat a wok on high heat. Add oil. Slosh around. Stir fry pork with garlic and ginger until meat is whitish.
Add the gravy ingredients and stir until sauce is thickened. Add onion, celery and mushrooms, tossing for a while. Finely, add snow peas and mix for about 2 minutes. Serve with soy sauce.

• preparation

Set 1 tablespoon of the edamame aside for a garnish.
Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips
.

• preparation

Cook the rice:
Bring the water and salt to a boil, add the rice, stir and cover. Cook for 20 minutes over low heat. Turn the heat off, let set for 10 minutes, fluff with a fork.

Marinate the chicken
Combine the soy sauce, sesame oil, egg white and cornstarch in a medium bowl. Whisk together to a creamy consistency.
Toss the chicken in batter to coat. Allow to sit while preparing the sauce.

Make the sauce
Heat canola oil in a medium saucepan over medium heat. Add the garlic, ginger, green onions and red chiles (if using) and stir around until very fragrant - 30 seconds to a minute.
Add in the chicken stock or water.Then add the sesame oil, soy sauce, tomato paste, rice wine vinegar, chili/garlic paste, and the brown sugar. Mix this together very well and bring it up to a boil.
Adjust the taste to make the sauce spicier or sweeter adding a little more vinegar for extra tang.
Combine a few tablespoons of the the warm sauce in a measuring cup with 1 1/2 tablespoons of cornstarch and whisk until there are no clumps.
Pour that mixture back into the sauce pan and let boil for a few minutes until thick.
Set the heat to low.

Cook the chicken
Heat a pan over medium high heat with a small amount of oil covering the entire bottom. Make sure the oil is very hot before you add the chicken.
Cook the chicken in multiple batches for a couple of minutes on each side to get it crisp and golden brown on all sides. Use a wire screen to cover the pan as oil may splatter.
Once a batch of chicken is cooked, set it aside on a plate.

Combine chicken and sauce in a clean pan. Mix to combine and let simmer together for a few minutes.
Serve over white rice with chopped green onion and some steamed veggies

• preparation

Followed the instructions on the package of rice paper to soften and become pliable.
Remove and arrange in single layer on clean towel; pat dry.

Sprinkle 1 tbsp each of the carrot and green onion in center of each round; top with salmon. Tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side. Brush top and sides with hoisin sauce. Transfer to 400ºF (200ºC) oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy: Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes. Add bok choy and soy mixture; cover and cook until fork-tender, about 5 minutes. Serve with salmon bundles.

• preparation

1. In a small bowl, whisk together 2 tablespoons of water, the soy sauces, vinegar, sugar, 1 teaspoon of cornstarch, and salt until well combined.
2. Cut the tofu into 1-inch cubes and transfer to a large bowl. Rub with the remaining 3 tablespoons of cornstarch until all sides are lightly coated.
3. Pour enough oil to coat the bottom of a large non-stick pan and set it over medium heat. Add the tofu into the hot oil and panfry until golden brown all over, 1 to 3 minutes per side, adding more oil if the pan looks dry at any point. Transfer to a plate.
4. Using the same pan, sauté the ginger until fragrant, 2 to 3 minutes, adding more oil if the pan looks dry. Add the chiles, garlic, and white parts of the scallions. Stir-fry for about 1 minute, until the garlic is fragrant.
5. Add the tofu, sauce, and Sichuan peppercorns (if using), then quickly toss until the tofu is evenly coated with sauce, about 1 minute. Fold in the remaining green parts of the scallions and the peanuts.
6. Serve warm with a bowl of rice.

• preparation

Combine the first four ingredients together. Allow to sit in a warm place 30 minutes
Place in a mixing bowl the next four ingredients, and add the above batter Knead to form a smooth elastic dough.
Allow to rise until double in size.
Sprinkle ½ teaspoon baking powder into 2 tablespoon flour onto counter top and roll out 12 balls of uniform size.
Flatten each ball and place 1 tablespoon shredded BBQ pork or beef in center,.
Steam 2″ above water and ½ ” apart for 12-14 minutes Serve warm

• preparation

1. Prepare the rice and broccoli.
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed broccoli (optional).

• preparation

Rinse chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat. Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to remaining broth mixture. Set aside.
In wok or large skillet over high heat, heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or until browned. Add green pepper; stir fry one minute longer.
Stir remaining sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts. Serve immediately over hot rice.

• preparation

Cut the carrots into julienne strips. Blanch in salted boiling water until barely tender. Drain and set aside.
Cut 8 slices of ginger on the diagonal, then cut into julienne strips. Snap off the stems from the snow peas and remove the string.
Chop the scallions including some of the green top. Cut the pork into thin slices and then into 1/4 inch strips. Stir-fry.
Heat the oil in a frying pan over high heat. Add the pork and stir while cooking. After 1 minute, add the blanched carrots, the snow peas, and the ginger. Stir and cook for 5 minutes. Add the scallions and the garlic and then the wine and the soy sauce.
Simmer for 5 minutes.

• preparation

Cut wings at segment joints. Discard the tips. Cut the tendons connected to the bone and push back the meat away from bone. Remove bone.
Shell and devein shrimp and chop into fine paste(food processor). Mince the bamboo shoot and garlic.
Combine shrimp, bamboo shoot, garlic, ginger, wine, soy sauce, and corn starch and fill cavity of the chicken wings.
Mix batter with remaining ingredients. Coat the stuffed wings with batter and deep fry at 375 degrees until golden brown. Serve with sweet and sour sauce.

• preparation

In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
In a small bowl combine the cornstarch and water.
Season pork with 1/2 teaspoon salt and ¼ teaspoon pepper.
In a shallow dish mix together flour and 1/3 cup cornstarch.
In a separate shallow dish add eggs and whisk.
Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, and coat in the flour mixture.
In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (180°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
Heat wok over medium-high heat and add in 1 tablespoon oil.
Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
Add in the red and green bell peppers, and stir-fry for 1 minute.
Add in the pineapple and stir-fry for 1 minute.
Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.

• preparation

The 7 Main Types of Tofu And How to Cook With Them

From Firm to Silken, Know Which Type to Use

Silken Tofu
This style of tofu is complete with minimal curdling and processing, resulting in a product that is delicate in both texture and flavor. There are several ingredients that can be used to coagulate silken tofu, each producing a slightly different effect. For more jiggle and bounce, glucono delta lactone is added, whereas to achieve a softer result, nigari or gypsum is stirred in. Either way, it’s set in the same container it’s made in.
Historically, the Koreans enjoyed silken tofu in their jigae stew, while the Japanese incorporated it into hiyayakko, a simple dish made from chilled tofu and toppings with ginger, scallions, and soy sauce. Now, this doesn’t preclude silken tofu from packing a punch—it’s 40 percent protein, making it a lovely addition to your health-conscious smoothies, sauces, and even desserts.

Medium Tofu
In terms of texture, there is a range between silken and firm tofu that we’ll grant the ambiguous title of “medium.” This category of tofu has an additional step built into the process: pressing. After the soybean is sufficiently curdled, it’s transferred into a press that squeezes out most of its water. How you enjoy medium tofu is a matter of personal preference since its definition isn’t as firm (get it?) as others. That said, most agree it doesn’t hold up well when heavily handled, such as in a stir fry or on the grill. Try dropping it into miso soup or showcasing it in a Szechuan mapo tofu.

Firm Tofu
Firm tofu stands strong in a frying pan and excels as a meatless stand-in for a steak. Here again, this style encompasses several textures and as more water is pressed out of the curd, the firmer it becomes. Most firm varieties are popular in the West, so finding it is typically a cinch. Yet, if you fancy something on the far end of the spectrum such as su ji—a tofu so firm its name literally translates to “vegetarian chicken” in Chinese—your hunt may lead you to an Asian specialty store. If you have a taste for the traditional, try vegetarian potstickers, but if you like to reinvent the norm (and enjoy alliteration) give tofu tacos a go.

Tofu Skins
Also known as yuba in Japanese, tofu skins are made from successively peeling off the top layers that form while simmering soymilk. But if we’re being technical, tofu skins aren’t a tofu product at all—true tofu is made by adding a coagulant, whereas tofu skins coagulate from heat alone. Despite what they lack, tofu skins still make for a toothsome companion in many dishes! They can be found fresh or bought in a package, but if you choose the latter, you’ll need to rehydrate them before using. Serve 'em up as orange sesame yuba rolls or simply nest them in a soup. No matter how you get your hands on them, you’ll soon fall in love with their versatility and easy preparation.

Fermented Tofu
Fermented tofu may sound more dubious than delicious, but many compare its flavor to another familiar and well-loved food: cheese! It’s produced by inoculating tofu with mold, allowing the strains to proliferate for a few days, then packing it with a seasoned brine. There are many varieties of fermented tofu and each carries a distinct flavor, so be careful to follow your recipes precisely. Yet just as with cheese, you need not search long to find a dish it compliments just perfectly. Stir white fermented tofu in your bowl of congee or add red fermented tofu into a dipping sauce, destined for hot pot.

Aburaage Tofu
Mexico has the tortilla, Greece has the pita, and Poland has the pierogi—no matter where you are in the world, people enjoy stuffing their food into pockets and eating it. Aburaage is Japan’s answer to this. To make aburaage, tofu is cut into thin slices and fried until it puffs up and hollows out, ready for a variety of fillings. Although cooking with aburaage is a cinch, it’s best to boil it first to remove excess oil. Looking for something unhampered and delicious? Enter inarizushi. Or perhaps you craving a remix on your usual soup routine. This recipe for kitsune udon noodles should do the trick.

Shredded Tofu
In theory, shredded tofu is similar to other soy-based noodles, but in practice, they are light years tastier. You’ll likely spot them at an Asian specialty store sitting in their crinkly packaging, hankering to be used in any one of your usual noodle dishes. Just as with typical pastas, you’ll need to boil them first, but then it’s game on. Drizzle chili oil on top of a cold or hot shredded tofu noodle salad for a no-fail addition to your meal spread. Or drop them in the work with heaps of vegetables for a low-carb take on a noodle stir fry.

Source: www.thespruceeats.com