Pork Chow Mein

Get ready for the Chinese New Year with these great noodles - and the quick little black bean sauce makes this ridiculous.

Serves 2-4

INGREDIENTS

• 2 tablespoons black bean garlic sauce
• 2 tablespoons soy sauce
• ½ pound boneless pork (tenderloin or country style ribs work great), thinly sliced 
• ½ tablespoon of neutral oil*
• *(unflavored oils such as canola, vegetable or peanut)
• ¼ pound sugar snap peas sliced diagonally
• ½ pound shitake mushrooms
• 4 oz chow mein noodles, cooked
• green onions, chopped to garnish

 DIRECTIONS

1. Combine black bean and soy sauce, set aside
2. Heat sautéed pan on medium-high, add oil and pork and cook cooked until pork is just done, about 4 minutes ­ - remove pork mixture to a bowl
3. In same pan, heat to high and add a little more oil
4. Add peas and stir fry until crisp tender, about 3 minutes then add to pork mixture
5. Return pan to heat again, add more oil and the shitakes, cook until softened, about 5 minutes
6. Turn heat up to high, add the pork mixture and then the add soy/black bean - stir until heated through
7. Add chow mein noodles, combine well, plate and garnish with green onions
8. Serve

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SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

HOT AND SOUR SOUP

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 3 cups chicken broth
• 8 ounces firm tofu, cubed into a medium dice
• 4 Shiitake mushrooms, stemmed and thinly sliced
• 1-2 tablespoons chili paste
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons corn starch
• 2 tablespoons water
• 1 egg, beaten

DIRECTIONS

1. In medium saucepan bring chicken broth to a boil
2. Add mushrooms, tofu & chili paste - let boil a couple minutes
3. Stir in soy, vinegar and pepper - mix well
4. In small bowl mix corn starch & water until smooth, and stir into the broth
5. Simmer 5 minutes until broth thickens, then turn off heat
6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
7. Serve - Gung Hay Fat Choy!

 WATCH ME MAKE THIS

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Beef and snow peas

Serves 4

This reminds me of home (Vancouver)... Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

• 4 tablespoons canola oil
• 1 large Skirt Steak, leave the fat, cut bite sized pieces against the grain
• 1/2 yellow onion, sliced
• 1 cup snow peas, whole
• 2 tablespoons Chill Paste (I used Garlic Sambal)
• 2 tablespoons soy sauce (I used House Wife Soy)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 teaspoons corn starch (to thicken)
• 4 Ready-cooked rice packs

DIRECTIONS

1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
2. Make sure everything is prepped and ready
3. Heat carbon steel wok or large skillet to smoking hot, add 2 tablespoons oil, cook beef for 2 minutes then remove
4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas, cook for 2 minutes maximum (keep it moving)
5. Add sauce and cooked beef, coat everything well, cook for one more minute
6. Heat rice in microwave
7. Eat!

Leftover Celery & Chicken Stir Fry

Serves 2

A stir fry is one of the greatest ways to use up leftovers - so use this merely as a guide, and throw in anything you have.

Ingredients

• 6 stalks celery, thinly sliced
• 3 raw chicken thighs, cut into bite-sized pieces
• 3 tablespoons oil
• 1-2 cups shredded cabbage (any kind really)
• 3 green onions, thinly sliced
• 1 inch fresh ginger, finely minced
• 2 cloves garlic, crushed and minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Fresh rice for serving

Directions

1. Heat wok till almost smoking then add oil and chicken - cook about 3 minutes or until just cooked through - set chicken aside
2. Heat wok again (don't clean it) add oil and the celery and cook for 1 minute, then add cabbage, onion & stir fry about 3 minutes or until softened
3. Push veggies to the side, add the ginger and garlic to the middle with a splash of oil and wait till it gets super fragrant - about a minute
4. Then add chicken back in with the vegetables, the sesame oil and soy sauce
5. Stir well to combine everything and serve on the rice

Hoisin Beef Skewers

Makes about 2 dozen skewers

These can be made in 5 minutes and cooked in about 5. That's pretty darn good - plus you get to eat them off those cool little sticks. Put the steak in the freezer for about 15 minutes before slicing - it will make it easier.

Ingredients

• 1 pound steak, I think a New York works well
• 1/2 cup Hoisin sauce, supermarket Asian aisle
• Juice from 2 limes
• 2 cloves garlic, crushed
• bamboo skewers
• chili sauce, to taste
• green onions, thinly sliced and toasted sesame seeds for garnish

Directions

1. Mix Hoisin, lime juice and garlic well - set aside
2. Trim steak across grain into slices about 1/4 thick
3. Thread steak onto skewers
4. Add some of the sauce to the skewered meat - reserving some for dipping
5. Heat grill pan or bbq really well
6. They won't take long - no more than about 3 minutes a side
7. Mix a little chili sauce with reserved dipping sauce and serve on the side

Tomato Beef Chow Mein

Serves 6

A boyhood favorite.

Ingredients

• 2 Styrofoam cups of the pre-packaged instant ramen noodles
• 1 pound steak (you choose but I like a New York for this)
• 1 tablespoon peanut oil
• 4 ripe, medium sized tomatoes, cut into 8 wedges each
• 2 tablespoons black bean sauce, (found in the Asian aisle of most supermarkets)
• 1 tablespoon water
• Green onions (scallions, chopped fine for garnish

Directions

1. Cook noodles according to package directions--for the styrofoam type I just fill with water and microwave 2 minutes, then drain well. For the plastic bag kind--I boil them without the seasoning packet then drain well
2. Slice steak into very thin slices
3. Preheat a pan or wok on stovetop and heat really well over medium heat, then add oil
4. When the oil is smoking, and not until-- add beef and tomato and stir fry for a couple minutes until beef changes color and is cooked through
5. In a small bowl mix black bean sauce with water- -set aside
6. Add drained noodles and black bean sauce to the beef and tomato and stir the whole business until the flavor is through everything and all is heated
7. Serve

Black Bean Salmon

Serves 4 - 6

Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. Look for the Lee Kum Kee brand.

Ingredients

• 1/3 cup apricot preserves (which is pretty much the same as jam)

• 1/2 cup black bean & garlic sauce

• 1 whole salmon filet, 1.5 - 2 pounds

• 1/4 green onions, finely chopped

• Toasted sesame seeds

DIRECTIONS

1. Heat broiler to high

2. Mix apricot and black bean in a small bowl - stir well

3. Spread evenly over top of the salmon

4. Put in oven 4-6 below broiler coils - and cook approximately 7 minutes for every inch of thickness

5. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

Five Minute Stir Fry Noodles

Serves 4

Keep the main ingredient a secret until your friends or family try these. On second thought, go ahead and tell them – it'll be funnier.

Ingredients

• 2 packages instant ramen type noodles - you know, the kind you cook with boiling water or in the microwave
• 3 tablespoons teriyaki sauce
• 1 tablespoon peanut oil
• thinly sliced green onions

Directions

1. Cook noodles according to package directions, drain
2. Heat oil in large pan or wok over high heat
3. Add noodles and stir fry 30 seconds
4. Add teriyaki and mix well - remove to plate and sprinkle with green onions

Sesame Noodles

This is so good either alone or as an accompaniment. In fact, it's a perfect match for the Asian Scallops - see recipe.

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar or white-wine vinegar
• 1/2 teaspoon red pepper flakes
• 2 tablespoons packed brown sugar
• 1/2 cup peanut butter - creamy is best
• 1 tablespoon sesame oil
• 1 teaspoon finely chopped fresh ginger
• 1/2 cup chicken broth
• 1 pound lo mein or linguine
• 1/4 pound snow peas, trimmed & strings discarded
• Chopped peanuts for garnish

Directions

1. Combine soy, vinegar, red pepper flakes, brown sugar, peanut butter, sesame oil, ginger, and chicken broth in a small saucepan
2. Simmer and stir until it is thick and smooth and let cool.
3. Cook snow peas in medium saucepan of boiling salted water until crisp-tender, about a 2 minutes.
4. Drain and rinse with cold water to cool; drain well.
5. Cook noodles in boiling salted water - do not overcook.
6. Drain and then rinse noodles under cold water.
7. Drain again well and transfer to a bowl.
8. Add the snow peas to the noodles and toss both in the sauce.
9. Serve at room temperature with a sprinkle of chopped peanuts.

Five Spice Grilled Chicken

Serves 6

So easy but so really good. You can find Five Spice seasoning in any supermarket spice aisle. And if you can't - go yell at them and tell them you want it.

Ingredients

• 3 pounds boneless, skinless chicken thighs, trimmed of extra fat
• 1 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon Chinese Five Spice seasoning
• 1 bunch green onions, diced very fine

Directions

1. Combine brown suger and Five Spice in a bowl then stir in soy
2. Mix really well
3. Add the chicken and mix really, really well, to coat the chicken so it is all well covered
4. Let marinate an hour up to overnight if possible
5. Pre-heat grill to high
6. Cook chicken until done but not too long or it will dry out
7. Top with the diced green onions

Shrimp Foo Yung

Makes 4

Who doesn't like a good Egg Foo Yung? And this one with shrimp is...stupid good.

Ingredients

• 1 jar chicken gravy
• 2 tablespoons soy sauce
• 6 eggs, beaten
• 1/3 cup green onions, finely chopped (plus a little extra to add as a garnish at the end)
• 3/4 cup fresh bean sprouts
• 1 cup cooked baby shrimp
• Vegetable oil

Directions

1. Pour the gravy into a pot, stir in the soy sauce and heat over low heat until bubbly and hot
2. Preheat a skillet or griddle over medium heat
3. Beat the eggs really well in a bowl
4. Add the green onions, bean sprouts and baby shrimp to the beaten eggs and stir well
5. Add a bit of oil onto the pan and pour the egg mixture onto the hot pan making 4 pancake sized rounds
6. Cook for 2 - 3 minutes and flip to cook the other side
7. Once both sides are cooked put a pancake onto a plate and spoon some gravy over it
8. Garnish with a little chopped green onion and enjoy

Chinese BBQ Ribs

Serves 4

So good...and a little different you'll love them. If you're a beer person (and who isn't with ribs?) pick up a some Chinese beer, Tsing Tao to go along with these.

Ingredients

• 2 racks pork back ribs, about 4 pounds
• 1/4 cup white vinegar
• 1/2 cup soy sauce
• 1/3 cup honey
• 1/3 cup Hoisin Sauce
• 2 large garlic cloves, minced
• 2 teaspoons 5 spice powder

Directions

1. Preheat oven to 400 degrees
2. Place ribs and vinegar in a large baking or casserole dish - cover tightly with aluminum foil and bake 75-90 minutes or until very tender
3. Mix soy, honey, hoisin, garlic and 5 spice powder - set asideRemove from oven and carefully lift off foil - watch out for steam
4. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
5. Cook until they start to develop grill marks, and turn over - now baste the top
6. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down
7. Give them one extra basting after they've been removed, and just before you serve them

Spicy Hoisin Tofu with Eggplant

Serves 4

Ok, I know what you're thinking..."Tofu Sam, really? No...really.

Ingredients

• One 14 ounce block firm Tofu
• 2 Asian Egg Plants, the long thin kind
• 2 tablespoons peanut oil
• 1/4 cup Hoisin
• 1 tablespoon Chili Paste
• 2 tablespoons green onion light green and white parts only, chopped

Directions

1. Remove Tofu from package, wrap in a double layer of paper towel and let dry about 15 minutes
2. Cut off ends of eggplant, slice lengthwise and cut into even 3/4 inch slices
3. Add peanut oil and eggplant to hot pan or wok and cook for 5 minutes, stir often
4. Remove eggplant from pan and set aside
5. Cut Tofu into even medium size cubes, about the same size as eggplant and put in hot pan or wok with a little oil and stir fry about 5 minutes
6. Add eggplant back to pan with tofu and add Hoisin and Chili paste, stir well until well mixed - but don't be too rough or you'll bust up the tofu
7. Garnish with green onion and serve

Honey Walnut Shrimp

1 cup water

2/3 cup white sugar

1/2 cup walnut halves, and pretty ones at that

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 pound peeled & deveined shrimp

Kosher salt & coarsely ground black pepper

2 large eggs, beaten

1 cup cornstarch

Neutral oil for frying

Diced green onions for garnish

• Bring water & sugar to a boil in a small pot, add walnuts and boil 2 minutes, then drain and put on parchment

• Combine mayo, honey & condensed milk - set aside

• Heat about an inch of oil in a medium pot to 350 degrees

• Dry shrimp dry well with paper towels, season with salt and pepper.

• Put eggs in one large bowl, and cornstarch in another

• In batches of 6-8, dip shrimp first into the eggs, then into the cornstarch, being sure to coat well

• Shake off excess, put into the oil and cook until just golden, 3 to 4 minutes and remove to a paper towel covered plate to drain

• When done, toss with mayo mixture and plate, topped with green onion

SHRIMP AND BOK CHOY

Take a break from your usual weeknight food with this simple, but so delicious Shrimp & Bok Choy recipe. Oh, and it’s healthy too!

Serves 4

INGREDIENTS

• 1 tablespoon soy sauce
• 1 tablespoon Asian chili garlic paste
• 1 tablespoon neutral oil (canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced
• 1/4 cup Hoisin sauce

DIRECTIONS

1. Mix together Hoisin, soy, and chili sauce and set aside.

2. Heat wok until almost smoking and add oil. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.

3. Garnish with green onion.