Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Spicy Honey Shrimp

Spice…honey & shrimp. Three of my favorite things all in one recipe. Gung Hay Fat Choy!

INGREDIENTS

• Canola oil
• 1/2 cup yellow onion, diced
• 1/2 red pepper, diced
• 4 green onions, cut into 1 inch lengths
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1 teaspoon Asian chili sauce
• 1 pound shrimp, peeled & deveined

DIRECTIONS

1. Cook onions, red pepper and green onions in a tablespoon of oil in a hot wok or pan until starting to soften - about 3 minutes
2. While it cooks, combine honey, soy and chili sauce in a small bowl - mix well and set aside
3. Add ginger and garlic to vegetables and stir through for about a minute - remove vegetables to a plate
4. Put pan back on the heat, allow to get very hot, add a little more oil and then add shrimp - cook about 2 minutes or just until they’re almost done
5. Add vegetables and sauce - stir through to heat everything and let sauce thicken a bit
6. Serve on rice, noodles or just eat right of the pan.

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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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Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

• 1 tablespoon canola oil
• 5 ounces green beans, cut into 2 inch pieces
• 5 ounces ground pork ( or chicken)
• 2 cloves garlic, minced
• Pinch Kosher salt
• 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
• 1 tablespoon soy sauce

DIRECTIONS

1. Heat wok or pan on high until almost smoking, then add oil and green beans
2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
3. Return wok to heat, add a little more oil and then the pork
4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
5. Add soy sauce, stir through to mix and serve

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

WATCH ME MAKE THIS... 

asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

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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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Fridge Fried Rice

The quantities here are pretty much up to you. You will not make any mistakes - trust me.

The key is to add what you like - basically just clean out the fridge. If you love mushrooms, add a bunch. If you hate mushrooms, give 'em to the dog and add something else.

Makes about 6 cups

Ingredients

• 1/2 pound bacon, diced
• 2 cups diced vegetables: carrot, celery, peppers, onions, green onions, mushrooms - pretty much anything you have
• 1/2 cup sliced green onions
• 4 cups cooked rice, cold - and cold is the important rice, so preferably day old
• 2 tablespoons soy sauce
• 2 beaten eggs
• 1 teaspoon sesame oil
• Diced green onions for garnish

Directions

1. Heat pan or wok on medium heat and cook bacon until just getting crispy - remove bacon and drain on paper towels but leave a couple tablespoons of grease in the pan
2. Add vegetables and stir fry until just softened, about 5 minutes
3. Add bacon and rice - stir with spatula constantly, breaking up pieces 3-5 minutes until hot
4. Beat eggs in a small bowl and stir in soy & sesame oil
5. Add egg mixture to rice and stir really well to combine and cook the eggs - 2 to 3 minutes
6. Serve topped with green onions.

Pork & Shrimp Potstickers

Makes about 30

These might be a little work, but they're certainly worth it.  Delicate little dumplings that will have you wishing you made more - or that you didn't share them.

Ingredients

• 1/2 pound ground pork
• 1/2 pound raw shrimp, peeled & deveined
• 2 cloves garlic, peeled
• 1 inch piece of ginger, peeled
• 4 green onions, white & light green parts only with root cut off
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 30 round won ton wrappers
• vegetable oil for frying

DIPPING SAUCE:

• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon hot chili oil

Directions

1. In a processor, combine first 7 ingredients (or chop all finely by hand and mix well)
2. Put some of the pork mix in the middle of each wrapper, dip you finger in water and lightly moisten the wrapper edge
3. Fold in half and seal shut
4. Heat oil in a pan and cook gyoza until lightly browned on bottom, 3-5 minutes
5. Add water carefully (it'll steam & splutter) and cover with a lid
6. Steam until cooked through, approx 5-8 minutes
7. Remove, plate and mix sauce ingredients for dipping

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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.